Here’s a quick recipe to share with you all while I work on my post featuring some of the food I ate in Ethiopia. I’m still really jet lagged, and this cold winter air is totally not helping. In thinking of a way to brighten my day, I thought of
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Sweet Potato-Poblano Lasagna
Posted by Tiffany Griffin
It’s almost Friday and I couldn’t be happier. For obvious reasons… and… because I finally got a new camera! As many of you know my camera died on NYE, mid-meal prep. Since that time, I’ve used my iPhone, a friend’s camera, and a super cheap-o camera (that I ended up
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Saffron Turnip and Sweet Potato Au Gratin
Posted by Tiffany Griffin
Canon SD 750 R.I.P. The night was New Year’s Eve. I was embarking on another–quite typical, I’m ashamed to admit–overzealous cooking spree. Four vegan dishes and my first ice cream in 2 1/2 hours, plus cleaning up, and showering. I could do this. I had done this before. It’s all
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Roasted Sunchoke and Sweet Potato Soup
Posted by Tiffany Griffin
I know this post was supposed to come on Saturday, but I have a good excuse. I’m in Maine, waiting for my little niece to officially come in to this world. But she knows what’s up–it’s COLD in Maine in January! And she’s feeling nice and cozy in her mama’s
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Curry Roasted Butternut Squash Soup w/Cayenne Yam Chips & Sriracha-Maple Pecans
Posted by Tiffany Griffin
This soup has the longest title ever… but don’t judge a soup by it’s title. It’s super easy to make and is an adaptation of my Three Times Roasted Butternut Squash Soup. The curry is the soup adds depth, the cayenne yam chips add spice and crunch, and the sriracha-maple
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Triangle Love: Gluten Free Vegan Three Bean Sweet Potato Pizza or (GFVTBSSP)
Posted by ChrisRusso
SEEDS has been the praxis by which so many of my food-adventures and foodie-friendships have begun. So, it was only natural that a Triangle Love post would feature folks I have met through this inspiring organization. While I am still waiting for a SEEDS youth coordinator to write a
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It’s All About Nana’s Technique–Vegan Candied Yams
Posted by Tiffany GriffinThe most amazing thing about these yams is not that they contain some fancy secret ingredient. The ingredients are simple and straightforward, but the technique makes these the best candied yams you’ll ever taste. Most recipes for candied yams instruct you to add sugar, butter, etc. to raw yams and
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Vegan Sweet Potato Cheesecake with Praline Pecans
Posted by Tiffany GriffinLast year, Keyla came up with the best idea ever–vegan Thanksgiving! That meal was so good that we decided to make it an annual family tradition. Over the next week, we’ll be featuring some of the dishes that we made this year–just in time for your Christmas/Kwanzaa/winter solstice/other super fun
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Toasted Almond-Toasted Coconut Sweet Potato Tart
Posted by Tiffany GriffinI asked my friend if she had any requests for the special birthday dessert I planned to make for her celebratory get together. She replied, “something with toasted almonds, or toasted coconut, or pecans, or something cinnamon-y, or nutty.” Inspired by fall, the holidays, and her requested flavor profiles ,
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Sweet Potato Pie Smoothie and Ginger Cashew Shake-Punto Final
Posted by Tiffany GriffinThis is the last recipe in my ode to sweet potatoes–a sweet potato pie smoothie. I’m realizing that you can throw just about anything into a blender with a banana and it tastes good! Also, a few weeks ago, I posted about a ginger-cashew shake that I was trying to
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Sweet Potato Carrot-Coconut Muffins
Posted by Tiffany GriffinAs promised, this is the second recipe in the sweet potato trilogy… Sweet Potato Carrot-Coconut Muffins 1 1/4 cups flour 1/4 cup sugar 1/4 cup brown sugar 1/4 cup maple syrup 2/3 cup unsweetened dried coconut 1/2 cup roasted and salted pistachios 1 teaspoon cinnamon 1/2 teaspoon baking powder 1/2
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Vegan Sweet Potato Chorizo Hash
Posted by Tiffany GriffinThe next three recipes are dedicated to sweet potatoes. Sweet, starchy, versatile, and oh so bright, I love sweet potatoes because they can be served as breakfast, dinner, or dessert. Vegan Sweet Potato Chorizo Hash 2 medium sweet potatoes–diced 1/4 red bell pepper–diced 1/4 yellow bell pepper–diced 1/4 green bell
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