Tag Archives: Vegan

Sweet Potato Soup

Posted by Lindsey @ Baking Bytes in Entrée, Side dishes and tagged with , , , ,

As you may have noticed, I love me some sweet potatoes. Served with eggs for breakfast, in a salad for lunch, or as a side of fries for dinner, they are fantastic for any and every meal of the day. Even better, they are a pretty healthy option and low on the glycemic index, which is great for those of you that care about things like that.

Sweet Potato Soup {{Baking Bytes}}

A few months ago I started meal prepping for my work lunches. Each weekend I make a meal and portion into lunch-sized servings to eat throughout the week. I try to change it up each week with salads, quinoa bowls, spaghetti squash, etc, so I don’t get bored. It has helped a lot to have healthy meals ready to go and in correct portions for each day of the week, as well as given me the opportunity to try lots of new recipes that wouldn’t be particularly appealing to M.

Sweet Potato Soup {{Baking Bytes}}

One of the new recipes I’ve tried is this sweet potato soup. I made a few changes to the original, by substituting zucchini for celery and nixing the nutmeg in favor of chipotle. It’s light but filling, vegetarian (vegan if you want), and makes a great lunch for chilly days, especially when served with a side of roasted Brussels sprouts. This soup reheats perfectly and is nice and thick, which I personally think makes it feel more filling. I like mine extra thick but you can use 1 less potato or add a little extra stock/water to thin yours down if you prefer.

Sweet Potato Soup {{Baking Bytes}}

Smooth and creamy and with great sweet potato flavor, this soup has a slight kick from the cinnamon and chipotle that tones down its inherent sweetness. I have a pretty low spice tolerance, so feel free to up the spices if you want a more kapow flavor, but I recommend waiting till after it’s puréed to do so.

This soup is pretty simple and relatively quick, which makes it a pretty good weeknight dinner even without leftovers. Alternatively, it also works great in the slow cooker, so I have instructions for both methods below. Serve with a side of roasted broccoli or Brussels sprouts and a savory whole-grain bread to hit all the food groups and most of the rainbow.

Sweet Potato Soup {{Baking Bytes}}

PS – Isn’t this bowl so great? It has a handle and a water-tight vented lid which makes it a great to-go option and perfect for heating in the microwave. I got it in 6 different colors and I’m very excited to use them both for work lunches and for showcasing new recipes on here!

Sweet Potato Soup {{Baking Bytes}}

Sweet Potato Soup

Adapted from I Heart Naptime
Makes about 3 quarts (8-12 servings)

Ingredients

2 Tbsp unsalted butter or olive oil
1 medium onion, chopped
1 cup diced zucchini (or celery)
3 cloves garlic, minced

3-4 medium-large sweet potatoes, washed and cubed  (about 10 cups)
4 cups vegetable stock

1 tsp ground cinnamon, to taste
1/2 tsp ground chipotle, to taste
pinch of salt

1/3 cup whipping cream, optional1 

Stove Top Directions

  1. In a large pot over medium-high heat, melt the butter. Add onions, zucchini (or celery), and garlic, and sauté about 5 minutes, or until onion is softened and translucent.
  2. Increase heat to high and add sweet potatoes, vegetable stock, and spices. Bring to a boil, then reduce heat to a simmer and cook uncovered 20-30 minutes, or until potatoes are easily pierced with a fork.
  3. Remove from heat and use an immersion blender (or any blender) to purée the soup completely.
  4. Stir in the cream and have a quick taste. If desired, add extra spices now.
  5. Either serve immediately or return to the stove to simmer until ready to eat. (If you added more spice, I recommend simmering for at least 10 minutes afterwards.)
  6. Serve topped with a sprinkle of extra cinnamon or chipotle if desired.

Slow Cooker Directions

  1. Add all ingredients except cream to a slow cooker (you can nix the butter/oil if you want.)
  2. Cook on high 3-4 hours, or on low 6-8 hours, or until potatoes are easily pierced with a fork.
  3. Use an immersion blender (or any blender) to purée the soup completely.
  4. Stir in the cream and have a quick taste. If desired, add extra spices now.
  5. Either serve immediately or return to slow cooker on “warm” until ready to eat. (If you added more spice, I recommend cooking for at least 10 minutes afterwards.)
  6. Served topped with a sprinkle of extra cinnamon or chipotle if desired.

