One-Pan Tofu, Chard and Chickpea Curry Simmer (Vegan!)
Time to warm up with an easy peasy vegan weeknight meal.
Hmm, if only there was an upcoming holiday where there were traditionally mashed potatoes. Or maybe sweet potatoes. Or maybe both. If that were the case, then this recipe would be totally perfect for that day:
… oh hey! Thanksgiving is next week or something! 🙂
WHICH reminds me… would you like some excellent ideas for your Thanksgiving meal? Would you like to get those ideas from folks who LOVE cooking at home? Well have I got a show for you!
This Sunday from 9 a.m. to 11 a.m., I will be appearing on KPAM 860’s Simple Kitchen with Missy Maki, with a bunch of my food blogger friends. We’ll each be talking about a different part of the meal – I’ll be talking biscuits (if you know me, you will not be terribly surprised by this).
Make sure to check out the blogs of the other lovely Portland ladies who will be on the show:
As for those potatoes, here’s what you need – this makes two hearty servings plus a little extra, but I’m not sure I would call it three servings:
Peel and dice your sweet potatoes – I do about a 1/2-inch dice. Boil for 10-15 minutes, or until very very soft and smooshable. Use a ricer, a mixer or a plain ol’ potato masher to well, mash the potatoes. Add the sour cream and stir to combine. Salt and pepper to taste, and garnish with a little more sour cream if you like.
We actually used them as a side with our steak and chimichurri from last week, and it was stupendous. Yeah, it is a bad phone photo, but you get the idea!
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