Wednesday, November 3, 2010

sweet potatoes!

The day started with frost and leaves falling like snow, but ended sunny and crisp. I turned local apple slices into "leaves" for the boys...
Ryan & AJ's lunches: Tofurky & vegetable rollups on flax lavash wraps; apple slices; peanuts.

We had lots of sweet potatoes from our last farm share, so I used them in two recipes tonight...sweet potato fries, and in burgers. I had leftover rice in the rice cooker so it all just came together with whatever I had...Sweet Potato & Bean Burgers

1 1/4 cups chopped raw sweet potato
1 small onion
3-4 garlic cloves
1 small poblano pepper, chopped (about 1/4 cup)
1 tsp. salt
1 can (15.5 oz.) black beans, rinsed & drained
3/4 cup cooked rice
2 T. olive oil
1 tsp. ground cumin
1-2 sage leaves, chopped (about 1 tsp.)

Preheat oven to 375 degrees. In a food processor, finely chop sweet potatoes, onion, garlic & poblano pepper. Add remaining ingredients and process until well combined.
Spray a baking sheet with olive oil. Plop a handful of burger mix into your palm and form it loosely in a burger shape, then schlep it onto the baking sheet! Bake 35 minutes, carefully flip over with spatula, then bake another 15-20 minutes until crisp on the outside.

Pea Tendrils & Carrots

1-2 T. olive or canola oil
1/3 of a vegetable bouillon cube (or use vegetable broth instead of water below)
3 cloves garlic, chopped
2 large carrots, peeled & shaved into thin strips
4 cups (a few large handfuls) pea tendrils
1/3 cup water
2-3 T. white wine
1 T. fresh flat-leaf parsley, chopped

In a large pot or saute pan, heat oil over medium heat. Add garlic & bouillon. Mash bouillon & cook for about 30 seconds. Add carrots, pea tendrils & water. Stir and cover for about 2 minutes. Remove cover, add wine & parsley. Cook, stirring occasionally for another 2 minutes. Remove from heat & serve.


River said...

Sweet potato and black beans is such a good combo! I'm bookmarking this recipe to make during MoFo.

Amanda J said...

Those apple "leaves" are super cute!

Jacqueline said...

Oh my goodness......both look so delicious! You are the best'est cook and mom! Would you adopt me? *g*

Thank you for all that you share. I absolutely love and enjoy your blog!!!


Jen Treehugger said...

Yummy looking burger but those lunch boxes are just AMAZING!

veganf said...

Thanks all! The burgers truly were made with whatever we had around...onion, garlic, poblano pepper & sweet potato all from the farm. They're a little bit fragile to flip, so be careful. But in my opinion that's better than frying, and for gluten-free folks it's better than adding a binding flour! They were very tasty...mild enough for the kids, but the husband claimed they might be even better than my usual burgers.

Monique a.k.a. Mo said...

Those photos look phenomenal!