Sweet Potato Risotto

standard September 16, 2015 Leave a response

I always seem to have sweet potatoes in my fridge and never have anything different to do with them so they turn up roasted or baked and topped with chili. And when we moved, I realized my never-ending container of arborio rice was in desperate need of being used. Now that things have finally settled down, I am in a work/school routine, at least for the next month, and we are finally getting some furniture (!!!) I realized it’s about time to combine all those sweet potatoes with my favorite food in the whole world. There is seriously nothing more calming or comforting than stirring a creamy batch of risotto on the stove. And although I make some variation of risotto all the time (see here, here, here, and here) I also realized that I never make it for guests. I just hoard it all to myself. This batch is definitely going to be shared.

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Sweet Potato Risotto

Yield: Serves 4

Calories per serving: 378

Sweet Potato Risotto

Creamy, starchy sweet potatoes and classic risotto make for a perfect pre-long run carb loading meal. Topped with crunchy sprouts, protein packed field roast, and a handful of tart cranberries, it makes an easy complete cool weather bowl of goodness.

Ingredients

  • 1/2 c cashews, soaked in water for 2 hrs
  • 2 medium sweet potatoes
  • 1 T +1 tsp olive oil
  • 2 T vegan butter
  • 1 onion, diced
  • 1/2 c arborio rice
  • 1/4 c white wine
  • 4 c vegetable stock
  • 2 T nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp parsley
  • 1 field roast sausage, diced and cooked
  • 1/2 c Brussels sprouts, roasted
  • 1 T dried cranberries

Instructions

  1. Blend soaked cashews in 1/2 c fresh water until smooth. Set aside.
  2. Bake 1 sweet potato in the oven until soft, about 1 hr. Dice the second potato into small cubes. Toss with 1 tsp olive oil and roast 30 minutes, until brown and crispy.
  3. Melt vegan butter and 1 T olive oil in a medium saucepan. Add onion and cook until translucent.
  4. Add rice to pan and toast until rice starts to brown. Add wine to deglaze, stirring to scrape up any browned bits on the bottom of the pan.
  5. Add stock 1/2 c at a time, stirring often, until all is absorbed and rice is cooked, about 30 minutes.
  6. Remove pan from heat. Scoop out flesh from baked potato and add to the rice. Stir in cashew cream, nutritional yeast, and spices.
  7. Top with with pan friend field roast, Brussels sprouts, roasted sweet potatoes and cranberries to serve.
http://www.neatandnutritious.com/sweet-potato-risotto/

Nutrition

Per serving: 378 kcal, 46 g carbs, 15 g fat, 14 g protein, 1133 mg sodium, 9 g sugar

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Sweet Potatoes: Starchy Superstars

standard September 14, 2015 Leave a response

Sweet potatoes are my go to spud nowadays. They are so much more flavorful and versatile than regular potatoes in most recipes. And since they always seem to show up in my CSA box, there are always new ways to cook up this nutrient dense starch.

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Nutrition:

A single medium sized sweet potato contains¬†24 g carbohydrates, 2 g protein, and zero fat into a little more than 100 calories. Add to that a whopping 438% DV of vitamin A and over 10% DV of vitamin B6, vitamin C, potassium, and manganese, and you’ve got a tasty super spud. Sweet potatoes are also a good source of thiamin, niacin, magnesium, phosphorus, and copper (source).

Benefits:

Make sure to keep the skin on your sweet potatoes when preparing them to get the maximum amount of nutrients available. The fat soluble vitamin A is better absorbed if you toss it in a little oil before roasting or combine with an avocado in a meal. With 4 grams of fiber, sweet potatoes are a great food to add to a meal to keep you feeling fuller longer and help regulate the GI system. Thanks to the manganese, they can also help regulate blood sugar and thyroid function.

Recipes:

Give sweet potatoes a new spin with one of these flavor-packed recipes:

Root Vegetable Hash with Avocado Creme

standard December 3, 2014 Leave a response

Root Vegetable Hash with Avocado Creme

One of my favorite challenges is to see how many of my CSA veggies I can fit into a single recipe. And what better way to use turnips, sweet potatoes, collards, and broccoli than with an easy and delicious one-pot hash. This recipe turned out just as delicious in the pan as it did in my head. I’m a little sad that I am out of town and cannot enjoy it all week long.

This is everything you would expect in a traditional hash. A mix of textures, savory flavors, a touch of creaminess, and a crispy golden color. Hearty and simple, this meal is perfect for brunch for a crowd, or dinner for one.

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Root Vegetable Hash with Avocado Creme

Yield: Serves 4

Calories per serving: 348

Ingredients

  • 1 T vegan butter
  • 1/2 c onion, diced
  • 2 cloves garlic, minced
  • 1 c turnips, diced
  • 1 c sweet potatoes, diced
  • 1 c broccoli florets, diced
  • 1 c collard greens, chopped
  • 2 field roast sausages, diced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/4 c fresh cilantro, chopped
  • 1 T balsamic vinegar
  • 1 medium avocado
  • 1/4 c cashews
  • 1/4 - 1/2 c vegetable stock

Instructions

  1. Melt butter in a cast iron skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes.
  2. Add turnips and sweet potatoes and stir to combine. Let cook 5-8 minutes.
  3. Add broccoli and greens. Continue cooking until bright green and starting to soften, another 5-8 minutes.
  4. Add field roast, salt, pepper, cumin, cilantro, and vinegar. Reduce heat to low and let cook until field roast is warmed and flavors meld.
  5. Combine avocado, cashews, and vegetable stock in a blender until smooth.
  6. Plate and serve hash with a spoonful of avocado creme on top. Garnish with more cilantro.
http://www.neatandnutritious.com/root-vegetable-hash-with-avocado-creme/

Nutrition:

Per serving: 348 kcal, 30 g carbs, 19 g fat, 17 g protein, 691 mg sodium, 7 g sugar

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