Ravioli with Sweet Potatoes and Sage + “Three Sisters” Stew from Vegan Holiday Kitchen

Yum.

Last week I made two delish dishes from our December VegCookbook, Vegan Holiday Kitchen. The first was the Ravioli with Sweet Potatoes and Sage.

Ravioli with Sweet Potatoes and Sage from Vegan Holiday Kitchen

Sooooo good. It takes a little time to assemble all of the parts, but it’s worth it. For the ravioli, I used Rising Moon Organics’ Organic Butternut Squash Ravioli. I made one boo boo while assembling the recipe, that actually tasted quite good. You’re supposed to top the ravioli with the cubed sweet potatoes, and then add the bread crumbs, but I put the bread crumbs on, and then the sweet potatoes, so I just added another layer of breadcrumbs on top. You can’t really have too many breadcrumbs on a casserole, right?

I also made the “Three Sisters” Stew. According to the book, “Squash, corn and beans are known as the ‘Three Sisters’ in Native American mythology. In some legends, the sisters are also the daughters of the Earth Mother.”

"Three Sisters" Stew from Vegan Holiday Kitchen

The stew was very flavorful, and surprisingly sweet. We ate it with rice and the Maple Roasted Brussels Sprouts from our October VegCookbook, Chloe’s Kitchen. We’re not a super spicy-loving household, so I only used 1 teasoon of chili powder, even though it called for two, and omitted the 1-2 fresh hot chilies. Oh, and I used an orange bell pepper, even though the recipe called for a green, or a red one, which would have looked much nicer. My orange pepper blended in with the butternut squash.

What did you VegCook this week?

14 responses to “Ravioli with Sweet Potatoes and Sage + “Three Sisters” Stew from Vegan Holiday Kitchen

  1. I cooked the red wine roasted brussels sprouts last night. Although as per usual, I changed it up a bit. I did include the carrots, but I’m no a huge red bell pepper fan, but I do loves me some roasted cauliflower, so i used that instead.

    I also couldn’t resist tossing on some almond flour for the last 10 minutes of roasting (a trick form one of our other VegCookBooks that I use all the time now.)

    Here are my before and after roasting pictures:

    Red Wine Roasted Brussels Sprouts (Vegan Holiday Kitchen by Nava Atlas)

    Red Wine Roasted Brussels Sprouts, Plated (Vegan Holiday Kitchen by Nava Atlas)

  2. I finally made the Coconut Butternut Squash soup-loved it! Check out my blog.

  3. “Three Sisters Stew”-another winner :)

  4. Ooh! Another recipe made~Spinach/Arugula Scrambled Tofu!

  5. I am such a bad food blogger. I made the Smashed Potatoes with Mushroom Gravy and didn’t remember to take one picture! Haven’t posted about it yet either, but it was pretty yummy. I rarely remember to take that one little step of adding dissolved corn starch to my gravies/sauces, and it really does make a world of difference.

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