Here we are in March, and the promise of Spring STILL has not arrived. The winterish hell we Michiganders call November through March, is the time that we crave those wonderful comfort foods that make us feel all warm and fuzzy inside.
In an effort to reduce those “winter blahs” I decided to create some veggie friendly comfort food recipes that not only appeal to my inner child who craves beef stew and chicken pot pie – but also appeals to my adult-self, who despises food with a face, and craves a smaller ass.
So once again…”what do vegetarians eat?” Lots of comfort food apparently. I have made some impressive recipes in my closet of a kitchen…and trust me….its a closet. I can barely turn around. I’m looking forward to having a big girl kitchen where I can really make some magic happen!
So here it is… the perfect cold weather comfort food for all of us comfort food cravers out there!
Stuffed Sweet Potato’s
Here is what you will need:
A whole bunch of olive oil
1 TBSP of light brown sugar
1-2 cloves of garlic (what ever your taste)
3 large sweet potato’s
1/4 cup canned chick peas
1 cup chopped raw Black Kale
1/2 cup julienned white onion
Here is how you do it:
Preheat Oven to 425 degrees
slice the sweet potato’s down the middle – end to end
brush a jelly roll pan with 1 TBS of Olive oil & sprinkle with kosher salt and brown sugar
Place the sweet potato’s face down and bake for 40 minutes or until you can stick a fork through it
While its baking….
Sauté onions until slightly browned – (I like to caramelize mine with Jack Daniels for some added flavor.)
add in Kale and toss together for 2 to 3 minutes over medium heat – add a splash of water to break down the kale
add chick peas
Set aside in a large mixing bowl until the sweet potatoes are done.
When the sweet potato’s are done pull them out of the oven and place them on a cutting board or something heat resistant – they will be hot hot hot! Keep the shells in tact.
Once they are cool enough to handle, scoop out the insides and plop it into the bowl with the kale mixture.
Add a pinch of kosher salt, garlic, and drizzle with olive oil and mix well.
scoop the mixture back into the sweet potato shells – pile them high!
Top with shaved parmesan and brush with more olive oil and place under the broiler for 3 minutes to make them a little bit crisp.
I like to top mine with some sour cream when its ready to eat. Feel free to add a little more salt if you have a salty palette.
Enjoy and lets hope spring comes soon!