It’s officially autumn! While everyone is going pumpkin spice crazy, I LOVE all things sweet potato! Which brings us to these Sweet Potato Brownies. They’re just like regular brownies, but filled with sweet potato purĆ©e creating a richer and healthier dessert that still hits that sweet spot! It’s also perfect for autumn since sweet potatoes and in season. Scroll down to get into the recipe!
HERE
š š« Fudgy Sweet Potato Brownies
Rich, chocolatey, fudgy brownies made with sweet potato, cacao, organic cane sugar, and plenty of chocolate chips. A cozy plant-based treat that's simple to make and seriously delicious!
Ingredients
- 1 medium sweet potato, cooked and mashed (about 1 cup)
- all-purpose flour
- Cacao powder
- Organic cane sugar
- Vegetable oil
- 1½ teaspoons vanilla extract
- Arrowroot powder
- ½ teaspoon salt
- ½–¾ cup plant-based milk, if needed
- 1 cup vegan chocolate chips
- Nut butter or apple butter
- Extra chocolate chips for topping, optional
Instructions
- Preheat oven to 350°F. Lightly oil your paper baking pan.
- Cook the sweet potato until very soft. Let it cool slightly, remove the skin, and mash until smooth.
- In a large bowl, whisk together the flour, cacao powder, arrowroot powder, and salt.
- In a separate bowl, mix the mashed sweet potato, cane sugar, oil, vanilla extract, and ½ cup of plant milk until smooth.
- Add the dry ingredients to the wet mixture and stir until combined. Add additional plant milk, 1 tablespoon at a time, if the batter is too thick. The batter should be thick but spreadable.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan and smooth the top. Add extra chocolate chips if desired.
- Bake for 25–35 minutes, checking around the 25-minute mark. The center should be set but still soft.
- Allow the brownies to cool completely before slicing. They will firm up as they cool and become extra fudgy.
Serving Suggestions
- Serve warm with vegan vanilla ice cream.
- Drizzle with melted vegan chocolate.
- Top with fresh berries.
- Enjoy with coffee, hot chocolate, or your favorite plant-based latte.
Recipe Notes
These brownies are meant to be dense and fudgy rather than cakey. Letting them cool completely helps them set and makes them easier to slice. Store leftovers in an airtight container.
š š± Plant-based • Fudgy • Chocolatey • Cozy
Did you enjoy these brownies? Share your thoughts below!
It’s almost time for cozy weather and comfort food! It’s September and Trader Joe’s just brought out all things fall and festive so of course I had to find the vegan/plant based friendly treats to enjoy. There are some old goodies from last year like the Harvest Blend Herbal Tea (a personal favorite) and some new ones like the Maple Pancake Flavored Puffs. Whatever your flavor is for this autumn, let’s enjoy all the pumpkin spiced vibes.
Potato salad is a classic side dish that makes for a perfect picnic, barbecue, or family dinner. Originating in Europe in the16th century, the recipe that began in England and Spain began to transform into the modern recipe in Germany. This created what we know as German potato salad. By the 19th century, German and other European immigrants brought the recipe to America.
By the 20th century, mayonnaise was introduced into the recipe. Modern potato salad differs based off region and country and everyone makes it in their own special way. Let’s make it the plant based vegan way!
š„ Plant-Based Chunky Red Potato Salad
This easy plant-based red potato salad is creamy, flavorful, and packed
with crunchy celery, tangy relish, and Dijon mustard. It's the perfect
side dish for cookouts, picnics, gatherings, or an easy weeknight meal.
Serves: 4–6 |
Prep: 15 min |
Cook: 10–15 min |
Chill: 1 hr+
INGREDIENTS
- 1 bag red potatoes (use 2 or more bags for a larger batch)
- vegan mayonnaise, to taste
- Dijon mustard, to taste
- sweet relish, to taste
- chopped celery, to taste
- paprika, to taste
- salt, to taste
- black pepper, to taste
- onion powder, to taste
INSTRUCTIONS
-
Wash the red potatoes thoroughly. Partially peel the potatoes,
leaving some of the skin on for a rustic, chunky texture.
