Roasted Sweet Potato Stew

>> Friday, January 13, 2012

You're in luck. Today, you get TWO recipes all for reading ONE post. These days, I don't often get time to roast veggies. Taking the time was totally worth it in this case. The oven temperature made our kitchen warm and cozy. The time those sweet potatoes, onions, and peppers spent in the oven gave them tons of flavor.

This hearty winter stew lasted two nights in our household. That's a lot of delicious dinner.


ROASTED SWEET POTATO STEW

What you'll need . . .
  • 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
  • 1 green/yellow/orange/OR red pepper, chopped (I used a frozen bag mix of all -- about 1/2 cup)
  • 1/2 large white onion, sliced
  • 3 large cloves of garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon coarse Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Fenugreek
  • 1 can (15 ounces) Canelli beans, drained and rinsed
  • 1 can (15 ounces) low sodium veggie broth
  • 1 large can (32 ounces) whole tomatoes, drained and rinsed
  • 1 tablespoon cilantro (I only had dried on hand, I would have preferred fresh)

Method . . .
  1. Preheat your oven to 450 degrees F. Line a large cookie sheet with aluminum foil. Set aside.
  2. In a large bowl, pour in your olive oil, salt, pepper, and Fenugreek.
  3. Once you have your sweet potatoes and peppers chopped, your onions sliced, and your garlic minced, toss all these ingredients into the bowl with the oil mixture. Toss to coat well.
  4. Pour veggies onto your prepared baking sheet. Put in your preheated oven for about 10 minutes. Then take out, stir around a bit, and return to the oven for another 15 to 20 minutes. Until well roasted.
  5. In a food processor or blender, blend together the tomatoes, vegetable broth, and cilantro. Make sure to drain and rinse the tomatoes first. If you use the juice, the dish will be too tomato-y.
  6. Place the broth in a large, oven-safe stock pot. When the veggies are done roasting, turn off the oven heat. Mix them -- AND the Canelli beans -- into the broth and place in the oven for 15 minutes. (This allows the flavors to mix without making the roasted stuff bloated and soggy.)
  7. Serve with buttermilk biscuits (recipe below).

VEGAN BUTTERMILK BISCUITS

What you'll need . . .
  • 1/2 cup whole wheat flour
  • 1/2 cup bread flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 cup Earth Balance
  • 1 tablespoon golden flax meal
  • 1/2 cup almond milk
Method . . .
  1. Preheat your oven to 450 degrees F. Line a cookie sheet with parchment and set aside. (I made the stew and biscuits at different times of the day -- but you could easily make these first and have the oven all preheated for the stew!).
  2. Toss all your ingredients -- EXCEPT the almond milk -- into a food processor. Pulse until well incorporated and mealy.
  3. Pour into a medium bowl and then add the almond milk. Fold with a spatula a few times. Don't over-mix. Just fold until everything is moistened.
  4. Scoop 1/4 cup amounts of the mix onto your baking sheet. Should make 6 biscuits.
  5. Bake for 10 to 12 minutes. Then let cool before serving.

Read all about Ada's 8th week of life today on (never home)maker, baby! We're amazed at how she's grown in just two short months. Very much looking forward to her well baby checkup next week!

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