(recipe from Maine Food & Lifestyle magazine)
Eggplant slices:
1 large eggplant
Salt
Olive oil
Tomato sauce:
2 Tbsp. olive oil
2 cloves garlic, chopped
2 1/2 cups chopped tomatoes
1/4 tsp. red pepper flakes
1/4 tsp. salt
Freshly ground black pepper to taste
1 Tbsp. chopped fresh basil (or 1 tsp. dried)
White bean puree:
One 15-oz. can cannellini beans
1/4 cup pine nuts (I used walnuts)
2 cloves garlic, peeled and chopped
1/4 cup olive oil
1 Tbsp. lemon juice
1/4 tsp. salt
Freshly ground black pepper
1 tsp. fresh herbs (oregano, thyme, and basil are nice)
1 zucchini, cut into 3-inch matchsticks
1/4 cup breadcrumbs
Rinse the eggplant. Cut off the top and bottom ends, so that the eggplant can stand vertically on a cutting board. With a long knife, cut it vertically into slices 1/4-inch thick. The first and last slices will have too much skin for easy rolling, so those will not be needed. Choose your best eight slices (I used all of my slices) and gently rub both sides with salt. Place them in a colander in the sink and allow them to drip for 30 minutes. This tenderizes the eggplant and removes its bitterness.
While the eggplant sits, prepare the tomato sauce. Saute the garlic in olive oil over medium heat until lightly browned, about 2-3 minutes. Add the tomatoes, red pepper, salt, and black pepper. Lower the heat and simmer 15 minutes, breaking tomatoes apart with the back of the spoon. Stir in basil. Simmer over very low heat while you prepare the rest of the ingredients.
Preheat the over to 350F and return to the eggplant slices. Rinse them under the faucet and pat them dry. Brush both sides with olive oil and place on a baking sheet. Roast for 20 minutes, until the thinner parts of the slices are golden brown.
While the eggplant roasts, prepare the white bean puree. Put all the ingredients in a food processor and puree until uniform and smooth. (If you have any leftover, this puree also makes a great spread for crackers and tomato sandwiches.)
When the roasted eggplant slices are cool enough to handle, assemble the rolls. Thinly spread about a tablespoon of white bean puree across a slice of eggplant, then lay 3-4 (or more if thin) zucchini matchsticks across one end. Beginning at that end, roll the eggplant up and place it in a baking dish, seam down. When all of the rolls are in place, spoon the tomato sauce over them and top with breadcrumbs.
Bake for 25-30 minutes, until the breadcrumbs are golden. Serve with pasta, risotto, or polenta.
(A bit of an effort, but very delicious! So flavorful!)
Showing posts with label baked. Show all posts
Showing posts with label baked. Show all posts
Saturday, October 20, 2018
Tuesday, December 19, 2017
Dried Cranberry, Apricot, and Fig Stuffing
(recipe from Bon Appetit magazine)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 lb. Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh marjoram
1 cup (or more) vegetable broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
6 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
6 cups (generous) 1-inch cubes day-old cornbread
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. coarsely ground black pepper
Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until tender, about 12 minutes. Add apples and all herbs. Saute until apples just begin to soften, about 3 minutes. (DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.)
Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to a very large bowl and cool.
Butter a 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in a small bowl to blend; whisk in broth and dried fruit mixture. Add egg misture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared baking dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes before serving.
(I made this for Thanksgiving dinner 2017 in Vermont with Sage and her parents. It was tasty, and a big hit! You can make it using regular bread for all 12 cups, but the cornbread adds a bit of character.)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 lb. Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh marjoram
1 cup (or more) vegetable broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
6 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
6 cups (generous) 1-inch cubes day-old cornbread
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. coarsely ground black pepper
Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until tender, about 12 minutes. Add apples and all herbs. Saute until apples just begin to soften, about 3 minutes. (DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.)
Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to a very large bowl and cool.
Butter a 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in a small bowl to blend; whisk in broth and dried fruit mixture. Add egg misture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared baking dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes before serving.
(I made this for Thanksgiving dinner 2017 in Vermont with Sage and her parents. It was tasty, and a big hit! You can make it using regular bread for all 12 cups, but the cornbread adds a bit of character.)
