Creamy Sweet Potato Bake & Rosemary Walnut Green Beans

We're baaaack. Alright I know we haven't been posting but we're busy ok?! M & S have both gotten new jobs! M is now working at a restaurant VERY close to home and I am working at a daycare!

Tonight we watched Knocked up and made dinner together from our Vegan yum yum book.

3 cups spiral pasta
1 head of kale chopped
1 1/2 pounds sweet potato





Sauce:
1 1/4 C non dairy milk

1/3 C raw cashews ( we soaked mine for about 10 minutes so they would blend better)

soaking cashews

1/3 C nutritional yeast
3 T tamari (we used amino acid)
2 T earth balance margarine
1 T tahini
1T lemon juice
1/2 t dijon mustard
1/4 t powdered ginger (we used fresh)
1 pinch nutmeg
3/4 t dried thyme
1/2 t paprika
black pepper to taste bread crumbs for topping (optional)


 1) preheat oven to 450

2) cook pasta but right before it's done cooking add the chopped kale and let it wilt (happens pretty quickly) -drain when done

3) Boil  chopped sweet potatoes til they are tender but not falling apart -  drain when done

chopped sweet potatoes

boiling sweet potatoes

4) blend everything for the sauce in a blender or even better in a Magic Bullet

sauce

5) mix together the sweet potatoes, pasta with kale, and sauce. Add to a baking dish and top with bread crumbs. Cook for 25 minutes.

all mixed together

Green Beans:

Toss green beans with extra virgin olive oil, chopped rosemary, and some chopped walnuts. Cook at 475 for 12 minutes or so.

before going in the oven

Enjoy!

rosemary walnut green beans with creamy sweet potato bake

Hopefully some pumpkin post will be coming soon.
-S&M