Double Trouble Thanksgiving Blog! Savory Sweet Potatoes & Pumpkin Chocolate Chip Vegan GF Oatme
First Happy Thanksgiving Everyone! So grateful to be able to share healthy delicious recipes here at Gigs & Grubs and grateful to all of you who read it!
So we are doing a big potluck gathering with family and friends with everyone pitching in and bringing a dish or two! I volunteered to do my Savory Sweet Potatoes and the famous Garlicky Kale Salad, but when I got everything prepared last night I still felt the cooking bug, so I thought I would make some gluten free vegan cookies so my BFF would not be without a Thanksgiving dessert!
Of course this weeks playlist has to be themed on "thanks" and gratitude although I am a believer in making that a regular practice not just once a year!
Thank U – Alanis Morrissette
Thank You – Led Zeppelin
Thank You – Dido
Thank You For Sending Me An Angel- Talking Heads
Thank You For Loving Me – Bon Jovi
I Thank You – Sam & Dave
Thank You For Being a Friend – Cooltime Kids
Thank Your For the Music – Abba
Thankful –Kelly Clarkson
Thank You – Busta Rhymes
Thank You – Keith Urban
Thank You – Sly & The Family Stone
Thank You For a Life – Kris Kristofferson
Kind & Generous – Natalie Merchant
Thank You Baby – Shania Twain
I Thank You – ZZ Top
Thank You Friends – Big Star
Thank You Boys – Janes Addiction
SAVORY SWEET POTATOES
These Savory Sweet Potatoes are a great healthier alternative to the traditional sugary marshmallow version, and I enjoy the spicy kick! Also this dish is not just for Thanksgiving you can add cous cous or a protein for a full meal or eat as side dish year round!
1 Tbsp Olive Oil
1 Medium Onion Sliced
¼ cup Creamy Peanut or Almond Butter
1 tsp. Chili Powder
½ tsp. of Salt
1/8 -1/4 tsp. Cayenne Pepper (if you are not a spice person do an 1/8 or eliminate)
3 Large Sweet Potatoes - 4 Cups – note I used 2 in the size pictured and it was more then enough so I think those were actually extra large)
2 Cans (14 oz) Diced Tomatoes with Garlic
1 Can of Organic Whole Kernel Corn
Heat oil in a 4-quart saucepan or Dutch oven. Cook onions stirring frequently till soft. Stir in the rest of the ingredients. Heat to boiling reduce heat to low stirring occasionally – cook 30-40 minutes till potatoes are soft. Original recipe suggests serve over cous cous and you can also add chicken or a veggie chicken substitute sautéed with onions for a full meal option.
VEGAN GLUTEN FREE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
I got this recipe from the Love & Lemons blog but as usual changed it up some to fit my personal tastes, needs and available ingredients!
Makes about 30 cookies if you use the raw dollops shown in the image.
1 tablespoon ground flaxseed meal
2½ tablespoons warm water
2 cups of Gluten Free Flour (Bobs Red Mill All Purpose)
1 cup Gluten-free whole rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon nutmeg
¾ cup canned pumpkin puree
¾ cup coconut sugar
½ cup melted warm coconut oil
1 teaspoon vanilla extract
1 cup dark chocolate chips
1. Preheat the oven to 375°F/190°C and line a large baking sheet with parchment paper.
2.In a small bowl, combine the flaxseed and water. Stir and set aside to thicken.
3. In a large bowl, combine the oat flour, whole rolled oats, baking soda, cinnamon, salt and nutmeg.
4. In a medium bowl, whisk together the pumpkin, sugar, coconut oil and vanilla. Add the thickened flaxseed mixture and stir to incorporate.
5. Add the pumpkin mixture to the bowl of dry ingredients and stir to combine. Fold in the chocolate chips. Use a spoon to drop dollops of the cookie dough onto the baking sheet.
6. Bake for 19 minutes or until the tops have browned (don't under-bake). Let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack or plate. When cookies are completely cool, they can be stored in an airtight container or frozen.
Eat Well & Enjoy! Happy Thanksgiving!