Sweet Potato Nachos

 Sometimes a dinner is a BIG hit. This dinner was a big hit.

Ingredients

• 4-5 sweet potatoes; washed; cut lengthwise into wedges (I keep the skins on)
• 2 T EVOO
• 2 t onion powder
• 2 t paprika
• 1 t chili powder
• 1 t ground cumin
• 1 t garlic powder
• 1/2 t oregano
• 1 can (15 oz.) of black beans, drained and rinsed.
• 3/4 c shredded sharp cheddar cheese
• 1/2 c shredded pepper jack cheese
• 1 large avocado
• Juice of 1 lime
• cilantro (2 T, chopped)
• scallions, chopped

Directions

1. Preheat oven to 425
2. In a large bowl, toss the sweet potatoes, 1 T EVOO, salt and pepper.
3. On a large, rimmed baking sheet, arrange the sweet potatoes in a single layer. Bake 15-20 min.
4. In a small bowl, stir together 1 T EVOO, onion powder, paprika, chili powder, cumin, garlic powder, cumin, and oregano. Drizzle over the potatoes. Bake the potatoes another 15-20 minutes. 
5. Scatter the black beans over the sweet potatoes and cover with the cheeses. Bake 5-10 minutes.
6. In a small bowl, combine the avocado, lime juice and cilantro. Mix well. Add salt if needed.
7. Top nachos with avocado. Add scallions.

Cauliflower Kasha Varnishkes

 Sometimes I stumble on a great recipe. Take a chance. 

Ingredients

• 1 large cauliflower (or two small ones), cut into bit size pieces
• 5 T extra virgin olive oil
• 2 t kosher salt
• freshly ground pepper
• 1 large yellow onion, thinly sliced into half moons
• 1 cup Kasha
• 1 large egg
• 2 cups vegetable stock

Directions

• Preheat oven to 425. 
• Line a large baking sheet with aluminum foil.
• Spread the cauliflower bits on the baking sheet with 2 T of the olive oil, 1 teaspoon of the salt and some freshly ground pepper. Roast for 25 minutes. Check on it half way and flip the cauliflower.
• While the cauliflower is roasting, heat 2 T of the oil in a sauté pan. Add the onions and a bit of salt. Sauté for 25 minutes until the onions are caramelized. Stirring occasionally.
• Remove the onions and place them in a bowl. 
• In a bowl, place the kasha and beaten egg and stir. All the grains should be coated. Heat the sauté pan up with 1 T of oil. When hot add the kasha and eggs and cook over medium high heat for 2-4 minutes until the grains are dried. Stir to keep kasha from lumping. Add stock, salt and pepper and bring to boil. Cover and reduce heat to low and cook for 10 minutes until liquid is mostly gone. 
• Then turn off heat, keep cover on for 10 minutes and steam.
• In a large serving bowl, put the kasha, roasted cauliflower and onions together and stir.
• Serve

Vegetable Corn Cakes with Black Bean Salsa

 

Corn Cakes

1 cup yellow corn meal

2 1/2 t baking powder

1 cup almond milk

1 T light miso

1 t canola oil

6 oz firm tofu, cut into 1/4-inch cubes

1/2 c corn kernels

1/2 c diced peppers (yellow, red, orange - your choice)

1 scallion finely chopped

Directions:

Mix cornmeal, baking powder, milk, miso and oil together. Then add tofu, corn, pepper, scallion. Stir. On a heated nonstick sauté pan, pour 1/4 cup of batter into the pan. Cook 3-4 minutes on each side. Continue until batter is all cooked.

Black Bean Salsa

2 cans black beans, rinsed

1/4 c diced red onion

1/2 c diced red pepper

1 small tomato seeded and diced

1 clove of garlic minced

1 t cumin

3 T lime juice

Mix all of the salsa ingredients together.

Serve by placing two corn cakes onto a plate and spoon salsa on top.