November 16, 2013 November 16, 2013/ Morgan
Now don’t run away! This sounds a little fancy but its really easy which I am really about this time of year. I bake the potatoes in the slow cooker and double this sauce so I can have this whenever I want. Shh sometimes I’m feeling too lazy to even heat it up!
I know that sometimes vegan (or plant-strong) food can seem complicated, or boring, or even tasteless. I want to tell you that it need not be ANY of those things! You can have your easy tasty meals and feel healthier than ever.. really!
If you can’t find edamame (or you don’t eat soy) you can always use you favorite beans here like chickpeas. Or you can leave it out entirely and just enjoy the potato with the cranberry sauce. Mmm. Also, I think this would make a GREAT holiday side dish, don’t you??
- 1 cup fresh or frozen whole cranberries
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 2 Tablespoons sugar
- 2 teaspoons fresh grated or minced ginger
- 4 baked sweet potatoes (THIS is my favorite way to bake them!)
- 1 cup cooked shelled edamame
- minced cilantro to taste
Combine the cranberries, orange juice, orange zest, sugar, and ginger in a small pan and bring to a boil. Once it’s boiling turn the heat down and let simmer for 5-10 minutes or until the cranberries have all “popped” and the sauce is slightly thick.
Split your sweet potatoes. Top with 1/4 cup edamame, 1/4 of the sauce and cilantro if you wish!
The sauce should keep well in the fridge for 3-4 days (minimum, really!) and it goes great with all sorts of foods so don’t be afraid to slather it on your next peanut butter sandwich!