sweet potato chowder
This is another recipe that my sister invented, but I made some variations to it. I've been eating a lot of this lately.
Ingredients:
3-5 medium to large sweet potatoes (the kind that are orange inside)
1 small can of green chiles (or 1 fresh green chile)
1 can of stewed tomatoes
1 can of kidney beans
a few cloves of garlic
a couple tablespoons of vegan butter or margarine (i like earth balance)
1 packet taco seasoning
liquid smoke and lemon pepper to taste
put a pot of water on to boil. peel the sweet potatoes and boil for 10-20 minutes or until soft. while the potatoes are boiling chop up the garlic and simmer just until it starts giving off scent in butter/margarine. blend potatoes with some of the liquid used for boiling, using more or less depending on the consistency you want. pour mixture back into pot and add all the other ingredients. mix well and continue cooking for a few minutes. the longer it sits the more the flavors will absorb.
sometimes i also use butternut squash in addition to the sweet potatoes which can be cooked the same way.
alternately, for a faster version you can used canned sweet potato that is already cokked and blended, although i've never tried this myself.
i usually serve this with blue corn cranberry muffins but i don't have that recipe on hand right now so i'll post it when i do. you can take any kind of corn muffin recipe and just use blue cornmeal instead and add cranberries. the contrasting colors of the blue and orange are really nice!
Ingredients:
3-5 medium to large sweet potatoes (the kind that are orange inside)
1 small can of green chiles (or 1 fresh green chile)
1 can of stewed tomatoes
1 can of kidney beans
a few cloves of garlic
a couple tablespoons of vegan butter or margarine (i like earth balance)
1 packet taco seasoning
liquid smoke and lemon pepper to taste
put a pot of water on to boil. peel the sweet potatoes and boil for 10-20 minutes or until soft. while the potatoes are boiling chop up the garlic and simmer just until it starts giving off scent in butter/margarine. blend potatoes with some of the liquid used for boiling, using more or less depending on the consistency you want. pour mixture back into pot and add all the other ingredients. mix well and continue cooking for a few minutes. the longer it sits the more the flavors will absorb.
sometimes i also use butternut squash in addition to the sweet potatoes which can be cooked the same way.
alternately, for a faster version you can used canned sweet potato that is already cokked and blended, although i've never tried this myself.
i usually serve this with blue corn cranberry muffins but i don't have that recipe on hand right now so i'll post it when i do. you can take any kind of corn muffin recipe and just use blue cornmeal instead and add cranberries. the contrasting colors of the blue and orange are really nice!