It occurred to me today that although I’ve been posting a lot, I haven’t shared any recipes lately. First we were on the road, so I wasn’t making any recipes except for the “pour milk on cereal” and “plead with the waiter to make it gluten-free” variety. It has been hot; the DH was away; Baby Yum isn’t keen on innovation- there are always things that can get in the way of recipe creation. I did make a fun dairy-free, raw foods Popsicle that I’ll be sharing soon, but the recipe wasn’t quite ready. This morning, though, I woke up and had a craving for sweet potatoes. Luckily, the day before I’d bought a nice big bag of organic sweet potatoes from Trader Joe’s, so I was covered and ready to make something different. I ended up slicing them into chip shapes, and frying them up with indian spices, sweet red onions, kidney beans and arugula. You could vary the greens for different effects. Spinach would be mild, or you could go herbal and dip into some fresh cilantro. A sliver of lime on the side would be nice, and if you aren’t going vegan (or have a good soy yogurt) you could put a cucumber raita on the side. Ooh, I’m making myself hungry all over again. The dear Toddler Yum is deeply suspicious of orange vegetables for reasons only she could explain, so she snubbed the sweet potato, but to my surprise she popped those kidney beans into her mouth rapid-fire. Yay for babies trying new things! This dish was new for me, too, and with a little help from the toddler I polished off the whole thing myself. Delicious, and all the tastier because the arugula came fresh-picked from our garden.
On other news, I’ve been taking a photography class from our local community center and am in love. I now “get” all those mysterious settings on my camera, and I am loving all the options. Here’s a photo of Toddler Yum I took for an assignment. Love that twinkle in her eye! Enjoy and happy hobbies to you all.
Sexy olive quinoa recipe coming soon!
Indian Sweet Potato Kidney Bean Dry Curry
1 large sweet potato, peeled and thinly sliced
1 tbsp. olive oil
ground cumin, to taste
ground coriander, to taste
sea salt, to taste
1/2 red onion, sliced into thin rings
1/2 can kidney beans, drained
1/2 can diced drained tomatoes or 1 large fresh tomato, diced and drained
handful fresh arugula or spinach, chopped
garam masala, to taste (optional)
Microwave with a tablespoon of water or steam your slices of sweet potato until the potato loses its crunch and is slightly soft. Drain.
Heat your olive oil on medium high in your favorite skillet and add your sweet potato discs in a single layer. season with ground cumin and coriander to taste. If you want a strongly Indian dish, add more. Remember you can always add more spices but you cant take them away, so be careful! Season with salt and saute until browned on one side. Turn over. As the sweet potato shrinks you may have additional space in your pan. Move your sweet potato to one side (still in a single layer) and add your red onion slices to the empty spot in the pan. Saute. Once the sweet potato is browned on both sides, you can mix the onion and sweet potato together and continue until the onion has softened and starts to turn translucent. Add your kidney beans, saute for another minute or two, and add your tomato pieces, heat through and then toss in your arugula or spinach. I used fresh arugula from our garden (score!) but if you don’t like it spinach is fine. Combine and season with (optional) garam masala to serve. I buy mine from Penzey’s because I can’t be bothered to mix it, but there are tons of great recipes for garam masala online if you are so inclined.
A lovely vegan breakfast.