Friday, November 3, 2017
Grilled Winter Squash with Millet Pilaf and Coconut Chutney Sauce
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1/2 cup coconut milk
1/3 cup prepared mango chutney
1 Tbsp. fresh-squeezed lime juice
2/3 cup uncooked millet
1 1/2 cups vegetable stock
2 medium acorn or delicata squashes (about 1 lb. each)
4 tsp. coconut oil
1 small yellow onion, diced small
1 small carrot, diced small
2 cloves garlic, minced
1 tsp. mustard seeds, crushed
1 tsp. cumin seeds, crushed
1 tsp. fennel seeds, crushed
4 cups loosely packed, finely chopped napa cabbage
1/8 tsp. salt
1/8 tsp. cayenne
To make the sauce, combine the coconut milk, chutney, and lime juice in a food processor or blender and puree until smooth. Set aside at room temerature so the flavors can blend. Preheat a coal or gas grill to medium-high.
Rinse and drain the millet and toast it in a dry, heavy-bottomed skillet over medium-low heat for 5 minutes, stirring constantly. Meanwhile, bring the stock to a boil in a saucepan. Add the toasted millet to the hot stock. Cover the pot, reduce heat to low, and simmer 25 minutes. Turn off the heat and allow the pot to sit with lid undisturbed until you are ready for the millet.
Meanwhile, cut the squashes in half lengthwise. Do not peel them. Scrape out and discard the seeds. Slice each half into 1-inch wedges. Use 2 tsp. of the oil to lightly coat both sides of each squash wedge. Place the squash on the hot grill and cook about 3-4 minutes per side, turning once. Squash should be quite tender but not falling apart.
Heat the remaining 2 tsp. of oil over medium heat in a sauté pan or skillet. Add the onion, carrot, and garlic, along with the mustard, cumin, and fennel seeds. Sauté, stirring frequently, 5 minutes. Add the cabbage, salt, and cayenne and sauté 5 minutes longer, until cabbage is wilted. Gently, but thoroughly, combine the sautéed vegetables with the hot cooked millet.
Mound the hot pilaf onto individual serving plates. Arrange grilled squash wedges alongside each portion of pilaf. Spoon the sauce generously over the squash and serve immediately.
(I just baked my squash instead of grilling. I also just mixed everything together to take for lunches - would recommend cutting squash into a smaller dice to serve in this way. Be careful of the chutney you buy: some are super sugary! All in all, this had a nice and interesting flavor.)
1/2 cup coconut milk
1/3 cup prepared mango chutney
1 Tbsp. fresh-squeezed lime juice
2/3 cup uncooked millet
1 1/2 cups vegetable stock
2 medium acorn or delicata squashes (about 1 lb. each)
4 tsp. coconut oil
1 small yellow onion, diced small
1 small carrot, diced small
2 cloves garlic, minced
1 tsp. mustard seeds, crushed
1 tsp. cumin seeds, crushed
1 tsp. fennel seeds, crushed
4 cups loosely packed, finely chopped napa cabbage
1/8 tsp. salt
1/8 tsp. cayenne
To make the sauce, combine the coconut milk, chutney, and lime juice in a food processor or blender and puree until smooth. Set aside at room temerature so the flavors can blend. Preheat a coal or gas grill to medium-high.
Rinse and drain the millet and toast it in a dry, heavy-bottomed skillet over medium-low heat for 5 minutes, stirring constantly. Meanwhile, bring the stock to a boil in a saucepan. Add the toasted millet to the hot stock. Cover the pot, reduce heat to low, and simmer 25 minutes. Turn off the heat and allow the pot to sit with lid undisturbed until you are ready for the millet.
Meanwhile, cut the squashes in half lengthwise. Do not peel them. Scrape out and discard the seeds. Slice each half into 1-inch wedges. Use 2 tsp. of the oil to lightly coat both sides of each squash wedge. Place the squash on the hot grill and cook about 3-4 minutes per side, turning once. Squash should be quite tender but not falling apart.
