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!



Vegan Sweet Potato Brulee

Thanksgiving and Christmas, the two Holidays we're searching through recipe books looking for that killer recipe.  Or, we are looking for our traditional, tried and true recipes that bring warmth and memories. This recipe for Sweet Potato Brulee is one of the cherished memorable side dishes that I've made for the last 8 years. Now, eating vegan, I decided to make a different version so our family could enjoy it guilt and dairy free.  And I can guarantee that this will be the most requested vegan holiday recipe in my family.  Here's to health and happiness and many more memories with the family.

 

 

Vegan Sweet Potato Brulee Recipe~

 

4 medium sweet potatoes

1 yam

3 tbsp brown sugar

1/3 of a banana

1 tsp lemon juice

1 can of coconut (I recommend the Thai Kitchen brand.  It's thicker and creamier.  Open can and leave in fridge for at least 2 hours.  It will thicken even more which is superb for this recipe.)

1 cup Silk original creamer or Silk Holiday Nog

Ener-G egg replacer- the equivalent of 5 eggs

1/2 tsp nutmeg

1/2 tsp salt

5-7 tbsp sugar (for topping)

 

 

 

 

Pierce Potatoes and Yam and bake in oven at 400 degrees F for 1 hour. When cool enough, peel and add potatoes and yam to food processor. Turn oven down to 300 degrees.

 



 

Add the piece of banana, the silk creamer or nog and food process until smooth.

 

 

In a bowl, whisk the egg replacer, lemon juice, brown sugar, nutmeg and salt.  Add potatoes, mix well and then add the coconut milk and mix until creamy and silky.

 

Pour into a baking dish and bake at 300 degrees for an hour until set.

 

 

Remove from oven and cool completely.  Once cooled, sprinkle the sugar evenly over the top, right before you are ready to serve it.  Using a mini torch, cook the top until all the sugar is melted.  Let it harden for a few minutes before serving. (note~ you may broil it in the oven but it will be uneven in some spots.)

 

Oh la la...Do you see my vegan pumpkin pie in the back? =) I can't wait to bite into that one too.

 

 

Oh So delicious.  Serve up and enjoy!