Good morning! I am kicking off my day with a lovely orange breakfast of diced fresh mango:
Since I published a post fairly recently that was dedicated exclusively to my love for mangoes, I will not be working with them for Vegan MoFo. Nonetheless, I am eating this one as I’m posting, so I thought it was okay to at least give a shout out!
Today I want to instead talk about sweet potatoes! This is one of my favorite foods. They are so versatile, and their gentle sweetness and soft, creamy texture bring balance to savory meals.
Last night I used sweet potato to create Gingered Sweet Potato and Black Bean Cakes.
Yield: 7 medium cakes, or 10-12 smaller cakes
Time: 25 minutes or less
(This recipe has been given the omnivore seal of approval by H. In fact, he took all of the leftovers to work for lunch today.)
1 cup of black beans, rinsed
1 medium sweet potato
1/2 of a medium onion, finely chopped
1 tsp. olive oil
1 tbsp. whole wheat bread crumbs (or panko) (omit for gluten-free option)
1 tsp. grated fresh ginger
1/4 tsp. cumin
1/8 tsp. turmeric
1/8 tsp. ground coriander
1/16 tsp. cayenne (optional)
Pink salt and freshly ground black pepper, to taste
First, use a fork to lightly mash the beans, then place them in a medium-sized mixing bowl. You want to mash them just until no whole beans remain, but not so much that they come to resemble a paste.
Next, bake your sweet potato. [For weeknight cooking, I recommend using the microwave (blasphemy, I know, but it’s SO much faster). To do this, scrub the potato and poke it a few times with a fork, then place it on a plate and microwave for 3 minutes. Test it by poking again with the fork. If the fork enters easily, it’s done. If not, continue to microwave it at 30 second intervals, testing each time, until it is cooked.]
While the sweet potato is “baking,” warm the olive oil in a medium or large skillet, then saute the onion in it until translucent (about 3-4 minutes). Add the sauteed onion to the bowl with the mashed beans.
When the sweet potato is done, allow it to cool slightly, then use a spoon to scrape out the lovely orange flesh. Mash it with a fork and then add it into the mixing bowl. (My sweet potato yielded a little over a cup of mashed goodness.)
Add the breadcrumbs and all of the spices, including the grated ginger, to the bowl and mix well. Taste the mixture for seasoning and adjust if necessary.
Lightly spray a medium or large skillet (I used the same one I had cooked the onions in) with cooking spray. Using a 1/4 cup measure, press the mixture into the palm of your hand and shape it into patties. Place patties one-by-one on the skillet and cook for 3-4 minutes on each side, until lightly browned.
Serve with your favorite grain, or as a sandwich with condiments of choice. Enjoy! I ate mine with quinoa and steamed broccoli, and H enjoyed his together with a scoop of quinoa on a hamburger bun .
And actually, after the photo, I made a sriracha-tahini sauce that was absolutely delicious spread on top of the cakes (it’s just 1 tbsp. tahini with 1/2-1 tsp. sriracha stirred in). I also tried one with ketchup and it was even better; for some reason the ketchup really brought out the gingery flavor!
Don’t be afraid to get creative with these. 🙂