Vegan Sweet Potato Risotto

Sweet potato soup was our goal.
The sweet potatoes were perfectly cooked, and we just wanted to add a little rice for texture variety.
As we went to add it, the whole pot of rice fell in, sending soup flying all over the kitchen and us.
Good thing it was a small pot of rice.
We love rice, so we embraced it.
Then we tasted the soup--BLAND.
No wonder babies spit out their food.

Emilie brilliantly offered to bring a can of mock duck--the PERFECT solution!
So we just kept adding stuff and it turned out more like risotto.
Oh well, at least it tasted good.

Here's the recipe:

• 7 small sweet potatoes, peeled and diced
• 2 cups almond milk
• 1 tablespoon miso paste
• 3 tablespoons of Korean pepper paste
• 1 can vegetarian mock duck, cut into bite-sized pieces
• 2 tsp garlic powder
• 3 cups of cooked rice
• salt and pepper to taste

1. Place sweet potatoes in a large pot and cover with water. Cover and boil for 20 minutes or until soft enough to smash.
2. Drain some of the water and smash sweet potatoes. Blend if a smoother consistency is desired.
3. Add remaining ingredients and stir until warmed through. 
4. Serve!

This recipe can serve as an appetizer for 7 girls.