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2 months ago

Suzy's Soulfood

directions 1. First wash

directions 1. First wash the sweet potatoes, cut them into quarters. –and yes, the skin is tasty and eatable!. 2. Heat up the oven for 180 degrees. Place the them into a tray, pour over some olive oil, season them with salt, pepper and garlic powder and massage! Cover it with aluminium foil, roast int he oven for about 25 minutes until they nearly ready. Than take the foil out, and grill them until they become golden and a bit crispy on the outside. 3. Cut the pickled pearl onions into half and roast them on olive oil. Roast them for a while, until they release the acidic flavour, than add the curry stir it, let it release all the flavours, when it s done add the drained and rinsed chickpeas to the mix, stirr it well again. 4. Stir well all ingredients for the peanut sauce together. The consistency is good when it is not too liquid, not too thick. If u find it too thick add more liquid to the mix, it can be coconutmilk or water as well. 5. So now you have everything ready, just need to put it together. Add the curryied chickpea mix to the roasted sweet potatoes, with a spoon pour over the peanut sauce, sprinkle with chopped peanuts and fresh coriander. Sweet potato chick pea ragout in peanut sauce with peanuts, fresh coriander and lime ingredients 2 big sweet potatoes 1 can of chickpeas 2 handful of pickled pearlonions Salt, pepper, garlic powder Olive oil 1 big spoon of curry powder For sauce 5 big spoons of peanut butter 2 big spoon of soy sauce/tamari 1 big spoon of agave 200 ml of coconut milk or cream Lime juice, Salt to taste, Fresh coriander and peanuts

DrCFavoriteRecipeBook-Final-102014
DrCFavoriteRecipeBook-Final-102014
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The Taste Magazine - December 2014
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