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Sweet Potato Soul

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I'm Jenne Claiborne! Join me in my kitchen and learn how to create delicious, healthy, and easy-to-make vegan recipes! In addition to the tantalizing vegan goodies, I also share my tips for living a healthy plant-based life. If you want to eat better, have more fun in the kitchen, learn to cook, get healthy, lose weight, improve your digestion, have clear skin, boost your energy, and feel more confident, then you are going to love Sweet Potato Soul. In the videos you'll see how easy it can be to eat a vegan diet that is incredibly delicious, nutritious, and beautiful. In my channel I will show you how to make fantastic vegan breakfast, vegan desserts and baked goods, vegan holiday recipes, vegan salads, easy vegan meals, 5 ingredient vegan meals, and exotic vegan dishes from around the world. In my Q&A videos you'll learn things like how to get enough protein as a vegan, how to get beautiful skin and hair, and how to lose weight as a vegan. Subscribe to my channel!



10 Apr 2017 at 8:51pm
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Sweet Potato Soul Cookbook Club #2: Vegan for Everybody Recipe below...

GIVEAWAY OVER.

Congratulations to our three winners: Colbie K, Love N Light Leah, and Wendy Coe 🎉

Three winners will receive a copy of America’s Test Kitchen’s “Vegan For Everybody” cookbook 🎉

Purchase the Vegan for Everybody cookbook here: http://bit.ly/VeganforEverybody

LOADED NACHOS RECIPE

serves 4-6

Nacho Dip

12 ounces russet potatoes, peeled and cut into 1‐inch pieces

1 small carrot, peeled and cut into 1/2‐inch pieces (1/3 cup)

3 tablespoons vegetable oil

1 1/2 tablespoons nutritional yeast

1 1/2 teaspoons distilled white vinegar

1 teaspoon salt

1/3 cup finely chopped onion

1/3 cup minced poblano chile

1 garlic clove, minced

1/2 teaspoon minced canned chipotle chile in adobo sauce

1/8 teaspoon ground cumin

1/8 teaspoon mustard powder

Tomatilla-Corn Salsa

1 tablespoon vegetable oil

1 onion, chopped fine

1 teaspoon salt

2 garlic cloves, minced

2 teaspoons minced fresh oregano or 1/2 teaspoon dried

1 teaspoon ground coriander (I used whole)

12 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1/2 inch pieces

1 cup frozen corn, thawed

Nachos

8 ounces tortilla chips

1 recipe for nacho dip, warmed

1 (15-oz) can of pinto beans, rinsed

2 jalapeno chiles, stemmed and sliced thin

3 radishes, trimmed and sliced thin

lime wedges

Nacho Dip

Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes; drain in colander. 2 Combine cooked vegetables, 1/3 cup water, 2 tablespoons oil, nutritional yeast, vinegar, and salt in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar as needed. (You will need to stop processing to scrape down sides of blender jar several times for mixture to come together.) Process mixture on high speed until very smooth, about 2 minutes. 3 Meanwhile, heat remaining 1 tablespoon oil in now-empty saucepan over medium-high heat until shimmering. Add onion and poblano and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin, and mustard and cook until fragrant, about 30 seconds; remove from heat.

Stir processed potato mixture into onion-poblano mixture in saucepan and bring to brief simmer over medium heat to heat through. Transfer to bowl and serve immediately.

For the tomatillo-corn salsa

Adjust oven rack to middle position and heat oven to 450°. Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic, oregano, and coriander and cook until fragrant, about 30 second. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos are softened, have released their moisture, and mixture is nearly dry, about 10 minutes. Let cool slightly, about 5 minutes.

For the Nachos

Spread half of tortilla chips evenly into 13 by 9-inch baking dish. Drizzle 1 cup nacho dip evenly over chips, then top with half of toatillo-corn salsa, followed by half of beans and, finally, half of jalapeños. Repeat layering with remaining chips, nacho dip, tomatiillo=corn salsa, beans and jalapeños. Bake until warmed through and edges of chips on top layer are beginning to brown, 5-8 minutes.

Let nachos cool for 2 minutes, then sprinkle with radishes; serve immediately with lime wedges.

Thanks for watching!! Make sure to subscribe to my channel. New videos every week ✌🏿❤️ @sweetpotatosoul

For great free vegan recipes and inspiration visit:

http://www.sweetpotatosoul.com

Keep in touch!!

Facebook http://www.facebook.com/sweetpotatosoul

Twitter http://www.twitter.com/sweetpotatosoul

Instagram http://www.instagram.com/sweetpotatosoul

Pinterest http://www.pinterest.com/sweetpotatosoul

songs:

"Enlightenment" by Sun Ra

"Love Me Now" by William Onyeabor

"The Best Secret" by Pete Rock

"Mussieu a Tet'a Poisson La" by Orchestre Combo Zombi

Find the songs from this video (and lots of others) on the new Sweet Potato Soul spotify playlist! https://open.spotify.com/user/sweetpotatosoul/playlist/0qOLjZ0Z2SqoofIPdepaIm



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TAGS: vegan podcasts, vegan food blogs, vegan blogs, vegan youtubers, vegan youtube, vegan feeds, vegan videos, vegan shows, vegan news, vegan media, vegan tv, vegan video Other projects I'm working on:
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Vegan Symbol - VeganSymbol.com       
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