I don’t know about you, but Pinterest has sucked up more than its share of free time since I’ve discovered it. I find myself doing all kinds of baking and projects because everything is “Brilliant!!!”. Although, actually, the overuse of that word on the site seriously drives me bonkers.
Anyways, I have seen various recipes for veggie burgers made from quinoa, but recently saw the recipe for maple sweet potato pecan burgers and by The Tolerant Vegan had to try it. Happily mom was in town, so she even made them for our dinner. Aren’t moms great?
I think the recipe was delicious. Probably the only thing I would change is add a little more salt. Otherwise, a very yummy and healthy treat!
A quick side tonight that turned out great and even the munchkin loved. I’m totally bummed I forgot to take photos, but the result was so yummy!
Herbed Sweet Potato Fries
3 sweet potatoes, peeled and cut into strips (or slices, or waffle…whatever your fancy)
1 Tbs olive oil
1 tsp. rosemary
1/4 tsp. cinnamon
1/4 tsp. paprika
Kosher salt and fresh pepper to taste
- Pre-heat oven to 400 degrees
- Put potato slices in a large bowl. Add in remaining ingredients and toss.
- Put potatoes on a sprayed baking sheet in a single layer
- Bake for 40 minutes or until done
Of course, this is a pretty basic recipe, so adjust to fit your taste. This can work as a side dish to your favorite sandwich, or would also work as an appetizer by itself.
I had hoped to use cayenne pepper instead of the paprika, but I am out. I’ll have to sub that next time. I’m thinking the kick with the sweet would be awesome. Regardless, I got my 4-year old to eat a reasonably healthy snack. Whoo hooo!
So, I’ve become a fan of a lot of blogs lately, including Heavenly Homemakers. In her blog, she talks about ‘soaking’ grains. This always intrigued me, and as I become more and more obsessed with healthy foods and making things from scratch, I wanted more and more to try this. But, I was a little intimidated. I really hate screwing something up and wasting all that food.
Then, the other day I found a recipe for making your own whole wheat tortillas AND it included in the recipe to use coconut oil (like the kind I got the other day…) so I went for it! Thanks Kitchen Stewardship!
So, in the morning I made my dough and tonight I cooked them up. First, you get your exercise with these! It’s a lot of work rolling these suckers super thin! I don’t have an electric griddle or a cast iron skillet (although I want both) so I just used a frying pan. It took a couple of trys to get the temperature correct. Well, I think it is correct. I got the brown spots, but it didn’t look like it was all the way cooked all over, but I didn’t want a tortilla cracker either! Of course I can’t remember having a whole wheat tortillas EVER, so maybe I just don’t know what it really looks like?
Here’s the result:
I’m hoping to use these for breakfast tomorrow for some breakfast burritos. I guess we’ll find out then how they taste. Anyone else ever make their own tortillas? Thoughts?
I’ll tell you what, a good baker is a talent. Muffins, they’re easy, but breads haunt me. They’re so finicky!