Vegan Buffalo Sweet Potato (and Orange Cauliflower) Salad

Ingredient note: you can successfully prepare this delicious salad with all potato–sweet or white–all cauliflower–orange or white–or a combination such as I have done.  I used sweet potato to keep the dish autumnal, cauliflower to lower the calories and carbs, and orange cauliflower to complement the color of the sweet potato flesh.  

Looking back at my most recent posts, I see that my self-perceived obsession with everything Buffalo and pumpkin is not perception but reality.  I have been nuts for pumpkin–savory or sweet–for as long as I can remember, which includes, as a very young girl, accidentally dropping my slice of pumpkin pie upside down at my grandparents’, flipping it back over on my plate, wiping the whipped cream up off the floor, and going back to ask for another generous dollop.

My Buffalo Sauce infatuation started much more recently.  I was struck with a violent stomach flu or food poisoning the first week of school on September on a Thursday and Friday.  When I felt like allowing the first food to pass my lips, other than a smidgen of vegan strawberry ice cream–Saturday at about noon–I was craving Whole Food vegan Buffalo Pizza which I had never eaten in my life.  But I had to have a slice.  I couldn’t finish it, but it tasted so satisfying to me.

Then, later in the fall, our Guidance Department hosted a come-and-go luncheon for teachers and someone brought a baked cheesy Buffalo dip that was not vegan.  But it had an intoxicating aroma, and I had to sample a little bit for research so that I could duplicate it. And I haven’t stopped, creating crowd-pleasing Quick and Tasty Vegan Buffalo Chickpeas, Vegan Buffalo Chickpea Potato Skins, Vegan Baked Buffalo Dip, and now Buffalo Sweet Potato (and Cauliflower) Salad.

Actually, when I reviewed my recipes to find these links, I realized that my obsession started even earlier, with Bloomin’ Best Vegan Buffalo Cauliflower (for tacos) and  earlier still with Vegan Buffalo Chex Mix (please make this for holiday gift-giving!).  And, of course, my vegan version of the original Vegan Buffalo Wings with Creamy Vegan Blue Cheez Dressing predated all of the above.

But back to this Buffalo potato salad: I think it looks pretty served in a martini glass with or without “stripes” of smokey tempeh up the side of the glass.  But I like it with, as the flavor combo is just right to my palate.

I hope you love this salad even half as much as I do.

 

Vegan Buffalo Sweet Potato (and Orange Cauliflower) Salad

2 cups cubed, peeled sweet potatoes

1 head orange (or white) cauliflower, separated into florets

1 recipe Blooming Platter Mayo (recipe follows)

2 tablespoon Frank’s Hot Sauce (maybe start with 1 if you don’t love hot stuff)

1 tablespoon Liqiid Aminos

1 teaspoon Sriracha

1 teaspoon melted vegan butter

1 teaspoon white vinegar

4 celery hearts, thinly sliced

4 green onions, thinly sliced

Sea salt and freshly ground pepper to taste

Optional garnish: a drizzle of Daiya Blue “Cheez” Dressing, halved cherry tomatoes, and sprigs of celery leaves

 

Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray, spread potatoes and cauliflower evenly on sheet, spray with nonstick spray (use olive oil if preferred), and season with sea salt and pepper.  Roast 20 minutes or until tender and barely starting to caramelize. Transfer to a bowl to cool.

Meanwhile, make Blooming Platter Mayo, blending in hot sauces, vinegar, and butter at the end. Check for seasoning and add additional sea salt and pepper to taste if desired. Add celery and green onions to potatoes and cauliflower.  Pour spiced mayo over the vegetables and toss gently to combine. Chill for a couple of hours and serve garnished as desired.

