Sweet Potato, Corn and Kale Confetti Hash

Sweet Potato, Corn and Kale Confetti Hash

It’s a weekday evening and I arrive home from work to find fresh corn, kale, sweet potatoes and a few onions. It doesn’t sound like much but then I realized I could make a combination of my Summer Veggie Succotash and my Sweet Potato and Brussels Sprout Hash. I was NOT prepared for the deliciousness that followed. It honestly tasted like a veggie paella but without the rice! As Scott so eloquently put it “it just clumps together so nicely”!

Sweet Potato, Corn and Kale Confetti Hash

You can use regular paprika but I highly recommend the spicy kind for this dish – well, for any dish really :).

So I hope you enjoy the ‘clumps’ and flavor of this easy, simple and fresh dish!

Chelsea

Confetti Hash
 
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 Tbsp grapeseed oil
  • 1 onion, diced
  • 2 sweet potatoes, shredded
  • 2 ears of fresh corn, husked – can sub 1-1½ cups frozen or canned corn
  • 1 can (15oz) white beans, drained and rinsed
  • 1 bunch of kale, stems removed and roughly chopped – can sub 1 bag spinach
  • 2-3 tsp spicy paprika (or sub regular)
  • Salt + Pepper to taste
Instructions
  1. Place oil and onion in a saute pan and heat until onions become fragrant. Add in shredded sweet potatoes and cook on medium to high heat (about 5-8 minutes) until potatoes begin to brown.
  2. Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them and the ‘milk’ fall into the bowl. Discard the cobs.
  3. Once potatoes are ready add the corn, beans and spices. Mix well and cook for another 5 or so minutes.
  4. Add kale or spinach and either cover to wilt greens or mix frequently until the greens are wilted.
  5. Spice as needed and serve warm.

Notes: Feel free to add any additional veggies you’d like. Recipe is shown with tomatoes added in after the sweet potatoes browned but I actually preferred the taste of it the time I made it without tomatoes.

Roasted Cauliflower and Chickpeas over Shaved Carrots with Chimichurri Sauce

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This is the last of the recipes I needed to update after my birthday party but I think this was the crowd favorite. The chimichurri sauce is such an easy yet flavorful sauce and makes everything taste incredible. You can roast any veggies that are in season but I loved the look of the white cauliflower with the green sauce and orange carrots.

Enjoy this hearty yet light dish!… 

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Mexican Polenta Pizza

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I have to thank Edible Perspective for the inspiration for this one. I got this delightful recipe in my inbox at the perfect time as I had just made my Tortilla-less Poblano Enchiladas and had some leftover enchilada sauce. My only issue is that my little one bedroom SF apartment does not lend itself to grilling… so I had to modify.

Below is a recipe you can use for a delicious gluten and dairy free pizza (or throw some cheese on it if you’d like). I decided to go with a mexican theme because I had the left over sauce, but this would be good with tomato sauce and toppings of choice as well…. 

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A Mostly Vegan Birthday Soiree

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soi·rée: an evening party or gathering, typically in a private house, for conversation

Last week was my birthday and given that I love nothing more than good food and good company, I decided to host a dinner party. I really actually only thought about 4-8 people were going to be able to make it so you can imagine the surprise I felt when all 14 said yes! I mean, really when does everyone ever say yes to anything?!?! Many thoughts ran though my head… how will everyone fit in my apartment, do I have enough forks, plates, napkins, glasses… that’s a lot of dishes (given that I have no dishwasher or garbage disposal)! I did think about just going to a restaurant but I knew nothing would feel as intimate as a little dinner party cramped in my living room… and I also liked the idea of my guests not having to a ton spend money – this was my gift to them for my birthday! The one thing I did ask the guests to bring was wine so they buddied up and brought of bottle of either white or red wine.

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I spent wayyyyyy too many hours thinking about the menu but this is what I came up with. I really wanted to make vegan mac n cheese but I knew I had a few guests with gluten intolerances and other sensitivities so I decided to two 2 salads and 2 different entree type dishes to cater to everyone’s needs. I much prefer multi course meals but I definitely did not have enough dishes for that!!!… 

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7 Vegetarian Dinners in 30 Minutes or Less!

When I posted Five 20 minute meals, I got a lot of great feedback because many people get home from work late and just don’t have time to spend hours cooking a meal… but just because you are busy or work late doesn’t mean you can’t end the day with healthful wholesome meals. So here is a week’s worth of meals you can make in 30 minutes or less :). And the good news is you’ll probably have left overs to take with you for lunch!

1. Delicata Squash and Tofu Curry

Delicata Squash and Tofu Curry

2. Mediterranean Quinoa Salad

Quinoa Salad… 

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Roasted Pumpkin Pilaf

Roasted Pumpkin Pilaf

I hosted my wine club last week and wanted to be sure

to have some gluten free options. I’m a little tired of

quinoa at the moment so I went ahead and tried this

pilaf dish. I also learned recently that wild rice is not a

grain, it is actually a seed! It is full of B vitamins and has

more protein than brown rice so opt for that if you can

find it, otherwise brown rice will do. Enjoy this flavorful dish!… 

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Thanksgiving Recipe Ideas

Thanksgiving is just around the corner and this is certainly a holiday where there are a lot of temptations! Below I have listed a few ideas for how to lighten up your menu. Note all of these are dairy free (and most are gluten free!) which leaves options for every one of your guests… and a little extra room for another helping or two :).

1. Fruit plate: I love this cute themed fruit platter. This can be done as a nice light breakfast (or dessert) or even as a platter to munch on while everything else is cooking.

Thanksgiving Fruit Plate… 

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Butternut Squash Casserole

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I was so excited about this fall dish… then I had a vision of how to make it even more fall fabulous. After already returning home from buying all the ingredients, I marched myself back to the store to get some fresh cranberries. I had never actually cooked with fresh cranberries before so I had no idea if it was going to work or not, but it came out exactly as I had imagined. You never know until you try, right?… 

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Cilantro Lime Cauliflower “Rice” Collard Wraps

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Along with other Dailey Method studios around the nation, I will be participating in a cleanse this November called The Conscious Cleanse. It is a 14-day program that eliminates all common allergens. I eat a pretty healthy diet but I always make exceptions and for this program I will particularly miss tomatoes (which are a nightshade)… and having a glass of vino, of course! Even though I believe I am very healthy, I think this is a great thing to do periodically. You are all welcome to join me in this cleanse if you want something to gear up for the holidays! You can find more info here…. 

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