This actually occurred last month, but because eat faster than I can write, I’m telling you about it now. Plus it fits with Thanksgiving just around the corner. My beautiful friend Lisa is vegan, and invited me to her lovely home for a vegan thanksgiving potluck! Now if you know me at all…I’ve always been a little skeptical about being vegan. Being that I love cheese entirely way too much, I could never be vegan. But watching the way Lisa eats makes me want to be vegan too! Her food always looks so incredibly fresh and colorful. So we gathered at her place for some amazing vegan food. I was lazy and brought a salad I tossed together. It was a tasty one though! Spring greens, fresh strawberries, craisins, sunflower seeds, sunburst tomatoes from my mom and Graham’s mom’s garden, cucumbers, and a creamy hummus dressing. There was also a great pumpkin squash soup, lasagna, some yummy rice dish with walnuts and raisins, home brew beer, and my new favorite dish: twice baked sweet potatoes. Recipe can be found below. This was my favorite dish because it was AMAZING. Sweet potatoes and tahinni sauce? Yes please!
Twice Baked Sweet Potatoes
- 4 med sized sweet potatoes
- vegetable oil for brushing
- 2 med size onions
- 8 tablespoons tahini
- 4 to 6 cloves garlic chopped
- juice of 2 lemons
- 2 teaspoons paprika
- 2 teaspoons salt
-preheat the oven to 400 deg. -wash the potatoes and trim as necessary, place in a baking dish and roast until fork tender, about 1 hr -meanwhile cut the onions in half through the root and remove the skins, place the four halves, cut side down in a skillet over medium heat, roast for about 8 min, check periodically to make sure charriing but not completely black, with a brush oil the onions and then transfer to the oven (i moved mine into a pyrex beforehand) and cook with the sweet potatoes for the remainder of the time after pulling out the sweet potatoes, cut a vertical line and scoop out the middle, allow to cool for 10 min -in blender/food processor, mix the remaining ingredients -with oven at 325 place filled potatoes back in oven for ten min.
Thanks to Miss Caitlin Ness for the recipe! I’m going to try to recreate it for my family thanksgiving this year!
