Tag Archives: thanksgiving

Savory Red Lentils With Sweet Potato

Man, nutrient dense comfort food, that’s what’s up. The earthy, savory flavor of herbs with the creamy sweet goodness of sweet potatoes makes this a dream. Something about the flavors and creamy texture remind me of thanksgiving, eating this gave me the same cozy smile on my face. While I intended to eat this on rice, I ended up just eating this by itself with a spoon, no regrets. 😋  A mere 1/4 cup of dry red lentils has 15% DV of iron. For those of us wanting to avoid red meat for ethical or health reasons, lentils are a great source of this essential nutrient!


You need:

-1 onion chopped

-2 sweet potatoes cubed

-garlic cloves chopped (I used like 6, but I’m a garlic lover, so 2-4 is probably good)

-1 cup rinsed red lentils

-1 bay leaf

– 1/2 tsp black pepper

-1/4 tsp crushed red pepper

-1/2 tsp basil

-1/2 tsp oregano

-1/4 tsp sage

-dash of salt if you want (I forgot it and it was great in my opinion)

-1-2 TBS coconut oil 

I used my instant pot so that this was a 1 pot speedy operation, but you could do the same in a large saucepan with lid on the stove.

Start by heating some coconut oil and then sautéing onions, sweet potatoes, and garlic until onions are somewhat wilted. Then add your herbs and spices, followed by lentils and enough water to just cover the lentils completely. Then set instantpot to 15min on the bean setting or simmer on the stove for 15-20min until lentils are soft. Sweet potatoes should be perfectly soft by then as well. If using stovetop, add water as needed while stirring intermittently. If you have an instantpot, just let it slow release and serve hot! Enjoy!

Caramelized Sweet Potato Sage Pasta Salad

This is a rich amd savory vegan dish that could serve a side or a hearty centerpiece. The caramelization of onions, mushrooms, rosemary and sage in vegan butter gives this dish a richness of depth that sings of holiday festivity. Some sweet potato and green beans give it more thanksgiving reminiscence, and a bright citrus vinaigrette brings out the fall flavors via compliment! For those who want the umami of the season without the meat, this is for you. 

You need:

6oz whole heat penne pasta, al dente 

3 small sweet potatoes, peeled and chopped

1 red onion chopped

3 cloves garlic minced

Handful fresh sage

2tbs minced fresh rosemary 

Salt

Vegan butter

8oz mushrooms sliced

8oz green beans, blanched and cut

1 cup cooked garbanzo beans
For the dressing:

1 small mandarin or orange

Juice of 1 lemon

2tbs tahini

1tsp apple cider vinegar

1/2 tsp dried ginger
Blend dressing ingredient on high until creamy and frothy. I only ended up using less than half on this dish and saved the rest for use on other salads!

 Combine pasta, green beans, and chick peas with desired amount of dressing  in a large bowl. Set aside in the fridge.

Heat 2 tbs vegan butter over medium and then sauté onion and sweet potatoes on low until the onions start to become translucent. Add salt to taste, mushrooms, sage and rosemary until onions and sweet potatoes begin to caramelize. Then let cool.

Lastly add your sauté mixture to your bowl and toss all ingredients together well.

Garnish with cranberries, and enjoy!