Sweet Potato Rolls with Haricot Verts, Carrots, Caramelized Red onion Rings & Mushrooms

This one is a beloved signature dish that could be named as an appetizer, but too good to be passed off as just that. It is sumptuous enough to be considered an entrée, which serves beautifully over a bed of wild rice. There are a few parts to it, which take loving preparation and each can be prepared ahead of time as the flavor gets better with a little time.


2 sweet potatoes, peeled
2 teaspoons olive oil
pinch of sea salt
Several fresh basil leaves, torn in half (to roll inside)

1 medium carrot,
30 haricot verts or 18 green beans, cut in half and sliced lengthwise
1-1/2 tablespoons shoyu
2 teaspoons umeboshi plum vinegar
1-2 teaspoons agave nectar or maple syrup
Enough filtered water just to cover in a small saucepan

1 medium red onion, ¼-inch thick
2 tablespoons olive oil
6-8 maitake or shitake mushrooms, stems removed and cut into ¼-inch slices
or 1 portabello mushroom, gills removed, cut in half and sliced into ¼-inch pieces
1-2 teaspoons shoyu
1-2 teaspoon aged balsamic vinegar (thick and syrup-y), or 1 teaspoon balsamic vinegar + 1 teaspoon maple syrup 


Preheat oven to 350°F
Peel the sweet potato and cut the ends off.
Slice thinly, lengthwise. If the potato is too long to comfortably or easily slice whole, cut in half across the middle of the body.
Lay flat on a baking sheet.
Bake 10 minutes until soft.
Allow to cool and gently rub with a drizzle of olive oil and a pinch of salt.
If they need to stand for any length of time, cover after cooled.

Peel the carrot. Cut into matchsticks. To do so, cut the carrot into three pieces. Slice lengthwise into 5-6 thin, flat pieces. Stack and slice again long ways into matchsticks.
Haricot verts are thin enough to leave whole. If using green beans, slice in half lengthwise. If the green beans are very long, cut them in half before slicing to make it easier.
Place carrot matchsticks and haricot verts or sliced green beans in a small saucepan. Mix together shoyu, umeboshi plum vinegar, and agave nectar or maple. Add just enough filtered water to cover the carrots and beans. Bring to a gentle simmer, uncovered, over medium heat. Reduce the heat to low and cook for 5-10 minutes, or just until tender. Do not disturb the veggies by stirring while they cook. The vegetables should still be firm. Remove from heat and allow to stand for 2-3 minutes.
Drain and place in fridge to cool . Save the marinade to use for the red onion and shitake or to use again.

Warm olive oil in a pan over medium heat.
Add red onion slices and cook for a few minutes, stirring occasionally until becoming soft and translucent.
Add sliced sliced mushrooms, shoyu and aged balsamic (or balsamic and maple or agave). Cook for 3-5 minutes, stirring occasionally. Add a splash of marinade from haricot verts and carrots during that time to keep the mushrooms from drying out. Cook until everything is savory and delicious looking.
Remove from heat and let stand in pan to cool and absorb juices.

Preheat the oven to 350? (optional, not necessary to bake when finished)
Lay 2 pieces of softened sweet potato skins on a cutting board (not touching, short end facing you, and the length of the sweet potato running away from you). It is best to lay a few couples at one time, for an assembly line, which will ensure even distribution the vegetables, onion and mushrooms.
Lay vegetables, onions and mushrooms across a piece of sweet potato. Top with a torn piece of basil. Fold the short end of the softened potato skin over the vegetables and roll closed. The tendency is to put too much in at once. Less is more, as it will be easier to eat and go farther.
Roll the second sweet potato slice around the bundle and secure with a toothpick.
Follow suit until everything is used.
The rolls are great as is, or may be baked at 350°F for 10-12 minutes to warm.


Garnish with fresh ground black pepper.
Serve at room temperature. Can be prepared several hours ahead.


Store in a sealed container in the fridge for up to 2 days.

Tagged:   gluten-free plant-based recipes