Chef Mayra’s Southwest Roasted Yams –
Serves About 4-6


Ingredients

  • 2 large yams, peeled and chopped into ½" cubes
  • 1 tablespoon of sunflower oil (optional)
  • 1 teaspoon salt
  • Some good Southwest  spice mix ( *see below)
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground smoked paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon nutmeg (optional, but lends the dish some Christmas flavor)

Chef Mayra Southwest Mix for this recipe *

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper

The How to:

    • Salt the diced yams in a large mixing bowl, stir to coat and let rest for 5-10 minutes to release some of the moisture from the yams
    • Mix the spices in a small bowl or cup and adjust amounts to taste.
    • Sprinkle the spices over the yams, stirring often to coat all of the yams.
    • If you wish, pour the sunflower oil over the yams at this time and stir to combine.
    • Spread the seasoned diced yams on a baking tray (or two, if needed) so that they are in a single layer.
    • Bake at 400F for 30-40 minutes, turning the yams every 15 minutes, until the yams are tender.

     

    Chef Mayra's Vegan Egz Not


    Ingredients


    • 19 ounces of soft tofu ( ONE PACKAGE )
    • 2 cups soya milk
    • 1 cup water
    • 1/4 tsp SEA salt
    • 4.5 tsps REAL vanilla extract
    • 1/4 1 cup rum or Brandy (for non-alcoholic version, mix 1 cup apple juice with 2 tablespoons organic Rum extract)
    • 2/3 cup vegan brown sugar (or Agave extract/sweetener of choice)
    • 20 ice cubs
    • Mixed Spice/Allspice


    Good news: Captain Morgan and Royal Crown are vegan Friendly


    The How to:


    • Cut tofu into small squares and put into blender. Blend on medium speed for one minute, with soya milk, sugar and salt.
    • Pour into bowl and stir in water, rum and vanilla extract.
    • Cover and refrigerate for one hour
    • When ready to serve, blend with ice cubes until frothy

    For more cooking tips and recipes, why not take my next cooking class? Email me for details on upcoming classes.

    Stay Lean, Green & SexyTM

    Chef Mayra