For a traditional Japanese ingredient like the Okinawan purple sweet potato, the easiest recipe from a cuisine that is so plant forward and where simplicity elevates and makes plants shine. My favorite cuisine in the whole world!
Steam the sweet potato whole or in rounds in a steamer basket until tender and use any of the following as a topping or as a dressing to toss them in:
Creamy cashew and herb:
Blend together:
1/2 cup raw cashews
1/3 cup water
The juice of 1/2 a lemon or yuzu juice to taste
3/4 teaspoons salt
Mix in fresh herbs like chives, scallions, or even dill fronds.
Other options for dressings:
– Whisking together, soy sauce, rice vinegar, sesame oil, sriracha and/or shichimi togarashi or finely minced chilies, ginger and garlic.
– Topping with a dollop of wasabi mayo.
– Adding a drizzle of ponzu sauce and topping with scallions, chives and some sizzling ginger, chilies and garlic you sweat in a bit of oil in a pan. Add a drizzle of sriracha over top.
This is one of those times where one of the world’s healthiest and most nutritious foods is also one of the most delicious. So go get some!
FOLLOW US:
Instagram: @brownble
TikTok: @brownble
CHECK OUT
Our online vegan cooking school with tons of plant-based cooking classes and courses at www.mybrownble.com
2 Comments
I can eat it without anything else
I LOVE purple sweet potatoes but pass up eating the orange ones as I don’t like them.