Sweet potato salad is the best thing since potato salad. Wait, scratch that, sweet potato salad is the best thing since itself, because this is way better than regular potato salad. Because it tastes just like Southern potato salad, only there’s no harmful lectins, the mayonnaise is made from avocado oil, and no one would…
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Sweet miso glaze. Cinnamon roasted sweet potato spears. Garlic olive oil sautéed broccolini. Tender cauliflower rice. And crisp radish slices. Happy May! We’re excited to enter another month of No Eggs or Hamming with you guys as we’ve recently come into big news, decided to embark on more videos, and have started our biggest project…
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Y’all, I have missed burritos. Since seriously limiting my wheat intake, a good burrito is few and far between. And with every “alternative” tortilla out there on the market being sized for a taco, not burrito, what’s a boy to do? Finally, I stopped being lazy and decided to experiment with tortillas that are able…
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Pie is scary food. Tedious crusts. Fillings that have to be set just perfectly. Lots of waiting to eat it after it comes out of the oven. The people who think that cake is the queen of bougie desserts have clearly forgotten about pie. Homemade pie crusts have become taboo, most fillings come from…
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Nothing tickles the Thanksgiving Fancy quite like mashed potatoes and gravy… especially if you’re Kim. After all, mashed potatoes are comforting, soul-satisfying, simple, and loaded with carbs – i.e. the Thanksgiving way. The only problems that I have are that potatoes are nightshades and most gravies are made out of meat broth. *sad face emoji* “What’s…
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Here at No Eggs or Ham, we love dishes with light flavors that subtly compliment one another to form an elegant, well put together dish (our spicy tamarind pasta is a good example). But, we also love super ultra mega indulgent dishes, stacked to the brim with flavor in every single bite. This is one…
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French fries have become one of most Americans’ favorite culinary inventions. The “French” part of the word derives from the way potatoes are cut, as a “French cut” refers to slicing something into thin strips. Aside from the fact that many of us avoid potatoes and fast food restaurants like the plague (myself included), fries…
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This is one of those super easy, lazy mid-day lunch type of recipes that doesn’t dirty many dishes yet remains immensely fresh, healthy, and satisfying. Like most of our recipes, this dish is vegan, lectin-free, grain free, and sugar free! Let’s get to it, shall we?The base of this dish comes from sweet potato noodles,…
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In the last post I said that along with the changing of seasons comes my incessant desire to eat sweet potatoes 24/7 – did you think I was kidding? With pumpkin spice lattés, popcorn, cookies, hand soap (yes, hand soap), and other souvenirs, it’s hard not to want in on the craze, no matter how…
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Hello October! It’s nice to feel your gentle, chilly breeze again. Along with the change of seasons comes my incessant desire to eat anything & everything sweet potato related: sweet potato pie, sweet potato soup, roasted sweet potato, mashed sweet potato – Autumn’s got me wantin’ it all. One of sweet potato’s most unique application…
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We were originally going to call this “vegan queso,” but on second thought, we found that name to be misleading. Because, while that’s the inspiration for this dip, it doesn’t taste like melted, moldy cow’s milk. Big disappointment, right? I’m going to rant for one tiny second here, but if you’re not in the mood…
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I have a thing for sweet potatoes. Can you tell? How can I resist? Sweet potatoes form the perfect basis for my diet, as they’re tasty, easy to cook, cheap, and really good for the body. Like, really good! Tubers like sweet potatoes have been part of the human diet since the Paleolithic age, i.e.…
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BEHOLD, THE PURPLE SWEET POTATO Purple sweet potatoes may sound fancy, but simply sweet potatoes that contain more of the antioxidant anthocyanin – the agent responsible for this tuber’s purple shine – than others. While food bloggers may appear to champion the fanciest of fare, we love our lazy meals. I’m talking ‘bout meals we always have ingredients on hand…
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Who likes simple meals that don’t compromise flavor?! *quickly raises hand* To me, all a meal needs to be satisfactory are these crucial elements: crunch and/or chewiness, tenderness/softness, and a complementary sauce. Coming in for the crunch/chewy category, we have roasted brussels sprouts, giving us something to sink our teeth into. For the soft…
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