Sweet Potato Tacos with Zingy Coleslaw

Why did I wait so long to post this staple to my diet? The epitome of my mantra (Tasty Cheap Easy), these tacos always hit the spot. 

Now why would anyone post a recipe for tacos? I can't think of a more elastic and widely interpreted dish. All I can tell you is that the texture/flavor mix of my favorite cheap version is really satisfying, and the keys are as follows:

Hannah Sweet Potatoes: Tan skin, white flesh. Kind of like a yukon gold, but sweeter. 

La Tortilla Factory Green Chili Tortillas: A magical corn/wheat combo that can take a lot of crisping, but stays chewy and soft. Vegan. Local.

Coleslaw that's more vinegary than mayonnaisey: What can you tell from this photo? Nothing. But I can tell you that people who hate mayonnaise like this coleslaw.

Get it Together

The Slaw
Whisk together
2T mayo
1T dijon mustard
2t maple syrup
3T apple cider vinegar
Toss in: 
Half a cabbage, shredded finely
2 carrots, shredded
1 green inion, thinly sliced
Season with black pepper (it shouldn't need any salt)

The Sweet Potatoes
Peel and slice the potatoes about 1/4" thick. Steam for about 10 minutes (til fork tender but not mushy). At this point you can use the potatoes in the tacos, or sear them in a little butter for added flavor. 

Assembly
Heat a large skillet on medium/medium-high. No oil needed. Heat tortillas until golden brown. 
At this point you can add any toppings you crave. Some combos I like include a bed of salsa-style refried beans, pepper jack, avocados and tomatoes. 

Longevity
Slaw is good for a few days, as are extra cooked sweet potatoes. So you can make several meals out of this and eat very well for a couple bucks a day. 

на здоровья! 

Yellow + Blue = Grins

Yellow? That's the color of this super simple, uber delicious soup (Vitamin A!). Blue? That's me. Grins? One taste & that's all you'll see.

This sweet potato & split yellow pea pureed soup recipe is adapted from one Whole Foods posted about a week ago. I'm sure their vegan version would be just fine, but a few basic alterations make the flavor soar.

My Way is the High Way
8 cups+ low-sodium chicken broth (Trader Joe's brand or Swanson Natural Goodness are best, short of homemade)
1 tablespoon each, olive oil and butter
1 large onion, diced
1 tablespoon ginger, grated or chopped fine
2 cups dry yellow split peas
2 medium sweet potatoes (Hannah variety), diced 1/2" thick (about 2 1/2 cups)
1/4 teaspoon ground nutmeg
Sriracha or Cholula hot sauce
salt & pepper
toasted pumpkin seeds (pepitas) for garnish

(Hannah Sweet Potatoes)

Heat the oil & butter in a large soup pot. Saute the onion until translucent. Stir in the ginger & heat through. Add the sweet potato, peas, and 8 cups of broth. Season with about 2 teaspoons kosher salt (sea salt is saltier, so better to add a little now & more later if needed) and about 1/2 teaspoon of pepper.

Bring to a boil, then simmer covered for 1 hour, or until peas are soft. Puree with an immersion blender, or carefully transfer to a blender in batches, and puree until smooth. BE CAREFUL - it's very hot. Add more broth or water to thin out the soup. Adjust the seasoning with nutmeg and hot sauce. Serve with toasted pepitas for added flavor and texture. Goes great with my jalapeno corn bread!

Soup will continue to thicken as it cools. Cool before storing in the refrigerator, or freeze for up to 6 months. Boil to reheat, and thin with more broth or water as needed.

Enjoy!

(photo from Whole Foods)