Notes

1 Vegans can either leave this out, or substitute coconut cream (or milk), although it may give the soup a slight coconut flavor if you do so.

Arugula Sweet Potato Salad with Cinnamon Balsamic Vinaigrette

Posted by Lindsey @ Baking Bytes in Celebration/Holiday, Entrée, Salad, Sauces and Frostings, Side dishes and tagged with , , , , , , , ,

Lately I’ve been all aboard the sweet potato train, and today’s post will hopefully get you on the bandwagon as well. I love sweet potatoes in pretty much any form, and could happily eat them for several meals a day. Luckily they are great all year round as French fries or a delicious breakfast, and work just as well in salads as they do in soups and chilis.

Arugula Sweet Potato Salad {{Baking Bytes}}

Several months ago my office had a catered lunch that was a bit higher class than our norm. Although all the food was delicious, the one that made the most impact on me was an arugula and spiced sweet potato quinoa salad. Their version was sweet, with heavily candied nuts, sugary dried cranberries, and a sweetened balsamic vinaigrette amongst the quinoa, arugula, and goat cheese. Although I loved this combination, it really was like eating dessert with arugula in it which isn’t necessarily something I want to do very often.

Arugula Sweet Potato Salad {{Baking Bytes}}

Inspired by their concoction, I opted to test out a more savory version for myself. I kept the cinnamon roasted sweet potatoes but only lightly honeyed my walnuts. I also nixed the cranberries and used bacon instead, and adjusted the arugula:quinoa ratio to be more in favor of the former. Originally I was going to use brie as chèvre (goat cheese) can be exorbitantly expensive, but I discovered Costco carries goat cheese at an incredibly reasonable price and so I kept that flavor as well. Feel free to substitute brie or another neutral soft cheese if you prefer.

Arugula Sweet Potato Salad {{Baking Bytes}}

The spiced sweet potatoes, salty bacon, creamy chèvre and lightly sweetened and toasted walnuts come together in that fantastic sweet-and-salty juxtaposition that is so popular these days. Arugula and quinoa make a great base and let salad act either as a light lunch or a great side dish.

To round out the experience, I made a cinnamon balsamic vinaigrette only slightly sweetened with honey to mellow the flavor. The dressing gives the salad more of a punch of flavor, and I highly recommend you make it too. In fact, maybe make extra and use it on your other salads too since it’s just that delicious.

Arugula Sweet Potato Salad {{Baking Bytes}}

Although my original recipe is clearly neither vegetarian nor vegan, it could easily be altered for those diet preferences. Vegetarians can simply ditch the bacon, and a pinch of salt to the dressing, and carry on as normal. Vegans will want to substitute maple syrup in lieu of the honey as well as nix the cheese. You may want to add another ingredient to round it out, dried cranberries or salted almonds would both be great options, depending on which flavor route you want to go.

Full of cinnamon flavor, tasty sweet potatoes and a tinge of sweetness, this would be a superb side dish to grace your Thanksgiving table. Instead of those overly sugary sweet potato and marshmallow concoctions normally served this time of year, this salad would be a healthier and more sophisticated twist for this year. Even better, you can absolutely make it ahead (even a few days!) and store it in the fridge until ready to use. It’s delicious cold, at room temperature, or warmed, so pick your favorite or the most convenient and serve it as such.

Arugula Sweet Potato Salad {{Baking Bytes}}

The dressing makes a fair amount, so start with half of the recipe and stir in more to taste or serve on the side for guests to add as they like. I am personally a light dressing kind of person but many people prefer a stronger flavor, and it’s good to have options.

If you’re not doing the Thanksgiving thing, or don’t want to wait that long, this also make a great lunch. I made a batch on Sunday and got about 4-5 lunches out of it. Stored in the fridge, it reheated beautifully at work for the rest of the week. Additionally, if you’re not a fan of arugula, some kind of baby spring mix would be a great substitution.

