Omnivore Sweet Potato/Yam Recipes Charles

Avocado Spread On Sweet Potato Toast – O

Ingredients

• 2 x 5mm-thick slices (10 oz) sweet potatoes
• 1/4 avocado
• 1 Tbsp (0.5 oz)) fresh ricotta
• 1 tsp fresh lemon juice
• Pinch of chili flakes
• 20g (0.7 oz) spinach
• 2 eggs, poached to serve
• 2 cups (16 oz) Baked beans (VEGAN)

Instructions *

1. Place sweet potato slices. In a toaster and toast until golden and tender (this may take 2-3 cycles).
2. Meanwhile, mash avocado and ricotta together in a small bowl. Stir through lemon juice and chili flakes. Spread avocado mixture over toasted sweet potato. Top with spinach and a poached egg.

Baked Brown Rice And Minced Beef With Sweet Potato Stew – O

Ingredients

• 1 cup (8 oz, 227 g) uncooked brown rice
• ¼ tsp (0.0412 oz, 1.17 g) salt
• 2 cups (16 oz, 454 g) cups boiling water
• 1 tsp (0.175 oz, 5 g) olive oil

Sweet potato stew

• ½ Tbsp (0.25 oz, 7g) olive oil
• ½ large onion, (4 oz, 113.5 g) chopped
• ½ large carrot, (2 oz, 56.75 g) chopped
• ½ celery stick, (1 oz, 28 g) sliced
• ½ lb (8 oz, 227 g) lean minced beef
• ½ Tbsp (0.25 oz, 7g) tomato purée
• ½ Tbsp (0.25 oz, 7g) ketchup
• 1 cup (8 oz, 227 g) can chopped tomato
• 1 cup (8 oz, 227 g) sweet potato, peeled and cut into large chunks
• few thyme sprigs (0.175 oz, 5 g)
• 1 bay leaf (0.175 oz, 5 g)
• ½ lb (8 oz, 227 g)cabbage, to serve

Tempeh

• 4 oz. (113.5 g) tempeh
• ¼ cup (2 oz, 56.75 g) garlic cloves
• 1 tsp (0.175 oz, 5 g) pepper
• 1 cup (8 oz, 227 g) olive oil
• 1 tsp (0.175 oz, 5 g) dried thyme
• 1 cup (8 oz, 227 g) red wine vinegar

Insructions *

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease a 9×9 baking dish. Place rice in a prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice.
3. Cover the baking dish tightly with a double layer of aluminum foil and pinch edges to seal.
4. ake in the center of the preheated oven until water is absorbed, about 1 hour.
5. Remove rice from the oven, uncover, and fluff with a fork.

Sweet Potato Stew

1. Saute minced beef and set aside before making stew.
2. Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft.
3. Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil. Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly. Once cooked, SEPARATE STEW FOR VEGAN.
4. Add the beef and cook until it is browned all over, remove the bay leaf, and serve with cabbage.

Grilled Tempeh

1. lace the block of tempeh on a cutting board, then thinly slice it and place the slices in a small plastic bag or a bowl.
2. Next, make the marinade. Whisk vinegar, olive oil, thyme, pepper, garlic and salt to taste.
3. Then, pour the marinade over the tempeh (either in the bag or the bowl) and place the tempeh in the refrigerator for at least 10 minutes, or up to 4 hours, allowing it to marinate.
4. Place a grill pan on the stove top on high heat. Grill it on the first side for 4 minutes, then flip it over, brush it with a little more of the marinade and grill it for 3-4 minutes on the second side.
5. Transfer the tempeh from the grill onto a plate. Before serving, brush it with any remaining marinade and sprinkle it with sea salt. Serve tempeh with separated stew.

