Yam Hash Browns!

Tonight for supper, I made a simple and quick yam hash brown mixture. It was a fun supper to have as the week starts to wind down.

Here is the recipe for Yam Hash Browns (see picture to the left): 1 tbsp olive oil, 1 medium onion, chopped, 3 garlic cloves, minced, 3 green onions, chopped, 3 medium yams, peeled and chopped into small cubes, 2 1/2 cups of additional veggies (I used shiitake and crimini mushrooms and zucchini), chopped, 1/4 tsp paprika, 1/4 tsp cumin, 1 tsp mixed savory herbs (this mixture is made by chickadee farms and contains parsley, thyme, leek, celery leaf, sage, and marjoram), 1/2 tsp sea salt, 2 cups black/green kale, 2 cups split peas/french lentils, cooked (cooked for 25 minutes), tahini sauce (1 1/2 tbsp tahini, 2 lemons, freshly squeezed, 2 tbsp nutritional yeast, 1/2 tsp sesame oil, 1/2 tsp sea salt - thoroughly mix all ingredients together in a bowl)

Place olive oil in pan over low/medium heat. Add onion, green onion, and garlic and saute for 3 minutes. Add yams and saute for 5 minutes. Add additional veggies, paprika, cumin, savory herbs, and sea salt and saute for another 15 minutes (or until yams are tender - I placed the lid on the pan to help the yams cook more quickly and thoroughly). Once the yams are tender, add black/green kale and saute for 1 more minute and remove from heat. Serve with split peas/french lentils (I intended to have just split peas, but realized I did not have enough, so I did a mixture of split peas and french lentils instead) and tahini sauce.

This was a filling and delicious supper!