We made this awesome vegetarian Sweet Potato Hash over the weekend. It's part of our efforts to be healthy and to begin to eat more plant-based. Of course, when you tell people this they immediately frown and back away slowly. I know - I totally get this. For two years before my cancer diagnosis, I ate primarily a vegetarian diet and it was actually really hard and generally everyone in my life was like this:
So, after cancer and with the temporary loss of my taste in my mouth, I gravitated towards meat - it was the first thing I could taste, it was delicious, and solid after close to six months of liquid food. Of course every time I ate bacon, I felt a little like everyone was hating on me like Micheal Douglas lighting up a cigarette after his cancer.
I had to come to a place where changes in my diet were actually fun and not a penalty or reminder that I've been really sick. A couple things have really help reorient my food thinkin' - one is Kris Carr; she is phenomenal and such an inspiration as a fellow cancer chick that completely changed her fate by changing her plate. Secondly, the documentary Forks over Knives - lots of good info on changing your attitude of thinking eating plant based is radical compared to a variety of surgeries and medication that has become our norm.
You'll need to snag a copy of the book yourself for the full recipe (the download thru a kindle or iTunes is a bargain price) but here are my modifications.
- instead of Fakin' Bacon, we opted for Morningstar sausage patties - thawed in a skillet until they crumble (this is not gluten free)
- instead of smoked paprika - my go to smoky hot is Penzey's Northwood Fire (it has chipolte)
- I used a few of these sweet peppers instead of the full sizes called for in the recipe - they are also yummy with black beans.
- and personal preference - I switched the parsley to cilantro.
- due to the volume of the sausage added to the dish - double the cooking time.
--Lisa LeBlanc
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