Saturday, August 28, 2010

Mmmm. I love autumn, and it's rolling in here.
Yes, even in the desert.

I love the food that comes out around this time.
I didn't really cook much at all, until I finally took the last step to become totally vegan.

Now, I find that reading/cooking food has pretty much become the equivalent to watching porn.
I get way too excited.

Also, cook books have become an addiction that is starting to rival my comic book collection.


So I thought I'd start by posting one of my favorite recipes to make around this time.

Sweet Potato Casserole, <3.
(Note of warning. This is a sweet dish NOT savory.)

Sweet Potato Casserole with Pecan Topping

4 large or 6 medium sweet potatoes, cooked (if you have a pressure cooker, use it) and peeled
2 tablespoons (vegan *duh*)margarine
1/4 cup soy creamer or soymilk
1/4 cup orange juice
1 teaspoon vanilla extract
1/4 cup sugar
1/4 cup maple syrup
1/2 teaspoon salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon
1/4 cup (vegan) margarine
1/2 cup brown sugar, packed
1/3 cup unbleached white flour
3/4 cups chopped pecans
2 tablespoons maple syrup
Preheat the oven to 350 F and wipe a 2 quart casserole dish with canola oil.
Mash the sweet potatoes with the margarine until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.
Super Easy!


It's really very tasty. <3

I plan on cooking a lot more, now that the colder months are on the way.
I'll be posting all about it. 

Lucky you.

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