These are a fast and delicious alternative to the more labor intensive mashed sweet potatoes that often appear on holiday menus. This vegan sweet potatoes with maple pecan glaze recipe only takes about 10 minutes to prepare and they taste amazing!
Sweet potatoes may be a super food, but each serving of this decadent recipe packs more than 260 calories. It’s certainly not an everyday side dish, especially if you’re trying to lose weight, but it’s great for a special holiday treat or if you just need a little comfort food.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
https://www.lottaveg.com/wp-content/uploads/2016/11/Vegan-Sweet-Potatoes.jpg15652031LottaVeghttps://www.lottaveg.com//wp-content/uploads/2020/03/LottaVeg-Logo-Tag-v2-495x123.pngLottaVeg2016-11-26 17:19:302018-10-02 11:53:23Vegan Sweet Potatoes with Maple Pecan Glaze
This Oil-Free Broccoli Salad is one of Amelia’s all-time favorites and now it’s one of mine too. It certainly fits Amelia’s fresh and delicious requirements, but it’s also nutritious. It has 4 grams of fiber, 4 grams of protein and 161% of your RDA of Vitamin C.
Broccoli is considered by many to be a superfood. A controversial term, I know, but if there is such a thing, broccoli would be it. According to Dr. Greger, “Broccoli can be considered a dark green leafy vegetable, and may help lower the risk of mouth throat, lung, breast, ovarian, endometrial, cervical, and prostate cancers. Raw broccoli specifically may also help bladder cancer survival. Broccoli may even protect against DNA damage, affect gene expression, and boost liver function.”
Broccoli is best consumed raw or lightly steamed to maximize the nutrient value. We like to lightly steam the broccoli because we don’t like it as much raw. Plus, steaming brings out the bright green chlorophyll colors!
This cruciferous vegetable is also loaded with sulforaphane, which is an important phytonutrient that has been shown to help prevent and fight several forms of cancer. However, the sulforaphane appears to be deactivated by cooking unless you chop the broccoli into small pieces about 40 minutes before cooking.
That requires a little extra planning, but it’s not difficult. You can chop the broccoli during your fruit and veggie prep and store it in the fridge until you’re ready to make it, or just chop it up about 40 minutes or so before you want to start cooking and leave it on the cutting board until you’re ready.
If you have a discerning eye, you may notice that we used walnuts instead of pecans for our photos. We prefer pecans in this recipe, but we haven’t been able to find any here in Ecuador. Plus, walnuts are very affordable here compared to most other nuts, so we eat them far more often. Feel free to use your favorite unsalted, raw or dry-roasted nuts in this recipe.
We love this Broccoli Salad on a hot summer day with fresh broccoli and tomatoes, but it’s good all year round. We generally eat it as a side dish with something like a Vegan Lentil Burger, but it’s great as a lunch meal with a slice of bread or a small bowl of White Bean Soup followed up with some fresh fruit.
This Breakfast Quinoa is packed with fiber and protein so it’s a great way to kick-start your day, especially with some fruit and non-dairy milk. You can make the quinoa ahead of time and then heat it up or eat it cold, whichever you prefer.
Quinoa has been a staple in the native South American diet for 3 to 4 thousand years. The Inca’s believed it was a sacred food that they called the “mother of all grains.” [source]
There are several kinds of quinoa so try them all to see what you like best. Each one has a little bit different flavor but they all cook up the same way.
LottaVeg is a plant based recipe and meal plan website. Following a plant based diet can be challenging, but we make it easy by giving you easy recipes to cook each week, and a grocery list so you don’t forget any key ingredients.
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