Tag Archives: sweet potato

Sweet Potato Quinoa Burgers

I’m a big fan of burgers– meat and vegetarian. I see the latter as a separate food entirely, and not a replacement for the former, which I think makes me love them even more. Try these simple vegetarian burgers on toasted English muffins with ketchup or any other topping you love.

Ingredients (for six burgers)

1 sweet potato

1/2 cup quinoa

1 cup water

1 egg

1/2 onion, chopped finely

1/2 cup breadcrumbs

1/2 tsp fresh ginger

pinch of salt

Make Em:

Rinse the quinoa well, or else it will be bitter. Bring the water to a boil, then add the rinsed quinoa and cook over low heat 8-10 minutes. Let cool.

Meanwhile, grate your sweet potato. You need about 1-1/2 cups of grated sweet potato for six burgers. Place the grated potato in a colander and press on it with a spatula to release as much liquid as possible– if it’s too wet, your burgers will fall apart!

Combine your shredded potato, quinoa, onions, bread crumbs, and spices in a bowl. Beat the egg separately and fold in. Using your hands, form six patties, about one inch thick and roughly uniform so they cook evenly. Heat a skillet over medium-high heat with a teaspoon or two of cooking oil with a high smoking point (I use safflower.) Cook the burgers 5-8 minutes on each side, flipping halfway in between.

These keep well in the fridge– you can microwave them to reheat without any sacrifice in flavor or texture.

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Filed under Meals, Vegetarian.

Sweet Potato Gnocchi with Pancetta and Sage

When Captain Crunch offered to cook us some sweet potato gnocchi before he left town, I was skeptical. I’d only had gnocchi once, in Italy no less, and it was nasty. Chewy, sticky lumps. But I trust the guy, and he didn’t let me down.

I’ve since tweaked his recipe and made my own, with the addition of some smoky mushrooms and pancetta to complement the slight sweetness of the gnocchi. Top it all off with Parmesan cheese, and you have a winner.

Many people like to combine sweet potato with sweet spices, like nutmeg and cinnamon, or maple syrup. I prefer to keep it savory– I think it’s more interesting. Additionally, this recipe calls for dried mushrooms, which are a great thing to have in the kitchen. They’re cheap, they keep forever, and when you prepare them you also get a nice mushroom broth, which can be used in other things.

The Gnocchi

1 sweet potato, well scrubbed

1/2 cup flour, or more depending on the climate

pinch of salt

Combine flour and salt in a bowl. Pierce the sweet potato with a fork and microwave until baked, perhaps five minutes. Using a fork, add the mushed flesh of the potato to the flour, discarding the skin. Mix the dough with your hands, adding just enough flour so the dough is workable. If you want to be fancy, roll the dough into a tube and cut pieces off, flattening with a fork on one end. I was feeling rustic so I just rolled the dough into teaspoon-sized balls.

Boil water, and add the gnocchi in manageable batches, stirring occasionally. The gnocchi are done when they rise to the top of the water, but make sure they aren’t stuck to the bottom. Drain in a collander, serve promptly with The Sauce and some fresh grated Parmesan.

The Sauce

1/2 cup dried mushrooms (I used oyster)

3 strips of pancetta

1/2 stick butter

1 tsp dried sage

Pour boiling water over the dried mushrooms and let sit ten minutes while you prepare the pancetta. Place pancetta in a pan and cook over medium heat until crisp. Drain off fat and wipe pan clean with a paper towel. Melt the butter in the pan over medium heat, stirring constantly, until it begins to brown. Remove from heat. Crumble the pancetta and add it to the butter with the sage. Remove the mushrooms from the liquid (which can be used as a nice broth) and pat dry with paper towels, then chop into small pieces. Add to sauce. Stir sauce and pour over gnocchi, topping with fresh Parmesan.

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Filed under Carnivorous., Meals

Avocado Sweet Potato Soup

Avocados are wonderfully versatile, and you find them in all kinds of recipes– on BLTs, in salads, salsas, even desserts. They also add a creaminess to soup that leaves one feeling satisfied without using any cream or coconut milk. If this soup sounds odd, trust me and give it a whirl. It’s easy, and it has a distinctly Southwestern taste, a nice balance of sweet and spicy.

A warning: This soup is spicy!! If you don’t like spice, skip the jalapenos.

This is a doubled and altered version of the recipe here.

Ingredients

2 sweet potatoes, peeled and chopped into dice-sized pieces

2 avocados, peeled and chopped

1-1/2 jalapenos, minced

2 tsp applewood smoked salt (This stuff adds a wonderful bacony taste to things)

1 Tbsp cumin

ground black pepper, to taste

7 cups water

1 lime

1 Tbsp fresh cilantro (optional)

Make It:

Combine everything but the lime and cilantro in a pot. Bring to a boil for 15-20 minutes, then puree til smooth. Taste and adjust the seasonings as needed. Squeeze in the juice of one lime just before serving, and garnish with cilantro if desired.

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Filed under Soups and Salads, Vegetarian.