Sweet Potato Pot Pie


Sweet Potato Pot Pie

Great vegan recipe!  Polenta on the bottom, curried lentils in the middle, and yams on top.  If you’re preparing this recipe in advance to serve latter, try to stagger the steps enough to let the bottom two layers cool fully before you top them with the yams.  Cooling each layer separately will keep the dish from getting soggy from condensation.


6 yams

1/2 teaspoon sea salt


6 cups water

2 cups lentils

1 onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 cup canned crushed tomatoes or tomato puree

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sea salt


3 cups water

1 tablespoon olive oil

1 teaspoon sea salt

1 cup polenta

To make the yams, preheat the oven to 400˚ F, then bake the yams for 1 to 1 1/2 hours, until they’re very soft.  When the yams are cool enough to handle, scoop the flesh into the bowl, sprinkle the salt over them and mash until smooth.  Set aside.

To make the lentils, bring the water to a boil in a saucepan over high heat, then stir in the lentils, onion, garlic, ginger, tomatoes, cinnamon, cumin, coriander, and salt. Lower the heat, cover, and simmer for about 45 minutes, until the lentils are soft and start to break down.  Turn off the heat and set the lentils aside.

To make the polenta, combine the water, oil, and salt in a small saucepan over high heat and bring to a boil.  Turn down the heat to medium-low and slowly pour in the polenta, stirring all the while to prevent lumps.  Simmer, stirring almost constantly, for 2 to 3 minutes, until it thickens to the consistency of split pea soup.  Pour the polenta into a large casserole pan and smooth it into an even layer if need be.  Let it set for at least 10 minutes, until almost firm to the touch.

Preheat the over to 350˚ F.  Pour the lentils over the polenta and, if the lentils are hot, let cool for 10 to 15 minutes.  Spoon the mashed yams over the lentils in evenly spaced dollops then gently spread them with the back of a spoon.  Bake for 15 minutes, until heated through.  If the layers are at room temperature before baking, it may take 20 minutes; if you’ve prepared the dish in advance and they’re chilled, it could take as long as 30-40 minutes.

Courtesy of “The Accidental Vegan” – Devra Gartstein

Marinated Tuna Steak

The wife and I had these the other night and they were absolutely amazing!  My five year old daughter thought we were eating steak.  I have to agree they taste very close to it, but much healthier!

Summer is almost over so get these babies on the grill while there’s still time.

(Recipe from allrecipes.com)





  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon ground black pepper
  • 4 (4 ounce) tuna steaks


  1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper.  Place the tuna steaks in the marinade and turn to coat.  Cover and refrigerate for at least 30 minutes.
  2. Preheat grill for high heat
  3. Lightly oil grill grate.  Cook the tuna steaks for 5 to 6 minutes, and baste with the marinade.  Cook for an additional 5 minutes, or to desired doneness.  Discard any remaining marinade.
  4. Devour!

For the side dish…


Recipe adapted from Martha Stewart (sure she’s a convicted felon…by man this is tasty!)


  • 1 cup white quinoa
  • 2 spring onions, greens only (reserve the whites) thinly sliced
  • 1 granny smith apple, diced
  • 1/2 cup currants
  • 1/4 cup almonds, toasted
  • handful fresh mint, finely chopped

Curry Lemon Dressing

  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • white parts of spring onions, finely chopped
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • salt, black pepper to taste


  1. In a medium saucepan, bring 2 cups of water to a boil.  Add quinoa, return to a boil.  Stir with a fork, reduce to a simmer and cook for 12 – 15 minutes.
  2. In a small bowl, whisk together honey, curry powder, finely chopped spring onions, lemon and olive oil.  Season to taste with salt and pepper.
  3. Combine cooked quinoa with apples, toasted almonds, spring onions, mint and currants.
  4. Serve cold or at room temperature.  Flavors become more enhanced overnight in the refrigerator.


Brownie Bites















For the brownie bites

  • 3 cups pecans
  • 2 tbsp almond butter
  • 1/4 cup agave
  • 1/4 cup cacao
  • pinch of quality salt

For the frosting

  • 2 cups cashews
  • 2 tsp vanilla
  • 1/4 cup agave
  • 1/2 cup water

Equipment Needs

  • food processor
  • pastry bag, cone, press, etc.
  • optional: high speed blender


For the frosting:

Dump cashews into the food processor/blender and process into a fine flour.

Add in vanilla, agave, and half of the water into your processor/blender.
Because this frosting is going to be thick, it can be hard to get it all mixed up by the blades.
Add in more and more water (no more than 1/2 cup) to thin it out and pause every few seconds to mix things up by hand.

Once you have the frosting mixed up, fill up your pastry bag, cone, press, etc. and set it in the fridge to firm up.

For the brownie:

Dump the pecans into your food processor and process them down to a fine flour, then until it stops moving – some of the pecans will break down and release their oil and they will start to clump and turn into pecan butter…yes!  Give it a stir by hand then toss in the rest of the ingredients.

Continue to process until the mixture forms a solid ball and transfer to a bowl and give the dough one more good stir by hand to make sure it is mixed well.

Grab a small amount of dough and roll into a ball with your hands.  Press the ball down with your thumb to flatten it out, making an impression in the middle.

Place the brownie onto a plate and prepare the rest of the dough in this fashion.

Next, take the frosting out of the fridge and fill up the indentation of each brownie with a “healthy amount” of frosting.

Put into the fridge for thirty minutes to firm up.

Devour and enjoy!

Flourless Zuccinni Brownies

Won’t bore you will the details…just simply unprocessed pure deliciousness…

What you will need:

  • 1 cup almond butter
  • 1 1/2 cup of grated or chopped zucchini
  • 1/3 cup raw honey
  • 1 egg or 1 Ener-G egg equivalent
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup gluten free dark chocolate chips


  1. Preheat Oven to 350 degrees
  2. Combine all ingredients into large bowl and mix everything together.
  3. Pour into a greased 9×9 baking pan
  4. Bake for 35-45 minutes or until toothpick comes out clean


Recipe courtesy of Delighted Momma