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Friday, July 6, 2012

How to Salvage Sweet Potatoes

Though they usually don't need salvaging! Anyway, waste not, want not, I've long been told, so what to do with the sweet potato fries from yesterday?


Chopped sweet potato fries with steamed collards tossed in tahini and mustard, cubed tofu and zucchini after the fact. Much better this time around. Tahini and mustard work wonders.

14 comments:

  1. I really need to use my tahini more. It languishes in my fridge for falafal, hummus, and salad dressing.

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  2. Yum! I would never think to combine sweet taters and zucchini, but looks like it works!

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  3. That combo sounds amazing. So glad I found you via your like-minded comments on the last Choosing Raw post. : )

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  4. Nice dish! I have to read yesterday's post to get context though ;) Looks great though!

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    1. Oh wait I saw that one, just kidding! Had to refresh my memory ;) Running on empty right now!

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  5. I go to extreme lengths not to waste food, but sometimes I have to remind myself of the old adage about not throwing good money after bad.

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  6. Interesting combo! Did you mix the mustard & tahini together first?

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    1. Nah, just glopped em both on top :)

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  7. I've not tried the tahini and mustard combo in a salad! Is it just yellow mustard? 1:1?

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    1. I used whole grain mustard. maybe a little more tahini than mustard because it is easier to drizzle.

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  8. There's not much that can't be improved by smothering it in tahini!

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  9. once again, tahini saves the day

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  10. That's exactly what I would do. Can't go wrong with tahini, though my favorite is mixed with umeboshi.

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