Monthly Archives: November 2011

Baked Sweet Potato Fries with Sassy Spicy Ketchup

by

0

We love sweet potato fries! I have several different spice combinations I use but this is a new one from Vegan Good Eats. Turned out very good!
Sweet Potato Fries:
* I used 2 large sweet potatoes for my hubby, toddler and myself with zero leftovers
* 1-2 Tbsp Olive Oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon brown sugar
* 1 teaspoon cumin
* 1/2 teaspoon paprika
* 1/2 teaspoon kosher salt
* 1 teaspoon fresh or dried parsley (I used dried)
Sassy Spicy Ketchup:
* 1/2 cup of ketchup
* 1 teaspoon sriracha hot sauce
* 1 teaspoon sweet chili sauce – I used my favorite Asian hot sauce (besides sriracha) Sambal 
* 1 teaspoon olive oil (optional)
* 1 teaspoon fresh parsley
Directions:
* Preheat oven to 450
* Wash, peel and slice sweet potatoes into fries
* Coat with 1-2 Tbsp olive oil
* Put spice mixture together in separate bowl, pour mixture onto fries and coat evenly
* Bake at 450 for 20-25 minutes, depending on how you like your fries – I like mine a little soggy so I did 20 minutes
* Combine Sassy Spicy Ketchup ingredients in a small bowl
* Serve 

White Bean Pumpkin Pie Dip

by

1

I’ve made this a few times for snack or dessert and it’s always a hit! I love that it’s so easy, healthy and delicious! My toddler loves it with apple slices!

This is another delicious recipe from Healthy Happy Mama food blog, she also created the Orange Banana Walnut Breakfast Quinoa… double yum!

White Bean Pumpkin Pie Dip

1 1/2 cups cooked white beans, or 1 (15 ounce) can, rinsed and drained

1 cup pumpkin puree (plain, not the pumpkin pie mix)

3 tablespoons maple syrup

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

In a food processor, process the beans until they are almost smooth.  Add the other ingredients and continue to process until you have a smooth texture.  (If you don’t have a food processor, go ahead and use your blender to make this)  Enjoy!

AMAZING BBQ Tempeh, Broccoli & Goaty Cheeze Pizza

by

2

Dinner was AMAZING tonight, a leftover extravaganza!! I emptied the fridge and put this together using some of my leftovers for the week, you may recognize a few!

Ingredients:

* Chickpea Flatbread Pizza “Crusts”

* 2-3 Tbsp Kale Butter

* 1 1/2 cup frozen broccoli florets, cooked

* 4-6 slices BBQ Tempeh, mashed with sauce

* Goaty Cashew Cheeze, to top pizza (about 1/2 cup)

* 5-6 cloves of garlic (or 3-4 Tbsp jarred chopped garlic… I like a lot!)

* Fresh or frozen basil (I take fresh basil, add it with a tiny bit of olive oil in the food processor and blend until smooth. Then I freeze it flat in a plastic bag and break off chunks when I need fresh basil for a recipe)

Directions:

* First, I made a new batch of Chickpea Flatbread using my new Creole Spice Mix from World Spice Merchant (instead of Creole Seasoning called for in the original recipe). My spice order arrived today so I was looking for a way to test it out!

* Fresh spices make such a huge difference! Here’s my Chickpea Flatbread Pizza “Crust” (Recipe from Melomeals: Vegan For $3.33 A Day)

Chickpea Flatbread/Pizza

* Then, I mashed up my leftover BBQ Tempeh and heated it…

BBQ Tempeh Leftovers - Mashed

* Next I spread my leftover Kale Butter onto my new Chickpea Flatbread Pizza “crust”…

* Then I steamed 1 1/2 cups frozen broccoli in the microwave…

* Saute garlic in pan – I used jarred garlic and sautéed it with the liquid from the jar. I like my garlic brown…

* Top pizza in this order or the order you wish – kale butter, bbq tempeh, broccoli, Goaty Cashew Cheese (dollop it evenly onto pizza using a small melon baller or whatever works for you), basil and sautéed garlic. SO FANTASTIC!!!

Just one more pic…

Coconut Cardamom Breakfast Farro

by

0

Farro, you may not know what it is but trust me, you’ll like it! It’s one of the oldest cultivated grains on our planet. It is high in fiber and protein and a great source of complex carbohydrates (think good carbs – whole grains). It has a chewy, hearty texture and looks like this…

I tend to rotate breakfast grains and this is high on my list of favorites! I was in a coconut-type of mood this morning so I came up with this Coconut Cardamom Breakfast Farro! Hope you like it, I did… and my toddler REALLY liked it!

I used Kal Brand Stevia, instead of sugar, to sweeten it up a bit. You could almost chill this and make it into a dessert pudding!

Ingredients:

* 1 cup farro, rinsed

* 1 – 14.5oz can coconut milk (lite or regular)

* 1 cup almond milk (or whatever milk you want to use)

* 1/2 tsp ground cardamom

* 1/4 tsp coconut extract (optional but good)

* Little less than 1/8 tsp Stevia

* Big pinch of salt

* Shredded coconut, unsweetened (to top)

* Cinnamon (to top)

Directions:

* Add farro, milk, cardamom, stevia and salt to saucepan. Bring to boil.

* Reduce heat to a low boil, cook for 25 minutes or until your desired texture, stirring occasionally.

* Stir in coconut extract, serve with shredded coconut and a dash of cinnamon on top!

Red Lentil Thai Chili

by

5

I served this chili (and the Spicy Broccoli Cheeze Soup) at a party yesterday and it was a total hit, some people asked for leftovers to-go! It was even better today when I had it for lunch and dinner. It’s such a unique tasting chili, I really love the curry paste mixed with the sweet potatoes and lime.

This recipe is from one of my favorite vegan food blogs – Post Punk Kitchen. I doubled this recipe and skipped a few steps because I thought it would fit in my crock pot but it didn’t! My hubby had to run to the fire station to borrow a bigger pot.

Water or broth for sautéing
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can low-fat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional but VERY GOOD WITH IT!)

Preheat a 4-quart pot over medium heat. Saute onions and pepper for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!

BBQ Tempeh Wrap with Goaty Cheeze

by

8

I was craving “junk food” today so I searched through my fridge and came up with this BBQ Tempeh Wrap.

Ingredients:

* 1 Tbsp Olive Oil (optional if you’re oil-free – use water sauté or broth instead)

* 1 – 8oz block of tempeh (I like Trader Joe’s Organic Tempeh the best!)

* 1 1/2 cups leftover Finger Lickin’ Good BBQ Sauce

* 2-3 Tbsp leftover Kale Butter

* Whole wheat wraps or tortillas

* 1 cup baby spinach

* 1 tomato

* 2-4 Tbsp Goaty Cheeze

* Southwestern Chipotle Sauce

Directions:

* First I cut up a block of tempeh into 8 slices

* Heat cast iron pan (or regular if you don’t have cast iron but you may need a little oil or broth so they don’t stick)

* Brown tempeh slices on both sides, about 2 minutes each side

* Blot oil from tempeh and add to bowl with bbq sauce, coat tempeh

* Assemble wrap!

I spread Kale Butter on the wrap first, then added baby spinach, bbq tempeh slices, added slices of tomato, dolloped Goaty Cashew Cheeze on top and a little Southwestern Chipotle Sauce.

Yummy!!