Baked Sweet Potato Burritos

When making these for my family of seven I double the recipe and serve alongside rice and avocado wedges served on a bed of lettuce and sprinkled with lime juice and salt… addictive!

INGREDIENTS:

* 2 medium sweet potatoes, peeled

* 2 tablespoons of your favorite vegetable oil or alternative (I used 100% Safflower Oil)

* 1 tablespoon olive oil

* 1 sweet onion, chopped

* 3-5 cloves of garlic, minced

* 1 can of black beans, drained

* 2 tablespoons taco spice blend (I used a bulk mix that includes chili powder, cumin, dried onion, and cayenne)

* ½ tablespoon Braggs

* ½ teaspoon real salt

* ½ bunch of cilantro leaves, pulled from the stems

* 4-6 whole wheat tortillas or wraps

* 4 oz. cheddar cheese, shredded (optional)

* 1 tablespoon more of your favorite vegetable oil or alternative

* sour cream (optional)

* salsa (optional)

DIRECTIONS:

1.      Put your sweet potatoes in a pot of water and boil until tender, about 30 minutes.  While your potatoes boil, proceed.

2.      Select a cookie sheet large enough to hold 4 to 6 burritos and coat it with the two tablespoons of vegetable oil.  Set aside.

3.      Sautee the onion and garlic in the olive oil until the onion is translucent.  Turn off the heat but leave on the burner.  Add the black beans, spices, Braggs, salt, and cilantro.  Stir to incorporate all ingredients.

4.      Start the oven preheating to 400°.

5.      Drain the sweet potatoes and coarsely mash.  I use a masher with large, square holes so they come out pretty much cubed.

6.      Fold the sweet potatoes into your black bean mixture.  Divide into portions based on the number of tortillas you’ll be using.

7.      Place a bit of cheese, if using, into the center of a tortilla, top with one portion of the filling, and wrap burrito-style so both ends are closed.

8.      When all the burritos are made and laid out on the cookie sheet, lightly brush them with the last tablespoon of oil.

9.      Bake 30 to 45 minutes, until desired level of golden.

10.   Rest five minutes (the filling gets extremely hot and is rather slow to cool).

11.   Serve topped with sour cream and salsa.  Enjoy!

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Peasant Soup, Thai Style

This is a wonderfully rich and delicious soup that is another favorite in our house! Of course this is great with a nice, grainy bread on the side, or you can do what I do and turn into a hearty meal by serving over cubes of Baked Tofu!

INGREDIENTS:

* 1 sweet onion, chopped

* ½ stick of organic, all-natural butter

* 3 stalks of celery, chopped

* 3 carrots, chopped

* 3-4 cloves garlic, minced

* 1 teaspoon ginger, pulp or minced

* ¾ cup brown rice

* ¾ cup of crunchy peanut butter

* 2 tablespoons white miso paste

* 1 ½ tablespoons curry powder

* 1 tablespoon Braggs

* ½ Tablespoon Mochiko flour

* ¼ teaspoon chili powder

* 4 cups water

* 1 14 oz can of coconut milk

* 3 green onions, thinly sliced

* Cilantro (optional)

* Crushed raw peanuts (optional)

DIRECTIONS:

1. Add onion and butter to a large pot or deep sauce pan. Sautee until the onion just starts to hint at translucency.

2. Add celery, carrots, garlic, and ginger, and stir around for a minute or two.

3. Add the rice. Stir around for another couple of minutes.

4. Add peanut butter, miso paste, and everything else up to the water. Stir to incorporate..

5. Mix in the water. I start out by adding a bit at a time to get everything nice and blended. Simmer for 45 minutes on low-medium heat.

6. Add coconut milk. Heat through.

7. Serve garnished with thinly sliced green onions, sprigs of cilantro, and crushed raw peanuts.

Curried Split Pea Stew

Even friends who claim to detest split peas will crave this dish when served as suggested!

INGREDIENTS:

* ½ stick of  organic butter or favorite replacement

* 2 tablespoons good curry powder

* 1 large sweet onion, chopped

* 4 medium carrots, chopped

* 4 stalks celery, chopped

* 3 cups cooked split peas

* 3 cups water

* 28 oz crushed tomatoes

* 2 teaspoons real salt

* ½ teaspoon fresh black pepper

* 1 cup half-and-half

DIRECTIONS:

1.      Sauté the first five ingredients in a Dutch oven or large stew pot until the onions turn translucent.

2.      Add the next five ingredients.  Simmer for 30 minutes.  Turn heat to low.

3.      Add the half-and-half and heat through just prior to serving.  Adjust seasonings if necessary.  Sometimes I will end-up adding more curry and salt in this step and sometimes it seems just fine.  I think it depends on the freshness of the curry and whether or not I salted the split peas as they cooked!

4.      Serve over Baked Rice and with generous dollops of Raita on top!