(From our Vegan Journal, 10/12/2005)
The following dish, invented and first made by me on Friday, December 9th, 2005, works well on its own or stuffed into mushrooms. I used large white button mushrooms. I'm sure cremini would be better, and portobello best. As it was, however, my partner and I both loved it.
I yam in love!
Here's the recipe:
(will get a picture of it the next time I make it)
2 Tbsp olive oil
1 Tbsp soy sauce
1/2 cup water or vegetable stock
2 sweet potatoes, or yams, diced
1 red bell pepper, diced
3 green onions, sliced
3-4 cloves garlic, grated
salt to taste
optional--if used to stuff mushrooms, add diced stems
In a pot or large saucepan, sautee garlic and ginger in olive oil. Add sweet potatoes, red bell peppers, soy sauce and vegetable stock and simmer, covered, for 15 minutes or until yams are soft (be careful yams don't become too soft!). Add in green onions and salt and cook another couple of minutes.
Originally Posted on Sunday, May 13, 2007