Lately, life hasn’t been permiting me time to cook up dinner. Sometimes, I forget my lunch and have to buy a teeny $4 Umpqua Oats bowl from the cafe at work (#theonlyveganoption #superbummer). More often than not, when I have to choose, I’ll prioritize walking Bailey versus making a proper dinner. And occasionally, I’ll get back from vacation and be precluded from squeezing in the time to make it to the store for actual dinner preparations…aka food. It’s only been two weeks since we got back…a very busy two weeks.
All of these things lead me this dish. It might sound really odd, mango and sweet potatoes together in an Italian potato salad type of fashion but I’m going to need you to trust me. Your trust will be rewarded greatly.
We have mangoes and sweet potatoes at home. That’s pretty much it. No creamer, no bread, no vegan milk, no veggies, and only one (really rough looking) banana. I know, right? It’s been a hectic few weeks. My stress level can be determined by how much food is in the house and how many hours I’ve been able to wear my nightgown. If I claimed to be living off anything other than hummus, dried figs, and vegan chocolate chips I’d be lying. It’s not awful. Figs and chocolate are amazing together, seriously, you need to try it.
Things have been so dire that I spent the latter half of yesterday slinking around the clinic, seemingly casual (but actually frantic), investigating the break room tables for “please eat me” forsakens like bags of oldish bread or boxes of muffins. Half-opened candy someone didn’t want in the house, shunned fruits (usually oranges, people hate oranges apparently), or a posse of pillaged chip bags from some prior festivities I wasn’t privy to. I won’t tell you I’m proud.
Unfortunately, my food-seeking adventures often end in a few dry spoonfuls of nutritional yeast that I have in my desk drawer. It’s not ideal, but it works in a pinch. Come on, you’ve done it…we’ve all done it, right? I’ll die of starvation before I spend $2.25 on a green (or conversely rotting) banana from the cafe.
Thank goodness when I finally got home I was able to stuff my face with dried figs and chocolate chips, then start making this fantastic salad. I ate a good portion straight from the serving bowl with that big wooden spoon before I was able to shoot some photos. Cavewoman style…don’t judge…
August-4-2014A delicious spin on regular potato salad. This sweet potato mango salad is studded with dried berries and dressed with lime juice and olive oil. IngredientsSweet Potato Mango Saladby
- 2 large sweet potatoes, diced
- 1 large mango, diced
- ½ medium brown or red onion, sliced thinly
- 2 Tbsp. dried blueberries
- 2 Tbsp. goji berries (or other dried berries)
- small handful of fresh parsley, chopped
- 1 lime, juiced
- 1 ½ Tbsp. olive oil
- ½ Tbsp. agave nectar or maple syrup
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
InstructionsPlace the diced sweet potatoes in a large saucepan and cover with water. Bring to a boil over high heat, then cover and reduce to a simmer. Boil for about 5-8 minutes, until the potatoes are fork tender taking care to not overcook them. Drain and place in a large serving bowl. Add the mango, onion, berries and parsley to the cooked potatoes. Toss gently to combine.In a small bowl, whisk together the remaining ingredients and pour over the potato and mango mixture. Toss gently to coat. Serve warm, room temperature, or chilled. DetailsPrep time: Cook time: Total time: Yield: 4
German Word of The Day
Doctor –> Arzt (artst)
Good Deed of The Day
Read this article by Kim A. Williams, MD about how he changed to a vegan diet in 2003 to battle his rising cholesterol. Trust him, he’s a doctor. Actually, he’s been elected to be the next president of the American College of Cardiology. So, you really should trust him.