I’m extremely thrilled to announce that I successfully defended my master’s thesis a couple weeks ago. I was really nervous, and I’d be lying if I didn’t say it was difficult, but I’m really happy to be done! I’m currently working through revisions, which I hope to get done soon. My Calgary chapter is coming to a close, and I’ll be moving back to Toronto in July. It’s with a heavy heart that I have to say goodbye to this city. Calgary has made me a better person, taught me to appreciate nature and a slower pace of life, and given me lifelong friendships. The future is unknown; perhaps I’ll call this city home again sometime in the future.
In preparation for my move in a month and a half, I’m trying to eat through various foods in my fridge. I have 3 bags of peas in my freezer and a jar of pickles that need to be finished. I concocted this dish last night on a whim and was impressed by the way it tasted. I thought it would be a perfect dish to share, so I made it again today. I love the colour it brings to the plate and that it easily keeps in the fridge. I really hope you give this healthy entree dish a try!
- 1 cup balsamic vinegar
- 2 large sweet potatoes (~3.5 lbs)
- 1 tbsp oil
- ¼ cup unsweetened almond milk
- ½ tsp salt
- ½ red onion, sliced
- ¾ lb cremini mushrooms (10-12 mushrooms), sliced
- 2 cups green peas
- 6 pickles
- ¼ tsp ground pepper
- ¼ tsp salt
- Make the balsamic reduction first since it needs time to cool to thicken. Place 1 cup of balsamic vinegar in a saucepan & bring to a boil. Reduce to a strong simmer & allow to reduce by about ⅓, approximately 15 min. Remove from heat & set aside to cool.
- While the balsamic vinegar reduces, prepare to steam the sweet potatoes. Put a large pot of water, half-full, on the stove on high to bring to a boil & prep your sweet potatoes while you wait. Take off the skin & cut into 1-inch cubes. Place the cubes in a metal colander & place the colander to sit in the pot above the boiling water. Cover the sweet potatoes with a lid & let them steam until fork tender, approximately 15-20 mins. Mix the sweet potatoes with a wooden spoon a few times while steaming to allow equal steam distribution.
- While the sweet potatoes steam, start the pea salad. Heat a large pan on medium-high heat. Spray with a little cooking spray & sauté onions for 3-4 mins, until they just start to get soft. Add sliced mushrooms, mix, cover with a lid, & sauté until mushrooms have given off a little water, approximately 3-4 mins. Take the lid off & continue sautéing, mixing frequently, until the mushrooms are cooked to your liking. For me, this is approximately 5 mins. Remove from heat & set aside.
- Cut off the ends of the pickles & slice them into ½-inch cubes. Place in a large bowl with the peas & sautéed mushroom mixture. Add salt & pepper, mix well, & set aside.
- Once the sweet potatoes are fork tender, transfer them to a large bowl. Using a potato masher, mash the potatoes until smooth. Add the oil (I used grapeseed, but any liquid oil will work), almond milk, & salt & combine well.
- Assemble the dish by spreading the sweet potato mash in a circle on a plate. Top with the pea salad & drizzle with the balsamic reduction. Store the sweet potato, pea salad, and balsamic reduction separately in air-tight containers in the fridge if not consuming immediately.