Unprocessed: Sweet Potato Rosemary Sauce recipe (vegan!)

I really must stop procrastinating, but I created this recipe for my pledge to October #unprocessed 2011 with Eating Rules! Or maybe I’m just doing this late to encourage everyone to choose unprocessed foods beyond October! 🙂 

Pasta w/ Sweet Potato Rosemary Sauce 

A cozy, comforting meal to ring in the autumn weather and use in-season produce! 
– 2 Sweet potatoes (washed)
– 2 tsp finely chopped rosemary
– 1/4 cup coconut milk (your new, vegan best friend! refrigerate it in an airtight container to use as a milk substitute for other sauces) 1 tbsp of olive oil 
– 1/4 cup water
– dash of cinnamon
– dash of coriander (can also use cumin or any spicy crushed herb like curry powder) 
– dash of cayenne pepper
– garlic salt (or a 1/2 a clove of finely minced and sauteed garlic. prep the garlic beforehand!)
salt & pepper
i. Boil water if you’re making pasta! 
1. Poke sweet potatoes with a fork 4-5 times to vent. Place sweet potatoes on top of a paper towel on a microwave-safe plate (place a paper towel on top as well if you’re paranoid of potato explosions).
2. Microwave for 5 minutes. Flip potatoes over (be careful, they’re hot!), and microwave for another 5 minutes.
3. Remove from microwave. Cut a slit in each potato, scoop out the sweet potato (discard the skin). 
4. Use a blender or food processor to mix together the sweet potato and coconut milk/water. Alternate to ensure that the mixture is moist enough to blend. Add olive oil whenever you feel like it (or omit it, I don’t know if this really made a difference)
5. Once you’ve blended about half of it, add rosemary gradually (Also, add sauteed garlic now if you’re using it). Add more water or coconut milk if the mixture becomes too dry. 
6. Blend until the mixture is completely smooth (and beautifully glistening! okay, maybe that’s what the olive oil is for!) 
7. Transfer to a small saucepan and heat on medium. Stir in spices gradually (including garlic salt if you didn’t use sauteed garlic). Stir for about 5 minutes or until you feel the flavors are well-incorporated.
8. Salt and pepper to taste and mix with pasta. 
I would recommend whole wheat fusilli, or any other pasta that grabs on to sauce well! Also, the rosemary is raw, which can be a little bitter, so make sure to blend the mixture until the rosemary only appears as little, green specks. Enjoy!

With love,
Dining at Tiffany’s


One thought on “Unprocessed: Sweet Potato Rosemary Sauce recipe (vegan!)

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