Arugula Sweet Potato Salad & Cinnamon Balsamic Vinaigrette

Inspired by Food for Thought and Just a Pinch
Serves 6-8 (side dish) or about 4 (lunch)

Ingredients

Salad
4 cups cubed sweet potatoes
1 Tbsp olive oil
1/2 tsp cinnamon

3/4 cup walnuts, chopped
1 Tbsp honey or maple syrup

6 slices bacon (optional)1

1 cup quinoa
2 cups water

5 oz arugula (or leafy veggie/mix of choice)
~4oz goat cheese (or brie, optional)1

Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp honey or maple syrup
1 tsp cinnamon

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line two cookie sheets with foil or parchment paper.
  2. In a medium bowl, combine sweet potatoes, olive oil, and cinnamon. Stir with a rubber scraper until potatoes are well coated. Arrange in one layer on half of a cookie sheet.
  3. In the same bowl, combine walnuts and honey and stir until completely coated. (Heat the honey sightly to liquify for easier stirring.) Arrange in one layer on the other half of the cookie sheet.
  4. Arrange bacon in one layer on the other cookie sheet.
  5. Place cookie sheets in oven (I put the potatoes on the middle rung, and the bacon one rung below it) and bake for 8-10 minutes, or until walnuts are lightly toasted.
  6. Remove the walnuts to a plate to cool. Continue baking potatoes and bacon for 15-20 minutes, until potatoes are easily pierced with a fork, and bacon is cooked to desired doneness.
  7. Remove bacon to paper towels to cool, pressing to remove excess grease. Dice bacon and set aside.
  8. Meanwhile, in a medium pot bring quinoa and water to a boil, then cover and simmer until all liquid is soaked up, about 15 minutes. Uncover and set aside.
  9. In a small bowl, whisk together dressing ingredients until completely combined.
  10. In a large bowl, combine arugula and half the dressing, tossing to coat. Add quinoa and sweet potatoes, and stir gently until well combined.
  11. Add walnuts (breaking apart if necessary), diced bacon, and goat cheese, stirring gently to combine.
  12. Serve immediately, later today, or tomorrow since it’s good at pretty much any temperature. Store leftovers in the fridge, or make it ahead the night before. Reheats well with a brief stint in the microwave and is also excellent right out of the fridge.
  13. Add additional dressing just before serving if necessary, or serve it on the side.
  14. Delicious as a side dish (6-8 servings) or for a lighter lunch (4 servings).

Notes

1 For a vegetarian option, just leave out the bacon, it’s great without it too! To get that added salty flavor, add a pinch to the dressing or include a few chopped salted almonds in its place. Vegans could also use maple syrup and ditch the cheese, although you may want to add another ingredient (maybe dried cranberries?), and follow the same salty suggestion.

[Slow Cooker] Bacon Bean Soup

Posted by Lindsey @ Baking Bytes in Entrée, Slow Cooker and tagged with , ,

There’s something about bean soup that just feels cozy: nice and filling, warms you up on a cold day, and requires fairly minimal effort on the cooking front. I made this soup last year and then the springtime weather promptly returned with no time for me to post another wintery item.

[Slow cooker] Bacon Bean Soup {{Baking Bytes}}

With a recent cold snap here, I decided to resurrect this recipe and share it with all of you. Full of veggies, easily made vegan, and quick to throw in the slow cooker, this is a great meal for a busy week. Ditch the bacon (or use pre-cooked crumbles) and there’s almost no hands-on time other than chopping some veggies. I like to prep the veggies the night before, dump everything in the crock pot in the morning, and come home to delicious aromas and a hot meal. A quick puree with the stick blender and a side of bread and/or a vegetable and you’re good to go.

[Slow cooker] Bacon Bean Soup {{Baking Bytes}}

This soup is one I like to describe as comfortable. Nothing too snazzy with the flavors but it tastes great, fills you up, and is a healthy way to end the day. It keeps for at least a week and reheats well in the microwave, so don’t be afraid of a large batch even if you’re on your own to finish it off.

[Slow cooker] Bacon Bean Soup {{Baking Bytes}}

I personally nixed the celery in favor of zucchini, but if you have celery on hand throw it in there too. With it all pureed together at the end the flavors meld into one instead of a more traditional and chunky vegetable soup. It turned out fairly thick, great for topping with extra bacon, cheese, chives, or whatever else you like to throw on there.

Warm yourself from the inside out with a healthy and filling dinner, then maybe splurge on dessert.

