Yesterday’s Venture Part 2.…Creamy Sweet Potato Bake!

Well girls are still asleep, dogs fed, and laundry started…..guess I will sit here and enjoy my smoothie and give you part two of yesterday’s venture.

This is a recipe I have made a few times. It is one of my favorites to eat the night before a race because it is a healthy, carb-loaded power meal. So with my 5k race today; this was my meal of choice for last night.

This recipe is from veganyumyum.com by Lauren Ulm. Lauren is the author of the cookbook Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday. She is a fabulous vegan cook and many of the recipes I love to prepare from my family have come from; or have been inspired by her cooking techniques.

So here's the recipe:

Vegan Creamy Sweet Potato Bake

What you will need:
3 cups Einkorn Pasta - Whole Grain Fusilli
3 cups kale, raw (chopped)
1 1/2 lb Sweet Potato, Raw (Peeled and diced into chunks)
1 1/4 cups Organic Unsweetened Almond Milk
1/3 cup Organic Raw Cashews
1/3 cup Nutritional Yeast Flakes
2 tbsp Soy Free Earth Balance
1 tbsp Bragg’s Liquid Aminos ( I used 2-3 tbsp)
1/2 tsp Mustard Powder
1/4 tsp Ginger Powder
1/4 tsp Nutmeg, Ground
3/4 tsp Thyme, Dried
1/2 tbsp Paprika

Directions

Bring a large pot of water to a boil and cook pasta until almost done. Just before the pasta is finished, toss the chop kale into the water. When kale is bright green and pasta is ready, drain and set aside.

While pasta is cooking; peel and cube sweet potatoes and cook in salted water until tender but not falling apart. Then drain and set aside.

Next reheat oven to 400F.

Combine all remaining ingredients into a food processor and blend until smooth and creamy. Taste. Add a little salt and pepper if necessary.

Finally combine pasta, kale, potatoes and sauce in a casserole dish. Bake uncovered for 20 minutes or until hot and bubbly.　

All my ingredients gathered and ready! 

Everything all cooked and ready to be combined.

 I decided to serve mine with sauteed fresh organic zucchini and summer squash since I had some fresh from our co-op.

All done and fresh from the oven!

All plated and ready to eat!