Guest Blogger: The Vegan Version

29 Nov

Lee is the author of the blog The Vegan Version, she is an amazing person on top of being a busy mom and avid blogger. Welcome back Lee!

I was recently given sweet potatoes that were grown by a friend in his garden. To the best of my knowledge I have never had a freshly picked sweet potato. Even though my Father had a huge garden and sometimes grew potatoes I don’t think he ever grew sweet potatoes.

 

 

 

 

 

 

 

 

 

I am heading to my Moms for Thanksgiving dinner today and bringing my potato stuffed lentil loaf, green bean casserole and these sweet potato turnovers. I am so blessed to have so much to be thankful for- a supportive family, a terrific husband, two beautiful kids, sweet bulldog, a loving circle of friends, a great home and, a fulfilling career.

And of course I cannot forget all of you that read this blog. I have met so many great people on this vegan journey and it brings me much happiness to share compassionate recipes with you.

Of course, lets not forget Steve who grew and gave me these sweet potatoes- the best I have ever eaten!

The recipe makes a ton. You could easily cut it by 2/3rd to create a single tray of turnovers.

Sweet Potato Turnovers

3 packages frozen puff pastry, thawed according to package directions (I used Pepperidge Farm)
5 or 6 small/medium sweet potatoes, cubed and boiled until fork tender
1 head roasted garlic
1/2 cup +2 tbsp non dairy milk (I used So Delicious Unsweetened Coconut
1/4 cup Earth Balance Vegan Butter
3 tbsp fresh thyme, chopped
1 tbsp maple syrup
2 tbsp olive oil
Salt and pepper to taste

Preheat oven to 400 degrees.

Place the cooked sweet potatoes in a bowl and add the 1/2 cup non dairy milk and Earth Balance Butter.  Beat with a hand mixer until smooth.  Add the roasted garlic, thyme, salt and pepper and beat to incorporate.

In a small bowl whisk together the other 2 tbsp of non dairy milk and the olive oil.  Place one sheet of puff pastry on a cutting board and cut into 9 equal size squares.  Add about a teaspoon of the potato mixture in the center of each square. Brush the perimeter of each square with the non dairy milk and olive oil mixture.   Fold the puff pastry over the mixture forming a triangle shape.  With a fork crimp the edges in order to ensure no filling escapes during baking.

Brush the tops of each of the turnovers with some more non dairy milk and olive oil mixture. Place on a lightly greased baking sheet and bake for about 15 minutes at 400 or until golden brown.

Advertisements

One Response to “Guest Blogger: The Vegan Version”

  1. The Vegan Version December 2, 2011 at 8:16 am #

    Always honored to share with such a great community of vegan bloggers!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: