Steamed sweet potato with yellow mango, fresh basil, green onion, mung bean sprouts, Bragg’s/soy sauce, and black pepper. Served with a peanut sauce (not pictured) and Thai Coconut Soup.
With homemade tortillas!
Aside from the tortillas, this was a super lazyass meal that involved:
- cutting a sweet potato into chunks and microwaving it for 5 minutes
- whipping the sweet potato with unsweetened, plain soygurt
- steaming kale in the microwave
- and heating up black beans with jarred salsa.
For a gourmet touch, we added some pepper jack Daiya.
I don’t know why, but I am seriously obsessed with baked sweet potatoes now. Tonight was similar to two nights ago, except this time I made black beans with tomatoes, oregano, coriander, and smoked paprika.
Finally, we’re posting for Vegan Mofo!
The sweet potatoes are locally grown in Pittsboro, NC, and they were delicious. We baked them for about an hour at 400, then added a touch of Earth Balance. For the filling, we sauteed 1 cup of mushrooms in a dry pan until they released their juices, then seasoned with a little salt and pepper and put aside, leaving the “jus” in the pan. Then we added about 1 cup of canned tomatoes, 1 can of white beans with the liquid, salt, pepper, sage, and garlic powder, and brought it to a boil. The beans cooked down and when most of the water was evaporated, we added the mushrooms back and cooked for another few minutes.