Twice Baked Sweet Taters

I know I've said it before, but I'm saying it again. If you haven't downloaded the free Vegan Cuts Holiday Gift Guide, you need to fix that, stat. This zine-like coupon guide is too cool for school, y'all. There's discounts on all sorts of vegan goodies, plus ideas for homemade gifts and holiday recipes submitted by awesome vegan companies, like Earth Balance, Uncle Eddie's, and Mary's Gone Crackers! Click here to download your copy.

Last night, I cracked open my gift guide to make the Earth Balance-submitted recipe for Twice-Baked Sweet Potatoes with Ginger-Lime Peanut Sauce:

Dude. These taters rule. They're stuffed with mashed sweet potato mixed with sauteed kale and shiitake mushrooms and a sauce made of peanut butter, coconut aminos (or tamari), lime juice, and fresh ginger. I managed to slice off a giant chunk of skin while grating the ginger on my microplane, but these potatoes are so good, I don't even care that I'm missing part of my pinky finger.

I figured this meal needed some protein, so I also made the Broiled Blackened Tofu from Appetite for Reduction:

I pressed the tofu overnight in my Tofu Xpress, so it got super-firm. The tofu is rubbed with a mixture of smoked paprika and other spices and herbs. Then it's broiled until blacked. For the photo, I cut the tofu into strips so you could see the white inside contrasting with the dark outside. I really don't understand why people eat meat when they could eat like this instead.