Sweet Potato "Nachos" (Vegan)

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I planned to create this plate of nachos for super bowl but I was just too excited to test the recipe so we made it a day in advance. It was soo good I’m going to make them again today!

It’s not your traditional nachos recipe, in fact it has no cheese or cheese like product however it’s a big pan of healthy flavourful foods and i’m telling you… it’s delicious!

I used sweet potato as the base and topped it with lots of interesting flavours. I dipped it into my newest creation “ranch” dressing which gave it an extra burst of flavour. I’m not sharing the dressing recipe just yet however you can use salsa, hummus or any other dip of your choice. Give it a try and let me know what creations you come up with.

Sweet Potato "Nachos" (Vegan)

Serves: 2-4

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prep time: cook time: total time:

ingredients:

  • 2-3 sweet potatoes sliced thin (I prefer small thin potatoes for smaller chips)
  • 1/2 cup sliced mini tomatoes
  • 2 green onions chopped
  • 1 jalapeño sliced
  • 1/2 cup black beans
  • 1 small avocado diced
  • 1/2 cup cilantro

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Place the sliced sweet potatoes onto two baking sheets. You want enough to roughly cover two sheets so cut more if needed. 
  3. Bake the sweet potato chips for 15 minutes then flip. Continue baking for another 15-25 minutes or till they are crispy on the outside and baked all the way through.
  4. Remove from the oven and stack all the chips onto each other onto one pan. 
  5. Add all the toppings evenly over the top. 
  6. You can eat while the toppings are raw or you can put it back into the oven for 10-15 minutes to soften the veggies.
  7. Enjoy with your favourite dips. 
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Hummus (tahini free)

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Who's ready to dip and spread some chickpea love today? Chickpeas are likely the most loved legume and it's such a yummy, healthy spread when it's whipped into hummus. 

In the past I've had sensitivities to seeds and I looked for a good hummus recipe without using tahini (sesame seed paste.) I remember not being able to find this anywhere. This is why I decided not to include tahini in my hummus recipes. If you prefer to add it, please go ahead, but this recipe is nice and creamy without it! 

Hummus (tahini free)

Serves: a small group

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prep time: cook time: total time:

ingredients:

  • 1 can organic chickpeas (410 ml)
  • 1/4 cup lemon juice (1 lemon)
  • 1/4 cup olive oil
  • 1/4 teaspoon himalayan salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle powder (optional)
  • 1-2 garlic cloves minced (I like to roast them for this hummus but raw works too)

DIRECTIONS:

  1. Wash the chickpeas well then add them and all the remaining ingredients into a blender or food processor.
  2. Blend well. Serve with lots of fresh vegetables or spread on a sandwich and enjoy! 

notes

*You can also use paprika if you don't have chipotle powder.
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Cauliflower Garlic Sticks

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These grain-free cauliflower garlic sticks are similar to my pizza crust but with some extra garlic and parlsey for added flavour. I make this paleo finger food two different ways. One is made with butter and the other with avocado oil for my dairy free friends. Both are honestly just as satisfying and you can find each of the variations below. 

When making cauliflower garlic sticks or pizza crust, it's important to remember to squeeze out as much water as you can when draining the cooked cauliflower. This will ensure they stay together and they bake up nice and crispy.  If you forget or slack on this step they will turn out soggy and too soft.  

Cauliflower Garlic Sticks

Makes: 20 sticks

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ingredients:

  • 1 large head of cauliflower
  • 1/2 cup hemp seeds
  • 2 large eggs
  • 1/2 teaspoon himalayan salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves chopped
  • 2 tablespoons parsley chopped fine
  • 3 tablespoons avocado oil (or melted organic butter)

DIRECTIONS:

  1. Chop the washed cauliflower into pieces and steam on the stove top until it's cooked. Set aside to cool. 
  2. Preheat oven 425°F.
  3. Combine all other ingredients in a medium sized bowl.  
  4. When the cooked cauliflower is cooled, place in a tea towel and squeeze all the water out.  Be patient, the water seems endless but it's worth the work and the breadsticks will turn out the best when all the water is removed.  This action will also chop up your cauliflower so if you feel chucks you can squeeze them to break them down. 
  5. Add the waterless cooked cauliflower to the other ingredients and mix well. 
  6. Place the mixture on a parchment paper lined baking pan and flatten out to a rectangular shape approximately 1/4 inch thick. 
  7. Bake in the oven for 20-25 minutes or until the edges are crispy. The time may very depending on how thick you make your sticks. 

notes

*Nutritional values vary depending on the amount of cauliflower used.  
*Dip sticks with tomato sauce, or any of your favourite dips. 
*I have made this recipe vegan by replacing the eggs with chia eggs and it also worked well.
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