Vegetology
A BLOG ABOUT FOOD AND ITS LOVE RELATIONSHIP WITH HEALTH
|recipe copyright of: Vegetology|
2 medium Japanese yams (can be swapped for sweet potatoes)
1 Tbs extra virgin olive oil
Sea salt for seasoning
*feel free to add on some chili powder, or black pepper!
Use a peeler to remove the skins of the yams (I find they cooperate better in the oven with the skins removed, but there is no harm in leaving them on! they are also delicious that way!). Rinse under cold water, and dry as best as you can (if they are wet, the oil won't coat them very well). In a large bowl, toss raw yams with 1 Tbs. extra virgin olive oil until just lightly coated but not drowning in oil. Grind fresh sea salt over them, mixing until incorporated. Use your judgement with the salt, but over salt them a tad, because the saltiness will reduce while baking. Bake at 350 degrees for 15 minutes, then use flip them (they won't be very browned yet). Leave in for 10 more minutes. Flip again. Add on an extra 3 minutes. Remove from the oven, and grind a little sea salt over the tops. Serve immediately along with your favorite backyard BBQ dish
{Oven-Roasted Sweet Yams}
{Black Pepper Sea Salt Tortilla Chips}
|recipe copyright of: Vegetology|
4-5 whole-wheat large tortillas
non-stick butter or olive oil spray
sea salt
black pepper
Preheat the oven to 400 degrees.
Cut tortillas into 12-14 (mine were very large tortillas!) Line a baking sheet with parchment paper. Lay down the tortilla wedges onto the parchment paper and use the butter spray to lightly coat the tops, in order to create a "glue" for the spices. Proceed by grinding sea salt and black pepper in proportions of choice! Bake for 7-10 minutes, or until the tortilla slices become crisp! (watch carefully, as they burn quickly). Be sure to change parchment paper before every new batch of chips placed into the oven, as this will prevent burning. After baked to desired crisp, eat warm (it's hard not to!) or store in an airtight container. Serve alongside dips, guac's and hummus!
{Avocado Dijon-Deviled Eggs}
|recipe copyright of: Vegetology|
(Yields 4 halves; 2 eggs- easily triple to your liking)
2 eggs, boiled (best way to boil- add cold water to a medium sized pan, put in the eggs, cover, and bring to a boil. boil for 10 minutes. drain & rinse with cold water, and allow to cool. they turn out perfectly every time).
1/2 avocado (i sliced it, and used a little lemon juice to preserve earlier that week)
1/16 tsp. salt
a few dashes of black pepper (to preference)
1/4 tsp. Penzey's 33rd & Galena Spice (consisting of basil, pepper, nutmeg, sage, crushed red pepper, paprika; alternatively use: paprika) alternatively use cayenne and paprika, split 1/8 tsp. each).
3/4 tsp. dijon whole-grain mustard
Cut boiled eggs in half. Scoop out the yolks into a bowl, along with the avocado. Mash both the avocado and egg yolks together. Add the mustard, spices, salt, and pepper, and mix. Combine until the consistency is smooth. Spoon mixture back into the egg centres (alternatively, i placed the mix into a plastic bag, and cut off the tip, piping it into the centres of the eggs- but that's just for good looks! feel free to use either method).
{Red Pepper Hummus}
Title. Double click me.
|recipe copyright of Vegetology|
1- 19 oz can chickpeas, drained & rinsed
1/8-1/4 cup water
juice of 1 lemon
1 garlic clove, minced
2 Tbs extra virgin olive oil
2 Tbs white sesame seeds
sea salt to taste
black pepper to taste
few shakes of red pepper flakes, to liking
Combine all ingredients in a food processor, scraping the sides of the processor as necessary. Store in sealed jars placed in the refrigerator for best results.
