Vegan Sweet and Russet Potatoes Anna

Makes 8-10 servings

If making up to one day ahead, let cool, cover airtight and chill. Reheat, covered, in a 425 degree oven until hot in the center, 25 to 30 minutes

One-and-a-half pound of yams or sweet potatoes

One-and-a-half pound russet potatoes

olive oil

2 large leeks

1 red onion

1 sweet onion

Several tsp dried rosemary or finely chopped fresh rosemary

Salt and pepper

1/2 - 1 cup plain, unsweetened hemp milk

1/2 - 1 cup vegetable broth

Slice leeks and onions thinly, then saute in olive oil until soft and lightly browned. Add salt, pepper, and rosemary.

Peel yams and russet potatoes. Cut yams and potatoes into uniformly thick 1/16" slices. As cut, immerse russets into water to prevent browning.

Generously grease a 12" pan with olive oil.

Overlap potato slices in layers, alternating with layers of leek/onion mixture. Repeat layers, alternating russets and sweet potatoes.

Mix together vegetable broth and hemp milk. Pour over the potatoes - you may use only part of this mixture, you just want enough to moisten the potatoes well. Drizzle top with olive oil.

Cover pan tightly with foil.

Bake on the lowest rack in a 425 degree oven for 30 minutes. Uncover and bake until potatoes are tender when pierced and edges are brown and crisp, about 35-45 minutes longer. Let stand 5-10 minutes.

Gluten-Free, Dairy-Free Pumpkin Bars

Generously grease a 9 x 13" pan with canola oil, and preheat oven to 350 degrees

Crust:
Combine in large bowl:
21/2 cups gluten-free rolled oats
1 cup mini semi-sweet chocolate chips (dairy, soy free kind)
1 cup rice or other gluten free flour
1/2 cup agave nectar or honey
1/2 cup canola oil
2 tsp. vanilla
1 tsp. salt

Mix together, then pat crust evenly into the bottom of the pan.

Topping:
Mix together 1 and 1/3 cup sugar
1 tsp. salt
2 tsp. ginger
1 tsp. ground cloves
3 tsp. cinnamon
1 tsp. nutmeg
3 T. cornstarch

Beat 4 large eggs, and stir in 1 large can (29 oz.) pumpkin, 2 tsp. vanilla, and sugar/spice mixture. Gradually stir in 24 oz. plain, unsweetened hemp or rice milk.

Spread on top of unbaked oat crust and bake at 350 degrees for 50-60 minutes or until a knife inserted near center comes out clean. Scatter chopped pecans over the top, or dust with cinnamon and nutmeg. Let cool before cutting; keep refrigerated.

Potato/Corn/Tomato Soup

These amounts are approximate...adjust according to your tastes...

Saute in olive oil in a big pot:
-2 celery stalks, minced
-1 large onion, minced
-3 large carrots, peeled and thinly sliced
-4 cloves garlic, minced
- 1 tsp. salt
-1/2 tsp. pepper

When all is soft but not browned, add:
-3 russet potatoes, scrubbed and chopped
-1 large can tomato sauce, or 1 large can chopped tomatoes, or 2 fresh tomatoes, chopped
-about 1/2 bag frozen corn, thawed
-1 bay leaf
-1 tsp. dried oregano
-1 tsp. dried basil
-4-6 cups of liquid (depending on if you want this to be more like a stew or soup - I use half broth and half water.

Bring to a boil, reduce heat and simmer for at least 45 minutes

Wild at Heart Salad

1.5 cups wild rice
1 can artichoke hearts
1 can of chopped black olives
1 bunch of green onions, chopped
1/2 cup parsley, chopped
1/2 cup walnuts, lightly toasted
1 cup chopped cheese curds, feta cheese, or farmers cheese

Dressing:
These amounts are approximate, just mix ingredients to taste
1-2 cloves garlic, chopped
1 tsp mustard
2 Tbs white wine vinegar
1/2 cup olive oil
1 tsp salt

Cook rice per instructions on package and let cool a bit. Add vegetables, walnuts and dressing, stir, then put in the fridge. Add cheese once the rice is cool.

Sweet Potato Enchiladas

Makes 8 enchiladas

Sauce:
1 cup light vegetable broth
1 tablespoon corn starch
1 cup chopped roasted green chiles or fresh chopped chile peppers, like poblanos
2-3 cloves garlic, minced
1/2 teaspoon cumin or
1/2 teaspoon chili powder

Filling:
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups cooked sweet potatoes, mashed (I baked them in the oven for an hour, then scopped them out and mashed them)
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro

To Assemble:
2-4 tablespoons olive oil
8 corn tortillas
Shredded Monterey Jack cheese (optional)

Preheat your oven to 350 degrees F.

Make your Green Chile Sauce by combining the broth, corn starch, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer for about 20 minutes until thickened. Taste test. Set aside.

In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the mashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Green Chile Sauce into the bottom of the baking dish.
Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.

Spoon 1/8 of the sweet potato mixture down the center of the tortilla.
Top with 1/8 of the black beans. Roll it up and place in the baking dish.
Repeat for the remaining tortillas. Top with the rest of the sauce.
Top with shredded Monterey Jack cheese, optional.

Bake for 20 to 25 minutes, until the enchiladas are hot and the sauce is bubbling around the edges.

Top with sour cream and chopped avacado, optional.