Quick & Delish! Spread with Yams and Chives on Sun-dried Tomato Bread

When you have to stay away from lunch meats and cheese, it's easy to get tired of your vegan sandwich spreads. This is a pretty quick option - boiling the yams takes some time, but if you cut them into smaller pieces you can minimize the cooking time to 15 or 20 minutes. Store this spread in a tupperware container in the fridge and it'll last a week. This recipe is for 1-2 people. Here's all you need:

• 2 yams (the ones with red skins and an orange flesh inside.) Peel them and chop them into smaller slices to speed up the cook-time.
• 4 tablespoons of fresh chives (or as much as you like.)
• A few drops of tamari sauce (or a pinch or two of salt)
• Ground black pepper (the coarsely ground pepper looks and tastes great)
• A teaspoon or two of olive oil.
• Optional for more flavor and oomph - a tablespoon of fresh grated ginger. And/or a garlic clove.

Throw the boiled yams into a bowl, mash them up with a fork and add the rest of the ingredients. Have a taste and add more oil/chives/ginger/spices if needed.

For this recipe I used two toasted slices of Whole Foods gluten-free bread with sun-dried tomatoes and roasted garlic (note: this bread contains eggs.) You can also roll this goodness up in a little corn tortilla. 

If you think the sandwich is too dry, stick a tomato or cucumber slice between the bread and spread. 

Or do as the Italians: spread a teaspoon of olive oil on the toast and rub a clove of garlic against it before adding the spread. 


Let me know what you think.