Sweet Potato Macaroni

This time of year there is a lot of cooking to do. This dish fills in the gaps when you and the kids need something wholesome to eat, but don’t want to do more cooking because it reheats beautifully.
Takes: 20 minutes
Serves: 4

Ingredients:

  • 1 medium sweet potato
  • 1 box quinoa macaroni (any pasta will do)
  • 1 cup (+ a little more) of coconut milk
  • 1/4 red onion
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp. smoked paprika (regular works also)
  • 1/2 Tbsp. garlic powder
  • Salt and pepper to taste
  • Cayenne (optional)

Directions:

  1. In a large pot on high heat boil 4 cups of water.
  2. Place diced sweet potato in boiling water.
  3. Cook until you can pierce the potatoes with a fork (5-8 mins)
  4. Once sweet potatoes are finished cooking, remove potatoes (saving the water) and place them into a blender.
  5. Put macaroni into the reserved boiling water (you may have to add more water) and cook according to package directions.
  6. While macaroni cooks place nutritional yeast, milk, red onion, paprika, garlic, salt, pepper and cayenne into the blender with the sweet potatoes. Blend on high. Should turn into a thick sauce.
  7. Adjust seasonings to your liking.
  8. Drain macaroni and place back in empty pot.
  9. Pour the blender sauce over the macaroni and stir well.
  10. Turn stove onto low and heat for 5-10 minutes.

Serve and enjoy!

*Reheats Well.

Beet Arugula Tacos

Recipes & Photo by Sarah O’Toole of Cooking with CSA

Ingredients

1 beet
1 sweet potato
1⁄2 cup arugula
1 spring onion (bulb)
1 can tomato sauce
1 can green chilies
1 package corn tortillas
1 Tbsp. garlic powder
1 Tbsp. chili powder
1 Tbsp. coriander

Garnish

Green tomatoes Salsa
Guacamole

Directions

  1. Dice beets and sweet potato into small cubes
  2. Bring 6 cups of water to a boil.
  3. Once water is boiling add beets and potatoes.
  4. Cook until soft and can stab with a fork, about 5 minutes.
  5. While potatoes and beets are cooking chop onion.
  6. Next add potatoes and beets to large frying pan along with the onions, tomato sauce, chilies, garlic, chili powder and coriander.
  7. Mix well and cook for about 10 minutes on medium heat.
  8. While those are cooking heat your tortillas.
  9. To assembly, place a scoop of the beet mixture on a tortilla, with some arugula, green tomatoes and salsa and guacamole if using.
  10. Repeat until all tortillas have been used.