November 23, 2011

Natural Foodie: Let the whole celebration be a plant-based feast

Thanksgiving presents endless opportunities for delicious vegetable sides.

By Avery Yale Kamila akamila@mainetoday.com
Staff Writer

(Continued from page 1)

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Sweet Potato Biscuits are made with cooked potatoes and wheat flour for a healthy bread dish.

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Chocolate Pudding Pie in a graham cracker crust can be topped with coconut flakes.

Additional Photos Below

Press the crust mixture into the springform pan, keeping the thickness of the bottom and sides relatively equal. Chill crust for 30 to 60 minutes before adding filling.

SWEET POTATO BISCUITS

1 1/3 cup non-dairy milk

4 teaspoons fresh squeezed lemon juice

1 3/4 cups sweet potatoes, cooked and mashed

1/2 cup extra virgin olive oil

2 cups whole wheat flour

1 3/4 cup all purpose, unbleached flour

2 tablespoons baking powder

2 tablespoons baking soda

1 teaspoon salt

Preheat oven to 450 degrees. Add lemon juice to non-dairy milk and set aside. In a separate bowl, sift together flour, baking powder, baking soda and salt.

In a large bowl, combine sweet potatoes with oil. Add a bit of flour mixture to the sweet potatoes and blend. Then add a bit of milk and blend. Keep doing this in an alternating fashion until all ingredients are added and you have a soft, slightly sticky dough.

Place dough on a heavily floured work surface and knead briefly. Add more flour to the surface if needed and then press the dough into a rectangle about 1/2-inch thick. Sprinkle flour on top of dough. Cut dough with a biscuit cutter (or a water glass) and place biscuits on a lightly oiled baking sheet about 1/2 inch apart.

Bake 8 to 12 minutes, until golden brown. Serve warm.

Staff Writer Avery Yale Kamila can be contacted at 791-6297 or at: akamila@pressherald.com

Twitter: AveryYaleKamila

 

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Additional Photos

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Vegan Pumpkin Pie is made with silken tofu and goes into a crust made with coconut oil.

Photos by Avery Yale Kamila/Staff Writer

  


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