Music: Donna Summer, On the Radio, Greatest Hits**
Today's green smoothie: parsley, fresh pineapple, 1 banana, 2 ice cubes, water
This recipe that Jim tried (from Vive Le Vegan by Dreena Burton) is a great alternative to potatoes and the taste is a great combination of slightly sweet and salty spicy. In a word: delicious!
Chipotle Yam Wedges
2 tbsp olive oil
2-3 tsp chipotle hot sauce (I use Tabasco brand)
2 lbs yams, peeled & cut in wedges (we bought organic so just scrubbed them & left skins on)
1/4 tsp sea salt
Preheat oven to 400 degrees. In a bowl, combine olive oil & chipotle hot sauce, then add yam wedges and toss. Transfer to a baking sheet lined with parchment paper (including any oil/sauce mixture still left in the bowl), & season with sea salt. Bake for 45-55 minutes (depending on your oven), tossing once or twice throughout, until the wedges have browned and are soft when pierced. Season to taste with more hot sauce and/or sea salt.