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๐ Mexican inspired sweet potato trio๐ฝ By @cookingforpeanuts
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Recipe:
Beans: Cook 1 chopped onion (small dice) in a little vegetable broth or sautรฉ in olive oil until translucent, about 7 minutes. Add 3 minced garlic cloves and cook another minute. Mix in 1 tbsp tomato paste. Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup and 1 tsp sriracha. Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. Salt and black pepper to taste. ๐ฑSweet potatoes: prick sweet potatoes evenly over surface with fork. Bake on lined sheet at 400F until thickest part of potato is easily pierced with fork. Once cool, slice open with a knife.๐ฑCorn: remove husk and silk. Either use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred, or roast on oven rack at 400F. Allow to cool before removing kernels with a sharp knife. (Optional: reheat kernels in saucepan with a little melted vegan butter.) Toss with fresh lime juice, cilantro, chili powder and salt to taste.๐ฑRecipe easy guacamole: mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, salt to taste.
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