Bacon Bean Soup

Adapted from Emily Bites
Makes about 2 quarts

Ingredients

8 slices bacon1

3 (15oz cans) Great Northern beans, rinsed
1 can butter beans, rinsed
6-8 carrots, diced
1 onion, diced
1 medium zucchini, diced (optional)
4 stalks celery, diced (optional)
4 cloves garlic, minced
32 oz chicken or vegetable broth
1-2 bay leaves
1 Tbsp parsley (fresh or dried)
1 tsp thyme
1/2 tsp sage
1/2 tsp red pepper flakes

salt and pepper, to taste

Directions

  1. Fry bacon or bake for 15-20 minutes at 400 degrees. Allow to drain, then crumble into small pieces. Set aside.
  2. Add half the bacon and all remaining ingredients (except salt and pepper) to a slow cooker and stir gently. Cook on low for about 8 hours, or on high for about 4 hours.
  3. Use an immersion blender to puree at least half the soup (I did all of it, but you can stop whenever you like the texture) in the crock pot, or carefully remove 3-4 cups of soup to a blender and puree, then stir back into the crock pot.
  4. Taste soup and add salt and pepper if necessary. Top with remaining bacon and serve hot. Also delicious with a little grated cheese!

Notes

1 It would also be great with cubed ham. Great way to use those leftovers! Or nix the meat entirely for a vegan/vegetarian option, it’s delicious that way too.

Easy Zucchini Rollups

Posted by Lindsey @ Baking Bytes in Entrée, Side dishes and tagged with , , ,

A few weeks ago during a relaxed trip to Costco, one where I actually perused all the aisles (except the chips/drinks aisles…I never go down those), I noticed a Roasted Garlic & Chili Aioli sauce. (It was much cheaper at Costco, for the record.) It was low sugar and sounded delicious, so I took a chance and bought the two-pack on a whim. I figured if it was good I could keep one at home and one at work, and if it wasn’t, I’d just donate them both to work. Fortunately for me, it is amazing and I’ve been using it on all sorts of things.

Also a few weeks ago, I decided to give up bread and peanut butter for the month of June. With my marathon training I’ve gained a couple extra pounds and wanted to help myself ditch them a little sooner. Bread and peanut butter are both life staples for me, and I figured if I just gave up one I would end up over-compensating with the other, so ditching both seemed optimal. Terrible, but optimal.

Marathoner!

I completed my marathon on Saturday (Horray! I made it!) and will be cutting my miles back a bit to a more manageable weekly schedule. I have a 5k on Saturday and a half (probably) in mid-July, so that’ll help keep up the schedule, just without those crazy 20-milers. I did make a planned exception for bread on race day (huckleberry stuffed French toast and a Monte Cristo for brunch…so good) but otherwise I’ve been really good about my breadless life. Mostly been doing scrambled eggs or a modified version of my favorite green smoothie1 for breakfast, lettuce wraps for lunch, and quinoa bowls or crock pot meals for dinner. The aforementioned aioli has been just fantastic for adding flavor and a little kick to those wraps and quinoa bowls.

Easy Zucchini Rollups {{Baking Bytes}}

Another favorite lunch are these zucchini rollups. They are super easy and only take a few minutes to prepare, which makes them great for both during work and after. I like to broil mine for a couple minutes (we have a toaster oven at work) for melty cheese, but you can absolutely eat them cold and crunchy as well.

Thin zucchini (use a mandolin, trust me) is topped with whatever you want, then rolled up into a tasty wannabe sandwich. My go-to concoction is listed below, but really you can use almost anything. Meat-lover? Use extra slices or multiple varieties. Vegetarian? Nix the meat and add extra veggies. Vegan? Sub hummus or pesto for the aioli, ditch the meat and cheese, and load up on leafy greens, peppers, mushrooms, or whatever else you’re in to. Savory cream cheeses are delightful as a condiment (you can ditch the regular cheese, or not), basically any cheese will work as long as it’s sliced thinly or a soft cheese, and you can mix it up with ham, turkey, roast beef, pepperoni, or whatever your favorite sliced meat is.

