Friday, December 16, 2011
As you might imagine, with a newborn I've hardly had a spare minute to cook, much less to update this sorely neglected blog. I feel so guilty. I truly hope to get back in the kitchen soon, but right now I am dealing with some postpartum complications and feeding the little one around the clock. It just doesn't leave me any time or energy to cook or feed anybody else. My husband and I have been surviving on things that are easily heated, takeout, and delivery. It's not the most ideal situation but Bodhi's sweet face makes it all worthwhile.
Seeing as I missed out on cooking Thanksgiving dinner this year, and the possibility of cooking any other holiday meals seems increasingly unlikely, I was happy to be invited to participate in a virtual vegan holiday dinner with some of my favorite vegan bloggers. Each of us are posting a recipe today that is part of a larger vegan holiday menu. For my part, I made a Sweet Potato Puree with Maple & vegan Sour Cream, adapted from this Real Simple recipe. For Thanksgiving, I do like to make a sweet potato casserole, topped with candied pecans and mini Sweet & Sara marshmallows, but this recipe is much easier and fast enough to do any day of the year. It would be a perfect accompaniment to any holiday menu, but as you can see, I had it for dinner last night with some vegan riblets - they may not be the healthiest thing for a vegan to eat, but once in a while, they really hit the spot.
Vegan Sweet Potato Puree With Maple & Sour Cream
2 1/2 lbs. sweet potatoes, unpeeled, in 1-inch cubes
1/4 cup maple syrup
2 Tbsp. Earth Balance or margarine
1/2 cup vegan sour cream
salt and pepper, to taste
1/4 tsp. pumpkin pie spice
1. Steam sweet potato cubes until fork-tender, about 10 minutes; drain and place in a large mixing bowl.
2. Add the maple syrup, vegan butter, and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with the salt, pepper, and pumpkin pie spice. Transfer to a pan, place over medium heat, stirring occasionally, until warmed through, about 5 minutes.
Check out the complete menu and participants for the Virtual Vegan Holiday Dinner:
Carrot Pâté by Diet, Desserts, and Dogs
Winter Warmer Cocktail by Pea Soup Eats
Vegan Holiday Casserole by Namely Marly
Cranberry and Orange Ginger Mango Chutney by Loves Veggies and Yoga
Vegan Sweet Potato Puree with Maple and Sour Cream by Vegan Good Things
Crescent Rolls by That’s So Vegan
The Best Part: Desserts
Four Ingredient Vegan Pumpkin Pie by Lunch Box Bunch
Skillet Pear Gingerbread Cake by The Tolerant Vegan
Chocolate Pecan Cookie Pies by Your Vegan Mom
Eggnog Cheesecake by Manifest Vegan