Category Archives: Vegan

Chili Dusted Sweet Potato Fries

05 Wednesday Mar 2014

Posted by in Healthy, Side Dishes, Vegan, Vegetarian

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Chili Dusted Sweet Potato Fries

 

 

 

 

 

 

 

 

Chili Dusted Sweet Potato Fries
Time:  20 minutes active;  60 minutes total

3 large sweet potatoes
1 tsp. coarse sea salt
1 tbsp. extra virgin olive oil (EVOO)
3 tbsp. chili powder
ketchup (for serving)

1.  Preheat oven to 425ºF.  Lightly spray a baking sheet/roasting pan with non-stick cooking spray.

2.  Scrub and peel the potatoes.  Cut into long, thin strips, about ¼-inch thick.

3.  Place water in a medium-sized pot and bring to a boil.  Drop potatoes in and boil for 4 minutes.  They should be partially cooked at this point.  Drain and cool slightly.  Pat the potato strips dry and transfer to the prepared baking sheet.  Lightly coat strips with cooking spray.  Sprinkle with sea salt and chili powder.  Roast at 425ºF for 40-50 minutes, until golden brown.  Serve with ketchup.

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Party Perfect Guacamole

09 Sunday Feb 2014

Posted by in Appetizers, Quick and Easy, Vegan, Vegetarian

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Party Perfect Guacamole

There are certain recipes I always make when I have ingredients that are on their way out.  I turn overripe, brown bananas into banana bread, days-old watermelon or honeydew into smoothies, dozens of near-expiry eggs into frittatas, cherry tomatoes into fresh pasta sauce, and mushy avocados into guacamole!  This party perfect guacamole recipe is sure to be a hit at your next football party or margarita night with the ladies.

Party Perfect Guacamole
Yield:  2 cups
Time:  15 minutes total

2 avocados
2 tbsp. lime juice
2 garlic cloves, minced
¼ of a red onion, minced
12 cherry tomatoes, minced
1 tbsp. fresh jalapeño, minced (optional)
1 large handful fresh cilantro, coarsely chopped
¼ tsp. salt

1.  Mash the avocados in a medium-sized mixing bowl.  To get a quick and uniform mash, I like to use a muddler (yes…the same tool you use to muddle together limes and fresh mint to make delicious mojitos!).  It’s much quicker than mashing the avocados with a fork!

2.  Stir in the lime juice, garlic, and salt.  Fold in the red onion, tomatoes, jalapeño and cilantro.  Mix until all ingredients are evenly distributed.

3.  Serve with tortilla chips.  And margaritas, Coronas, and mojitos if you’re in that kinda mood!  Enjoy!

Party Perfect Guacamole

 

 

 

 

 

 

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Roasted Cauliflower

15 Wednesday Jan 2014

Posted by in Healthy, Quick and Easy, Side Dishes, Vegan, Vegetarian

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Roasted Cauliflower

Not only does this make a quick and easy side, it’s also super healthy and delicious.  Truly delicious…it will convert even the most adamant cauliflower hater!  I often make it to accompany fish such as tilapia, haddock, or mahi mahi.

Roasted Cauliflower
Yield:  2-4 side-dish servings
Time:  35 minutes total

One head cauliflower
2 tbsp. extra virgin olive oil (EVOO)
½ to 1 tsp coarse sea salt
¾ tsp crushed thyme

1.  Grease a large baking sheet and preheat your oven to 400°F.

2.  Cut the cauliflower into quarters.  Slice into ¼-inch sections.  Lay the pieces in a single layer on the baking sheet.

Roasted CauliflowerRoasted Cauliflower

3.  Drizzle with EVOO and sprinkle with sea salt and thyme.

4.  Cook at 400°F for 20-25 minutes, until the edges begin to get golden brown.  I usually broil mine for about three minutes at the end because I like some pieces really brown and a little crispy.  It really brings that roast-y flavor out!

Roasted Cauliflower

 

 

 

 

 

 

 

 

PDF to Print Recipe for Roasted Cauliflower