Sweet potatoes are fabulous for you, and gnocchi is delicious and can easily be made vegan. If you’re intimidated by the idea of making your own gnocchi, well, so was I. Fear not! I was delighted by the ease of this recipe. Also, orange food makes for a good October dish. #spooky
2 medium sweet potatoes
1 T ground flax
3 T water
2 garlic cloves, minced
1/2 t sea salt plus a pinch
1/2 t nutmeg
2 c flour
- Preheat the oven to 350° F.
- Pierce each sweet potato several times with a fork and bake for 40 minutes. Remove from the oven and set aside to cool.
- Combine ground flax and water and allow a few minutes to congeal. Mix well and set aside.
- Once cool enough to work with, remove potato peels and mash potatoes in a large bowl.
- Mix garlic, sea salt, nutmeg, and flax egg into the potatoes. Finally, mix in the flour a little at a time until you have soft dough. I recommend the dough blade in a food processor for this part.
- Bring a large pot of water and pinch of sea salt to boil.
- Roll dough out on a floured surface and cut into pieces, roughly 1″ (see photos).
- Drop pieces into boiling water, allowing them to cook until they float to the surface. Remove floating pieces with a slotted spoon.
- Serve with organic Earth Balance or a vegan cream sauce.
Adapted from Sweet Potato Gnocchi.
While this recipe doesn’t exactly trick Rick the meat eater, he likes these “meatballs” so much he requests them.
3 T olive oil, divided
1 small yellow onion, diced
3 cloves of garlic, minced
8 oz mushrooms, rinsed, patted dry, and chopped
1 1/2 t sea salt, divided
1 t oregano
1/2 t black pepper plus a pinch
1 t chili flakes, divided plus extra for serving
1 can of white beans, drained, rinsed
juice of 1 lemon
3 T fresh parsley, chopped and divided plus extra for serving
1 1/4 c bread crumbs, split into 1 cup and 1/4 cup
5 stalks kale, removed from ribs, chopped
1 25 oz jar of marinara sauce
sub rolls or buns
- Preheat oven to 375 and line a baking sheet with parchment paper.
- Heat a large skillet over medium heat. Once hot, add 1 T olive oil and onion and cook for four minutes.
- Add 2/3 garlic and mushrooms, cook for another two minutes.
- Stir in oregano, pepper, 1/2 t chili flakes, and 1 t sea salt.
- Add white beans and lemon juice and stir. Let mixture cook for one more minute.
- Add the bean / mushroom mixture to a food processor, pulsing a few times until the mixture comes together.
- Pour in the 2 T parsley and 1 cup of bread crumbs and pulse a few more times until the mixture is well combined. Let the mixture sit for five minutes so the bread crumbs absorb some of the bean / mushroom mixture.
- Meanwhile, add 1/4 c bread crumbs, 1/2 t sea salt, 1/2 t chili flakes, 1 T parsley, and a pinch of pepper to a bowl.
- Scoop out “meatball” mixture with a melon baller and roll around in bread crumb mixture until coated. Place breaded “meatballs” on the prepared baking sheet, repeating until no mixture remains.
- Bake the “meatballs” for 50 minutes, flipping them over halfway through.
- While the “meatballs” are in the oven, prepare the kale.
- Heat remaining 2 T of olive oil over medium heat in the same skillet you cooked the “meatball” mixture. Add remaining garlic and salt and cook for one minute. Pour garlic oil over the chopped kale and stir until evenly coated. Set aside.
- In the same skillet you cooked the garlic in , heat marinara sauce over low. When the “meatballs” are done, place them in the warm marinara sauce.
- Place kale in toasted buns and top with “meatballs”, fresh parsley, and chili flakes.
These “meatballs” make great leftovers and can also be served over pasta.
Adapted from WHITE BEAN + MUSHROOM ‘MEATBALL’ SUBS (VEGAN).