You can also peel them completely if preferred.
-
Cut the potatoes into bite-sized chunks.
-
Add the potatoes to a large pot of salted water and boil until
tender but still firm enough to hold their shape.
-
Drain the potatoes and transfer them to a large mixing bowl.
Allow them to cool slightly.
-
Add vegan mayonnaise, Dijon mustard, and relish. Start with a
little and add more until the potatoes are coated to your liking.
-
Add chopped celery, paprika, salt, black pepper, and onion powder.
-
Gently mix everything together until well combined. Keep the
potatoes chunky rather than overmixing them.
-
Cover and refrigerate until completely chilled.
-
Give the potato salad a quick stir before serving. Adjust the
seasoning or add more vegan mayo if desired.
SERVING SUGGESTIONS
Serve chilled as a side dish alongside veggie burgers, grilled
vegetables, sandwiches, vegan barbecue, or your favorite cookout
dishes. This is also perfect for a Thanksgiving side dish.
RECIPE NOTES
The amounts of vegan mayonnaise, Dijon mustard, and relish can be
adjusted to your personal taste. Add enough vegan mayo to create the
creaminess you prefer, and season as you go. For a larger gathering,
simply double the recipe using two bags of red potatoes.
There are very few places in Miami to grab authentic Indo-Guyanese food, but B&M Market is one of them. B&M Market was opened in by Nafeeza and Sheir Ali in 1980, both from Guyana. While the restaurant specializes in Guyanese roti, you can also find other dishes from the Caribbean. Hence the name, B&M also serves as a marketplace with a plethora of foods from the region.
I visited B&M to try Indo-Guyanese food for the first time and tried roti. Roti is a flatbread dish that originates from India and was brought to the Caribbean in the 19th and 20th centuries by Indian immigrants who moved to places like Trinidad & Tobago, Guyana, and Suriname. These groups created the prominent Indo-Caribbean communities that all over the region. Unlike traditional Indian roti, Indo-Caribbean roti includes filling like chickpeas, pumpkin, other vegetables making it into a street food.
I’ve tried roti before at LC’s Roti Shop, an Indo-Trinidadian located in Miami Gardens, and love is an understatement. Upon trying the roti at B&M, I noticed that the Guyaense roti was on the slimmer side. Very good and spicy! I also tried a spinach patty. While I came mainly for the roti, I have admit the patty was my absolute favorite. I could eat a whole box! B&M was also co-signed by the late chef Anthony Bourdain in 2015 for a CNN special “Anthony Bourdain: Parts Unknown” (Season 5, Episode 3).
The service at B&M is superb. Nafeeza and Sheir are present and very warm. Nafeeza cooks the food and Sheir is in the cashier register. Not only would I return here, but I would recommend this place to anyone in or visiting Miami.
The sunny days of summer are upon us. Poolside relaxation, road trip vacations, and cookouts galore from June until September. A new season means a new batch of produce that is ripe for the picking and the eating. Whether you’re looking to munch on juicy watermelons or throw some zucchini on the grill, let’s dive into all the delicious fruits and veggies for summertime.
Vegetables
- bell peppers
- cucumbers
- corn
- eggplant
- green beans
- okra
- summer squash
- zucchini
- tomatoes
- cherry tomatoes
- poblano peppers
- jalapeƱos
- sweet onions
- radishes
- lettuce
- arugula
- kale
- swiss chard
Fruits
- watermelon
- cantaloupe
- honeydew melon
- peaches
- nectarines
- plums
- apricots
- cherries
- strawberries
- blueberries
- blackberries
- raspberries
- figs
- grapes
- mangoes
- pineapple
Herbs
- basil
- mint
- cilantro
- parsley
- dill
- oregano
- thyme
What’s the first thing you’re grabbing from this list?
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