Heat the remaining 2 tsp. of oil over medium heat in a sauté pan or skillet. Add the onion, carrot, and garlic, along with the mustard, cumin, and fennel seeds. Sauté, stirring frequently, 5 minutes. Add the cabbage, salt, and cayenne and sauté 5 minutes longer, until cabbage is wilted. Gently, but thoroughly, combine the sautéed vegetables with the hot cooked millet.
Mound the hot pilaf onto individual serving plates. Arrange grilled squash wedges alongside each portion of pilaf. Spoon the sauce generously over the squash and serve immediately.
(I just baked my squash instead of grilling. I also just mixed everything together to take for lunches - would recommend cutting squash into a smaller dice to serve in this way. Be careful of the chutney you buy: some are super sugary! All in all, this had a nice and interesting flavor.)
Saturday, April 9, 2016
Shakshuka
(recipe from davidlebovitz.com)
2 Tbsp. olive oil
1 medium onion, peeled and diced
3 cloves garlic, peeled and thinly sliced
1/2 - 1 chile pepper (or to taste), stemmed, sliced in half and deseeded, minced
1 1/2 tsp. salt (or to taste)
1 tsp. freshly ground black pepper
1 tsp. paprika, smoked or sweet
1 tsp. caraway seeds, crushed
1 tsp. cumin seeds, crushed, or 3/4 tsp. ground cumin
1/2 tsp. turmeric
2 lbs. ripe tomatoes, cored and diced, or two 14-oz. cans of diced or crushed tomatoes
2 Tbsp. tomato paste
2 tsp. honey
1 tsp. red wine or cider vinegar
1 cup loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
4 oz. feta cheese, cut in generous, bite-sized cubes (I omitted this)
4 to 6 eggs
In a wide skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, salt, pepper, and spices. Cook for 1 minute, stirring constantly, to release their fragrance.
Add the fresh or canned tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around. (Fresh tomatoes may take a little longer to cook than canned.) Stir in the chopped greens.
If you want to finish the Shakshuka on the stovetop, turn off the heat and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.
Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
TO FINISH THEM INDIVIDUALLY: Preheat the oven to 375F. Divide the sauce into 6 individual baking dishes and press the feta cubes into the sauce. Set the baking dishes on a baking sheet, make an indentation in each, and crack an egg into the center. Bake until the eggs are cooked to you liking, basting the whites with some of the sauce midway during baking, which will take anywhere from 10 to 15 minutes - but begin checking them sooner to get them just right. If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over them, but avoid having it touch the yolks.
Serve with lots of crusty bread for scraping up the sauce.
(Such a flavorful sauce! Very delicious and satisfying.)
2 Tbsp. olive oil
1 medium onion, peeled and diced
3 cloves garlic, peeled and thinly sliced
1/2 - 1 chile pepper (or to taste), stemmed, sliced in half and deseeded, minced
1 1/2 tsp. salt (or to taste)
1 tsp. freshly ground black pepper
1 tsp. paprika, smoked or sweet
1 tsp. caraway seeds, crushed
1 tsp. cumin seeds, crushed, or 3/4 tsp. ground cumin
1/2 tsp. turmeric
2 lbs. ripe tomatoes, cored and diced, or two 14-oz. cans of diced or crushed tomatoes
2 Tbsp. tomato paste
2 tsp. honey
1 tsp. red wine or cider vinegar
1 cup loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
4 oz. feta cheese, cut in generous, bite-sized cubes (I omitted this)
4 to 6 eggs
In a wide skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, salt, pepper, and spices. Cook for 1 minute, stirring constantly, to release their fragrance.
Add the fresh or canned tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around. (Fresh tomatoes may take a little longer to cook than canned.) Stir in the chopped greens.
If you want to finish the Shakshuka on the stovetop, turn off the heat and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.
Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
TO FINISH THEM INDIVIDUALLY: Preheat the oven to 375F. Divide the sauce into 6 individual baking dishes and press the feta cubes into the sauce. Set the baking dishes on a baking sheet, make an indentation in each, and crack an egg into the center. Bake until the eggs are cooked to you liking, basting the whites with some of the sauce midway during baking, which will take anywhere from 10 to 15 minutes - but begin checking them sooner to get them just right. If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over them, but avoid having it touch the yolks.