Easy Zucchini Rollups {{Baking Bytes}}

For extra crunch or to up the veggie factor, thinly sliced bell peppers, carrots, onion, extra zucchini, cucumber, or whatever you have lying around will work just great. Cut it to the width of your zucchini slices and you are good to go. If you are adding sliced or shredded items, it works best to add them on top of your condiment to kind of glue everything together. Add a couple of layers of spinach, kale, chard, or whatever you have lying around and you have a tasty and well-rounded meal, easily tailored to your preferences for taste and portion sizing.

I find the zucchini slices will keep in the fridge for at least a week if they are submerged in water, so you can slice and dice all your veggies ahead of time to speed up the preparation process when you’re ready to make them. Use as little or as much of each topping as you like, just leave a couple of inches of one end empty so it’ll stay rolled up. However, if, like me, you get a bit overzealous sometimes, you can poke a toothpick through to secure them.

Easy Zucchini Rollups {{Baking Bytes}}

Great for lunch, dinner, or even as an appetizer, these zucchini rollups are a delicious and healthy (and low carb, and can be gluten-free, if you’re into that) option to have in the repertoire. I’ve not tried it, but I am sure they would keep in the fridge for a few hours after being assembled if you need to make them ahead of time.

Give them a try and be sure to report back with your favorite flavor combinations!

Easy Zucchini Rollups

Ingredients

1 large zucchini
Cheese, thinly sliced (I used cheddar)
Meat, thinly sliced (I used deli ham)
Aioli sauce (or condiment of choice)
Spinach

Topping ideas: thinly sliced bell pepper, julienne-cut carrots or zucchini, any leafy greens, cream cheese, pesto, honey mustard, sliced almonds, hummus, etc

Directions

  1. Use a mandolin or a lot of patience to very thinly slice a zucchini. If it is too thick they will just break instead of roll. (I used the thinnest setting on my mandolin.) Store slices submerged in water in the fridge until ready to use.
  2. Start the broiler on your oven and line a baking sheet with parchment paper.
  3. Press zucchini slices with a paper towel to remove excess moisture, and lay gently on the baking sheet.
  4. Layer zucchini with meat, cheese, aioli, and spinach (and any additional toppings), leaving about 2″ of the wider end completely empty.
  5. Gently roll from the filled end, securing with a toothpick if necessary (mainly depends on how thick your toppings are.)
  6. Broil 1-2 minutes, until cheese is melted. Note: it is likely that your paper and toothpicks will char, but the rollups will be perfect.
  7. Enjoy immediately!

Notes

1 Made as said in the recipe except substitute 3Tbsp PBfit for peanut butter (another Costco whim), use plain Greek yogurt, and 1/2 cup milk. I also add 2 Tbsp chia seeds to 5 Tbsp water, let sit until gelled, and add that too. I also freeze and crush my spinach ahead of time so I can fit in closer to 1.5 cups in my little blender, with the added benefit that I don’t have to blend things in two stages to make sure it’s finely pureed.

Secret Veggie Spaghetti Sauce & Italian Meatballs (and Roasted Spaghetti Squash)

Posted by Lindsey @ Baking Bytes in Entrée, Sauces and Frostings and tagged with , ,

Shortly after I got my snazzy immersion blender I came across a recipe for veggie-packed spaghetti sauce. It was made in the crock pot, which sounded awesome, but as someone who doesn’t like crazy chunky sauce I wasn’t super psyched about the amount of diced vegetables packed into it, mainly for textural reasons. Immersion blender to the rescue!

Secret Veggie Spaghetti Sauce & Italian Meatballs {{Baking Bytes}}

I tweaked the recipe to use vegetables I actually like (not a fan of mushrooms or eggplant, sorry) and made it on the stove so I could puree some of it before adding the things I wanted to stay whole. You can easily add or remove items to suit your preferences, next time I will definitely add sliced olives. M has such a strong hatred of them I forget I can add them when he’s not around. I think a couple handfuls of spinach added to the pureed mixture would be great also.

Secret Veggie Spaghetti Sauce & Italian Meatballs {{Baking Bytes}}

With veggies secretly packed into what a appears to be a normal spaghetti sauce, this is a great way to trick your kids (or yourself) into eating some extras at dinner time. I will perhaps use a slightly smaller head of cauliflower in the future (mine was more medium than small) but overall it turned out fantastic. Tomatoes and spices galore, with some diced red bell peppers for variety. If you leave the sauce meatless it’s a great vegan option, but if you’re of a more carnivorous persuasion, read on.

