SWEET POTATOESS… 3lbs for $1…. = lots of food with sweet potatoes
There are a few important steps to making crispy Baked Sweet Potato fries.
- Cut them as thin as you can
- Don’t overlap them, place them all flat down
- Use Corn Starch (Okay you can omit if corn makes your skin crawl – but it does help crisp!)
- You’re going to have to settle with sacrificing a few fries for the better of the group. Meaning, a few are going to burn, but allowing a few to get burnt will let a majority of them reach maximum crispiness. Eat the burnt ones if you dig carcinogens for some reason.
PS, this is paired with my Raw Burrito Recipe here
- 2 Sweet Potatoes
- Corn Starch
- Optional Seasonings: Garlic Powder, Onion Powder, Curry Spices, Cayenne are all great options, experiment with seasonings here, they’re super yummy with a large variety of different spice combos.
- Preheat your oven to 450F
- Chop your sweet potatoes into thin even matchsticks. The more consistent the better.
- In a large bowl, toss the chopped sweet potatoes with a bit of EVOO, whatever spices you choose and Corn Startch, just add enough to coat lightly, they corn startch should mix in and disappear.
- Place them down flat on a large baking sheet (grease if your pan isn’t non-stick).
- Place in oven for 10 minutes. After about 10 minutes, remove from oven and shake around to turn them. Some people insist you must flip them. I don’t know who has the time/patience to an entire pan of fries… so I’m lazy on this part… simply mixing them around will work fine, They may start overlapping at this point, but try and keep them as orderly as you can, and give them space.
- Finish cooking for 5 – 10 minutes, watching carefully. They are finished when a few are burnt and they are crisping.
- Remove from oven and plate, mix together 1 T honey (or agave) with 1 t Sriracha and drizzle over fries. Serve!
I’ve been on a Collard Green Wrap and Nut Mixture Kick Lately. I usually go through a phase where I eat nonstop collard green wraps until I totally burn out. I revisited them recently, and now I know why I get obsessed with them. They’re so easy to make, they hold great for lunch, it’s ridiculous how healthy they are, and they’re a great excuse to get extra raw greens in.
- Collard Greens – You won’t use a whole bundle on this recipe, so have other ideas in mind for these delicious greens
- 2 Red Bell Peppers Chopped
- 1 – 2 Large Tomato
- 2 Large Poblano Peppers (or Green Peppers) Chopped
- 1 Large Red Onion Chopped
- 5 Limes Juiced (or more depending on how tangy you can handle)
- 1.5 C Nuts Assorted (I used Almonds, Walnuts & Brazil)
- Nutritional Yeast
- Kats Mexican Spices: Chili Powder, Cumin, Red Pepper Flakes, Garlic Powder, Onion Powder Oregano, Paprika, Himalayan Salt
- 1 Avocado
- Hot Sauce of Choice – probably not *truly* raw – so omit, or research if it fits your dietary needs.
- Optional Hungry Man Non Vegan/Raw Ingredients: Greek Yogurt, Beans, Cheese
- Start by Combining all of your Peppers with your lime juice and mix well. Let marinade while you prep the rest of your ingredients.
- In a blender/food processor, combine Nuts, a bit of Evoo, Mexican Spices and Nutritional Yeast to Taste. Start with around 2 T of Nutritional Yeast and add more as desired. Blend Well. Add water as Needed to thin the mixture out. Should be thick, like a paste.
- Prep your collard greens by washing them and trimming down the stems. To do this take a knife and slowly cut down the rib, using a pairing style cut. This will ensure the collard green will not break as you fold it up. If you skip this step, it will break and cause holes!
- Start by spreading your nut mixture on the collard green, top with your marinated veggies and Slices of Fresh Avocado. Finish with a drizzle of hot sauce. (Also add any other desired optional ingredients)
- Roll up, cut in half and serve!
One of the best things about the Winter/Holiday Season..?? Cheap Sweet Potatoes!!
3lbs for a dollar right now, you can’t go wrong. This recipe is super cheap, you can buy a ton of these veggies and make quite a few whopping portions. Yes, tahini can be pricey, but a little goes a long way in this recipe.
Also a great recipe for the Holidays, takes a bit of prep, but doesn’t need much tending after that.
This is very similar to my previous recipe which you can find here. This rendition of the recipe was inspired by a dish I had at a restaurant recently called Cherrywood Cafe, here in Austin. The dish is comprised of Sweet Potatoes and other veggies, most likely pan fried/saute, topped with hollandaise and a poached egg. Talk about decadent. I toned down the recipe slightly and kept it vegan by using Rich and Creamy Tahini instead of Hollandaise. Definitely very different, but satiates the same desire.
- 2 – 3 Large Sweet Potatoes chopped
- 1 Large Sweet Onion chopped
- 2 Bell Peppers chopped
- 2 Jalapenos (seeds removed)
- 2 – 3 Lemons
- Optional – Pecans chopped
- Preheat oven to 375. Mix together your sweet potato, onion and peppers. (Your chunks should be similarly sized). Spread them out evenly on a baking sheet and place in oven for about 20 minutes.
