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Dreamy Dinner

Plant-Based Sweet Potato Corn Chowder

Dreamy Dinner

Plant-Based Sweet Potato Corn Chowder

This is a healthy, harty, cozy, fall-inspired sweet potato corn chowder than can be done in 30 minutes. It’s full of flavour, nutritious and easy to make with just a few ingredients. Recipe is by Running On Real Food.

Plant-Based Sweet Potato Corn Chowder

Ingredients

  • 1 white onion, diced (3 cups)
  • 4 cloves garlic, minced
  • 4 ribs celery, chopped (2 cups)
  • 1 medium sweet potato, peeled and cubed (2 heaping cups)
  • 1 red bell pepper, diced
  • 4 cups frozen corn
  • 4 cups vegetable broth
  • 2 tsp chili powder
  • 1 tsp paprika
  • sea salt and fresh-cracked black pepper, to taste

directions

  1. Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
  2. Add the sweet potato and broth, bring to a light summer and cook for 5-10 minutes.
  3. Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
  4. Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
  5. Season with salt and pepper and serve right away. 

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Dreamy Dinner

Vegan Chilli Cheese Fries

Dreamy Dinner

Vegan Chilli Cheese Fries

Theses additive cheese fries are a dream come true for my whole family (yes even the kids). They’re made with healthy, wholesome ingredients but taste like a serious indulgence (best of both worlds). They are super easy to make and I promise will be a huge hit at the dinner table. 

Vegan Chilli Cheese Fries

Ingredients

For the Queso Cheese Sauce

  • 1 cup water
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 heaping Tbsp tomato sauce
  • 1 1/2 tsp sea salt
  • 3/4 tsp turmeric
  • 2 Tbsp fresh lemon juice

For the Chili

  • 1 19 ounce can mixed beans
  • 1 1/4 cup tomato sauce
  • 1 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1/2 a jalapeño, seeds removed and minced
  • 3 cloves garlic, minced
  • 1 small white onion, diced
  • 1 large grated carrot (approx 1/2 heaping cup)
  • 1 tsp each sea salt and black pepper

For the Fries

  • potato of choice such as golden or russet (approx 1 medium or 1/2 large potato per person)
  • sea salt and pepper to taste
  • optional: 1 tsp chili powder and paprika

directions

  1. Preheat the oven to 425F. Slice the potatoes into approximately 1/2 inch wedge fries and toss with a sprinkle of sea salt and pepper. Add a pinch of paprika and chili powder, if desired. Line the fries on a baking try (use parchment paper), allowing some room between each fry. Bake for 25 minutes, flip and bake 15-20 minutes more until brown and crispy.
  2. Add all queso ingredients to a high-speed blender and mix until smooth and creamy.
  3. To make the chili add all the ingredients to a medium-sized pot and let simmer over medium heat for 15 minutes, stirring every so often until it’s well-mixed and the carrot is tender.
  4. Once the fries are ready, load them onto a plate. Top with chili and cheese sauce.

Notes

Nutritional yeast – creates the cheesy flavour of the sauce

Tomato sauce – straight up plain tomato or pasta sauce from a jar works

Cashews – create the creamy base of the sauce, look for “raw” cashews with no added oil or salt

Beans – try kidney, pinto or black beans, or a variety, a 14 oz or 19 oz can works (1.5-2 cups)

  • Queso sauce and chili make enough for 4-6 servings. Adjust amount of potatoes accordingly.
  • If you don’t have a high speed blender, soak cashews in water for 8 hurst’s up to overnight or boil for 10 minutes then drain. You can skip this if you want but the sauce will be grainy.
  • This recipe is best enjoyed fresh but the cheese and chili can both be stored separately in the fridge for up to 5 days.

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Categories
Dreamy Dinner

Spaghetti Squash Burrito Bowls

Dreamy Dinner

Spaghetti Squash Burrito Bowls

This spaghetti squash burrito bowl is easy to make and is packed with nutrients. These beautiful bowls are vegan and gluten free, but above all, delicious. 

