This was yummy–and could be vegan! I ate it without cheese and found it quite satisfying. Served it with Beanitos.
-1 large sweet potato/yam
– 3 cups chicken broth (vegetable broth would work to make the dish vegan)
– 1 tbsp onion powder
– 1/2 tsp garlic powder
– 1 tsp paprika
– 1 1/2 tsp cumin
– 1/4 tsp red pepper flakes
– 1/2 tsp oregano
– 1 tsp salt
– 1/4 tsp pepper
– 1 can tomato paste
– 1 can chili beans
– 1 cup frozen corn
– avocado (optional)
– sliced black olives (optional)
Directions: Pierce a few holes in the sweet potato and bake at 400 for 1 hour. Let cool.
Scoop out flesh of sweet potato into a blender. Add some of the broth, and blend until smooth. Pour into a saucepan and add the rest of the broth, the tomato paste, the beans, the corn, and the seasonings. Add additional broth or water until desired consistency is reached.
Simmer on low, stirring occasionally, for at least 30 min. Pour into individual dishes and top with olives and avocado (or sour cream and cheese). Serve with bean chips or tortilla chips for dipping.
Made this recipe tonight, but I omitted the mushrooms because they’re not my favorite. I didn’t have the tomatoes I needed either, so I made do with some sundried tomato and pine nut pesto I found in the fridge of the people I’m housesitting for. Yum! I think that was a serendipitous substitute. The one other difference I had was sprinkling fresh basil on top because I didn’t have fresh parsley. And it’s basil! How can you go wrong with that?
At first I thought it would be an okay recipe, just something to make every once in awhile so I don’t get sick of my limited quinoa options. So my expectations were mediocre. But this was really good!! Maybe because of the tomato pesto, haha. But it was good! Something to add to my repertoire.
I’m so happy!! Usually when I make paleo-esque brownies, they turn out rather underwhelming, and they’re often dry. These ones are MOIST and GOOEY and CHOCOLATEY, everything a brownie should be. Success!!
-2 medium sweet potatoes, baked and cooled
-1/2 c melted butter
-1/4 c grapeseed oil
-3 tbsp coconut sugar (a little splurge that cancels out some of the bitterness of the cocoa powder)
-12 packets of Truvia or stevia in the raw
-3/4 c monkfruit
-1 tsp vanilla
-1/2 c cocoa powder
-1/4 c coconut flour
-1/4 c garbanzo flour
-1 tsp baking soda
Scoop out the sweet potato flesh and put it in a bowl. Blend until smooth. Add melted butter, oil, and sweeteners. Blend. Next, add vanilla and eggs.
In a separate bowl, combine cocoa powder, flours, and baking soda. Add this mixture to the sweet potato mixture and blend until combined.
Preheat oven to 350 degrees. Grease an 8′ x 8′ baking pan. Pour brownie batter into the pan and bake for 35 min.
Allow to cool for 10 minutes before serving. Enjoy the chocolatey gooey goodness!!
Made this salad with a few alterations. I omitted the grapes, added apple-sweetened cranberries, and mixed in baby kale with the spinach. For the dressing, I committed the sour cream and salt, and added a pinch of stevia. I also discovered that I prefer this salad without the avocado. It was really good and I’ll make it again!
I saw these adorable little eggplants, 8 for $1, at Sprouts and couldn’t pass them up! I concocted my own eggplant parmesan recipe that is low-carb and tasty and dippable. Yum!
-6 mini eggplants
-2 egg whites
-1 c. parmesan cheese from container
-1/2 tsp. Italian seasonings
Preheat oven to 325 degrees (I used a convection oven). Slice eggplants into medallions. Beat two egg whites until their foamy. Combine the parmesan cheese and herbs in a shallow dish. Dip each medallion in the egg whites, then into the parmesan cheese on both sides, then place on a nonstick baking sheet. Tip: use one fork to dip the medallions into the egg wash, and a separate fork to coat them with the cheese and place them on the baking sheet. That way the eggs don’t get dirty from the cheese. I baked the eggplant bites for 30 min, turning the over halfway through. I figured cooking them low and slow would ensure that they were fully cooked and not still firm without burning the cheese. I may experiment in the future to see if I can cook them at 350 degrees for 20 minutes and see if they come out okay. But this first batch I made came out superbly!
Serve the eggplant parm bites with hot marinara sauce for dipping.
My dad won an award once for his chili recipe, and I basically copycatted it with two major alterations. First, I used lentils instead of ground beef and sausage, and second, I added a secret ingredient–sweet potato! The idea was to reduce the amount of tomato sauce needed so the chili would be less acidic, but it also has the added benefit of giving a subtle sweetness to this chili that complements really well with the smokey paprika and the warmth of the cumin. This recipe was fantastic! And except for the cheese on top, it’s vegan.
-2 c. red lentils
-1 can tomato paste
-1 small/medium sweet potato, baked
-1 can southwest chili beans
-3 cloves garlic
-1 tbsp onion powder
-1/2 tsp garlic powder
-1 tbsp cumin
-1 1/2 tsp. paprika
-1/2 tsp. ceyenne
-1 1/2 tsp chili powder
-1/4 tsp red pepper flakes
-1 tsp oregano
-1 1/2 tsp salt
-dash of black pepper
-2 tbsp butter or oil
Melt butter (or oil) in the bottom of a pot. Mince garlic and sauté in the butter for one minute. Add the can of southwest chili beans with sauce and the tomato paste. Puree sweet potato in a blender with a cup and a half of water, then pour that into the pot. Add in all of the seasonings. Add 4 or 5 cups of water and the lentils. Cook on medium low for 30-40 minutes, stirring frequently, until the lentils are fully cooked. Add some cheese and sour cream, and enjoy!
I used these ingredients to make pesto today, and it was soooooo good! Pesto, where have you been all my life?? I think this needs to become a new staple in my diet.
- toasted sunflower seeds
- olive oil (I used grapeseed this time because we were out of olive oil)
- fresh basil
- fresh spinach
- freshly squeezed lemon
- parmesan or feta
- lots of garlic sauteed in butter
- celtic sea salt
- freshly ground black pepper
- (would probably be awesome with a few coarsely chopped sundried tomatoes tossed in for good measure)
- a little water to help the blender function better
Blend it all up for something amazing! I licked the spoon afterwards. Yum.
Ideas for using the pesto:
- today I tossed in it quinoa shell pasta with steamed asparagus!
- spread it on a pizza crust of some sort (cauliflower crust perhaps) with mozzarella on top
- marinade chicken breasts in it, then pour it all on top of them while they bake and sprinkle with mozzarella cheese and serve over rice
- use it as a dip on crackers, with or without the addition of a slice of cheese on top (provolone or swiss maybe)
- toss cubed potatoes in it and roast them
- spread on a wrap with swiss or provolone and sliced turkey breast and roll it up and slice it into pinwheels
- put it inside grilled cheese sandwiches
- make a quinoa salad with it
- toss steamed vegetables in it
- bake salmon in it