- Remove from oven and lightly drizzle with Cinnamon and Allspice. Return to oven for a few more minutes.
- Meanwhile mix together Tahini and Lemon, tasting constantly to find the flavor you like. I usually use about 3 T Tahini to 2/3 Lemons, depending on juiciness. Then add a touch of water to thin out your mixture.
- Remove your veggies from the oven and let slightly cool. Plate and top with your dressing and optional pecans and serve!
This recipe resulted from “I’m hungry, I dont want to waste time going to the store, but I don’t want to waste money eating out… what should we dooooooo?!”
So I searched through my pantry, fridge and freezer to concoct this dish. It’s not something I would go out and buy ingredients for, use this as a basic template or perhaps inspiration. Maybe you have these ingredients lying around too!
I will list out the ingredients I used, but please, if you have something better, use it!! This was a fridge/pantry cleaning meal
- Half a Box of Cooked Quinoa Pasta
- 1.5 C Cooked Brown Rice
- Balsamic Vinegar
- Bag of Frozen Veggie Medley (or opt for whatever fresh veggies you have lying around!)
- ~1 C Nuts of Choice (I used a Mixture of Brazil, Walnut and Almond)
- Nutritional Yeast ~ 1/4 C total
- Italian Seasoning
- 1 Veggie Patty (Optional – my boyfriend has these from costco in his fridge! Beware, many veggie patties are not Gluten Free – check label)
- 1 Clove Garlic Minced
- Fresh Basil (optional)
- Cook your Rice and Quinoa Accordingly. Meanwhile Heat oil on a pan over medium heat. Add veggies and cook until desired tenderness. Season with Italian seasoning and a drizzle of Balsamic Vinegar.
- Push Veggies to one side of pan, and make room for your veggie patty. Cook through. Remove from heat and chop.
- In either a small food processor, blender or nut grinder, or by hand, roughly chop the nuts. Add in about 1 T of Nutritional Yeast (or more depending on cheesey you like your food) and add in the garlic as well. Mix or blend through.
- In Large Bowl, combine cooked Quinoa Pasta, Rice, Cooked Veggies, The Veggie Pattie and the nut mixture.
- Add in a few tablespoons of Balsamic (or more/less to taste) and mix. Taste and add more Italian Seasoning and a bit of Salt as desired.
- Serve toped with Fresh Basil Leaves if you’re feeling fancy.
Credit for this one goes to The Vegan Cookbook Aficiando, the only ‘spin’ I put on it would be altering the ingredients slightly. I had some other ingredients getting old in my fridge, so I threw them in. I also altered the amount of spices slightly, I tend to be a heavy handed spice-er.
I also…..wait for it…..omitted the garlic…. why you ask?! I DO NOT KNOW AND MAY NEVER. I must’ve just blanked when I was making it, and didn’t grab any garlic. ITS COOL THOUGH.
As far as ingredients go, if you don’t have everything on hand, don’t be afraid to omit or substitute as desired!
For us, this served 4 (2 dinners and 2 lunches)
FOR THE SALAD
- 1 Can Chickpeas
- 2 Large Sweet Potatoes
- Oil of Choice (I used EVOO)
- Salt (I opt for Pink Himalayan)
- 1 Large Head of Kale, De-stemmed, Chopped, and well Massaged
- 1 Small Red Onion Chopped
- 1 Cucumber Chopped
- 2 Jalapenos Chopped, Some Seeds reserved for dressing (if heat is desired)
- 1 Yellow Onion Chopped
FOR THE TAHINI SAUCE
- 3 Lemons Juiced
- 3 tablespoons well-stirred tahini
- Salt to taste (I opt for Pink)
- Water as needed to thin
- Drizzle of EVOO
- Drizzle of Agave
- Preheat oven to 375F. Peel and Chop your sweet potatoes and throw them in a large bowl. Add your can of chickpeas to the bowl as well. Drizzle with a bit of olive oil and salt and toss. Spread out onto a Baking Pan (I lined mine with foil for easier cleanup) and put into the oven.
- After about 10 minutes, add your chopped yellow onion to the top of your baking pan. Sprinkle Cinnamon, Allspice and Cayenne over the top. I just eyeballed the amount and gave it a good generous coat. Then stirred everything around with a spoon a bit. Return to oven and finish baking for 10 more minutes.
- Meanwhile, prep your kale and add to a large bowl. Add in your Cucumber, Red Onion and Jalapeno (or whatever you opt to use) and toss your salad
- Prepare your salad dressing by combining all the dressing ingredients in a bowl and stirring until well combined. Only add water as needed.
- Once your veggies are done in the oven, remove and let slightly cool.
- Plate your Tossed Salad down first, then top with your veggies/chickpea mixture from the oven, and finish off with the dressing!
I didn’t toss this salad all together, I just plated on a large plate and spread everything out evenly.
Enjoy!! This was on of my boyfriends favorite meals. Which is great, since it is totally good for you!