PLEASING YOUR PLANT-BASED PALATE

SMASHED SWEET POTATOES

Chris Kalinich of Plant2Platter.com

Yields: 4--6 servings

1 sweet potato or yam, cooked until tender, diced large

1 15-oz. can garbanzo beans, (drain and keep liquid)

1/2 green bell pepper, diced

1 Tbsp. Dijon mustard

3 Tbsps. Fabanaise or vegan mayo (alternatives: silken soy, plant milk)

2 Tbsp. tahini

2 tsps. horseradish

2 Tbsps. nutritional yeast

2 tsp. fresh ginger, minced or 1/8 tsp. ground ginger

½ tsp. turmeric, ground

2 Tbsps. garbanzo bean liquid or water to reach desired consistency

salt and pepper to taste(suggested ½ tsp. salt and ¼ tsp. pepper)

3 Tbsps. cilantro, chopped finely

1 handful golden raisins (optional)

  1. Place the garbanzo beans in a medium-size bowl and mash roughly. Add sweet potatoes and green pepper to the bowl and combine.
  2. In a separate small bowl, add the remainder of the ingredients, except cilantro, and mix until smooth. Add dressing mixture to the larger bowl of beans and vegetables. Fold in the dressing, adding cilantro at the end (or use for garnish).

SERVING SUGGESTIONS:

Dish may be served room temperature, cold or hot.

Feel free to experiment! Add other spices (e.g., smoked paprika), add some capers, drizzle on some garlic chili paste, switch out raisins for dried cranberries, etc.

You can also leave out green pepper and cilantro and whip ingredients in a food processor to make savory mashed potatoes.

Serve as a hearty side dish with a fresh green salad and some pita bread. Serve as a spread on toasted sprouted whole wheat bread or in a wrap. Serve as your main dish, warmed on a bed of cooked greens that are drizzled with your favorite vinegar.

VERSATILE VEGETABLE SALAD

Chris Kalinich of Plant2Platter.com

Yields: 8-10 servings

6 cups of your favorite raw vegetables, chopped into bite-size pieces

(e.g., broccoli, zucchini, corn, peas, red bell peppers, etc.)

2 cups of arugula or favorite dark leafy green, chopped

½ cup sunflower seeds (or seeds of your choice)

¼ - ½ cup shallot(or onion/green onion), finely chopped

¾ cups raisins (preferred areplump golden or flame raisins)

1 cup cashews, soaked for 3o minutes in hot water

¼ cup water

3 Tbsps. apple cider vinegar (white wine vinegar or lemon juice may be used)

1 Tbsp. maple syrup

2 Tbsp. Dijon mustard

2 Tbsp. tamari or coconut aminos

1-2 garlic cloves, minced

salt and pepper to taste

handful of fresh parsley, basil or cilantro (including stems)

  1. Place vegetables, dark leafy greens, sunflower seeds, shallot, and raisins in large bowl.
  2. Make dressing by combining remaining ingredients in a high-powered blender until smooth.
  3. Add dressing to the bowl of vegetables and combine well. Serve or let chill in fridge before serving. Note: You can also make this recipe using cooked vegetables and serve warm.

SERVING SUGGESTIONS:

Fun additions to this salad: sundried tomatoes, Kalamata olives, avocado chunks, nutritional yeast, pistachio nuts

Leftover salad can be placed inside a wrap along with hummus or on top of a baked potato.

Presenters: Chris Kalinich of Plant2Platter.com & Corrin Kalinich

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