|From May 2009 photos|
Every time I read the title of Bryant Terry's recently released Vegan Soul Kitchen, it makes me think of that Doors song.
There are some very nicely written and very well tested recipes in this collection. I especially enjoyed the one shown above, Candied Sweet Potato Discs and Apple Slices. Unfortunately, the publisher hasn't released permission for me to reprint the recipe, so I cannot share it with you word for word.
However, I can tell you that it's very easily done with a small quantity of good sweet potatoes (or yams, for that matter), your favorite apples, cinnamon, nutmeg, agave nectar, vanilla, lemon juice, orange juice (I used pineapple juice and would definitely recommend it), apple juice and a smidgen of salt.
The trick to it is to roast the sweet potatoes first until they are fork tender, then add the rest of the ingredients as written in the book, and bake for another 2/3 of an hour, basting every 10 minutes. So, if you're cooking something else, or are handy with a kitchen timer, you won't mind the every-10-minutes sauce bath for these babies.
The extra-special treatment is worth it. The potatoes end up tasting like candy. And, because I used granny smith apples, I had a very nice, tart foil for the very sweet potatoes.
After I'd tried these the first time, I decided then and there that I've found my new Thanksgiving dish to bring to Mom's. Yes, I know, I've said that before.
I think I'd also probably try this with alternate vegetables and dried fruits, like parsnips, carrots, and dried cranberries. There are a myriad of ways to use Terry's sauce to candy veggies and fruit.
Just a quick note on regularity, speaking of fruit. No, I'm not going there. What I do need to share with you is that my life is becoming increasingly complex for the next four weeks as I begin my internship at the Zimmerli Art Museum while I continue with two classes at Rutgers. So, I'll need to take a short hiatus from blogging here and at Here and There while I manage my new workload, papers, and household stuff. I expect to be back at it by early July, if not sooner, with lots of yummy new recipes.
One last thing, one of the summer courses I'm taking is called Art Librarianship. It's the best class I've ever taken. Ever. It's given by a fascinating professor, Paul Glassman, who only gives the class during the summers at Rutgers. We've had excellent guest speakers, including the special collections librarian from the Alexander Library at Rutgers. I've contacted him to ask about independent study opportunities and he promptly responded with some really interesting projects working with artists' books for the fall. I can't wait!
Wish me luck!