Heather's Coconut Sweet Potato Recipe

One of the best things about going back to school was that I was exposed to some really great people that shared their amazing recipes.  Recipes that address the needs of folks that have allergies and food sensitivities was one of the added bonuses.  Heather's Coconut Sweet Potato Recipe is gluten & dairy free.  Just in time for Thanksgiving!!

 

Coconut Sweet Potatoes
4 sweet potatoes and jewel jams
roast at 425 in (1/2 to 1 T) coconut oil half hour, sprinkled with salt
mix with chopped celery
6 diced hard boiled eggs
shaved red onions (opt)
Sauce: coconut milk yogurt (plain), 2 T mayo, curry spices (coriander,
a smidge of fenugreek), ginger turmeric, garlic, cumin, pinch of salt

A Savory & Sweet taste combination that is sure to please.

 

ENJOY!!

Dining with the Doc: Black Bean & Quinoa Veggie Burgers

This article from The Foodie Physician blog looked so good I had to add it to our archive!

Black Bean & Quinoa Veggie Burgers

Makes 6 burgersPatties

½ cup quinoa

1 teaspoon olive oil

1 small red onion, chopped
3 cloves garlic, minced
Kosher salt
2 cans black beans (15.5 oz each), rinsed and drained
2 tablespoons tomato paste
1 large egg
2/3 cup cooked corn (canned or fresh)
¼ cup chopped cilantro
1 tablespoon minced chipotles in adobo
1 ½ teaspoons ground cumin
1 cup rolled oats, ground into crumbs

Yogurt Sauce:

½ cup fat free Greek yogurt
1 teaspoon minced chipotles in adobo + ½ teaspoon adobo sauce from the can
1 teaspoon honey
½ teaspoon Dijon mustard

6 multigrain hamburger rolls, lightly toasted

Lettuce, avocado slices, and tomatoes for toppings (optional)

Place the quinoa in a small saucepan along with 1 cup of water. Bring the water to a boil then reduce heat to medium low and cover the pan. Cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat.

Heat the oil in a small sauté pan over medium heat and add the onion and garlic. Season them with a pinch of salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add approximately 1½ cans of black beans to the bowl and using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms.

Stir in the remaining beans along with the tomato paste, egg, corn, cilantro, chipotles, cumin and ½ teaspoon salt. Stir in the cooked quinoa and ground oats until evenly distributed.

Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

To make the yogurt sauce, stir the yogurt, chipotles, adobo sauce, honey and mustard together in a small bowl.

When ready to eat, preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and place the patties on the sheet. Cook 10-12 minutes until the patties are golden brown and crispy, then carefully flip the over and cook another 10 minutes. Serve patties on the buns with the yogurt sauce and toppings of your choice.

One serving (1 patty plus yogurt sauce): Calories 281; Fat 3.7g (Sat 0.7g); Protein 16g; Carb 47.3g; Fiber 12.6g
* Because of the wide variety of buns and toppings, the nutritional info above only includes the patties and yogurt sauce. I used Arnold Select multi-grain Kaiser rolls, which have 150 calories, 1.5g fat, 0 sat. fat, 6g protein, 27g carbs and 3g fiber per roll.

Join Us!!

Where:  Cal Maritime Rizza Auditorium

When:    Saturday, Oct 20th, 4:30pm. 

Cost:     

$10   Advance @  Brown Paper Tickets 

$15   Day of event

The sounds of jazz by Dalt Williams Trio will accompany you at water's edge, enjoy lite organic food & wine, cider or microbrew beer from Solano County.  

 

 

Coming Soon! 

Grass Fed & Finished Meat CSA

Are you interested in joining our co-op beef, pork, poultry and lamb box program? If so, let us know and we'll keep you posted on pricing and availability.

This week's Fall Produce box will include:

Green Mix - Kale, Chard, Collards

Root Vege Mix - Beets, Turnips, Carrots, Potatos

Winter Squash - Butternut or Acorn

Cucumber

Sweet Pepper Mix

Allium Mix - Purple, White, Garlic, Shallot

Broccoli

Apples or Pears

Green Beans

Two Crones Relaxation Herbal Tea

Eggs - Limited Quantities Available

New Items:

Zuni Pickle - 16 oz. $4.00

Spiced Fig Jam - 8 oz. $3.00

Orders are due by Tuesday 6pm.

**In an effort to reduce our carbon footprint, please bring your egg cartons & delivery bags for re-use. If you prefer, we can pack your order in reusable canvas bags.....if you bring 'em, we'll use 'em

Thanks for supporting our local Vallejo farmers !!