Ginger Yam Mash

Today we are having spectacular thunder and lightning storms.  All this afternoon we've had flash flood warnings in the high desert area.  It is something quite beautiful to watch as the skies light up and the earth regains its water. Fascinating.  However, with the summer storms comes power outages. As I sat and watched the beauty outside, I realized that I was starving!  So I quickly tried to think of what I could make with little to no time involved before the storm was right on top of us. Last week I had purchased two yams from the farmer's market and had envisioned a yummy casserole.  Well, at this point, oven cooking wasn't going to work so I decided to toss them into the microwave for 10 minutes and then I finished it off over the stove, which even in a power outage, still works.   I'm glad I decided to make this because it was soooooo gooooood!!!  And now, not only are my family's tummies full, but we're  back outside watching the sky, in under 20 minutes!

 

 

 

 

 

Ginger Yam Mash

 

2 large yams

1 can coconut milk (make sure it's the creamy type)

4 tbs vegan butter

1 tsp cinnamon

1 tsp ginger (fresh or powdered)

1/4 cup brown sugar

1/2 cup shredded coconut ( I toasted mine but the choice is yours)

1/2 cup chopped candied nuts (I used walnuts)

 

Poke holes in Yams. Microwave Yams for about 10 minutes until soft. Peel and put into a pan on stove top.  Over medium-high heat, cook all ingredients except for nuts and coconut, for about 5-6 minutes until hot and bubbly. Add coconut and stir.  Remove from heat and serve with chopped candied nuts sprinkled over the top.  *If you like it even sweeter, also sprinkle on a little cinnamon sugar on top.  Delish!



Chocolate covered caramel candies

Valentine's Day was upon us.  I was craving chocolate covered caramels like nobodies business.  A few months back, my friend had bought her and I a chocolate and caramel making class gift certificate.  We watched and learned the secrets to making delicious candies.  And then it hit me...
Could I make this vegan?  I wasn't sure but since the urge to eat caramel was taking over my mind and soul, I figured I had better get cracking at it and see.  To my delight, and the other sweet valentine's in my family, it did!

Chocolate covered caramels
2 cups sugar
2 cups canned coconut milk (the kind with a thick layer of cream on top)
1/4 cup corn syrup
2 cups vegan chocolate
sea salt or lavender sugar or both

Heat pan really hot over stove. Add 1/8 c sugar and as it starts to bubble and brown, stir.  Once melted, add another 1/8 cup sugar and repeat process until all sugar is liquefied.  Add corn syrup and stir again until bubbly.  You are looking for a nice caramel color.  Add coconut milk slowly and stir until all is incorporated.  Be careful of spitting, hot sugar.
After all cream has been added, cook and stir once in awhile until candy thermometer reaches 250 degrees or almost hard ball stage, then remove from heat.
Pour into a tin foil lined and greased 8x8 or 9x13 pan. Let cool.
In a double boiler, melt chocolate.  Cut caramels into squares and dip.   Put dipped caramels onto tin foil, sprinkle with a pinch of sea salt or lavender sugar and refrigerate.  When you are ready to serve, serve at room temperature.

Roasted Red Pepper Pasta

Tonight I was craving Red Peppers like crazy. I normally always give into my urges if I have time to create something.  Well I just happened to buy a jar of roasted red peppers a couple of days ago and voila, a recipe was born.  And I liked it.

 

 

Roasted Red Pepper Pasta

 

1 jar ( 10oz ) oil marinated red peppers with garlic (add a tsp garlic if it's not in the jar already)

1/3 cup roasted cashews

1/2 tsp nutritional yeast

1/8 tsp balsamic vinegar

1/4-1/2 tsp red pepper flakes (depending on if you like a little more heat or not, but 1/4 tsp is not hot)

pinch salt

1 box or bag of cooked noodles

 

In a food processor, process all ingredients, except pasta.  When the chunks of cashews are almost unnoticeable, it is ready.  Spoon over hot cooked pasta and Eat. Yummy! This fresh, vibrant and flavorful pasta is quite a change from your regular tomato based spaghetti.  Try this cold too for a nice summer salad adding in a few chunks of fresh diced red peppers and your favorite cold vegetables.