Another Bryant Terry Recipe

Ya get used to Vegan Soul Kitchen, I'm makin my way through the book, so here's another one.

Anyways, I went to bed late for me last night, was woken up in the middle of the night by someone that had a lot to say, then I woke up early this morning and went to the Wednesday, Santa Monica Farmers Market. It was raining this morning so strange, so I came back home, putzed around a bit, hid under the covers from the Thunder outside and napped until 7:00 pm.

So when I woke up I was hungry and too lazy to do anything complicated. I settled on blanched garlicky Black Kale and Roasted Sweet Potatoes with Coconut Milk.

The Kale is something a friend (Nero) taught me to do.

I take an Organic bundle of Black Kale (my favorite varietal) remove must of the stems and cut with scissor kitchens width wise. Then I place it in water salted and at a rolling boil, leave it in there for about 1 minute that's it. Pull it out and use a tablespoon of olive oil and fresh garlic (1-2 cloves you decide).

Love the rippled texture of Black Kale.



For the Roasted Sweet Potato Puree with Coconut Milk -- from Vegan Soul Kitchen



4 pounds of sweet potatoes, peeled and cut into 1 inch chunks
4 tablespoons of agave nectar
6 tablespoons of coconut oil
1/2 teaspoon of coarse sea salt
1/2 cup canned coconut milk, warmed, add more as needed

Preheat oven to 400 F.
In a large bowl, combine the sweet potatoes, agave nectar, coconut oil and salt, toss well.
Transfer the sweet potatoes to a parchment lined baking dish or roasting pan and roast for 40 minutes, stirring every 10 minutes.
Puree the sweet potatoes with 1/2 cup of warmed coconut milk, adding additional coconut milk for your desired consistency and serve.