Southwestern Sweet Potato and Quinoa Salad

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The past few weeks I’ve been on a sweet potato salad kick. This week marks my 3rd week in a row making one. Last week I mentioned finding this recipe on Mark Bittman’s website, that it sounded delicious, and that I would make it in a couple of weeks. Well, I couldn’t wait–I made it this week.

In this salad, unlike the others I made,  the sweet potatoes are relegated to a supporting role. However, it doesn’t mean the salad is any less delicious. In addition to the sweet potatoes and quinoa the salad has: avocado, toasted pepitas, red onion, red bell pepper, yellow bell pepper (my addition). It’s all dressed in a lime vinaigrette, spiced with chili powder, and flavored with cilantro. It’s a great vegan recipe, packs a punch, and is immensely satisfying.

Although I found the recipe online, it’s also in How to Cook Everything Vegetarian. I think you should all run out and make this as soon as possible.

You can find the recipe HERE. I want to try the original version and then try the suggested millet. YUM!

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Avocado Ice Cream

You all know that ice cream is my thing and I enjoy trying new flavors and so far I have liked every flavor I’ve made {some more than others}, that is, until now: Avocado Ice Cream from David Lebovitz’s The Perfect Scoop–>it tastes like frozen sweetened guacamole {with sour cream, which to me is a guacamole no-no} and I was so disappointed because I really really wanted to love avocado ice cream {and I love love love avocados; I buy 7 for $5 every week at the farmers’ market} but maybe I would like it more paired  with coconut ice cream, Vietnamese-style, as explained recently by Dorie Greenspan {nice, quick post today because of THIS}.

Avocado Ice Cream

Recipe from The Perfect Scoop

Makes: About 1 quart

3 medium ripe Hass avocados (about 1 1/2 pounds)
3/4 cup sugar
1 cup sour cream
1/2 cup heavy cream
1 tablespoon fresh lime juice
Big pinch salt

Slice the avocados in half and remove the pits. Use a spoon to scoop out the flesh, then cut it into chunks.

In a food processor or blender, combine the avocados, sugar, sour cream, heavy cream, lime juice and salt. Puree until smooth and the sugar is dissolved.

Freeze immediately in an ice cream maker according to manufacturer’s instructions.

Pasta Della California

Isa Chandra Moskowitz writes in Veganomicon that you can add avocado to anything and call the dish California. It’s true we do take avocados for granted here in California. I grew up eating them and adding them to everything. I’ve never had them in a warm pasta dish before and that’s why I wanted to try this recipe.

In addition to the avocado, Pasta Della California is made with broccoli and argula. A simple sauce of 8 cloves of garlic (yes, eight!), lime zest & juice, red pepper flakes, vegetable broth, and white wine coats everything. It did require a bit of prep work. I had to mince those 8 cloves , chop the broccoli, and slice the avocado. Once all the knife work was done, I made the sauce while the pasta was cooking.

You can find the recipe for Pasta Della California HERE. I used whole-wheat linguine.

Also, fruit from the farmers’ market this year is outstanding. The locally-grown blueberries are the best I’ve ever tasted. They taste like someone added brown sugar to therm. They are so sweet. I’ve been eating blueberries straight  out of the bag. I do occasionally make a fruit salad with them:

Please visit Michele’s Blog–Veggie Num Nums–to see what she cooked up for Vegan Tuesdays.