I first published a recipe for this years ago but it desperately needing updating, both with the method and the photos (see original pic at the bottom - it makes me cringe). So about this dish, simply put it is all about Fall with my favorite 2 produce ...

 

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Rachel's Veggie Bite - 5 new articles

Sweet Potato Apple Hash



I first published a recipe for this years ago but it desperately needing updating, both with the method and the photos (see original pic at the bottom - it makes me cringe).  So about this dish, simply put it is all about Fall with my favorite 2 produce items of the season!  It only has a few ingredients and it's easy to make so that's a big win in my book.  I like the red onion in this for a little color but any onion will do.  Also, a favorite of sweet potatoes or yams (what is the difference anyway? Read this) is the Garnet Yam!  

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Makes 2 servings


Ingredients

1 large sweet potato, peeled and cut into 1/2 in cubes
Olive oil
1 apple, cored and diced
1/2 red onion, diced (about ½ cup is good)
1-2 Tbsp vegan butter (optional)
Salt and pepper, to taste


Method

Heat iron skillet (or nonstick skillet) over medium heat with enough olive oil to coat the bottom.  Let warm for a few minutes.  You don't want to throw your sweet potatoes into a cold skillet with cold oil - it should sizzle a little bit.

Add sweet potatoes and stir around a little to coat in the oil.  Let cook untouched for about 5 minutes.  Then give them a toss, bottoms should be a little browned, and cook another 5 minutes.  Add additional oil in needed to keep them from sticking.

Add onion and apple, cook 4-5 minutes until everything is tender and the sweet potatoes are browned.

Stir in butter if using, give a toss to melt it and coat everything.  Season with salt and pepper to taste and serve.



This was the original picture I posted in 2011 - I mean who would want to make that!?!  Thank goodness for today's amazing iPhone cameras!

meal.
     



Vegan Pumpkin Sage Cream Sauce



I've used my got-to cashew cream in lieu of heave cream to make a rich, creamy pasta sauce that no one would ever know was dairy-free.  The sage makes this super savory but it can be strong so if you want to lighten up the intensity just simmer a couple whole leaves in the sauce, then remove.  Add in more pumpkin if you you like or even sub with mashed butternut squash.


Makes enough sauce for 2 good-sized portions of pasta

Ingredients

1/4 cup raw cashews, soaked 4-8 hours (go with 8 if you don't have a high powered blender)
2/3 cup water
1 Tbsp olive oil
1 small shallot finely chopped
1 Tbsp chopped fresh sage
1 Tbsp vegan butter
1/4 cup canned pumpkin puree
Pinch of nutmeg
Salt and pepper to taste

Method

Add soaked cashews and 2/3 cup water to a blender.  Puree until smooth.  Should be the consistency of heavy cream and should yield about 1 cup of cashew cream.  Set aside.

Heat olive oil in a saucepan over medium-low heat.  Add shallot and sage.  Saute a 3-4 minutes.

Stir in vegan butter, then pumpkin and add the cashew cream.  Simmer about 5 minutes or until it thickens slightly.  

Add in nutmeg, salt and pepper and serve over pasta.









     



Roasted Brussels Sprouts with Cranberries & Pecans



I showed these brussels sprouts a little extra love by adding in the dried cranberries and pecans.  A simple, perfect fall veggie side dish.  It makes a perfect vegetarian and vegan side dish for Thanksgiving too! You can even go simpler and just do these basic Roasted Brussels Sprouts without the cranberries and pecans, and they will still be awfully tasty.


Serves 4 

Ingredients

1 16oz bag of brussels sprouts
Olive oil
Salt 
Pepper
1/2 cup dried cranberries
1/2 cup chopped roasted pecans

Method

Pre-heat oven to 400 degrees.

In a bowl toss brussels sprouts with olive oil, salt and pepper.  Transfer to a baking dish and bake for 30-35 minutes.

Turn oven off and take brussels sprouts out.  Add in cranberries and pecans and toss everything together.  Return to oven for 5 minutes or until cranberries are soft, then serve.


BEFORE





     



Quick Avocado Veggie Rollups with Hummus




Here's a super easy, fun vegetarian and vegan lunch idea. They go great with soup or have them as a snack.  They're great for using up some veggies, so just use what you have on hand.  I just wish I had filled mine a bit more so next time I'll add some more veggies.



Ingredients

Tortilla
Hummus
Whole Romaine Lettuce Leaves 
Sliced Avocado
Matchstick Carrots
Thinly Sliced Red Onion

Method

Slightly warm your tortilla in the microwave.  

Spread a layer of hummus over the entire tortilla.  Top with one layer of romaine lettuce, then top with remaining ingredients.  Roll up tightly then slice into sushi size pieces.  



     


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