Baked Sweet Potato Pudding With Sausages – O

Ingredients

• Unsalted butter or olive oil, for greasing ramekins
• 3 large eggs
• ¾ cup cooked sweet potato, mashed or pureed
• ¼ cup brown sugar, packed
• Pinch of salt
• ¼ tsp (0.04 oz, 1.25g)ground cinnamon
• Pinch of nutmeg
• Pinch of ground ginger
• Pinch of allspice
• ⅝ cups whole milk sub coconut milk
• 1 tsp (0.174 oz, 4.9g)vanilla extract
• Whipped cream or frozen whipped dessert topping, for serving, optional
• Cinnamon sugar, optional
• 4 sausages
• 2 cups (16 oz, 454g)kidney beans (VEGAN)

Instructions *

1. Heat the oven to 350F/175C.
2. Butter six 8-ounce or eight 6-ounce ramekins and place them in a larger baking dish or roasting pan.
3. In a medium bowl with an electric hand mixer, beat the eggs until blended.
4. In another bowl, combine the sweet potato, brown sugar, salt, cinnamon, nutmeg, ginger, and allspice. Beat well and, with the mixer on the lowest speed, gradually add the milk and vanilla; blend well.
5. Add the beaten eggs and blend thoroughly.
6. Fill the ramekins almost full. Place the pan with the ramekins into the preheated oven and pour about 1 inch of near-boiling water into the pan.
7. Bake for about 40 minutes, or until the puddings are set. Remove the pan from the oven and let the ramekins cool.
8. Serve the puddings warm, at room temperature, or chilled with whipped cream or thawed frozen whipped topping and a sprinkling of cinnamon sugar, if desired.

Baked Sweet Potatoes With Chili Roasted Chicken – O

Ingredients

• 4 (20 oz) sweet potatoes, scrubbed clean
• 2 tbsp (1 oz, 28 g) butter (for omnivore) or 2 tbsp (1 oz, 28 g) vegan butter (for vegan)
• Salt to taste
• Freshly ground black pepper to taste

Chicken

• ¼ cup (2 oz, 56.75 g) barbecue sauce
• 1 tbsp (0.5 oz, 14g)chili powder
• 1 tsp (0.174 oz, 4.9 g)dried oregano
• ¼ tsp (0.04 oz, 1.25g) salt
• 1 lb (16 oz) chicken thighs or 1 lb boneless skinless chicken breasts

Tempeh

• Dry roast
• ½ tsp (0.08 oz, 2.5g) fennel seeds
• ½ tsp (0.08 oz, 2.5 g) coriander seeds
• Black pepper to taste

Marinade

• 4 oz Tempeh chopped into small cubes.
• ½ cup(4 oz, 113.5g) water
• ¼ tsp (0.04 oz, 1.25g) turmeric
• ½ tsp (0.08 oz, 2.5g) red chili powder
• 1 tsp (0.174 oz, 4.9 g) lemon juice
• Salt or to taste

Curry

• 1 tsp (0.174 oz, 4.9g) olive oil
• ⅓ cup (2.7 oz, 75.7g) chopped white or red onion
• 2 shallots (2.5 oz) chopped
• 1 tsp (0.174 oz, 4.9g) ginger finely chopped or paste
• 1 tsp (0.174oz. 4.9g) garlic finely chopped or paste
• ½ tsp (0.08oz, 2.5g) turmeric
• ½ tsp (0.08 oz, 2.5g) red chili powder or to taste
• 1 tsp (0.174 oz, 4.9g) soy sauce
• scallions/green onion for garnish

Instructions *

1. Preheat the oven to 425º. On a baking sheet lined with aluminum foil, prick sweet potatoes all over with a fork. Bake until tender, 45 to 50 minutes.
2. Let cool, then split the tops open with a knife and top with a pat of butter.
3. Season with salt and pepper before serving.

Chicken

1. In a large bowl, mix together the first 4 ingredients. Add chicken and turn to coat. Place on foil-lined, rimmed baking sheet; spread with any remaining sauce.
2. Bake in a preheated 425F (220C) degree oven for about 25 minutes for breasts and 35 minutes for thighs.

Tempeh

1. Dry roast the spices under Dry-roast for 2-3 minutes on low-medium in a pan. Grind and keep separate.
2. Mix everything under Marinade in a medium pan, and add the dry roasted spice mix to it. (You can let the tempeh marinate in this mix for an hour before cooking if you like.)
3. Cook the Tempeh, covered, on low until all the liquid is absorbed and just about dry (20+ minutes). Stir 2-3 times in between.
4. Meanwhile, in a medium pan, add oil and heat on medium. Add chopped onions and shallots to the oil and cook until brown (12-15 minutes).
5. Add the ginger and garlic. Mix and cook for 2 minutes. Add chili powder (or add this later to taste), and soy sauce.
6. Mix and add the Tempeh coated with the spices to this mix. Mix well and cook until dry (4-6 minutes).
7. Taste and adjust salt and spice level. Add cayenne if needed.
8. Serve sizzling hot garnished with chopped scallions.

