Sweet Potato Sandwich

If you have a lot of Thanksgiving leftovers to finish, you can get sick of eating the same thing for days after the big dinner. This sandwich is perfect for a new spin on your leftover roasted sweet potatoes. It’s so good, I eat it throughout the year too! This recipe was given to me by a non-vegan friend who suggested I replace the goat cheese with something else, and I knew my almond spread would be perfect for it. It’s delicious whether you eat it while you’re tanning on the the beach or warmed up with all of your Thanksgiving leftovers!

Ingredients:

1 sweet potato

2 tbsp coconut oil

1 tbsp brown sugar

Arugula lettuce

Balsamic vinaigrette dressing

Almond Herb Spread (or goat cheese if you’re not vegan)

Ciabatta bread or your favorite gluten free bread

Directions:

Start preparing the almond spread first by soaking the almonds in water (full recipe here).

If you’ve already got roasted sweet potatoes from Thanksgiving dinner, skip this step! If not, cut a sweet potato into slices that are about 1/2-inch thick, and place them on a tray lined with parchment paper. Melt the coconut oil in a small bowl in the microwave, then stir in the brown sugar. Spoon this mixture onto each sweet potato slice.

sp

Place the potatoes in the oven for 30-45 minutes at 425F, until the sweet potatoes are golden brown and can be cut easily with a knife.

While the sweet potatoes are baking, make the almond spread and place it in the fridge for 20 minutes to set. Take the sweet potatoes out when they are finished, and let them cool for about 10 minutes.

To assemble your sandwich, first toast the bread. Place one layer of sweet potato slices on a piece of bread, then top it with arugula, almond cheese, and balsamic dressing.

sp open

Spinach and Artichoke Dip

Even non-vegans will love this one. Serve it up with corn or lentil chips and just watch it disappear in about five minutes. It’s a perfect appetizer for your next party, or as a snack for your post-party late night munchies.

This recipe is a veganized version of a dairy-filled recipe from the amazing Alton Brown.  I first made it with tofu products, then had to switch it up a bit and use almond cheese when I cut out soy. Tofu or not, this dip is amazing and tastes just like the real thing. I present both versions below for your snacking enjoyment.

Soy-Free Spinach and Artichoke Dip

Ingredients:

1 package frozen chopped spinach

1 8-oz can of artichoke hearts, chopped

1/4 cup soy free vegan mayo (I like Follow Your Heart brand)

1/2 tsp salt

2-3 tsp garlic powder

1 tbsp nutritional yeast

pinch of cayenne pepper

1/2 cup of plain almond cheese (recipe here) –leave out parsley, chives, and garlic from the almond cheese

Directions

Preheat the oven to 350F. Defrost the spinach in the microwave according to directions on the package, then place it into a medium-sized baking dish. Open the can of artichoke hearts and drain and rinse them. Chop them into small pieces, and then place them with the spinach into the baking dish. Add the vegan mayo, salt, garlic powder, cayenne pepper, and almond cheese. Stir everything until well combined. Bake at 350F for 20 minutes and serve warm.

Tofu-Based Spinach and Artichoke Dip

Ingredients:

1 package frozen chopped spinach

1 8-oz can of artichoke hearts, chopped

8 oz vegan cream cheese (I like Follow Your Heart brand)

1/4 cup vegan mayo

1/2 tsp salt

1 tsp garlic powder

1/3 cup vegan parmesan cheese (I like GoVeggie brand) or 1 tbsp nutritional yeast

pinch of cayenne pepper

Preheat the oven to 350F. Defrost the spinach in the microwave according to directions on the package, then place it into a medium-sized baking dish. Open the can of artichoke hearts and drain and rinse them. Chop them into small pieces, and then place them with the spinach into the baking dish. Add the cream cheese, vegan mayo, salt, garlic powder, and cayenne pepper. Stir everything until well combined. Bake at 350F for 20 minutes and serve warm.