Laura Janelli
the food matters project
My decision to eat a plant-based diet all started about three weeks ago after watching the documentary, Food Matters. I’ve been a Vegetarian for a little over three years now, but I still eat dairy and fish. I was interested to see how my body would react if I stuck to a plant-based diet. So far, so good! It definitely helps that my boyfriend is on board with me!
First I bought The Kind Diet by Alicia Silverstone! I love this book. She takes you on her journey eating a plant-based diet and shares her favorite recipes. I highly recommend it!
A few days ago I find out about The Food Matters Project on Facebook. I immediately signed up to share recipes with other Food Bloggers from Mark Bittmans book, The Food Matters Cookbook. I purchased the book from Amazon.com and I can’t wait to start cooking!
Every week a selected food blogger hosts a recipe from The Food Matters Cookbook. Read more about the project here.
{Week One}
Chipotle Glazed Squash Skewers from Sarah {20 Something Cupcakes}
Here’s my version of the recipe. I decided to use Sweet Potatoes because that’s what I had in my pantry. I substituted the Chipotle’s for Roasted Green Chiles. I also added some spices and herbs.
I can’t wait for next week’s recipe! Happy Cooking Everyone!
{Roasted Sweet Potato Salad with Green Chiles}
Ingredients
3 Green Chiles, roasted and coarsely chopped
2 Sweet Potatoes {washed and sliced}
Extra Virgin Olive Oil
Salt & Pepper {to taste}
Cumin {to taste}
White Wine Vinegar {optional}
¼ Red Onion, diced
Cilantro {garnish}
Directions
Pre-heat oven {425 degrees}
Cut Sweet Potatoes into ¼” thick slices. {I like to use a mandoline} Toss in a bowl with whole Chiles, drizzle with oil and season with Salt, Pepper and Cumin. Roast in a singer layer for 20-30 minutes until tender. Set aside to cool. Peel the skin off the Chiles, remove the seeds and coarsely chop. Finely dice ¼ of a Red Onion. Roughly chop a handful of fresh Cilantro.
Add all the ingredients into a bowl and toss lightly. This salad is great just like this but if you want a little more zing, add a splash of White Wine Vinegar. Garnish with fresh Cilantro.
This salad is good warm, room temperature or cold. Sweet Potatoes are so good for you. By the way, leave the skin on! That’s where all the nutrition is!
Last minute thought: Now that I think about it, Avocado would be great in this salad!
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The Food Matters philosophy is all about eating more plants and fewer animal products and processed foods — and the positive impact this has on our health and the environment.
xo
Laura Janelli