Chicken, Sweet Potato & Coconut Curry – O

Ingredients

• 1 tbsp(0.5 oz, 14 g) olive oil
• 2 tsp (0.35 oz, 10 g) curry paste
• 2 large boneless, skinless chicken breasts, (16 oz, 454 g) cut into bite-size pieces
• 2 medium-sized sweet potatoes, (16 oz, 454 g) peeled and cut into bite-size pieces
• 4 tbsp (2 oz, 56g) green lentils
• 11 oz (310g) chicken stock
• 14.25 oz (400g) coconut milk
• ¾ cup (6 oz, 170.25 g) frozen peas

Lentil, pea and sweet potato curry (VEGAN)

• 2 tbsp (1 oz, 28 g) olive oil
• 2 onions, (16 oz, 454 g) finely chopped
•  cloves garlic, (0.35 oz, 10 g) minced (crushed)
• 2 tsp (0.35 oz, 10 g) grated fresh ginger
• 2 tsp (0.35 oz, 10 g) ground coriander
• 1 tsp(0.174 oz, 4.9 g) ground cumin
• ½ tsp (0.087 oz, 2.5g)ground cinnamon
• ½ tsp (0.087 oz, 2.5g)chili powder
• 1 large sweet potato, (8 oz, 227 g) peeled and cut into bite-size cubes
• ½ cup(4 oz, 113.5g) green lentils
• 5 tomatoes, (20 oz, 567.5 g) chopped
• 1 cup (8 oz, 227g)coconut milk
• 1 cup(8 oz, 227 g) vegetable stock
• 1 tsp (0.174 oz, 4.9 g)honey or brown sugar
• 1 cup (8 oz, 227 g)frozen peas
• 1 tbsp (0.5 oz, 14 g)lemon juice
• 1 cup(8 oz, 227 g) cooked brown rice

Instructions *

1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute.
2. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk.
3. Bring to the boil, then simmer for 15 minutes. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Lentil, Pea and Sweet Potato Curry

1. Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
2. Add the garlic, carrot, ginger, ground coriander, cumin and chili and cook, stirring, for 1 minute.
3. Add the potato and lentils and stir to coat with the spice mixture.
4. Add the tomatoes, coconut milk, stock, salt and sugar, bring to the boil and cover with a lid.
5. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
6. Add the peas to the curry and simmer, uncovered, for 5 minutes.
7. Remove from the heat and stir in the lemon juice. Serve on a bed of the cooked brown rice.

Honey Roasted Chicken And Baked Sweet Potatoes – O

Ingredients

• 2 medium-sized sweet potatoes (16 oz, 454 g)
• 1 tbsp(0.5 oz) olive oil optional(14 g)
• ½ tsp (0.087 oz)salt optional(2.5 g)
• ½ tsp (0.087 oz)pepper optional(2.5 g)
• Roasted chicken
• 2 chicken thighs
• 3 tbsps(1.5 oz) butter – divided(42 g)
• 2 tbsp (1 oz, 28 g)s honey – divided
• Salt to taste
• Black pepper to taste
• 1 ½ tsps(0.25 oz) Italian blend seasoning – divided, (may sub about ½ tsp dried oregano + ¼ tsp each dried thyme, dried basil, dried parsley)(7.4 g)
• ¼ tsp(0.04 oz) garlic powder(1.25 g)
• 1 ½ pounds sweet potatoes – peeled and diced into 1-2 inch pieces
• 1 tbsp(0.5 oz) cranberries – garnish(14 g)

Tofu

• 10 ounce firm tofu
• ¼ cup(2 oz) garlic cloves(56.75 g)
• 1 tsp(0.174 oz) pepper(4.9 g)
• 1 cup (8 oz)olive oil(227 g)
• 1 tsp (0.174 oz)dried thyme(4.9 g)
• 1 cup (8 oz)red wine vinegar(227 g)