Spaghetti Squash Burrito Bowls

Ingredients

Roasted spaghetti squash

  • 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
  • 2 Tbsp olive oil
  • salt and pepper

Cabbage and black bean slaw

  • 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1/3 cup chopped green onions, both green and white parts
  • 1/3 cup chopped fresh cilantro
  • 2 to 3 Tbsp fresh lime juice, to taste
  • 1 tsp olive oil
  • 1/4 tsp salt

Avocado salsa verde

  • 3/4 cup mild salsa verde, either homemade or store-bought
  • 1 ripe avocado, diced
  • 1/3 cup fresh cilantro (a few stems are ok)
  • 1 Tbsp fresh lime juice
  • 1 medium garlic clove, roughly chopped
  • optional garnishes: chopped fresh cilantro, seasoned toasted pipits (not shown)

directions

  1. To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
  2. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40-60 minutes, until the flesh is easily pierced through with a fork.
  3. Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
  4. To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic.Blend until smooth, pausing to scrape down the sides as necessary.
  5. To assemble, first use a fork to separate and fluff the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro, and optional pepitas.

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Dreamy Dinner

Garlicky Alfredo Sweet Potato Noodle Pasta

Dreamy Dinner

Garlicky Sweet Potato Noodle Pasta

Delicious vegan garlic Alfredo sauce over sweet potato noodles! This is a simple, healthy, flavourful, and satisfying dinner for everyone!

Garlicky Sweet Potato Noodle Pasta

Ingredients

Sauce

  • 1 cup raw cashews
  • 3 cloves garlic ( add more or less to taste)
  • 4-5 Tbsp nutritional yeast 
  • 1/2 tsp sea salt
  • 2 tsp arrowroot starch (or cornstarch for thickening)
  • 1 1/2 – 2 cups unsweetened plain almond milk
  • 1 pinch red pepper flakes (optional//omit for less spicy)

Noodles

  • 3 medium sweet potatoes (peeled and spiralized)

For Serving

  • Fresh chopped parsley
  • Sautéed kale
  • Vegan Parmesan Cheese
  • Red pepper flakes

 

directions

  1. Add cashews to a small mixing bowl and cover with very hot water to soak for 30 minutes. Then drain thoroughly and set aside. (or soak cashews overnight or 6-8 hours in cool water).
  2. If serving with sautéed kale, prepare now and set aside until serving.
  3. While cashews finish soaking, peel and spiralizer potatoes using a veggie spiralizer on the thinnest blade. Or if you don’t own a spiralizer, you can use a vegetable peeler or julienne peeler instead. Set aside.
  4. Add soaked and drained cashews to a high-speed blender. Then add remaining ingredients: garlic, nutritional yeast, salt, arrowroot starch, and almond milk.
  5. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavour as needed, adding more garlic, nutritional yeast for “cheesiness,” salt for saltiness, or a pinch of red pepper flake for heat. The sauce should be creamy, smooth, and pourable. If too thick, think with a bit more almond milk.
  6. Transfer sauce to a large, rimmed pan or pot and heat over medium-low heat until it just starts to bubble. Whisk as it heats, as it will thicken. Once bubbling reduce heat to a very low simmer to keep warm. The sauce will thicken, so thin with more almond milk if needed.
  7. Add 1 inch water to a large pot and top with a steamer basket (if you don’t have a steamer basket, see notes). Heat over medium-high heat and once bubbling, add potato noodles. Cover to let steam for 3-5 minutes. Be careful not to steam too long or the noodles can become soggy.
  8. Add your sweet potatoes to your sauce and gently toss to combine. If adding kale or other add-ins, add at this time.
  9. Serve as is or garnish with fresh parsley, kale, vegan parmesan, or red pepper flakes.
  10. This dish is best when fresh, as the noodles tend to get soggy after reheating, but the flavour is still delicious!

Notes

  • If you don’t have a steamer basket, sauté sweet potato noodles in a bit of oil in a large rimmed skillet for 5-7 minutes, gently stirring. 
  • To save time you can also buy store-bought spiralized sweet potato noodles.

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