Because I was feeling particularly ambitious that weekend, I also made Italian meatballs. Extra juicy and perfectly spiced, they were wonderful with ground elk but I’m sure ground beef would be delicious also. This was a super easy recipe that would pair well with any sauce, even a jarred version, just make sure they have time to simmer in the sauce for about 15 minutes to ensure they are cooked through. Or if you are making them to freeze, turn the heat down on your frying pan, add a lid, and steam them for several minutes. For an easier meat option, skip the meatballs and add a pound or two (it makes a lot of sauce) of your favorite ground meat, already browned, during the final simmering step. You should have enough to feed the whole family and probably still put some in the freeze for later.

Secret Veggie Spaghetti Sauce & Italian Meatballs {{Baking Bytes}}While pureeing it can be quite thick so have patience during this step; other than that it’s just a matter of chopping vegetables and opening some cans – super easy. Make a batch for dinner, put half in the freezer, and you’ll have homemade sauce ready to go on a day you don’t feel much like cooking. Serve with roasted spaghetti squash (directions below) or your favorite pasta, with freshly grated Parmesan and pepper, for a delicious and healthy meal.

Secret Veggie Spaghetti Sauce

Inspired by Smile Sandwich
Makes a lot

Ingredients

2 Tbsp olive oil
1 medium onion, finely diced
1 small head cauliflower, finely diced
1 large zucchini, finely diced
2 cloves garlic, minced

29 oz can + 15 oz can tomato sauce
14.5 oz can Italian stewed tomatoes
2, 6oz cans tomato paste

2 bell peppers, diced
14.5 oz can Italian diced tomatoes
2-3 Tbsp Italian seasoning
salt and pepper, to taste

Directions

  1. Pour oil into a large pot (8 quarts or more) and heat over medium heat until hot.
  2. Add onion, cauliflower, zucchini, and garlic, and saute until onion is softened and translucent.
  3. (If you’re serving this with spaghetti squash, start it roasting now.)
  4. Add tomato sauce, tomato paste, and stewed tomatoes. Increase heat slightly, and simmer until vegetables are softened.
  5. Optional but recommended: puree sauce using an immersion blender until reasonably smooth.
  6. Add diced tomatoes, bell pepper, spices, (and browned meat or meatballs, if using) and simmer on low heat for about 15 minutes. Do a taste test after about 5 minutes, and add more spices if necessary. I added around 3 tablespoons of seasoning but depending on your veggies and your taste preferences, more or less might be appropriate.
  7. Serve with your favorite pasta or spaghetti squash.

Italian Meatballs

Adapted from Recipe Tin Eats
Makes about 2 dozen

Ingredients

2 slices white bread, crusts removed
1 medium onion, grated

1.5 lbs ground elk (or beef)
1 egg
1 Tbsp Italian seasonings
1/4 cup Parmesan, freshly grated
1 tsp salt
1/4 tsp pepper

2 Tbsp olive oil

Directions

  1. Tear bread into small pieces and place in a large bowl. Add onion and stir until well mixed and bread is completely wet.
  2. Add remaining ingredients and mix by hand until completely combined.
  3. Scoop 2 tablespoons at a time on to a plate or cutting board, then roll each dollop into a ball.
  4. Heat olive oil in a large non-stick frying pan over medium heat.
  5. Gently add meatballs and fry, turning gently, until nicely browned on all sides (pro tip: this is easier in two batches).
  6. Add meatballs (and drippings, if desired) to your spaghetti sauce and simmer gently for about 15 minutes, until meatballs are heated through.
  7. Serve with sauce atop your favorite pasta or spaghetti squash, with extra freshly grated pepper and Parmesan.

Roasted Spaghetti Squash

Ingredients

Spaghetti squash
Olive oil

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Halve squash and remove seeds. Coat flesh lightly with olive oil.
  3. Bake for about 40 minutes, or until squash can be easily pierced with a fork.
  4. Let cool for a few minutes, then scoop from skins, fluff with a fork, and serve hot.
  5. Top with additional olive oil, butter, or your favorite pasta sauce.