Sweet Potato Nachos
- 1 Sweet potato
- 1 teaspoon Olive Oil
- Dash of Cayenne
- Dash of Chili Powder
- 3 mini sweet red/orange peppers, sliced
- 1/4 white onion, sliced
- 3 tablespoons salsa
- 1/4 cup black beans
- 2 tablespoons jalapenos
- 1/3 avocado, cubed
- 1 teaspoon cilantro
- Preheat oven to 375 degrees
- Slice 1 sweet potato thinly, lay flat on a lined baking sheet, drizzle with olive oil, and toss with cayenne and chili powder.
- Roast for 10 -15 minutes depending on the thickness of sweet potato slices.
- While potatoes are roasting, add peppers and onion to a saucepan over medium heat to soften.
- Remove potatoes from oven, arrange them together as you would nacho chips, and top with salsa, black beans, roasted peppers, jalapenos, avocado.
- Put back into the oven for about 5 more minutes, top with cilantro.
Butternut Squash Broccoli Rabe Soup
- 1 teaspoon coconut or avocado oil
- 1/2 teaspoon dried thyme
- 2 cups leeks rinsed and chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ginger peeled and minced
- 1 dash cayenne pepper
- 4 cups diced butternut squash
- 2 cups chopped broccoli rabe
- 4 cups low sodium vegetable broth
- 3/4 cup coconut milk
- 2 tablespoons nutritional yeast
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- Lightly coat the bottom of a large thick bottom pot or Dutch oven with oil. Place over medium heat.
- When oil is hot, add thyme and leeks, and cook until tender (about 5 minutes).
- Add garlic powder, ginger, and cayenne and cook until fragrant.
- To the pot, add squash, broccoli rabe, and vegetable broth. Bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer the soup until the butternut squash is fork tender (about 20 minutes).
- Remove from heat and allow the soup to cool slightly. Transfer to an upright blender – or use an immersion blender in the pot to process smooth.
- Stir in the coconut milk, nutritional yeast, and season with salt and pepper as needed. Serve warm.
Three Apple Crumble
- 1 cup old fashioned oats
- 1 tablespoon honey
- Dash vanilla extract
- 1 tablespoon coconut oil
- 6 cups diced or thinly sliced red apples
- 1 1/2 teaspoons cinnamon
- Dash nutmeg
- Preheat oven to 350 degrees.
- In a mixing bowl, combine oats, honey, vanilla extract, and coconut oil.
- In a separate bowl, combine the apples, cinnamon, and nutmeg.
- Transfer the apple mixture into an 8-inch pan, and cover with oat mixture.
- Bake for about 1 hour (checking intermittently for doneness) until the apples are tender.
*Recipes courtesy of Keri Glassman