Instructions *

1. Preheat the oven to 400 degrees.
2. Rinse and scrub potatoes to remove any excess dirt and poke holes all over potatoes using a large fork.
3. Drizzle with olive oil and sprinkle with salt and pepper if you would like.
4. Wrap potatoes in a large piece of aluminum foil, making sure the foil wraps around the potato at least twice.
5. Secure the ends so no juice escapes the packet.
6. Place wrapped potatoes on a large baking sheet and bake potatoes for 45-60 minutes or until they are cooked all of the way through.
7. You can test this by inserting a fork or knife into the thickest part.

Roasted Chicken

1. Preheat the oven to 375 degrees. Season chicken with salt and pepper, to taste, plus garlic powder and 1 teaspoon Italian seasoning. In a large skillet over medium heat melt 2 tablespoons butter. Stir in 1 tablespoon of honey. Add chicken to pan and brown on each side for 3-4 minutes. Scoot chicken to the sides of the skillet.
2. Add remaining butter and honey to the center of the skillet. Once butter is melted, add sweet potatoes and stir to coat in the honey-butter mixture. Sprinkle with remaining Italian seasoning, then add cranberries and stir to combine.
3. Allow to cook for 3-4 minutes. Transfer pan to preheated oven and bake for 10-15 minutes until chicken is cooked through. Garnish with fresh thyme and cracked black pepper and serve.

Tofu

1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
2. Remove the tofu from the package and drain the liquid. Cut each tofu package into half lengthwise and place it in a large bowl.
3. Microwave it on high for 2 minutes; this helps to extract liquid.
4. Drain off excess liquid released in the microwave. Place the pieces on a towel and place another folded towel on top. Top with a cutting board and a heavy object.
5. Allow to press for 15 minutes until the water is drained. In a medium bowl, whisk together the garlic cloves, salt, pepper, olive oil, dried thyme and red wine vinegar.
6. Cut each slab into 3 large slices. Brush all sides of the slices with the sauce (reserving the remainder for after grilling).
7. Place the tofu slabs onto the grill and cook 2 to 3 minutes per side, until lightly browned with grill marks, and the tofu releases from the grates.
8. Remove from the grill. Transfer to a serving plate and brush on remaining sauce, pouring any leftover over the top. Taste and salt if necessary.

Mashed Sweet potatoes With Chicken Garlic Herb Sauce – O

Ingredients

• 4 sweet potatoes (16 oz), peeled and chopped
• Salt to taste
• ½ cup (4 oz, 113.5g)full cream milk or coconut milk
• 3 tbsp (1.5 oz, 42 g)butter or vegan butter
• 2 tbsp (1 oz, 28 g) maple syrup
• Freshly ground black pepper
• Fresh thyme leaves, for serving

Chicken

• 2 chicken thighs (10 oz) with skin and bones
• Salt or to taste
• Pepper or to taste
• ½ tbsp(0.25 oz, 7 g) olive oil
• 2 cloves (0.22 oz) garlic minced
• ½ tsp (0.08 oz, 2.5 g)dried thyme
• ½ tsp (0.08 oz, 2.5 g) dried oregano
• ⅛ cup (1 oz, 28.4g) apple cider vinegar
• ⅛ cup (1 oz, 28.4g)chicken broth

Tofu

• 7-oz extra-firm tofu
• ¾ Tbsp (0.375 oz) soy sauce
• 1 ½ Tbsp (0.75 oz) olive oil
• 1 ½ Tbsp (0.75 oz) balsamic vinegar (NOT glaze)
• ¾ Tbsp (0.375 oz, 10.5g) tomato paste
• 3 small cloves garlic (0.33 oz)
• ½ tsp (0.087 oz, 2.5g)dried basil
• ¾ tsp(0.125 oz) dried oregano
• ½ tsp (0.087 oz, 2.5g) dried thyme

Instructions *

1. Place potatoes in a large pot and cover with at least 2″ of water. Season generously with salt. Bring to a boil and cook until potatoes are very tender, 15 to 25 minutes.
2. Mash potatoes and add milk, butter, and maple syrup.
3. Season with salt and pepper and garnish with thyme leaves.

