Peachy Keen Green

Jeff made some delicious sweet potatoes for Thanksgiving in Nebraska. We ate them so fast that a couple days later I asked him to help me make them again, and I took pictures. I made them again for Christmas, slightly tweaked to include vegan butter - a nice addition. Here's the super easy, yummy recipe! Ingredients 2 lb bag of sweet potatoes 2 T vegan butter 1/2 cup vegetable broth 1/3 cup brown sugar (not packed) salt & pepper Instructions Preheat oven to 350 degrees. Peel the sweet potatoes and cut them up in large chunks. Put in large baking pan all on one layer (not stacked). Add vegetable broth and grind fresh salt and pepper over them. Cover with foil and bake for 50 minutes. Remove from oven and sprinkle on brown sugar. Put back in oven without foil cover for another 15 minutes. Remove and eat!

Shelley shared a delicious chocolate pudding with us today, packed with healthy ingredients! It's super easy to make, too. She recommends a dark cocoa like Hershey's Dark or Guittard Dutched Cocoa rather than regular cocoa, as it makes it taste more fudgy. She also used TJs soy creamer because she thinks it tastes more neutral than nut milks or coconut creamers. I used this recipe to make a pudding pie, and that was also delish! I vote for graham cracker crust if you go the pie route. Ingredients 1 really big yam (or two medium yams) 2 T almond butter 4 T soy creamer (or nondairy milk) 4 T dark cocoa powder  5 pitted dates If making pie version: Pie crust (regular or graham cracker) sliced strawberries powdered sugar glaze made with 1 T melted vegan butter and 1 T rum Instructions Wash the yam, but don't peel it. Roast yam at 425 until syrup leaks out, up to 1 hour 20 minutes. Let it cool, and then carefully peel off the skin. Mix the yam and other ingre...