If you’ve been reading my blog for awhile you may have noticed I like to use whole foods in my recipes, staying away from overly-processed vegan substitutes.
But sometimes there are exceptions.
This Orange Poppy Seed Pound Cake is a veganized version of Martha Stewart’s Lemon Poppy Seed Pound Cake because sometimes a buttery, sweet, and moist slice of pound cake, exactly how you remember it, is exactly what you need.
- 2 medium sweet potatoes
- 1/2 red bell pepper, diced
- 1 tbsp fresh ginger, minced
- 2-3 garlic cloves, minced
- 1 tbsp coconut oil
- 1/4 cup coconut milk
- 2 tsp green curry paste
- 2 tsp fresh lime juice
- 1/4 cup roasted peanuts
- 2 scallions, minced
- 2 tbsp cilantro, minced
- 1/8 tsp cayenne pepper
- salt, to taste
- Preheat the oven to 350 degrees Fahrenheit.
- Using a fork, poke holes in the sweet potatoes and place on baking sheet. Bake for about 60 minutes, until soft on the inside. Remove from oven, slice down the middle and allow to cool.
- Turn oven to broil.
- In a small sauce pan, melt coconut oil. Saute red bell peppers, ginger, and garlic for 2-3 minutes, until peppers are slightly soft. Set aside.
- Gently spoon out the inner flesh from each potato. Leave 1/4-1/2 inch of sweet potato around the skin for support. Place the soft flesh in a small bowl. Add coconut milk, curry paste, and lime juice. With a hand held blender whip together.
- Fold in red bell pepper mixture, scallions, cilantro, peanuts, and seasonings. Spoon or pipe filling back into each sweet potato and return to the oven until tops have browned, about 5 minutes.
- Serve warm.