Blooming Platter Mayo

I-12 ounce carton soft silken tofu

Juice of 1/2 medium lemon

1 teadoon white vinegar

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/2 teaspoon smoked paprika

1/2 teaspoon sea salt plus more to taste

1/4 teaspoon freshly ground pepper plus more to taste

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Vegan Chickpea, Sweet Potato, and Peanut Stew

Chickpea, Sweet Potato, and Peanut Stew

Seriously, this soup will make you ‘wanna ‘holla…for more!  This is, quite honestly, one of the best soups–flavor, texture, color, etc.–that I have ever eaten…of mine or anyone else’s.

My recipe was inspired by a couple in recent culinary magazines.  Only, one of the recipes called for a whole cup of peanut butter.  I love peanut butter as much as the next gal but, honestly, that made me feel a little queasy just thinking about so much of such a rich ingredient.

So, I use a mere 1/4 cup.  That same recipe–or was it the other?–called for a making a sweet potato broth and using that in the stew.  If I can skip a step, I do, so I just made aromatics like onion and garlic plus the sweet potaot part of the soup.

Love!

 

2 tablespoons olive oil

1 small onion (half a medium onion), diced

Sea salt

1/2 large red bell pepper, seeded and diced

2 large cloves garlic, minced

1 medium sweet potato, peeled and diced

2 cups vegetable stock

1-14.5 ounce can fire-roasted diced tomoatoes with juice

1-15 ounce can chickpeas, rinsed and drained

1-15 ounce can coconut milk

1/4 cup crunchy peanut butter

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Freshly ground black pepper

2 lightly packed cups coarsely chopped mustard greens

Juice of 1/2 medium lime

Garnish: lime zest and roasted and lightly salted peanuts

In a large pot, heat olive oil over medium-high.  Add onion and a pinch of salt and saute, stirring occasionally, for about 3 minutes or until softened and translucent.  Add bell pepper and garlic and continue to saute and stir for about 3 more minutes.  Add sweet potato and stock and simmer, stirring occasionally, for about 8 minutes or until potatoes are tender.  Add all remaining ingrdients except greens and lime juice, bring to a simmer, and stir until peanut butter is melted and soup is heated through.  Stir in greens and cook just until wilted, but still bright green.  Add lime juice and serve hot garnished with lime zest and roasted and lightly salted peanuts.

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Vegan 3-Layer Savory Sweet Potato Cheesecake with Kale, Pepita and Sage Pesto Ribbon–The PERFECT Use for Leftover Mashed Sweet Potatoes! (A Tofutti Exclusive!)

Savory 3-Layer Mashed Sweet Potato and Kale Pesto Cheesecake

Yield: 8 servings

This elegant-but-easy (stupid easy!) dish is the perfect way to use leftover mashed sweet potatoes after Thanksgiving or any time.  Though leftover sweet potatoes are almost unheard of in our house, we did have a little remaining after a recent dinner party, and this luscious cheesecake was the result.  It is perfect for brunch, lunch, dinner, or sliced thin for an appetizer.

For the recipe, just click HERE!

 

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Blooming Platter Vegan Kale Pierogi with Sweet Potato Filling Published on Go Dairy Free

Kale PierogiMy delish Vegan Kale Pierogi with Sweet Potato Filling was published today on Go Dairy Free–and with it’s green filling, it’s perfect for St. Pat’s Day.

After a brief warm spell, we have winter storms here again in VA, so the kale and sweet potato combo–two of my cold weather favorites–will warm you from the inside out!

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Vegan Cannelini Bean, Sweet Potato and Turnip Green Soup

Sweet Potato, Chickpea and Turnip Green SoupYield: 4 to 6 servings

We are snowed in here under 10 inches in VA Beach!  And this soup was the perfect, warming lunch yesterday.  However, even if you aren’t blanketed in snow, you will love this beautiful nourishing soup.

