52Weeks · Baking · Dessert

Gone with the Wind

Sweet Potato Pie

Sweet Potato Pie

Last week the /52weeksofcooking challenge was to prepare pie – no restrictions on what kind just have to make a pie.  I debated a few options, as I was doing this post-Thanksgiving I didn’t want something super sweet and also wanted to try something new.  Growing up I had heard of Sweet Potato Pie thanks to movies and TV shows (ER!), but I was in college the first time I ever had sweet potato pie.  It was amazing!  Not as sweet as pumpkin pie but still more sweet than savory.  At school they served it with a standard butter crust which was perfection when it came to flakiness but left me wanting something with a bit more bite.  Which is why I decided to do a pat-in-pan graham cracker crust for my pie, in the hopes it would provide a bit of a contrast to the uber soft sweet potato filling.



I served this topped with some homemade slow cooker caramel, and it was delicious!  Turns out this was my husband’s first time eating sweet potato pie and based on the large slices he cut himself the following day I’m going to say it was a success.

Home Cooking · Slow Cooker · Vegan

Cold Outside

Sweet Potato Chili

Sweet Potato Chili

Looking out the window it’s more than a little clear Mother Nature has forgotten to take her medication.  We’re almost a week in to spring yet there is snow on the ground and more falling from the sky, which isn’t exactly spring in my book.  This is the time of year for starting a garden, looking at the Cherry Blossoms, and sorting through the past season’s clothes.  Instead I’m pulling out my snow boots and trying to figure out how to navigate my curvy slightly hilly street in order to get to the main roads and work.  However I have a secret recipe for days like this: sweet potato chili.  My first experience with this vegan delight was at my in-laws the day we told them we were engaged, needless to say just one bite of this winter weather soup warms me up heart and soul.  This is a slightly spicier version of that soup, but for a gentler variation just leave out the jalapeno and add chili powders to taste.


I enjoy topping mine with some Greek Yogurt while Joe tends to go for shredded cheese and sour cream – either option is delicious!  This dish can also be done in the slow cooker, follow the above directions and after the onion/garlic have cooked just add everything to the slow cooker and cook on low for 7 hrs or high for 2.5 hrs.  For those seeking an even hotter chili, switch the jalapeno for a serrano (or habanaro!) pepper.

Note: So Delicious has no idea who I am, I just enjoy their products and more often then not they have awesome coupons on their website!

Second Note: Yes there is a hair on the lens but it wasn’t noticed until the picture was inserted and the last of the chili had been devoured – sorry!!!!

Baking · Secret Recipe Club

Secrets Away

Sweet Potato Bread


Welcome to September’s Secret Recipe Club recipe!  This month I was assigned Heather’s blog: Sweet and Savory Tooth.  Heather’s blog has an insane amount of recipes ranging from sweet to savory to guilt-inducing to healthy.  I debated the almond sticky buns for a very, very, very long time.  Then I remembered that I’m suppose to be watching what I eat and that there was no way I could possibly justify making these insanely good look but oh-so-decadent goodies.   For the same reason I tried to ignore the twenty-five (25!) cookie recipes on her blog, though I did linger on her Zucchini Cranberry Chocolate Chip cookies since I could somewhat justify the zucchini as being healthy.  In the end I decided to make her Sweet Potato Braid Bread and talk about a winner!  Not only did it make my entire house smell like fall, it tasted phenomenal.  I did make a few modifications in order to be able to use my bread machine, making it even easier to have such an amazing bread.


I have a feeling this will bread will be regular in our house, it goes with everything and the ingredients are ones I almost always have on hand.  Be sure to check out the rest of the recipes submitted for this month’s SRC!



