Mashed roots with white beans "cebolada"

And the Autumn arrived :)

Serves 4:

For the mashed roots:

Turnip (400g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Rice milk (50 ml - warm)
Salt
Nutmeg

1) Peel the turnip, sweet potatoes and carrots and cook them in water until tender.
2) Drain the roots, and then place them back in the pan.
3) Mash everything with the margarine, the rice milk, salt and nutmeg.

For the beans "cebolada":

White beans (400g - cooked)
Tomato (500g - peeled, seeded and chopped or 300g tomato purée)
Onions (300g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.

2) Add the tomato and simmer for 5 minutes. Season to taste. Add the cooked beans and cook for 5 more minutes.

Enjoy!

Pumpkin & Sweet Potato Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Sweet Potatoes (300g)
Garlic (1 clove)
Water (500 ml)
Corianders (fresh)
Olive oil
Salt

1) Place the pumpkin, sweet potato, garlic and water in a saucepan and cook until the sweet potato is soft.
2) Grind and season with salt, olive oil and fresh coriander.

Mashed Roots

Serves 4:
Potatoes (500g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Soya milk (50 ml - warm)
Salt
Nutmeg

1) Peel the potatoes and carrots and cook them in water until tender.
2) Drain the potatoes and carrots, then place them back in the pan.
3) Mash everything with the margarine, the soya milk, salt and nutmeg.

Sweet Potato & Red Beans Cream Soup

Serves 2:
Sweet Potatoes (300g)
Red Beans (300g)
Onion (1 - small)
Celery (5 g)
Garlic (1 clove)
Water (600ml)
Olive oil
Salt

1) Place the sweet potatoes, beans, onion, celery, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.

Sweet Potato & Coconut Stew

Serves 2:
Potatoes (150g - cubed)
Sweet Potatoes (150g - cubed)
Carrots (150g - cubed)
Bay Leaves (2)
Ginger (fresh - 2 small cubes)
Corianders (1 tsp - powder)
Tomato Purée (1 tbsp)
Water (200ml)
Olive Oil (1tsp)
Coconut milk (2 tbsp)
Cinnamon
Salt
Pepper

1) For the stew, heat the oil in a frying pan and add the potato, sweet potato, carrot and sauté for 2-3 minutes.
2) Add the tomato, bay leaves, ginger, corianders and water, stirring well. Simmer until the potato is cooked through.
3) Add the coconut milk, cinnamon, salt and pepper. Cook gently for 2 minutes.

Autumn Cream Soup

Serves 4:
Olive oil (1 tbsp)
Garlic (2 cloves chopped)
Ginger (2 inches peeled and chopped)
Onions (1 chopped)
Pumpkin (250 g - peeled and cut into small pieces)
Sweet Potato (250 g - peeled and cubed)
Carrots (4)
Salt q.b.
Pepper q.b.

1) Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes, pumpkin and carrots and cook for a further 3 minutes.
2) Cover with water and boil until vegetables are tender.
3) Blend the soup.
4) Season with salt and pepper.
Optional: Serve with a dash of soy cream or a spoon of plain soya yofu.

Pumpkin & Sweet Potato Stew

Serves 2 to 3:
Pumpkin (200g - peeled and cubed)
Sweet Potato (200g - peeled and cubed)
Courgette (100g - chopped)
Potatoes (50g - peeled and cubed)
Onion (50g - finely chopped)
Garlic (1 clove - minced)
Olive oil (1 tbsp)
Tomato Puree (2 tbsp)
Parsley (1 tbsp - chopped)
Water (200 ml)

1) Heat the olive oil in a large pan with a lid over a low heat add the onions and the garlic. Cook the onions and the garlic gently for 5 minutes, until they are softened.
2) Add the potatoes, sweet potato, pumpkin, tomato and water and cook stirring occasionally - adding more water if necessary - until the potato is almost cooked.
3) Add the courgette and cook for 5 more minutes.
4) When the stew is almost ready, add the chopped parsley and season, to taste.