Tag Archives: vegetarian

Spicy Sweet Potatoes

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Happy Thursday.  I hope you all are having a great day.  I thought I would pop in  and show you a quick, slightly zhuzh-ed up version of one of my favorite recipes, Roasted Sweet Potatoes with Spicy Feta-Olive Salad, from The Traveler’s Lunchbox.  I’ve mentioned it previously here and here, but in the last year we have gone from eating it as a side to having it as the main event.  I also tweaked it just slightly, bulking it up a bit and getting rid of what seemed like an unnecessary ingredient.  Again, my alterations are so minimal, I am in no way claiming this as my recipe, just letting you in on some changes we’ve enjoyed.  If you are doing the allergy elimination diet, or are vegan, whole-foods, plant based, etc.,  you can absolutely use this recipe.  Just be sure to leave out the feta, maybe substituting a big dollop of hummus for some creaminess.

Basically, once upon a time, I had a quarter head of purple cabbage languishing in my crisper drawer and a feta-olive salad that seemed open to new ideas.  So I chopped up some cabbage and slapped it in to the mix.   Then, while my mom was visiting recently, we left the oil out of the dressing so that she could eat it, and, lo and behold, it still tasted absolutely great.  So, cabbage is often in and oil is out to this day.  Although, may I say that, on this exact day, the sweet potatoes I purchased were so dry, I seriously considered putting some over the finished product just to lube it up a bit.  Anyway, that’s the story.  If you try this version (or the original) let me know what you think, or if you can think of any other additions/substitutions that might be good.  P.S.  I really love the salad/topping over tuna (yep, the kind packed in oil in a can, though I’m sure it would be lovely over fresh tuna).  Sorry, I’m weird like that (don’t judge, just try it)!

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Spicy Sweet Potatoes

Serves 4-6 as a main.

Ingredients

  • 4 medium to large sweet potatoes
  • 1 1/2 C diced red cabbage
  • 1 1/2 C diced red bell pepper
  • 3/4 to 1 cup diced red onion
  • 1/2 to 3/4 cup pitted, chopped black olives
  • 1/2 cup chopped cilantro
  • 1/2 to 1 cup goat or sheep’s milk feta, as you like (skip this to be a.e.d. friendly and dairy free)
  • 1/2 to 1 lemon
  • 1-3 cloves of garlic (we embrace garlic on a deep level!  suit yourself), minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4-1/2 tsp cayenne
  • 1/4 tsp ground black pepper

Directions

  • Heat oven to 375 degrees.  Place clean sweet potatoes on foil or pan and bake until a knife slides easily through the flesh.  This will depend entirely on the size of your potatoes, but plan for at least 30 minutes.
  • Prepare all vegetables, herbs, and cheese.  Dice can be small, medium, or large depending on your texture preference.  Place together in bowl
  • If you have time, toast spices in a dry pan.  In a small bowl, combine spices with garlic and lemon juice (and olive oil, if desired).  Stir, whisk, or shake to combine.
  • Pour dressing over veg, and fold until ingredients are well mix and evenly coated.
  • Pile mounds and mounds onto your piping hot sweet potato, and dig in.

jasoneats

 

 

Individual Portobello-Eggplant Lasagnas with Arugula and Goat Cheese Pesto via One is Hungry

Individual Portobello-Eggplant Lasagnas with Arugula and Goat Cheese Pesto

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One of Jason’s favorite meals is pasta with marinara sauce.  He would eat it three time a week if I would make it.  Until a few months ago I gratified that desire at least once a week, until finally one day my stomach revolted.  Not one more bit of pasta would it let through my lips!  Since then J. has been feeling mad marinara depravation, and I’ve been trying, albeit reluctantly, to find an alternative that could keep us both happy.  Well, I may not have found the ultimate answer, but I’ve definitely got a possible solution.  Last night, while Jason got lost in pasta and sauce, I experimented with nightshades and fungus, greens and citrus, and nuts, seemingly a true witch’s brew.  This was the end result.

Individual Portobello-Eggplant Lasagnas with Arugula and Goat Cheese Pesto Plated via One is Hungry

I was originally photographing this just to share with my mother.  Can I take a moment to brag on her?  My mom has in the last few months completely changed her diet, started exercising, and is focused on being the healthiest version of herself possible.  She has lost thirty pounds and seems happier than I’ve seen her in years!  In this process, which started with her finding a program called “Fat, Sick and Nearly Dead” and identifying with the message, she has become a vegetarian.  So occasionally we swap recipes we think the other might find interesting, and I try to think up nutritionally well rounded meals that she might enjoy. Unless you are really on you game about eating a diverse diet with special attention to proteins and iron and vitamins D and the Bs, being a vegetarian can become a slippery health slope. . .as can any eating, naturally. . .anyway, back to the recipe.  This “lasagna” has roasted nuts and goat cheese for protein, antioxidants from eggplant and a little heart healthy fat from olive oil, not to mention vitamin (and protein) packed arugula!  As a dark, leafy green arugula is also a decent source of iron and folates.

I know I titled these “Individual” lasagnas, but unless you are really hungry this is more of a two serving affair.  The richness of the olive oil and goat cheese make this hard to eat in bulk, but great to divide and pair with a bright salad.

Individual Portobello-Eggplant Lasagnas with Arugula and Goat Cheese Pesto Prep duo via One is Hungry Individual Portobello-Eggplant Lasagnas with Arugula and Goat Cheese Pesto via One is Hungry

 

Marinara

1 28 oz can (or 2lb peeled fresh) whole tomatoes, seeded and crushed

4-5 cloves garlic, sliced

olive oil

salt

red pepper flakes

lemon juice

fresh basil, chiffonade (or just torn)

Remove seeds from tomatoes, straining and retaining all juices.  Pour 1 TBS. olive oil and sliced garlic in cold sauté pan and heat over medium until garlic becomes fragrant–do not brown.  Add crushed tomatoes and juice to pan, along with 1/4-1/2 tsp crushed red pepper flakes, and 1/4 tsp. salt.  Continue to cook until no longer watery.  Add juice of 1/4 lemon.  Taste for salt (you can always add more, but you can’t take it out!).  Stir in fresh basil and either remove from heat or lower heat.

Lasagna

2-3 Tbs Marinara sauce

1 eggplant (I used a beautiful streaked Japanese ep that looked really good a the market)

1 portobello cap, stalk removed, gills scraped out

1/2 cup arugula or leafy green of choice

1/4 lemon

2 Tbs goat cheese

1/3 cup walnuts, toasted

olive oil

salt

pepper

1 clove garlic

Cut eggplant into 1/4 inch slices.  Lay flat on towel and sprinkle lightly with kosher salt (or sea salt).  Cover with another towel and press.

Preheat oven to 400.  Line baking pan with parchment paper.  Add nuts and toast in oven until lightly colored, about 5-7 minutes.  In food processor combine garlic, juice of quarter lemon (zest too if you so desire), 1 tsp olive oil, goat cheese, arugula, and toasted walnuts.  Process until paste forms.  Taste, and salt only if necessary (remember, the other parts of the meal have salt as well!)

In sauté pan, heat 2 tsp olive oil until a drop of water flicked into the pan sizzles.  Add eggplant slices, sprinkle with freshly ground pepper, and cook until browned on both sides.  Remove to towel covered plate.

Assembly:

Portobello cap, bottom up, place in baking pan on parchment paper.  Spread a thin layer of goat cheese pesto.  Add layer of eggplant, another layer of pesto.  Eggplant, pesto, 2-3 Tbs marinara sauce.  Bake in oven for approximately 8 minutes.  Plate and serve.