Recipes! (Vegetarian)

Sweet Potato Puffs








Preheat oven to 500 °F.

Have ready:
2 cups mashed sweet potatoes

Peel, mash & add:
1 large ripe banana

Combine and add:
1 1/2 TBSP melted butter
1 beaten egg yolk
1 1/2 TSP salt
3 TBSP hot milk or cream
1/8 TSP nutmeg (freshly grated)
1/8 TSP ginger

Beat until stiff:
1 egg white

Fold egg white gently into the the potato mixture. Drop the batter from a tablespoon in mounds - well apart - on a greased tin or place the mixture in buttered ramekins (or muffin tin). Bake about 12 minutes.

Garnish with a little drizzled honey or agave nectar. ( I used a little cinnamon sugar as well...)


"Valentine" Roasted Beet Soup (Tim's FAVORITE! If you think you hate beets, try this recipe...it's WONDERFUL)








1/2 lb red beets (about 3 medium)
1 1/2 TSP butter
1 1/2 TSP olive oil
1 leek, chopped (white and pale green parts only)
1 small onion, thinly sliced
1/8 TSP ginger
1/8 TSP nutmeg
1/8 TSP ground white pepper
2 cups vegetable broth
1 small bay leaf
1 fresh thyme sprig
1 fresh parsley sprig
1/4 cup heavy cream

2 TBSP crème fraîche or sour cream


Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.

Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups vegetable broth, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)

Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.

>> Dress it up: To garnish soup as pictured, spoon two tablespoons crème fraîche into one corner of a resealable plastic bag. Cut tip off corner and pipe heart atop each serving of soup.