Tag: vegan
Whole Roasted Rainbow Carrots
Whole Roasted Rainbow Carrots
This is my favorite way to cook carrots; whether they’re rainbow carrots or your regular orange carrots. The carrots need not to be peeled. The peels give them a nice texture and contain a ton of vitamins. Serve the carrots either hot or cold.
Ingredients
- 2 bunches rainbow carrots washed; stems trimmed
- 2 tsp sea salt
Balsamic Glaze
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp dried rosemary
Instructions
- Mix together the glaze ingredients.
- Line a baking pan with parchment paper. Lay out the carrots in a single layer. Drizzle the glaze over the carrots. Season with salt. Place in a preheated 350° oven for 45 minutes.
Maduros (Sweet Fried Plantains)
Maduros (Sweet Fried Plantains)
Maduros are fried sweet plantains that are commonly eaten all over Caribbean and Latin American countries. When purchasing plantains, you want ripened ones that look completely black. If they are not ripened, they will taste similar to fried potatoes and won’t be sweet. When fried, sweet plantains caramelize and taste almost dessert like.
Ingredients
- ripe plantains peeled; sliced 1” thick
- vegetable oil for frying
- sea salt
Instructions
- Slice the plantains 1” thick. Pat dry.
- Heat up a 1/4” vegetable oil in a skillet over medium heat. Add in the plantains.
- Fry the plantains for 5-6 minutes a side until browned and caramelized. Remove from the skillet and lightly season with sea salt.
Vegan Pecan Sweet Potato Bake
Vegan Pecan Sweet Potato Bake
I was recently invited to my good friends Larissa and Irene’s Friendsgiving party and was in charge of making sweet potatoes and mashed potatoes. The catch was that both the side dishes had to be vegan. No problem. I typically make this sweet potato bake with real butter, heavy cream, and add crumbled bacon with the pecan topping. So I substituted real butter with plant-based butter made out of cashew milk and used almond milk instead of heavy cream. I also X’ed the bacon. The sweet potato bake still turned out just as good and was a hit with everyone.
Servings: 12
Equipment
- potato masher
- aluminum pan or baking dish
- nonstick spray
Ingredients
- 5 lbs sweet potatoes peeled and diced
- 8 oz plant-based butter
- 1/2 cup almond milk
- 1/4 cup brown sugar plus more for topping
- 3 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup pecan halves
Instructions
- In a large stock pot, bring water to a boil. Add in the sweet potatoes and boil for 10 minutes until fork tender. Drain.
- Using a potato masher, mash the sweet potatoes. Stir in the plant-based butter, almond milk, brown sugar, salt, and cinnamon.
- Preheat the oven to 400 degrees. Using nonstick spray, grease an aluminum pan or baking dish. Pour in the sweet potato mixture.
- Top the mixture with pecan halves. Sprinkle over more brown sugar. Bake for 30 minutes.
