Holiday Side Dishes – Brussel Sprouts & Sweet Potatoes

I love to cook big, plant-based dinners around the holidays! I always host our annual Compassionate Feast on Thanksgiving, and I also like to cook a similar meal around Christmas or New Year’s. I like to make lots of delicious side dishes using organic, local veggies! In this post, I’m sharing two of my favorites… Agave-Mustard Roasted Brussel Sprouts and Maple-Cumin Mashed Sweet Potatoes!

Agave-Mustard Roasted Brussel Sprouts:
1 bunch fresh brussel sprouts
2 Tblsp olive oil
2 Tblsp agave nectar (or you can use honey)
1 Tblsp spicy brown mustard
1/2 tsp salt
1/4 tsp garlic powder
Few sprinkles of hot chili flake

hcv_holidaysidedishes-1Pre-heat oven to 375 degrees.
Rinse and trim ends off brussel sprouts (Just keep any leaves that fall off)
Toss with other ingredients.
Spray large baking pan with cooking spray.
Add brussel sprouts in single layer.
Bake for 40 min or so, tossing occasionally, until tender and slightly crispy/carmelized.

Maple-Cumin Mashed Sweet Potatoes:
3 med sweet potatoes
2 Tblsp vegan margarine (I like Earth Balance)
1/2 cup unsweetened almond like (or other plant-based milk)
2 Tblsp maple syrup
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp ground cumin or garam masala

hcv_holidaysidedishes-1-1Peel and chop sweet potatoes and place in boiling salted water.
Cook approx 15 min or so until fork-tender
Drain and add margarine and almond milk.
Mash with hand-masher until desired smoothness.
Stir in maple syrup and spices.

 

 

 

Finished dishes… so yummy!

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Here’s what the rest of our Compassionate Feast looked like this year (complete with Tofurky, mushroom gravy, roasted veggies, cornbread stuffing and homemade cranberry sauce!)

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Sweet Potato, Carrot and Kale Stew with Peanut Sauce

This recipe is so delicious! It has the sweetness of the sweet potato and carrots, offset by the earthiness of the kale, plus the creaminess of the peanut butter. There are only three vegetables and only three main ingredients in the sauce!! This recipe is high in nutrients, such as beta-carotine, Vitamin A, and calcium to name only a few!HCV - 1 (10)

1-2 sweet potatoes, cubed
3 carrots, chopped
1 small bunch of kale, rough cut with tough stems removed
(or you can substitute fresh/frozen spinach)

Sauce:
1 cup vegetable broth
1 can diced tomatoes (incl juice)
3 Tblsp peanut butter

Optional: Crushed peanuts to sprinkle on topHCV - 1 (11)

Start to cook vegetables. I like to boil sweet potatoes and carrots (until tender, approx. 15 min.) You can add kale to the same pot to make it easy, or I like to saute kale separately in a little olive oil and then steam with a little added water or broth.

To make the sauce: Add veg broth and diced tomatoes to a large skillet. Bring to boil and add peanut butter and spices (I used salt, garlic powder, onion powder and a little curry powder).

When vegetables are cooked, add to skillet and simmer a few more minute (Add more broth if needed). Serve with crushed peanuts sprinkled on top!

Black Bean Sweet Potato Soup

I’m sharing another one of my super-easy go-to vegan soup recipes. This one has just 5 basic ingredients (plus seasonings)!! Canned beans are a great staple to have on hand for quick meals like this!1_ - 1 (83)

Vegetable broth
1 can black beans, drained and rinsed
1 small can tomato sauce
1 large sweet potato, diced
1/2 – 3/4 cup f
rozen corn
1-2 carrots, diced (optional)
1 cup cooked wild rice (optional)

 

 

 

 

 

Place 4-5 cups veg broth/water,  plus tomato sauce in pot and bring to boil
Add diced sweet potato
Add black beans
Add frozen corn
Add salt & pepper, taco seasoning, chili powder, garlic powder, onion powder & parsley
Simmer 20-30 min


HCV_BlackBeanSweetPotatoSoup - 1
This is great served with diced avocado or guacamole on top!
Also, you can add other veggies or rice/pasta too!