So in the pictures, this sweet potato bake has white sweet potatoes. There are several types of sweet potatoes, white, orange, purple. This will work with either of them. This bake is like a no grain mini lasagne for 1, with the layers of sweet potatoes, mini peppers, tomatoes and alfredo which has been amped up with spinach. You can add any thinly sliced up veggies like zucchini, cauliflower, eggplant, Mushrooms and more.
For more Lasagne, bakes, pasta, see here.
We have been slowly changing out other things in the house, getting more cognizant about where our clothes and shoes come from. Apart from not using leather, fur, silk and other animal derived clothing, there is also the consideration of atrocious working conditions in most of clothing and shoe factories, child labor, exploitation and such.. What are your favorite eco-animal-people friendly brands?
You can read more about tips to keeping your closet Sweatshop free here.
And a couple of Organic, Eco-friendly and Vegan brands here.
I am thinking of compiling short ebooks.. One with a couple of recipes(appetizers, burgers, pizza) that can be whipped in 15-20 minutes but uses some store-bought sauces and things.
The other with made from scratch recipes. Which one should I put together first?:)
Get veggies ready. and whip out the magic bullet. Cayenne because even my alfredo has to be spicy. Feel free to omit.:)
Layer the sauce, then sweet potatoes.
Then tomato slices, herbs, mini peppers.
Radish, sauce, sweet potato.
Tomatoes and sauce.
Top with breadcrumbs mixed with herbs and salt.
Bake for 45-50 minutes.
Let it cool for 10 minutes before removing from ramekin or serve in ramekin.
Sweet Potato Mini Peppers Spinach Alfredo Bake
Allergen Information: Dairy-free, egg-free, soy-free, yeast-free, corn-free, gluten-free, grain-free, refined Oil-free
Ingredients: Makes 1 3.5/4 inch Ramekin
1 thinly sliced Sweet potato
Sliced Mini peppers
2.5-3 Tablespoons raw cashew flour(ground cashew)
1/2 cup baby spinach(raw or blanched, or other blanched greens or omit)
1/3 cup coconut milk
1 garlic clove or 1/4 teaspoon garlic powder
1 Tablespoon nutritional yeast
1/4 teaspoon mustard powder
1/4 teaspoon paprika
black pepper, cayenne to taste
1/4 teaspoon salt
1/2 teaspoon liquid aminos
pinch of nutmeg
1/2 teaspoon lemon juice/vinegar
Add a Tablespoon of extra virgin olive oil or vegan butter to the alfredo for creamier sauce.
Skip the spinach.
Use other herbs and spices for sauce variations like chipotle flakes, ranch seasoning etc.
Add other sliced veggies like Zucchini, cauliflower, eggplant, Mushrooms.
Add some crumbled steamed Tempeh layers.
Blend all the ingredients of the alfredo. Taste and adjust salt.
The sauce thickens during baking so I did not cook it. You can nuke it in the microwave to thicken it a bit.
Grease the ramekin if you plan to remove the bake.
Add a little alfredo in the ramekin. top with sliced Sweet Potatoes, overlapping so it is a continuous layer.
Top with mini peppers, tomato slices, radish, and drizzle enough alfredo to cover.
If using a larger ramekin, add other veggies/mushrooms and sauce layer.
Top with Sweet potatoes, tomato slices, more alfredo.
For the final layer, you can use breadcrumbs mixed with dried herbs(I used italian blend) and salt.
Or sweet potato slices brushed with olive oil for a crunchy sweet potato top. Sprinkle some herbs and salt on top.
Bake for 45-50 mins at 370 F.
Serve as is warm in the ramekin. Let sit for 5-10 minutes before removing from ramekin.
If making a larger portion, then bake at least an hour.
This bake is being shared at Ricki’s wellness weekend, Healthy Vegan Fridays. Slightly Indulgent Tuesdays