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Now back to your regularly scheduled programming...
This is a lovely, hassle-free dish. It's one pot, there's minimal chopping and a fairly short list of ingredients. Sure, the sweet potato takes half an hour to roast, but you know what I did during that time? I took a freaking nap sesh. Okay, that's not true. I washed a bunch of dirty dishes. But my point is that I could have taken a nap! Yes, you can literally make this dinner in your sleep...kinda.
People around the clinic (people besides patients) are all sick with The Crud. You know what I'm talkin' about. I've been fighting it myself. Fighting and WINNING! I haven't been sick for seriously the entire year since Todd and I went vegan. I'm not exaggerating. Dont' get me wrong, fighting off the crud takes it's toll. I'm pretty exhausted, but at least I'm not sick. Not a cough and not a sniffle. Just tired. This is the second bout of yuckiness I've fought off within one year. All the more reason to go vegan. Maybe you'll be sick less. And I'd like to remind you that I work in a hospital...and I've not been sick in over a year.
I used to get sick all the time. Like, scary sick. I would get a cold which would evolve into a sinus infection, which would transmogrify into walking pneumonia for a month and a half. That's what used to happen when I'd get a cold. Most people just get over a cold in a week or so. Not me. My doctor even recommended that I acquire a humidifier to hopefully help me from getting sick constantly. I bet she misses me...
Regardless, I was pretty tired yesterday and this meal was just the ticket. It's savory and completely satisfying. The fresh edamame and sauteed kale will give you an extra dose of energizing iron and vitamin C with a punch of protein from the browned seitan and a boost of vitamin A and potassium thanks to the roasted sweet potato. Did you know that per gram, sweet potatoes have about the same potassium load as a banana. True story.
Savory Sweet Potato and Kale Hash
- 1 medium sweet potato
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced
- 1 garlic clove, minced
- 8 oz. cubed seitan
- 1 cup edamame (frozen, fresh or cooked)
- 1 Tbsp. liquid aminos or soy sauce
- 1 tsp. ground turmeric
- 1 tsp. ground paprika
- 1 tsp. dijon mustard
- 1 tsp. apple cider vinegar
- 1/4 cup vegetable broth
- 1 bunch kale, de-stemmed and chopped
Notes: I used frozen edamame that I added without steaming. It gave a nice crunch, but feel free to pre-cook the edamame if you'd like it a bit tender.
Preheat the oven to 400 F. Scrub the sweet potato and poke several times with a knife. Roast whole on a baking sheet at 400 F for about 30 minutes until just tender. Remove from oven when done and set aside to cool for at least 10 minutes.
Add the seitan and edamame and continue to saute another 5 minutes over medium heat, until the seitan begins to brown.
This man is a genius. Best song ever. Come listen with me. Hans Zimmer – 503
German Word of The Day: Hash --> Hackfleisch (pronounced: hock-flehsh)
Good Deed of The Day: Sign this petition to stop Philip Morris from conducting cruel animal testing for tobacco products. We all know tobacco is bad for us, okay. Tell Philip Morris to stop torturing animals. They don't smoke! Also, if you smoke...what are you doing smoking?? For real. It's not cool anymore! Knock that shit off, it's gross.