The last couple of nights meals have been quick easy meals using two of my favorite ingredients, sweet potato and kale. I also finally made use of the organic wild black rice that I bought from Fundies two months ago. I have a habit of collecting beans and grains and storing them for a rainy day. This was the first time I have tried wild black rice. I quite like it. Surprisingly Marco was a fan too, even though he hates brown rice. It is quite chewy, but it has a nice flavor. I combined the rice with sauteed onions, kale and spices and stuff it in a whole baked sweet potato. I topped it with the Lime Cashew Sour Cream that I made over the weekend and served it with some Baked Spicy Panko Crusted Tofu and Guacamole.
Whole Sweet Potatoes with Wild Black Rice, Kale and Lime Cashew Sour Cream (vegan, gluten free, soy free)
Ingredients:
4 sweet potatoes
1/2 cup wild black rice
1 tablespoon coconut oil
1 small onion, diced
2 teaspoon ground cumin
1 teaspoon cayenne pepper
1.5 teaspoons garlic powder
1 bag baby kale, roughly chopped
sea salt to taste
Cashew Sour cream (recipe below)
Method:
1. Preheat oven to 200 degrees.
2. Wash and scrub any dirt of the skin of the sweet potatoes. Stab them a few times with a fork then bake for 40 mins or until the inside flesh is soft.
3. In the meantime cook the wild black rice in the rice cooker and leave on warm till ready to use.
4. Heat coconut oil in a pan, then add onion, cumin, cayenne and garlic powder. Cook for a few minutes or until onion has softened.
5. Add wild black rice and kale and saute until kale wilts. Season with sea salt.
6. Slice a slit across on side of the sweet potato, then stuff with the wild rice and kale. Serve with Lime Cashew Sour Cream.
Lime Cashew Sour Cream (vegan, gluten free, soy free)
Ingredients:
1 cup raw cashews (soaked/raw)
1 cup water
2-3 tablespoons lime
1 teaspoon garlic powder
sea salt to taste
Method:
1. If you haven’t pre-soaked the cashews, then boil for 10 mins.
2. Place in a blender and grind until cashews break down.
3. Add water (little bit at a time), lime, garlic powder and sea salt. Process until smooth.
*Makes about one cup
Tonight’s recipe was inspired by the last whole baked sweet potato that didn’t get eaten last night. I considered making sweet potato gnocchi, sweet potato pasta, sweet potato burger or even sweet potato pancakes. I was pretty tired so I just decided on Sweet Potato Hummus with kale and vegetables. Since I already had my Vitamix out I made a dressing using the hummus and peanut butter. That was the best part! I ended up drizzling a lot more then what you see below. Now I am so full and looking forward to sleeping in tomorrow for Ekka public holiday.
Sweet Potato Hummus Salad Bowl with Peanut Sweet Potato Dressing (vegan, gluten free, soy free)
Ingredients:
1/2 cup Sweet Potato Hummus (recipe below)
2 handfuls baby kale
chopped salad and vegetables (cherry tomato, broccolini, avocado, capsicum)
sea salt to taste
2 tablespoons Peanut Sweet Potato Dressing (recipe below)
Method:
1. Steam broccolini or other vegetables. Rinse with cold water to cool down.
2. Massage the baby kale with sea salt, until it breaks down.
3. Place baby kale on the bottom of a large bowl and top with chopped salad & vegetables, hummus and drizzle with the dressing.
Sweet Potato Hummus (vegan, gluten free, nut free, soy free)
Ingredients:
1 can chickpeas
1 whole roasted sweet potato (about 1 cup)
2 large garlic cloves
1 tablespoon tahini
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
sea salt to taste
Method:
1. Peel the Sweet potato, then place all the ingredients in the processor. Whiz until combined.
*Makes 2 cups
Peanut Sweet Potato Hummus Dressing (vegan, gluten free, soy free)
Ingredients:
4 tablespoons Sweet Potato Hummus (recipe above)
1/2 cup water
2 tablespoons smooth peanut butter
1 tablespoon maple syrup
1 teaspoon apple cinder vinegar
sea salt to taste
Method:
1. Place all the ingredients in a high speed blender and whiz till combined.