Chicken

1. Season the chicken on both sides with salt and pepper. Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown. Remove the chicken from the saucepan and set aside.
2. Add the garlic, thyme and oregano to the saucepan and cook until the garlic gets aromatic. Add the apple cider vinegar and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
3. Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until the chicken is tender.
4. Garnish with more fresh herbs if desired and serve warm.

Tofu 

1. Preheat the oven to 425 F (218 C) and line a baking sheet with paper.
2. Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
3. Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.
4. In a small bowl, whisk the remaining ingredients (tamari, olive oil, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme, and salt). Pour over the tofu and toss to coat. Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges.
5. Enjoy warm or at room temperature.

Roasted Sweet Potato, Wilted Garlic Kale, Poached Egg And Almonds – O

Ingredients

• 300g (10.5 oz)peeled sweet potato cut into 1cm thick rounds
• 1 tsp (0.16 oz,4.66 g) extra virgin olive oil
• 4 garlic cloves, (0.75 oz, 21 g) thinly sliced
• 75g (2.65 oz) trimmed kale, coarsely chopped
• 2 eggs, poached
• 1 Tbsp (0.5 oz, 14 g) natural almonds, chopped
• 1 cup baked beans (VEGAN) (8 oz, 227 g)

Instructions *

1. Preheat oven to 180C/350F. Line a baking tray with parchment paper. Place potatoes on the prepared tray and lightly spray with olive oil. Roast for 20-25 minutes or until golden and tender.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add garlic and cook, stirring, for 30 seconds or until aromatic. Add kale and stir until just wilted.
3. Divide the potatoes among serving plates. Top with wilted kale mixture and poached eggs. Sprinkle with the almonds

Spicy Pies Sweet Potato Mash With Beef – O

Ingredients

For the mash

• 500g (17.637 oz) sweet potatoes, peeled and cut into large chunks
• 1 tbsp (0.5 oz, 14g) whole milk sub coconut milk
• 25g (0.88 oz) cheddar sub nutritional yeast
• For the mince
• ½ tbsp (0.5 oz, 14 g) olive oil
• 1 onion( 6 oz), halved and sliced
• 250g (8.8 oz) beef mince
• ½ tbsp (0.5 oz, 14 g) paprika, plus extra for sprinkling
• ½ tbsp (0.5 oz, 14 g) ground cumin
• ½ tbsp (0.5 oz, 14 g) ground coriander
• ½ tbsp (0.5 oz, 14 g) chili powder
• ½ tbsp (0.5 oz, 14 g) chicken or vegetable bouillon
• 200g (7.05 oz) cooked pinto beans (V & O)
• 200g (7.05 oz) chopped tomatoes
• 1 large (5 oz) green pepper, diced
• 163g (5.75 oz) frozen sweetcorn

Instructions *

1. Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
2. Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to color. Stir in the mince (skip for vegan), breaking it up with a wooden spoon until browned.
3. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
4. While the mince cooks, mash the potatoes with the milk to make a stiff mash.
5. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika. The pies can now be frozen.
6. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout.

Ingredients

Sweet potato

• 1 tsp (0.175 oz, 5 g) garlic powder
• 1 tsp (0.175 oz, 5 g) dried oregano
• ½ tsp (0.088 oz,2.5 g) salt
• 2 lb (32 oz, 908 g) sweet potatoes, small to medium sized
• 2 tbsp (1 oz, 28 g) olive oil

Pulled beef
Dry Rub

• 1 Tbsp (0.5 oz, 14 g) ancho chili powder, adjust spiciness to taste
• ½ Tbsp (0.25 oz, 7g) paprika
• ½ Tbsp (0.25 oz, 7g)dried oregano
• ½ tsp (0.088 oz,2.5 g) cinnamon
• ½ tsp (0.088 oz,2.5 g)coriander powder
• 1 tsp (0.175 oz, 5 g) onion powder or garlic powder OR ½ tsp of each
• salt and pepper, as desired