Serve with lots of crusty bread for scraping up the sauce.
(Such a flavorful sauce! Very delicious and satisfying.)
Sunday, November 1, 2015
Root Vegetables Anna
(recipe from Bon Appetit magazine)
Nonstick vegetable oil spray
6 Tbsp. butter, melted, divided (I used coconut oil)
1 1/4 lbs. russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced
1 medium turnip, peeled, halved, very thinly sliced
1 tsp. chopped fresh rosemary (I used dried, along with some other Italian spices)
Spray a 9 1/2-inch-diameter nonstick ovenproof skillet with vegetable oil spray; add 2 Tbsp. melted butter. Arrange half of the potato rounds in the skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 Tbsp. melted butter. Top with remaining potato slices in overlapping concentric circles. Sprinkle lightly with salt and pepper. Press with spatula to compact.
Preheat oven to 400F. Cook vegetables over medium heat, 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 Tbsp. melted butter. Transfer the skillet to the oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.
Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.
(This is so tasty - the turnips and celery give an interesting depth and lightness to the potatoes. I'd not invert the vegetables out of the skillet if I made them again - my top layer stuck to the bottom of the pan, and the thing got disheveled. I don't think it's necessary - I'd just scoop out in wedges. The top is pretty anyway because of the concentric circle pattern, and was crisped and browned from the oven.)
Nonstick vegetable oil spray
6 Tbsp. butter, melted, divided (I used coconut oil)
1 1/4 lbs. russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced
1 medium turnip, peeled, halved, very thinly sliced
1 tsp. chopped fresh rosemary (I used dried, along with some other Italian spices)
Spray a 9 1/2-inch-diameter nonstick ovenproof skillet with vegetable oil spray; add 2 Tbsp. melted butter. Arrange half of the potato rounds in the skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 Tbsp. melted butter. Top with remaining potato slices in overlapping concentric circles. Sprinkle lightly with salt and pepper. Press with spatula to compact.
Preheat oven to 400F. Cook vegetables over medium heat, 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 Tbsp. melted butter. Transfer the skillet to the oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.
Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.
(This is so tasty - the turnips and celery give an interesting depth and lightness to the potatoes. I'd not invert the vegetables out of the skillet if I made them again - my top layer stuck to the bottom of the pan, and the thing got disheveled. I don't think it's necessary - I'd just scoop out in wedges. The top is pretty anyway because of the concentric circle pattern, and was crisped and browned from the oven.)
Thursday, June 5, 2014
Quinoa Stuffed Tomatoes
(recipe from Whole Foods Market)
1 cup vegetable broth (I just used water)
1/2 cup quinoa
4 large ripe but firm tomatoes
1/2 small onion, diced
3 garlic cloves, sliced
6 oz. tempeh, diced
2/3 cup raisins
2 tsp. chopped fresh thyme (I used a smaller amount of dried thyme)
1/4 tsp. freshly ground black pepper
3 Tbsp. chopped fresh parsley
Bring the broth and quinoa to a boil in a small saucepan. Lower the heat, cover, and simmer until the water is absorbed and the grains are tender, 20 to 25 minutes. Meanwhile, slice the top off each tomato to expose the inside. Use a spoon to hollow out the pulp and seeds and place in a bowl. Chop the tomato tops and add to the bowl. Set bowl and tomato shells aside.
Preheat the oven to 400F. In a large skillet, combine onion and 2 Tbsp. water or oil. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes. Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley. Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes in a casserole dish lined with parchment paper. Bake until tomatoes are soft and filling is just browed on top, about 15 minutes.
(While making this recipe, hollowing out the tomatoes, I wondered if it was going to be worth the work... It was! You may actually want to double it and make 8 stuffed tomatoes! The combination of the quinoa, tempeh, raisins with the tomato is lovely. And each tomato packs up nicely for lunch.)
