Gluten Free Vegan Rosemary And Garlic White Sweet Potato Medallions Food

GLUTEN-FREE VEGAN ROSEMARY AND GARLIC WHITE SWEET POTATO MEDALLIONS

Steps:

• Preheat oven to 400 degrees.
• Prepare a cookie sheet lined with parchment paper and set aside.

VEGAN TOMATO-ROSEMARY SCONES (WITH GLUTEN-FREE OPTION)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet.
• In a large mixing bowl, combine flour, baking powder, sugar, salt, and pepper.
• In another bowl, combine wet ingredients and rosemary.
• Make a well in the center of the dry ingredients and pour in the liquid. Gently mix with a wooden spoon.
• When the batter is loosely holding together, turn it onto a lightly floured work surface and gently knead until a soft dough forms. DO NOT overmix. Some patches of flour are good. Add a little extra flour if the dough seems sticky. Divide dough in two and form each section into a 6-inch disk. Slice each disk into six pieces (cut in half and then cut each half into thirds). OR if you are lazy like me and don't need your scones to be pretty, you can just scoop the dough into 8-12 mounds on the cookie sheet (like drop biscuits).
• Place scones on the baking sheet and bake 14-16 minutes or until the tops are firm. Remove and let cool a bit on plate or cooling rack. Serve either warm or at room temperature.

SWEET POTATOES ROASTED WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 375 degrees.
• Put the chopped garlic in 1 TBS of the olive oil with half of the rosemary on the side to use later.
• Toss the potato pieces with olive oil, half of the rosemary, and salt and pepper.
• Bake for 20 minutes, tossing occasionally in order to crisp the outsides.
• Toss with the garlic and remaining rosemary and continue to bake until the potatoes are soft on the inside, about 15 minutes more.