Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: Thanksgiving leftovers go vegan.
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We all know what to do with turkey leftovers: sandwich, soup, and pasta recipes abound. But what’s a vegan to do with her leftovers the day after a Thanksgiving feast?
Make these sweet potato cakes, is the answer. Thanksgiving sides are often vegan as written, which means that we vegans make out incredibly well with leftovers. I always gravitate towards sweet potatoes (seriously, who wouldn’t?). Roasted sweet potatoes make a terrific addition to stir fries, hearty green salads, or hash, while leftover sweet potato mash can be enjoyed on its own or as the base for these tender, sweet and savory cakes. If you like, serve these in warm pita with cranberry sauce, a drizzle of tahini, and some leftover greens (sautéed collards, brussels sprouts, whatever you’ve got).
5 to 6 sweet potatoes (about 3 1/2 pounds), peeled and chopped roughly 3/4 cup coconut milk, full fat Salt and pepper, to taste 1 tablespoon maple syrup (optional; add if you like your mashed sweet potatoes to be sweeter) 1 teaspoon ginger, grated
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.