Beef

• 1 Tbsp (0.5 oz, 14 g) olive oil
• 1.5 lb (24 oz, 681 g) beef top round
• 3 garlic cloves(0.5 oz, 14 g), minced
• ½ onion, diced (4 oz, 113.5 g) (yellow, brown or white)
• ½ cup (4 oz, 113.5 g) orange juice
• 1 Tbsp (0.5 oz, 14 g)lemon juice
• 1 cup (8 oz, 227 g) crushed tomatoes
• 1 cup (8 oz, 227 g) beef or chicken broth/stock
• ¼ cup (2 oz, 56.75 g) water
• Salt and pepper

Hummus

• ½ cup (4 oz, 113.5 g) cooked chickpeas
• 2 Tbsp (1 oz, 28 g) fresh lemon juice
• 1/4 cup (2 oz, 56.7 g) sesame seeds
• 1 small garlic clove,(0.175 oz, 5 g) minced
• 1 Tbsp (0.5 oz, 14 g) extra-virgin olive oil, plus more for serving
• ¼ tsp (0.0412 oz, 1.17 g) ground cumin
• Salt to taste
• 1 Tbsp (0.5 oz, 14 g) water
• Dash ground paprika, for serving
• 4 slices Whole grain bread for serving

Instructions *

1. Preheat the oven to 450°F. In a small bowl, mix the spices and salt together.
2. Wash the sweet potatoes, keeping the skins on.
3. Slice the potatoes into short wedges by doing the following: slice each potato in half crosswise, then in half lengthwise. Place each piece cut side down and slice it in half. Then flip them over and cut that piece down the center into two wedges.
4. In a large bowl, mix the potatoes with the olive oil and spices.
5. Line a baking sheet with parchment paper, and spread the potatoes on the sheet in a single layer.
6. Roast the potatoes for 30 to 35 minutes until tender and starting to become crisped and brown (no need to stir).

Pulled Beef

1. Combine the Spice Mix ingredients in a bowl. Sprinkle over the beef and pat so it sticks.
2. Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
3. Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook for 3 minutes until soft.
4. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.
5. Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into the pot.
6. Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
7. Cook for 2 hours, then remove the lid and simmer for another 30 minutes until beef is tender enough to shred.
8. Remove the beef from sauce, shred with 2 forks. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste.
9. Optional: puree with stick blender to make it smooth. Toss beef back into the sauce Transfer beef into a large dish and serve.

Hummis

1. In the bowl of a food processor, combine the nut butter and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
2. Add the olive oil, minced garlic, cumin, and salt to the whipped hummus and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add water until you reach the perfect consistency.Taste for salt and adjust as needed.
5. Serve hummus with a drizzle of olive oil and dash of paprika, with sweet potatoes. Store homemade hummus in an airtight container and refrigerate it for up to one week.

Sweet Potato And Chicken Traybake – O

Ingredients

• 500g (17.637 oz) sweet potatoes, peeled and cut into 2cm chunks
• 2 (12 oz) red onions, cut into wedges
• 350g (12.3459 oz) broccoli, broken into florets
• 8 (0.8 oz) garlic cloves, unpeeled
• 2 tsp (0.35 oz, 10 g) dried thyme
• 1 tsp (0.174oz, 4.9g) dried rosemary
• 1½ tbsp (0.75 oz) olive oil
• 6 (36 oz) skinless chicken thigh fillets, each cut in half sub Tofu
• 2 lemons, 1 juiced and 1 cut into wedges to serve
• 1 tsp (0.174oz, 4.9g) paprika
• 150ml (5.0721 oz) chicken stock sub vegetable stock

Tofu

• 7 ounces firm tofu
• ½ tbsp (0.25 oz) olive oil
• ½ tbsp (0.25 oz) tapioca flour
• ½ tsp (0.083 oz) salt
• ¼ tsp (0.0417 oz) garlic powder
• ⅛ tsp (0.02 oz) black pepper

Instructions *

• Preheat the oven to gas 6, 200°C, fan 180°C. Add the sweet potatoes, onions, broccoli and garlic to a large roasting tray and sprinkle over the dried herbs. Season and drizzle over 1 tbsp of the oil, then toss everything together.
• Spread the veg out in an even layer and roast for 15 mins.
• Remove the tray from the oven and give the veg a good mix. Add the chicken pieces and drizzle with the remaining ½ tbsp oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 mins.
• Pour over most of the chicken stock, then roast for a final 15-20 mins (topping up with a little more stock if it starts to look too dry) until the chicken is cooked through and the veg is completely tender.
• Squeeze the garlic cloves from their skins and serve with lemon wedges.

