Baked Sweet Potato Fries with Sassy Spicy Ketchup

November 15, 2011 by aprilcball

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

AMAZING BBQ Tempeh, Broccoli & Goaty Cheeze Pizza

November 14, 2011 by aprilcball

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…

Raw Collard & Apple Salad

October 4, 2011 by aprilcball

I love my greens! I enjoy hearty meal-type salads and I’ve been making a few lately that we really enjoy! Kale is my go-to salad green but I’ve been trying to venture out. I came across this Raw Collard and Apple Salad from my latest favorite vegan food blog MELOMEALS: Vegan for $3.33 A Day. You can use collard greens or kale – I used collard greens. I love the spiciness of the dijon mustard with the sweetness of the raisins! I’ve been eating this with my collard wraps for lunch, it’s just so awesome that it keeps in the fridge and doesn’t wilt and sog like regular salad!