On With My Life

Creamy Double Potato Casserole

Bacon. When I tell people I’m a vegetarian the first food I’m always asked about it Bacon, normally somewhere on the lines of “how do you live without it?!?” When I go on to explain that I haven’t had bacon in well over a decade, long before I even went Vegetarian due to other reasons, the look on their face resembles that of horror. People have tattoos to honor this food, and it’s impossible to go to most restaurants without finding at least one item that is enhanced by its miracle. Bacon also has this amazing smell…a smell that permeates the room it is being prepared in, a smell that can travel up three floors and wake-up a group of snowed-in college students, a smell that makes most people think back to Sunday mornings and family breakfasts. However there is a dark side to bacon, a messy dark side that can last beyond the smell. This would be the residue left behind by this bacon, a residue that is recreated whenever the grease is reheated, a residue that can make a yummy vegetarian (or vegan) dish taste like the latest bacon wrapped food de jour. Bacon ice cream anyone? Or going back to Top Chef what about Bacon foam? I know that right now people are reading this and drooling, imagining crispy bacon sizzling away; however, for those of you about to indulge in this food of the gods I have one request. Please clean the microwave when you are done, there are hungry people behind you that want to enjoy their own yummies sans the bacon aftertaste.

On that note, on to the recipe of the day, one that doesn’t include bacon but rather an odd collection of vegetables including those super “sweet carrots” from the other week.
3 baking potatoes, cut into 1/4″ thick circles
1 large sweet potato, cut in 1/4″ thick circles
1 large onion, diced
1 large red pepper, cut into thin strips
4 cups white sauce (see recipe from last week, I added nutmeg and cinnamon to mine!)
1/2 cup rutabaga, cut into 1/4″ thick circles
2 cups shredded Harvati cheese
salt and pepper to taste
1. Preheat oven to 375
2. Layer the potato slices on the bottom of a medium sized casserole dish. Add 1 cup of the sauce and 1/3 of the red peppers and onion. Add 1/2 cup of the cheese. Repeat with the sweet potatoes, overlapping the edges of the rings before adding the peppers, onion, and sauce. Add 1/2 cup of the cheese. Repeat the layering with the rutabaga, adding the last of the onions, and red pepper and another cup of the white sauce with 1/2 cup of the cheese. Top with the remaining potatoes and one last cup of white sauce and the last of the shredded cheese.
3. Cover with tin foil and bake for an hour and 35minutes. Remove the tin foil and bake for an additional 45minutes, the cheese should be bubbling and brown around the edges.

I think Joe had finished his first bowl of this before I made a comment about how amazing the sweet potatoes tasted. He looked at me and said “sweet potatoes? I thought those were carrots…”

Life is your Restaurant

So two posts in one night…and maybe even a third depending on how the night goes. Last week was more than a little hectic so things are more than slightly delayed. The fact that I have a new addiction doesn’t help. Someone thought it was a good idea to introduce me to this tv show called True Blood. Now at first it really wasn’t my thing but now…well…it’s amazing! We are almost part way thru season 1 right now thanks to Netflix and I’m hoping to be up to date soon.

Now on to the recipe! I got this idea from seeing a bunch of curry recipes on allrecipes.com that used sweet potatoes; however all of them used lamb and none of them had enough veggies for my taste. So I took a little bit of column A, some of column B, and then a dash of column C for good measure.
So this is the end result, and I have a feeling this is one of those dishes that will continue to be modified because there are so many combinations of vegetables that could be used.
– 4tbsp olive oil, divided
– 1 sweet potato, peeled and cubed
– 1 medium eggplant, sliced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 2 carrots, chopped into 1in sections
– 1 onion, sliced
– 4 cloves garlic, minced
– 1tsp ground turmeric
– 1/2 tsp ground cumin
– 2tbsp curry powder
– 1tsp ground cinnamon
– 1tsp chile powder
– 1 can chick peas
– 1 cup carrot juice

1. In a large Dutch Oven place sweet potato, eggplant, peppers, carrots, onion, and 2tbsp oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place two tbsps olive oil, garlic, turmeric, cumin, curry powder, and cinnamon over medium for 3 minutes, creating a paste.
3. Pour the garlic spice mixture into the dutch oven with vegetables in it. Add the chickpeas and carrot juice. Simmer for 20 minutes, covered. Serve hot over rice.

I was a BIG fan of this, but the best part was while Joe was eating this he kept commenting on how good the carrots were, so sweet an tasty. It wasn’t until he saw the recipe that he realized the “tasty carrots” were actually sweet potatoes!