Spiced Pear And Sweet Potato Casserole Recipe

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Hey guys! This is Heather from HealthyVeganRecipes.net. So what I’ve got for you today is a recipe that you can use as the main or as one of many delicious dishes that you have in your table for thanksgiving or Christmas.

A lot of people have trouble finding vegan recipes for holidays because they think about replacing the meat but what you can think about instead is just making a delicious meal with the foods that are in season right now.

So what I’ve got is a sweet potato and I’m gonna make this with some rice and we’re gonna bake it in the oven so that it’s super easy, you just put all the ingredients into an oven proof dish, pop it on the oven and leave it to bake.

So it’s really really simple and kind of unpar with turkey for being super easy to put together and then get on with anything else that you want to do on your thanksgiving.

Alright! So I’m starting it off with some brown rice back here in an ovenproof dish and I’ve got one cup of short grain brown rice with two cups of water. You can use long grain brown rice if you like, they’re pretty similar just the short grain gets a bit stickier and thicker so I’m gonna do that.

Then I’ve got a sweet potato, peeled and chopped up and see the size of the pieces. I was actually gonna do squash in this recipe but my squash had gone bad on me so at last back to sweet potato. Sweet potato is one of my favorite foods so I’m actually kind of happy about that. But either one would be lovely.

Ok! This is some pear that I’ve chopped up about the same size as my sweet potato. Now for some reason people mixing fruit in with dinner is not a good idea. It can give you gas but for me I don’t have a problem, my system can handle the fruit.

Ok! So those are the main ingredients there then we’re gonna season this up and I’m gonna put a little splash of lemon juice in here. Fresh lemon or lime would be amazing but I’m just gonna us the jar.

And I’ve got some fresh parsley that I’m just going to quickly chop up. I like to take the stems off for the most part but they are still nutritious so if you’re ok with the stems you can leave them on. I usually leave them on when it’s just Phil and if I’m serving guest I’ll take them off.

So get that in there, now if you’re looking for the measurements and the exact recipe you can head over to HealthyVeganRecipes.net. I’ll post it there.

Next I’ve got some nutmeg. Great holiday flavor but you don’t need too much. Same with cardamom, its really interesting flavor and it goes really nicely with the pear and then lastly I’ve got some ground cloves.

Now you can go whatever spice direction you like. If you don’t like those three that I just put in you can use something else or if you don’t have them you can use some different flavours. Cinnamon would be great, some paprika would be nice or just like a pumpkin pie spice is you have a mix spice so go with whatever you like.

Those three I like the combination but don’t need to do that what’s important is the basic food that are in here and you want some kind of flavor otherwise it might be a little bit blend.

And then I’m gonna add some salt which I use herbamere, it’s a sea salt that’s blended with dried herbs and dried vegetables so really good for adding flavor and the salt helps cook the vegetables and bring all the flavors together and just really good.

Last thing I’m gonna add are some raisins just to give it a little sweetness along with the pear. You can use dried cranberries as well, that will be really really nice but I’m gonna serve this with some cranberry chutney that I showed you in the video last week.

So I thought dried cranberries plus cranberries might be a little bit overcome but it’s up to you. Now just give this a bit of a stir so that the seasonings and the parsley and the raisins and everything all get in there.

The raisins by the way are gonna plump up with all of the water and get nice and juicy and delicious. Then put a lid on this because you don’t want that water to evaporate. You want the water to soak into the rice and let it cook.

And then put this on the oven you gonna want it at 350F because you want the water to get boiling a little bit. And leave it in there for about 45 minutes to an hour. You want everything to be nice and sauce and come together very nicely but the great thing is you just pop it in the oven, forget about it. Go on and do whatever else you feel like doing.

So it took a little bit longer than I expected an hour and a quarter for me but it’s looking beautiful right now and the good thing is like I said you don’t have to sit here while its cooking you can go off and cook the rest of your meal or read a book or hang out with your family or your friends or whatever.

Also, good thing made the whole house smell amazing! The spices in here and the sweet potato and the raisins and the pear baking together amazing!

So there it is you can see that the rice has absorbed the liquid there and the sweet potatoes nice and soft. The raisins have gotten nice and plump, that is going to be an excellent holiday dish.

And it will go wonderfully with a bunch of other dishes especially the cranberry apple chutney that I filmed for you last week. You can check out that recipe along with all of the exact measurement for this one over at HealthyVeganRecipes.net.

I love to know what you guys think, leave me a comment and let me know and I will see you guys next time.