Tofu

1. Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.
2. Meanwhile, heat your oven to 400°F. Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you’d like.
3. Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with tapioca flour, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
4. Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching). Bake for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side.
5. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove the baking sheet from the oven. Serve warm and enjoy!

Sweet Potatoes, Creamy Hummus And Pulled Beef – O

Ingredients

Sweet potato

• 1 tsp (0.175 oz, 5 g) garlic powder
• 1 tsp (0.175 oz, 5 g) dried oregano
• ½ tsp (0.088 oz,2.5 g) salt
• 2 lb (32 oz, 908 g) sweet potatoes, small to medium sized
• 2 tbsp (1 oz, 28 g) olive oil

Pulled beef
Dry Rub

• 1 Tbsp (0.5 oz, 14 g) ancho chili powder, adjust spiciness to taste
• ½ Tbsp (0.25 oz, 7g) paprika
• ½ Tbsp (0.25 oz, 7g)dried oregano
• ½ tsp (0.088 oz,2.5 g) cinnamon
• ½ tsp (0.088 oz,2.5 g)coriander powder
• 1 tsp (0.175 oz, 5 g) onion powder or garlic powder OR ½ tsp of each
• salt and pepper, as desired

Beef

• 1 Tbsp (0.5 oz, 14 g) olive oil
• 1.5 lb (24 oz, 681 g) beef top round
• 3 garlic cloves(0.5 oz, 14 g), minced
• ½ onion, diced (4 oz, 113.5 g) (yellow, brown or white)
• ½ cup (4 oz, 113.5 g) orange juice
• 1 Tbsp (0.5 oz, 14 g)lemon juice
• 1 cup (8 oz, 227 g) crushed tomatoes
• 1 cup (8 oz, 227 g) beef or chicken broth/stock
• ¼ cup (2 oz, 56.75 g) water
• Salt and pepper

Hummus

• ½ cup (4 oz, 113.5 g) cooked chickpeas
• 2 Tbsp (1 oz, 28 g) fresh lemon juice
• 1/4 cup (2 oz, 56.7 g) sesame seeds
• 1 small garlic clove,(0.175 oz, 5 g) minced
• 1 Tbsp (0.5 oz, 14 g) extra-virgin olive oil, plus more for serving
• ¼ tsp (0.0412 oz, 1.17 g) ground cumin
• Salt to taste
• 1 Tbsp (0.5 oz, 14 g) water
• Dash ground paprika, for serving
• 4 slices Whole grain bread for serving

Instructions *

1. Preheat the oven to 450°F. In a small bowl, mix the spices and salt together.
2. Wash the sweet potatoes, keeping the skins on.
3. Slice the potatoes into short wedges by doing the following: slice each potato in half crosswise, then in half lengthwise. Place each piece cut side down and slice it in half. Then flip them over and cut that piece down the center into two wedges.
4. In a large bowl, mix the potatoes with the olive oil and spices.
5. Line a baking sheet with parchment paper, and spread the potatoes on the sheet in a single layer.
6. Roast the potatoes for 30 to 35 minutes until tender and starting to become crisped and brown (no need to stir).

Pulled Beef

1. Combine the Spice Mix ingredients in a bowl. Sprinkle over the beef and pat so it sticks.
2. Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
3. Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook for 3 minutes until soft.
4. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.
5. Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into the pot.
6. Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
7. Cook for 2 hours, then remove the lid and simmer for another 30 minutes until beef is tender enough to shred.
8. Remove the beef from sauce, shred with 2 forks. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste.
9. Optional: puree with stick blender to make it smooth. Toss beef back into the sauce Transfer beef into a large dish and serve.

Hummis

1. In the bowl of a food processor, combine the nut butter and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
2. Add the olive oil, minced garlic, cumin, and salt to the whipped hummus and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add water until you reach the perfect consistency.Taste for salt and adjust as needed.
5. Serve hummus with a drizzle of olive oil and dash of paprika, with sweet potatoes. Store homemade hummus in an airtight container and refrigerate it for up to one week.

