Tag: yams

Academic Musings, Food, Vegan Recipes

BBQ Brussels Sprouts & Baked Yam with Calvados

Crystal Fleming

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One of those nights where I’m too tired to cook anything complicated. Still in the final throes of grading. Craving ribs due to some tweet I saw about BBQ joints on Long Island but couldn’t actually work up the desire to eat meat, though. Had just enough energy to make this simple, delicious and vegan meal instead. The Calvados – a gift from my lady – transformed the simple yam into a sophisticated accompaniment / dessert / nightcap in one fell swoop.

BBQ Brussels Sprouts & Baked Yam

Serves 1

Ingredients

BBQ sauce

1/4 cup ketchup or tomato paste
1/4 cup chopped bell pepper
1 tablespoon EVOO
sea salt
black pepper
1/4 cup apple cider vinegar or balsamic vinegar
5 dashes worcester sauce

Baked Yam

1 yam
nutmeg
cinnamon
sea salt
coconut sugar
Optional: Calvados

Directions:

Preheat oven to 400. Wash yam. Poke with fork. Bake for 40 minutes.

Meanwhile, boil Brussels sprouts until tender. Set aside.

Combine all ingredients for the BBQ sauce in a small sauce pan. Cook for about 8 minutes. Turn off the heat.

Toss the Brussels sprouts in the sauce. Cut the baked yam down the middle and garnish with spices and, if you’re adventurous, a bit if Calvados or brandy.

Yummmmmmmmm.

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Food, Vegan Recipes

Sauteed Spinach & Stewed Yams Over Rainbow Quinoa (V, GF)

Crystal Fleming

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Part of my self care regimen on the tenure track is scheduling time to cook healthy, nutrutious vegan meals on Sundays. During the week, I regularly work between 9-12 hours a day on research and writing projects, which means I have very little energy left over to cook .. and getting takeout every night isn’t an option unless I want to gain a million pounds.

So…. Here’s one of two delicious meals I made today:

Take a yam. Peel it. Chop it up and boil it.

Meanwhile: bring 1 cup of rainbow quinoa to boil in 2 cups of water. I toss in a cube of vegetable buillion. Reduce to simmer for 20 minutes. Set aside.

When the yam is tender, strain and set aside. In a small saucepan, combine 1 tablespoon of EVOO with 1/4 cup of almond milk. Stir in yams, drizzle with agave and sprinkle with nutmeg and cinnamon.  Stir in 3 large handfuls of spinach and a dash of salt. Optional: sautee the spinach with fresh garlic before adding to the yams.

Spoon the yam/spinach mixture over the quinoa. Savor.

Yummmmm..