I am on both a vegan egg and sweet potato binge. Making everything from Vegan No-avocado Toast to Sweet Potato Lasagna. Sweet potatoes are a very healthy carbohydrate that for athletes, faster or especially for women that are lower carb on a regular basis, this tops off your glucose and feeds your gut microbiota to keep your hormones balanced out.
The sweet potato lasagna was modified from an Epicure recipes, and includes a lovely hemp tofu ricotta using the Tempt Hemp Tofu. You could sub in regular tofu if you wanted to. Many of my recipes call for my small 8-cup blender, chopper food processor or you can get away with a 4-cup blender, chopper food processor. However if you go to small you may find a recipe you have that is larger than your processor. I highly recommend you one of these in your kitchen arsenal because it really saves me time. Thankfully, this is not one that you have to spend a lot of money on.
Sweet Potato Lasagna
Ingredients:- 1 package Tempt Hemp Tofu, cubed
- 1/2 Lemon Juiced
- 1 package of Beyond Beef ground
- 4 C (1 L) finely shredded spinach
- 3 C (750 ml) or 1 Box of Organic Chopped Tomatoes
- 1 C (250 ml) shredded Dairy mozzarella
- 2 Sweet Potatoes sliced, long way preferred
Preparation
- In a small blender, combine hand full of the spinach, cubed tofu and lemon juice. Process into a ricotta-like texture. Set aside.
- Pre-cook the sweet potato layers in the in the Multipurpose Steamer for three minutes.remove and let cook.
- Cook the Beyond Beef crumbles and then add in your box of chopped tomatoes (can also use your favorite marinara sauce)
- To assemble, pour ¾ C (180 ml) of sauce in the bottom of the Multipurpose Steamer.
- Next, layer in sweet potato noodles (breaking them if needed), layer in some ricotta mixture, Daiya cheese and sauce blend.
- Repeat layers until they are finished
- Top with a final layer of noodles, remaining sauce, and Daiya mozzarella.
- Microwave, covered, on high for 5 minutes, then remove cover and cook for another 5-8 minutes.
- Let stand for 5 minutes and serve.
What was so great about this recipe beyond that fact that it just tasted so great, and was quick to make, is that is made leftovers for my meal plan. Now I have three more servings to use as leftovers. I actually also made a modified Speedy Lasagna for my family using a pastured ground pork, and in 45 minutes I had two full lasagnas and three happy bellies.
I also made No-Avocado Toast with my sweet potatoes. These were two slices of the sweet potatoes. You want to cook them in the the Multipurpose Steamer for about three minutes, flip and return for a minute a time until they are crisp enough for your liking. You could of course also toast them in the convection over if you desired. I don't want to use my toaster as I have decided the microwave is the better of two evils. I made the toast, then the eggs were simple. Pour them into the steamer and cook for 45 seconds, dice a bit and then return for another 20 seconds and they were done. Layer onto the toast and then add on your No-Avocado Guac or if you don't have an avocado allergy like mine.
Ingredients:
Preparation
If you roast some sweet potatoes they are always great in a Nourish Bowl or just to munch on for joy! I am going to make a Sweet Potato Egg Yolk later this week as part a modification of the Vegan Fried Egg that Elsa created, so stay tuned.
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No-Avocado Guac
Ingredients:
- 1 package organic frozen peas
- 2 tbsp of Guacamole Mix Dip
- 1 lime, juiced
- 1 tbsp Nutritional Yeast
- 1 tbsp Thrive Algae oil which is similar fats to avocado
Preparation
- In a small blender (see I use them a lot), just combine all of the ingredients. Process into a guacamole-like texture. Set aside.
- So yummy!! Easy Pea-sy!
As a reminder, my posts may contain affiliate links. Please see my disclosure policy for more details.
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