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.

Combine spice blend in a small bowl. Reserve.

Heat oil in a very large cast iron or stainless steel pan on medium high. When oil is hot, add your diced sweet potatoes. While those are browning, prepare your beans.

In another pan (preferably cast iron, but nonstick is ok), heat your tablespoon of oil, saute your additional half of an onion until translucent and then add your black beans. Saute for a few minutes and sprinkle with some of your spice mixture. Saute for another few minutes and add your chili powder.

Back to the first pan. Once the sweet potatoes are brown on one side, turn them. Clear a small area in the pan and add a little oil to it, letting it heat. Then add your cumin seed to the oil, let sizzle, and mix throughout while sprinkling with some of the spice mixture. Add your onion and let start to turn translucent. Once it does, clear another area in your pan, add another drizzle of oil and toss in your diced mushrooms. Let them brown and then turn and sprinkle with spice mixture. Once they have browned, you are ready to add your beans. Mix them into the large pan with the sweet potatoes. At this point, reduce the heat, add the lid and let the flavors blend for a few minutes.

To make your green chili sauce, drain your roasted green chilies and mince them. Heat the oil in a saucepan on medium and add your minced onion and garlic. As it turns transluscent, add your minced green chilies, water, and arrowroot starch slurry. Heat to simmer and let thicken. Turn off heat and remove from burner when it has reached the desired texture.

When ready to serve you can sprinkle with (optional) cilantro. Invite guests to drizzle hash with your green chili sauce.

Delicious!

Preheat oven to 375F. Throw sweet potato, onion, and garlic on a baking sheet and drizzle with a little olive oil and sprinkle with “red” spice of choice. Bake for about 20 minutes and then turn sweet potatoes and bake another 20 minutes.

Whisk sauce ingredients together in a small bowl.

Meanwhile heat nonstick frypan or cast iron skillet on medium and add your oil. When it is warm, add your diced onion and mushrooms. As mushrooms release their liquid and become soft, add your greens and pour the almond butter coconut sauce into the pan on top of them. Combine ingredients thoroughly and season with garam masala, salt, and more of your chosen “red” spice. Let sauce thicken and then take off burner.

Add lime wedges for garnish and flavor. If you will be using in a pastry, add the juice and remove the wedges. You can fold in fresh cilantro and/or sprinkle it on rice or pastry if you will be serving the curry accordingly.

To make pastry (optional) combine pastry ingredients, form into 2 balls and chill for 30 minutes in the refrigerator. Preheat oven to 375F. Place one ball in a large, gallon, freezer quality ziploc bag and roll it out inside the bag to your preferred thickness. If there is too much pastry for the bag, take some out and roll it later. Cut the edges of the bag when it has been rolled out and use it in mini tart pans, to line muffin tins, or even for a shaped pastry although I found it prone to cracking and not well suited for this application. I recommend using it for mini savory pie crusts.

Once you have lined your tart pans with dough, sprinkle them with freshly chopped cilantro and drizzle a little olive oil on them. Then you can fill the crust with your sweet potato curry and bake until golden brown. (Start checking at 15 minutes.)

Saute onion in oil in nonstick pan and add cumin seeds. As onion becomes translucent, add black beans and sweet potato and mash together, sauteeing and letting the flavors marry. Add cilantro chutney (or fresh cilantro, ground or diced) and combine thoroughly. Add tomato paste and mix throughout. Season to taste. Remove from heat and add whisked egg, folding in and then sprinkling in brown rice flour, folding it in evenly. Clean pan and heat olive oil on medium. Create “burgers” with a large spoon and gently lower onto heated pan with oil. Press with spoon gently to flatten burger a bit more and pan fry until it is golden brown and firm on the bottom. Carefully turn the burger and fry the other side.

Preheat oven to 450°F.

Combine your dry ingredients in a bowl, sifting them if desired, and then cut in shortening until you get coarse crumbs. I like a pastry blender but knives or forks work too. In a separate bowl, whisk your sweet potato, dairy-alternative milk (rice, almond, or soy), and fresh grated ginger or use an immersion blender to get it perfectly smooth. Fold it into the dough but try not to overmix. Once it forms a ball,move the dough to a nice sheet of wax paper. Pat it into a rectangle about 1/2 inch thick and then cut out biscuit shapes.

For sweet biscuits, embed pecans in the top of the biscuit, brush with dairy-alternative milk, and sprinkle with brown sugar. Bake about 14 minutes or until biscuits are cooked and flaky when you tear one open. Do not overbake or they will become dry.

If you want savory biscuits, omit holiday spices and simply brush with dairy-alternative milk. Sprinkle a little flaked kosher salt on top if you like.

Enjoy warm!

Heat oven to 350. Line a large cookie sheet with parchment paper. Combine dry ingredients and sift into a bowl. Cut in your butter with a pastry blender, a fork or your fingers until it gets a mealy texture. Add in the sweet potato and buttermilk and mix in thoroughly. Use an ice cream scoop or tablespoon and drop onto parchment paper, shaping into a round biscuit shape. Bake for 25 minutes or until golden.

Enjoy slathered in butter or with hot vegetarian gravy, mmm…

Drain and rinse your soaked chickpeas and put in pressure cooker with all the ingredients through cilantro. Seal pressure cooker and bring to high pressure on high heat, and then lower so it is barely still at high pressure and cook for 18 minutes. (*If you have any hiccup with your pressure cooker and need to open it, fiddle with the gasket and start again, it’s fine- just don’t cook it for the full 18 minutes afterwards or the sweet potatoes will fall apart.) Then release pressure and check chickpeas for doneness. You can bring them to a simmer or pressure cook them a few more minutes if the chickpeas aren’t done. Stir in low sodium wheat free tamari (or soy free substitute) into the dish and taste. add salt or more tamari if needed.

To serve, sprinkle each dish with fresh basil to taste and add sliced fresh lime pieces to each dish.