1 cup vegetable broth (I just used water)
1/2 cup quinoa
4 large ripe but firm tomatoes
1/2 small onion, diced
3 garlic cloves, sliced
6 oz. tempeh, diced
2/3 cup raisins
2 tsp. chopped fresh thyme (I used a smaller amount of dried thyme)
1/4 tsp. freshly ground black pepper
3 Tbsp. chopped fresh parsley
Bring the broth and quinoa to a boil in a small saucepan. Lower the heat, cover, and simmer until the water is absorbed and the grains are tender, 20 to 25 minutes. Meanwhile, slice the top off each tomato to expose the inside. Use a spoon to hollow out the pulp and seeds and place in a bowl. Chop the tomato tops and add to the bowl. Set bowl and tomato shells aside.
Preheat the oven to 400F. In a large skillet, combine onion and 2 Tbsp. water or oil. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes. Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley. Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes in a casserole dish lined with parchment paper. Bake until tomatoes are soft and filling is just browed on top, about 15 minutes.
(While making this recipe, hollowing out the tomatoes, I wondered if it was going to be worth the work... It was! You may actually want to double it and make 8 stuffed tomatoes! The combination of the quinoa, tempeh, raisins with the tomato is lovely. And each tomato packs up nicely for lunch.)
Sunday, February 16, 2014
Big Comfy Sweet Potatoes
(recipe from mynewroots.org)
4 medium-large sweet potatoes
1 1/2 cups black beans (1 can)
1 ripe avocado
Red Blanket Sauce (recipe follows)
Optional toppings:
cilantro
green onion
sprouts
lime wedges
crumbled goat's cheese
crushed chili flakes
Preheat oven to 400F. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know it's done when a knife can easily pierce the skin and the center is soft.
Remove sweet potatoes from the oven and slice each one down the center, almost through to the bottom. Open up to reveal its orange flesh.
Stuff the sweet potato with black beans and top it with avocado and any other herbs, sprouts, or veggies you like. Pour Red Blanket Sauce over the top. Serve and enjoy.
Red Blanket Sauce
knob of coconut oil or ghee (I used olive oil)
1 medium onion, chopped
3 cloves garlic, chopped
1 can whole, organic tomatoes
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/4 tsp. ground chipotle (I used 1/2 a small can of chipotle peppers in adobo sauce)
pinch of cayenne, if desired
1 - 3 dates
2 Tbsp. raw cacao powder
1 Tbsp. nut butter or tahini
4 Tbsp. water, divided
1 1/2 Tbsp. lime juice
In a medium saucepan over medium heat, melt oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt, and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.
Pour canned tomatoes into the pot and cook for 5 minutes. Season to taste.
Carefully transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice, and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.
Serve. Store leftovers in the fridge for up to one week.
(Delicious! The sauce is amazing! I added some sauteed kale to mine. Just delightful.)
4 medium-large sweet potatoes
1 1/2 cups black beans (1 can)
1 ripe avocado
Red Blanket Sauce (recipe follows)
Optional toppings:
cilantro
green onion
sprouts
lime wedges
crumbled goat's cheese
crushed chili flakes
Preheat oven to 400F. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know it's done when a knife can easily pierce the skin and the center is soft.
Remove sweet potatoes from the oven and slice each one down the center, almost through to the bottom. Open up to reveal its orange flesh.
Stuff the sweet potato with black beans and top it with avocado and any other herbs, sprouts, or veggies you like. Pour Red Blanket Sauce over the top. Serve and enjoy.
Red Blanket Sauce
knob of coconut oil or ghee (I used olive oil)
1 medium onion, chopped
3 cloves garlic, chopped
1 can whole, organic tomatoes
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/4 tsp. ground chipotle (I used 1/2 a small can of chipotle peppers in adobo sauce)
pinch of cayenne, if desired
1 - 3 dates
2 Tbsp. raw cacao powder
1 Tbsp. nut butter or tahini
4 Tbsp. water, divided
1 1/2 Tbsp. lime juice
In a medium saucepan over medium heat, melt oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt, and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.
Pour canned tomatoes into the pot and cook for 5 minutes. Season to taste.
Carefully transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice, and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.
Serve. Store leftovers in the fridge for up to one week.
(Delicious! The sauce is amazing! I added some sauteed kale to mine. Just delightful.)
Subscribe to:
Posts (Atom)