Sweet Potatoes And Collard Greens With BBQ Meatloaf – O

Ingredients

• 2 sweet potatoes (16 oz, 454 g)
• 4 Tbsp (2 oz, 56 g) olive oil
• 1 tsp (0.16 oz,4.66 g) seasoning salt
• salt and pepper to taste

Meatloaf

• ½ lb. (8 oz, 227 g) ground beef
• 1 large egg
• 2 tbsp (1 oz, 28 g) bread crumbs
• 3 Tbsp (1.5 oz, 42 g) BBQ sauce, divided
• ¼ tsp (0.0412 oz, 1.17 g) smoked paprika
• ⅛ tsp (0.0208 oz, 0.585 g) garlic powder
• ¼ tsp (0.0412 oz, 1.17 g) salt

Tofu

• 7 ounces (196 g) firm tofu
• ½ Tbsp (0.25 oz, 7 g)olive oil
• ½ Tbsp (0.25 oz, 7 g) tapioca flour
• ½ tsp (0.0824 oz, 2.34 g) fine salt
• ¼ tsp (0.0412 oz, 1.17 g) garlic powder
• ⅛ tsp (0.0208 oz, 0.585 g) black pepper
• 2 cups cooked black beans(V & O) (16 oz, 454 g)

Collard greens

• 2 tbsp (1 oz, 28 g) olive oil
• 4 cloves garlic, (0.75 oz, 21 g) minced
• 2 yellow onion, (16 oz, 454 g) diced
• 2 cups tomatoes, (16 oz, 454 g) diced
• 2 bunches (16 oz, 454 g) collard greens
• 2 tsp (0.35 oz, 10 g) apple cider vinegar
• 2 tsp (0.35 oz, 10 g) paprika
• 1 tsp (0.16 oz,4.66 g) sea salt, to taste
• ¼ (0.0412 oz, 1.17 g) tsp black pepper, to taste

Instructions *

1. Preheat the oven to 400ºF.
2. Peel the sweet potato and cut it into ½” to 3/4″ cubes.
3. Place the sweet potatoes on a large baking sheet. Drizzle the olive oil over the sweet potatoes. Sprinkle the seasoning salt over the sweet potatoes and season with a pinch of salt and pepper. Use your hands to toss them until they are coated in oil and spices.
4. Transfer the baking sheet to the preheated oven and roast the sweet potatoes for 15 minutes. While the potatoes are roasting, prepare the meatloaf.

Meatloaf

1. In a medium bowl combine the ground beef, egg, bread crumbs, 1 Tbsp of BBQ sauce, smoked paprika, garlic powder, and salt. Work the ingredients together with your hands or a fork until they are well combined.
2. Divide the meatloaf mixture in two and shape each half into a flattened oval.
3. After the sweet potatoes have roasted for 15 minutes, remove the baking sheet. Push to the side a bit to make room for the meatloaves.
4. Place the shaped meatloaves in the center and then spread 1 Tbsp of BBQ sauce over each loaf.

Tofu

1. Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about ¾”-1”thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.
2. Meanwhile, heat your oven to 205C/400°F. Once the tofu has drained, remove the weights and paper towels. Use a knife to cut the tofu into desired shapes. Make small ¾” cubes, but you can cut any size of triangles, rectangles, or other shapes that you’d like.
3. Add the tofu to a large mixing bowl. Drizzle with olive oil and toss until evenly coated. Sprinkle evenly with tapioca flour, salt, garlic powder, and black pepper. Gently toss until the tofu is evenly coated. Turn the tofu out onto a parchment-covered baking sheet, and arrange it so the tofu is in an even layer (not touching). Bake for 15 minutes.
4. Then remove the baking sheet from the oven and flip each of the tofu bites so that they cook evenly on the other side. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove the baking sheet from the oven. Serve warm and enjoy!

Collard greens

1. Prepare the collard greens by removing thick central ribs, stacking the leaves, and slicing into thin strips. Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.
2. Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.
3. Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Add a few tablespoons of water, if needed, throughout the cooking process. Turn off heat and serve.