Dinner

Vegan Sweet Potato Nachos and Leftover Surprise

I am in no way vegan, I do however love vegan food. I find that when you eliminate certain items, you find more creative ways to use others. By cooking Vegan sometimes, I feel I have began to understand the versatility of foods better and become more creative in the kitchen. These nachos include multiple steps and have many different toppings, feel free to leave some steps out, add in your own twist etc. I will split each up into separate recipes so feel free to mix and match. They really can go so many different directions!

Sweet Potato Base:

1 sweet potato

coconut oil spray

salt and pepper

cumin

paprika AND smoked paprika (I like to use both because they are actually different)

garlic powder

1/3 black beans (rinsed and drained)

  1. Preheat oven to 400 and slice potato into coins
  2. put parchment paper on a baking sheet and lay out coins (thicker on the outside)
  3. spray potatoes with coconut oil spray, add generous amounts of each spice and make sure all potatoes are evenly spices and oilsweet pot coins
  4. Roast in over for about 30 min
  5. Remove potato’s and let cool shortly before arranging in the bottom of your skillet (mine is 8 inch)
  6. Change oven temp to 350
  7. Add black beans over the potato’s and stick in the oven while preparing other parts.

Fajita Veggies:

half bell pepper (I prefer red)

1/2 cup red cabbage (can sub for regular cabbage)

cumin

pepper

  1. Spray pan with coconut oil
  2. add veggies
  3. add spices and continue to mix
  4. once veggies are soft, as many as you want and add to skillet baking already (I had extra)

Vegan Nacho Cheese:

Nutritional Yeast

2 Tbsp. soaked cashews (at least 2 hours)

1/4 cup Onion

Garlic or Garlic Powder

1/2 tsp Ghee butter

flax meal (optional for thickness)

1/4 unsweetened nut milk

salt and pepper to taste

  1. put all ingredients in blender and blend until combined
  2. set aside for topping later

Kale Guacamole:

1/4 avocado (if this is a single serving)

1/4 kale, cut very small

1/2 grapefruit

2-3 stems cilantro, chopped

1 clove garlic,crushed

1tsp sunflower seeds

salt and pepper

1/2 lime

  1. mash avocado
  2. add in kale and crushed garlic
  3. add in grapefruit pieces and about half of the juice
  4. squeeze lime juice from one half
  5. mix in sunflower seeds but save a few for topping

Mango Salsa:

1 small roma tomato

1 baby yellow mango (or part of regular size mango)

2/3 stems cilantro

1/4 tsp honey

sprinkle of nutmeg

other half of lime

3 slices onion

  1. chop tomato, mango and onion into small pieces
  2. combine in bowl and add spices, honey, lime etc

Assembly:

  1. By the time you finish all of this, potatos should be getting crispy crunchy in the skillet (if you aren’t making all, probably about 30 min)
  2. remove skillet from over and top with mango salsa, guacamole, and finally vegan cheese
  3. If you like sour cream, I use Siggi’s original flavor yogurt as a sub (Not vegan)
  4. Tope with extra cilantro and fresh lime

if you had leftovers…

My personal favorite thing to do with leftover dinner veggies is make frittata’sunnamed

Ingredients:

leftover veggies

2 eggs

Instructions:

  1. Preheat oven to 350
  2. add coconut oil spray to cast iron skillet, add veggies and saute for about 5 min
  3. whisk eggs together and pour over veggies
  4. move skillet to over and let cook for about 12 min or until eggs no longer move when you shake the skillet

**if you do not have a cast iron skillet you can always just cook the veggies into a scramble in a regular skillet

Enjoy!

 

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