Purple Sweet Potato Mash

The Okinawan Purple Sweet Potato is rich in anthocyanins ( which gives it the beautiful color) This type of antioxidant has properties that fight against cancer, diabetes, obesity, cardiovascular diseases, and is delicious. 

Ingredients

• 3-4 medium Purple Sweet potatoes

• 1/3 cup coconut milk, more as needed

• 2 cloves garlic minced, more to taste

• 1/3 teaspoon Hawaiian sea salt, more to taste

• Dash black pepper

• Chopped chives

Instructions:

Peel and quarter the potatoes.

In a medium saucepan, boil in water until tender, about 45 minutes. 

Okinawa sweet potatoes take longer than regular potatoes to cook, so make sure they are quite soft.

Drain the water and mash with coconut milk ( a potato masher works well) 

Add more coconut milk until the desired consistency is reached.

Add garlic, salt, and pepper to taste. 

Top with chopped chives

Delicious Dairy free Cheese

A delicious Vegan, GF, dairy free, creamy cheese that can be used as a dip, a pasta sauce, or a drizzle over your favorite nacho combo.

Ingredients :

3/4 Cup peeled and diced Yukon gold potatoes

3/4 cup peeled and diced sweet potatoes

2 cloves garlic

1/4 cup raw cashews

1 tbsp apple cider vinegar

2 tbsp nutritional yeast

1/2 tsp onion powder

1/2 tsp salt

1/4 cup olive oil

1/4 cup water

Instructions:

Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.

Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.

For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.

Serve with tortilla chips for dipping or over pasta.

Recipe: Loveandlemons