And we are back with another fantastic blogger! Sonnet writes at For The Love of Food Blog about seasonal, whole foods and also a good number of raw plant based goodies and is on a mission to help you make fresh food that nourishes your body and tastes good!
Along with food, you can find some amazing and simple DIYs like Baking soda and Vinegar Hair care, no Shampoo needed:), diy beach hair spray, who doesnt like beach hair!, and so much more. I cant believe that I havent met Sonnet yet. We live in the same city! I need to change that this year:)
My name is Sonnet and I’m a holistic health coach and the voice behind For the love of food, a seasonal, plant-based food blog filled with healthy, hearty recipes and my quirky humor. I’m so excited to be here while Richa is taking some time away from the kitchen. I’ve been a big fan of Richa’s blog for awhile and I love the way she combines simple ingredients into mouth-watering dishes.
As a vegan who cooks for lots of non-vegan eaters, it can sometimes be a challenge to come up with hearty recipes that satisfy a variety of tastes, especially for breakfast and brunch. On weekdays I usually power my mornings with a kale smoothie, but I like to have a more substantial breakfast on weekends. This is where this hash comes in.
In my kitchen, my focus is to use fresh and natural ingredients that are sourced locally and seasonally as much as possible. Spring can be a tough time of year for finding seasonal produce, but luckily greens, potatoes, and onions are almost always available here in the Pacific Northwest.
This hash starts with a base of crispy yams and potatoes, sautéed greens, white beans, and lots of flavor from onions, garlic, and a variety of spices. This hash is perfect to serve alongside sweeter options at a brunch, or topped with some avocado slices and served by itself. It’s loaded with fiber and packs a whopping 26 grams of protein per serving! Now there’s a way to start your day!
Hearty Yam and White Bean Hash
Allergen information: dairy, egg, corn, yeast, soy, and gluten-free
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
1 tablespoon olive oil
1 medium russet potato, diced
1 medium yam, diced
2 cloves garlic, minced
1 medium yellow onion, diced
1/2 green bell pepper, diced
1 cup collard greens, de-stemmed, sliced into thin ribbons
2 cups cooked white beans
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
2 green onions, chopped
freshly-ground sea salt and black pepper to taste
Add the olive oil to a large pan over medium heat. Add the potatoes and yams and cook
for 8 – 10 minutes, flipping occasionally until the potatoes are browning and getting crisp.
Add the garlic, onions, bell peppers, and collard greens and cook for about 5 minutes,
until the onions are translucent and the bell peppers are softening.
Add the beans, cumin, paprika, thyme, and green onions and cook for an additional 5
minutes, until beans are heated thoroughly. Season with salt and pepper to taste and