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Amazing Vegan Holiday Side Dishes

RECIPE

National Afro-Vegan Conference 2022




By Amira Johnson aka, Move & Munch


Amira has created two simple, savory, and sweet holiday sides for you to add to your menu this holiday season. She shared a live cooking demo for her Sweet Potato Puffs and Maple & Balsamic Roasted Brussels & Carrots live, during the 3rd annual NAVCon Virtual Summit. Check out the recipes below!



Sweet Potato Puffs

Ingredients

-2 large sweet potatoes or 3 small, cut into 1 inch cubes (2 cups mashed)

-1/2 tsp cinnamon

-1/2 tsp salt + 1/8

-1/8 tsp black pepper

-1 tbsp maple syrup

-1/4 tsp curry powder

-2 packs of crescent rolls (I like the ones from Immaculate Baking company)


Preparation

  1. In a large pot bring water to a boil.

  2. Peel your sweet potatoes and cut into small 1 inch cubes.

  3. Add your sweet potatoes to boiling water on medium/high heat. Boil for 15 minutes or until soft.

  4. In a bowl mash your sweet potatoes with a fork.

  5. Add in your cinnamon, salt, black pepper, maple syrup and curry powder

  6. Mix until well combined.

  7. Unroll your crescent rolls on a non-stick baking tray or lined with tin foil.

  8. Pinch 2 sides of a crescent roll together to make a small pocket.

  9. Add about a tbsp of your sweet potato mixture in the pastry dough.

  10. Close up the other 2 sides of the dough and shape into a small ball or “puff” on your baking tray.

  11. Continue this process until you’ve filled each of your crescent rolls.

  12. Poke a few small holes in the top of your puffs with a fork so that they don’t pop in the oven.

  13. Bake on 350 degrees Fahrenheit for 15-18 minutes.

  14. Enjoy!



Maple & Balsamic Roasted Brussels & Carrots

Ingredients

-About 3 cups Baby carrots

-About 3 cups Brussel sprouts

-1 cup maple syrup

-1 cup balsamic vinaigrette


Preparation

  1. Wash all of your veggies.

  2. Cut your carrots and Brussel sprouts in half.

  3. Add your veggies to a deep ceramic or glass baking dish.

  4. Add your maple syrup and your balsamic vinaigrette to your veggies

  5. Give your veggies and sauce a good stir.

  6. You may need to add more of your maple & balsamic mixture depending on how big your veggies are or how much you used. Make sure that all of your veggies are coated well and about an inch or so of sauce at the bottom of your dish.

  7. Bake on 350 degrees Fahrenheit for 45 minutes-1 hour. Stir periodically. (You can always add more sauce mixture if you find it is wasn’t enough, 1:1 maple to balsamic is my go-to)

  8. Enjoy!

 

Amira J. Bio

Amira, aka Move & Munch, is a self taught plant-based food blogger from New York. Her passion for dance, wellness, and her need to create led her on this journey to becoming a recipe creator. She is a practicing yogi that prioritizes mental health and mindfulness through food and movement. She enjoys making plant-based foods accessible and delicious.

Connect with Amira

Instagram: @moveandmunch

YouTube: Move and Munch

Website: https://moveandmunch.com/

Email: moveandmunch.aj@gmail.com

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