May I present to you a simple, delicious and nutritious appetizer. But first, please visit the beginning of the potluck on Vegan Bloggers Unite.
To add, I just want to mention that although I am not vegan, I enjoy a plant-based diet and enjoy creating vegan foods. Almost 2 years later, I am loving the plant-based lifestyle. This idea can from a time when I spread sweet potato on a slice of pumpernickel bread, added some mixed salad and tomatoes for the sake of using up leftovers. I thought the colours looked so vivid and it tasted great too.
I used an old rice cooker to steam sweet potato, exactly a twin of one below except it is grey. My parents brought it with them from Taiwan 10 years ago and it still functions quite well.
There are other ways to cook sweet potato as well such as baking or using a slow cooker, any method that works for you. I used the pieces close to the end of Whole Food’s “Seeduction bread”, whole wheat with lots of different types of seeds. Since it is not a tall loaf, it has perfect small disc sized pieces at each end. I used a store bought vegan pesto brand, Sunflower Kitchen. The basil taste is so dominant, I’m so addicted.
If preferred, the bread pieces can be baked but I don’t have a strong liking for a super crispy and crunchy piece because it hurts my gums. Crackers or other small bite size pieces would be great too.
1 medium sweet potato, cooked ( about 3/4 cup mashed)
dash of cinnamon
black pepper to taste
5 small pieces whole wheat or whole grain bread
about 1/3 cup vegan pesto
about 1/4 cup sliced cherry tomatoes
fresh oregano for garnishing
1. Peel and discard the skin of the cooked sweet potato and mash it with a fork just until there are no lumps.
2. Spread a layer of the mashed sweet potato onto the bread.
3. Spoon 1 to 2 teaspoon of pesto on top of the sweet potato layer.
4. Garish with sliced tomato and a sprig of fresh oregano.
The earthy olfactory aroma of the fresh oregano adds a nice depth. And the pesto adds a subtle savoury compliment to the sweet potato.