FOOD! - BLACK BEAN & KALE BAKED YAMS!

As we are trying to consume less meat, dairy & egg products, I am able to experiment with different foods and recipes!  For this particular dinner, I knew I wanted to use the yams that I already had, but I wanted to make it different.  In searching on-line, I came across one with minimal ingredients, and ingredients that I had already or could easily substitute!  Perfect!  Just what I need, a simple recipe!  Following is my version, which I must say tasted pretty darn good!

Black Bean & Kale Baked Yams
(Serves 6-8)

Ingredients

4 - Medium to Large Organic Yams or Sweet Potatoes
2 - 15oz cans of Organic Black Beans (or approx 3 cups of cooked black beans or 1 cup of dry beans)
About 4 - 6 cups chopped Organic Kale (Spinach or Chard would work well also)
2 - 3 TBSP Organic Extra Virgin Olive Oil
3 - Cloves of Organic Garlic pressed or minced
2/3 Cups of Water
Sea Salt and Pepper to your preference

Cooking Directions

1. Preheat over to 375 degrees.
2. Cut Yams in half lengthwise and place cut side down on lined sheet pan or Demarle Silpat (I love my Demarle cookware!) Poke holes in top side of yams. Cook about 30 mintues or until desired tenderness.
3. While Yams are cooking, chop Kale and prep Garlic.
4. Heat Olive Oil in saucepan, add Garlic and cook until fragrant (usually just a few minutes).
5. Add Kale to Garlic and Olive Oil.  Toss to coat.
6. Add Water, cover saucepan and cook about 5 minutes.
7. Remove cover, toss Kale & Garlic, reduce heat and cook another 15 minutes or until Kale has reached desired tenderness and texture, add more water as needed.
8. Add Black Beans to Kale & Garlic and cook until warmed thoroughly.  Season as needed with Sea Salt and Pepper.
9. When Yams are ready, split down the middle of the cut side and open each half up.
10. Spoon Black Bean, Kale & Garlic mixture onto Yams and serve!
11. No topping is necessary, but if desired, a vegan sour cream does taste good on top (my children liked the added sour cream).

I found the original recipe HERE.  The original called for an avocado dressing, which I omitted because I knew my children would definitely not touch their dinner if it was on there, and I didn't have any avocados!  But I will make this again for myself with the avocado dressing to give it a try!  Enjoy!!!  Be sure to let me know what you think!  

FOOD! - CRUNCHY SWEET POTATO STUFFED PEPPERS!

I hope everyone had a wonderful Thanksgiving and ate tons of delicious food!  I know we did!  The best part was, I didn't have to prepare anything as we traveled out of town!  But, if you did host and over-estimated on the quantity of sweet potatoes or yams necessary to feed your guests, I have a recipe you should try to help you use those sweet potatoes up before they start growing in your cabinet!

Crunchy Sweet Potato Stuffed Peppers
Main Dish or Side Dish
Feeds about 4 adults as prepared below.  If using as a side dish, this would feed about 8 adults.

4 medium-large sized Green Peppers, tops cut off and insides removed

Stuffing Mixture
2 large Sweet Potatoes or Yams, peeled, cubed & steamed
1/2 - 1 cup of Almond Milk
1/2 of a large Red Onion, chopped
2 stalks Celery, chopped
Organic Extra Virgin Olive Oil, to saute onion and celery
1/2 cup dry Organic Quinoa
1/2 cup water 
1/2 cup Organic Low Sodium Vegetable Broth

Directions

1. Preheat oven to 400
2. Start Quinoa, mix 1/2 cup dry Quinoa with 1/2 cup water and 1/2 cup Vegetable Broth.  Cook per package recommendation.
3. Prep and steam Sweet Potatoes. I like steaming my veggies in the microwave.  Its quicker, less mess and all the liquid is retained.
4. Prep and saute Onion and Celery together in Olive Oil until desired tenderness is achieved.
5. Mash Sweet Potatoes with Milk, adding liquid from steam dish as needed for desired texture.
6. Combine Quinoa, Onion, Celery and Sweet Potatoes
7. Prep Green Peppers
8. Spoon stuffing mixture into Green Peppers
9. Place Stuffed Peppers into casserole dish and place in oven uncovered
10. Cook 20 minutes or until thoroughly heated.

Prepared using the ingredients above, provides you with a satisfying meal that is free of meat, dairy, soy & gluten!  So it is technically Vegan!  If you wanted to add Parmesan Cheese (or non-dairy alternative) to the top of the mixture after stuffing the peppers, that would taste yummy too!    

The celery, onion and green peppers give the meal a tasty crunch!  And thanks to the celery and onion, additional spices or herbs were not even necessary!  But feel free to add what you like.

Let me know what you think!