4 cups vegetable stock (or 4 cups water + 4 veggie or “no-chicken” bouillon cubes)

2 bay leaves

1 large sweet potato, cubed

1 tablespoon olive oil

1 medium yellow onion, diced

Sea salt

Freshly ground black pepper

1 large garlic clove, minced

6 cups chopped turnip greens

1-15.5 ounce can cannelini beans, rinsed and drained

3-5 inch stems fresh dill

3-5 inch stems fresh tarragon

2 tablespoons nutritional yeast (optional)

2 tablespoons non-dairy creamer (I use So Delicious coconut milk creamer)

In a covered 4-quart saucepan over medium-high heat, bring the stock and sweet potato cubes to a gentle boil, reduce heat to a simmer and cook potatoes for 10 minutes.   Meanwhile, heat the tablespoon of oil in a large cast iron skillet over medium-high.  Add onion and a pinch of salt and pepper, and saute about 7 to 8 minutes, stirring frequently until beginning to turn golden brown.  Add garlic, and continue sauteeing, stirring continually, for another minute or two.  Stir into sweet potato and stock mixture, along with turnip greens.  Simmer, stirring continually, until greens have wilted.  Stir in beans, dill, tarragon and nutritional yeast, and simmer gently for about 15 minutes.  Stir in non-dairy creamer, remove bay leaves, dill and tarragon, adjust seasoning if necessary, and serve immediately.  Note: Avoid boiling soup after creamer has been added to prevent curdling.

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On the 5th Day of Christmas…Vegan Stuffed Savory Sweet Potatoes

Sorry, everyone, I almost missed the 5th Day of Christmas due to flight delays in Atlanta…errr.  Tis the season!

But I am now safely at my family’s home in MS–after having to fly into a different town than originally scheduled, creating a longer drive for my family.

So, now, it’s almost midnight East Coast Time, and I have a mere 10 minutes before I turn into a pumpkin.  Or maybe a sweet potato.  This will be quick…or maybe not.  The computer here is very sloooooow.  Perhaps this is a sign that I need to slow down the pace a bit this week.  Sound familiar?

Here goes: I adore sweet potatoes, but I was never a fan of those dessert-type dishes with brown sugar and all the rest.  One Thanksgiving my sister and I came upon this recipe for Vegan Stuffed Savory Sweet Potatoes, which I easily veganized, and it quickly became a family favorite.  These handsome spuds are just as appropriate for Christmas, and you may find that those who think they don’t enjoy holiday sweet potatoes, in fact do!

 

 

 

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On the 7th Day of Christmas…Vegan Baked Kale and Sweet Potato Spring Rolls with Anise-Scented Sage Butter Sauce

Recipe: Baked Swiss Chard (or Kale) and Sweet Potato Spring Rolls with Anise-Scented Sage-Butter SaucePublished on One Green Planet, my recipe for spring rolls with a twist is perfect for the Christmas holidays.

Not Asian in flavor–except for the hint of anise–they are, however, a celebration of everything I love about fall and winter cooking and eating.

Kale, sweet potatoes, anise and sage combine in these cute little packages that could easily be served as an entree or an appetizer.

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Vegan Savory Mexican Black Bean Cupcakes with Sweet Potato Frosting Made Go Dairy Free’s “Big List of Ghoulishly Good Dairy-Free Halloween Recipes” for 2013!

OLYMPUS DIGITAL CAMERAI am so excited for my Vegan Savory Mexican Black Bean Cupcakes with Sweet Potato Frosting to have made “The Big List of Ghoulishly Good Dairy-Free Halloween Recipes” for 2013 on the Go Dairy Free website!

I created this recipe last Halloween and I’ve never run across anything else like it before or since.  Beautiful, but simple, these savory cupcakes are like eating your deliciously moist sides and bread all in one festive little package.

For the rest of the list of beverages, snacks, savories, and sweets, click HERE.

Happy Halloween!

 

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Vegan Baked Swiss Chard (or Kale) and Sweet Potato Spring Rolls with Anise-Scented Sage-Butter Sauce

DSCN1667Baked, rather than steamed OR fried–and seasoned with sage and anise–who knew what a lovely marriage that is?–these simple and sensational spring rolls are like little gifts to your palate!

Find my recipe at One Green Planet.

BTW, they are quick too, as they bake a mere 4 minutes for a texture transformation!

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