I was offered the opportunity to review Ginny McMeans’ new cookbook The Make Ahead Vegan Cookbook. If you haven’t stopped by her blog Vegan in the Freezer, I highly recommend you do; Ginny’s approach to healthy and ethical eating is creating simple vegan recipes you can freeze including shelf life, storage and freezing instructions.
The Make Ahead Vegan Cookbook takes this approach a step further and includes easy to follow detailed instructions on how to freeze foods properly, including storage times, tips and tricks and which containers to use. Did I mention her cookbook includes 125 recipes each with their own beautiful color photo?
Once I received the cookbook and reviewed it, I was amazed at how easy the recipes were! This cookbook is perfect for everyone including those just starting out in the kitchen on a vegan diet.
I was able to choose any recipe I wanted to make for this review, and it was REALLY hard to choose! I decided to make the Baked Stuffed Sweet Potatoes because the cold Edmonton, Alberta weather had me craving comfort food.
The recipe was really easy to follow and only took 1 hour to make (including baking time). What a great idea to add black beans in potatoes; the combination of black beans, onions and mushrooms were a great addition. I was eating the mixture straight out of the pan (shhh…). This recipe does not call for cilantro but I love my greens, so I added a bit on top.
Enjoy this recipe from Ginny McMeans, if you are interested in her cookbook, you can purchase the kindle or hardcover version here.
Baked Stuffed Sweet Potatoes
- 6 medium-size sweet potatoes as oval as you can find
- 1 tablespoon coconut oil
- ½ cup red onion diced
- 8 ounces button mushrooms sliced
- 1 can black beans 15-ounce,
- drained and rinsed
- 4 tablespoons nondairy butter
- ¼ cup nondairy milk
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon Nondairy Parmesan Cheese
- Preheat the oven to 350°F.
- Wash and dry the sweet potatoes. Pierce with a fork so that they do not explode when baking.
- Place on a baking sheet and bake for 45 minutes. Pinch the center to test whether they are done. They should not be hard at all.
- While the sweet potatoes are baking, heat the coconut oil in a large skillet over medium-high heat.
- Add the onion and mushrooms and sauté for 10 minutes.
- Add the beans and heat through for a couple of minutes.
- Remove the baked sweet potatoes from the oven. Cut lengthwise right down the center so that you have two boat-shaped halves. Scoop out the center and place in a
- large bowl. Do this with all the sweet potatoes, reserving their shells.
- Mash the sweet potatoes with a potato masher and add the butter, milk, salt, and pepper to taste. Mix well.
- Fold in the bean mixture. Taste to see whether you think it needs more salt or pepper.
- Evenly divide the mixture among the empty sweet potato shells.
- At this point you may refrigerate or freeze the stuffed potatoes; otherwise, place the potatoes on a baking sheet and bake for 20 minutes.
Place the stuffed potatoes in a large casserole dish and cover with plastic wrap. Store for up to 3 days. Freezing:
Freeze in hard-sided freezer containers according to how many will fit comfortably in each container. Will keep for up to 4 months.
Defrost in the refrigerator overnight.
Some water may defrost into the dish but you can just drain this off and bake in a casserole or on a baking sheet as usual.
Reprinted with permission from “The Make Ahead Vegan Cookbook” by Ginny Kay McMeans