Mediterranean baked sweet potatoes

I found this recipe while looking for a quick vegan dinner. it is just delicious, approved by my two boys (4 1/2 and 2 years old). It’s a winner and it became a classic for us. Easy to prepare and only in 30 min.

You can find the original recipe at minimalist baker.

Serves: 4
Ingredients:
4 medium sweet potatoes
1 15-ounce can chickpeas, rinsed and drained
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Optional: Pinch of sea salt or lemon juice

GARLIC HERB SAUCE:
1/4 cup hummus (or tahini)
juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh) (I used other herbes I had)
3 cloves garlic, minced
Water or unsweetened almond milk to thin

Instructions: Preheat oven to 400 degrees and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.

Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip.

DAIRY-FREE & EGG-FREE CHOCOLATE CAKE

I found this recipe on milkallergymom, and it is now our favorite one. We use it all the time and it is delicious. Enjoy!

Heat oven to 350F.

I use parchemin paper in my pan or parchemin paper muffin liners and do not grease them.

Ingredients:
1.5 c flour
1 c sugar
1/4 cup cocoa powder
1 tsp baking powder
1 tsp vanilla
1/3 cup coconut oil
1 c cold water

Combine ingredients by hand or with a mixer. Pour batter into pan or muffin cups.

Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use, 15 to 30 minutes possibly.

Et voilà.

Crêpes (sans oeufs ni lait)

Bon alors cette année nous avions un nouveau défi: les crêpes de la chandeleur sans oeufs ni lait pour mon fils qui est allergique aux produits laitiers et aux oeufs. J’ai trouvé plusieurs recettes sur des sites vegans puis j’en ai choisi une au hasard. C’était trop bon!!!

Les ingrédients :
125g de farine
300ml de lait végétal (ou eau)
25g de sucre
huile de coco
1 pincée de sel
1 sachet de sucre vanillé

Tout mélanger et voilà! !!

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Tout le monde a adoré.
Voici le site où j’ai trouvé la recette: Papilles et pupilles

Overnight oatmeal

And here is a nice recipe to get all you need in the morning. I changed a couple of things to mal it dairy free. I found the original recipe on The yummy life and she gives 6 different flavors.

Ingredients
1/4 cup uncooked old fashioned rolled oats
1/3 cup coconut milk
1/4 cup unsweetened coconut yogurt
1-1/2 teaspoons flax seeds
1 teaspoons maple syrup (more or less to taste)
1/4 cup blueberries (or enough to fill jar)

Directions
– add oats, milk, yogurt, flax seeds, and maple syrup. Mix until well combined.
– add blueberries and stir until mixed throughout.
– Put lid on and refrigerate overnight or up to 2 days. Eat chilled.

Breakfast cobbler with oatmeal cookie crust

I am looking for new breakfast ideas that the entire family can enjoy on week days and that use ingredients that we already have. I was browsing through my books and found this recipe that really sound delicious. It’s from the Great country Inns of America Cookbook. This is Alma del Monte Inn’s recipe.
I plan on preparing it this week. ENJOY!

Ingredients: (yield:8 servings)
5 tablespoons of butter (I will probably use coconut oil)
1 cup sugar
1 large egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup regular rolled oats (uncooked)
3/4 teaspoon ground cinnamon or cardamom
Fruit of your choice
Whipped cream (I will not use any)

Preheat oven to 350F
Beat butter and sugar with an electric mixer until creamy. Add egg white and vanilla, beat until blended. Stir in flour, oats and cinnamon. Crumble crust mixture over fruit filling. (Any fruit thickened as for pie filling.) Bake until topping is well browned, about 1 hour. Serve hot or cold. Garnish with a dollop of whipped cream. This cobbler is excellent with peaches, apricots, nectarines and apples.

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Crockpot Chicken Tagine

A couple of month ago I was looking for a new recipe for my crock pot and I found this wonderful tagine recipe from dinner-mom.
I did not use the flour, used real garlic and added 2 zucchini. I did use frozen chicken and onions, miam.

Enjoy!
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Crockpot Chicken Tagine
Yield: 4-6 servings

Boneless, skinless chicken thighs cook in a spicy, fragrant broth that is full of carrots, onions, raisins and apricots. Serve over couscous and with some bread to sop up all the goodies.

Ingredients

2 cups chicken broth (low-salt)
2 Tablespoons tomato paste
2 Tablespoons lemon juice
2 Tablespoons flour
2 teaspoons garlic salt
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon pepper
2 pounds boneless skinless chicken thighs, trimmed of fat
2 carrots, sliced (about 1 cup)
1 small onion, chopped (about 1 cup)
1/2 cup raisins
1 cup dried apricots, sliced
Instructions

Combine the first nine ingredients in a crock-pot.
Add the chicken.
Top the chicken with onions, carrots, raisins and apricots.
Cook on high or 4-6 hours or on low for 8-10 hours.
Notes

This is a make ahead and freeze meal. Add all of the ingredients to a ziplock bag. Seal tightly, removing excess air and place in a second ziplock back for storage. Defrost completely and cook according to directions.

broccoli, cheddar and wild rice casserole

I think i found dinner on Smitten kitchen!!

Broccoli, Cheddar and Wild Rice Casserole

Serves 4 as a generous side

3 tablespoons butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend, rinsed
1 pound broccoli
1 garlic clove, minced or pressed
1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable or chicken broth
8 ounces cheddar cheese, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and saute until translucent, about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine.

Heat oven to 400 degrees.

Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain.

You can use this same pan to make the cheese sauce. Melt remaining 2 tablespoons butter in pan over medium heat. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes. Stir in smooth Dijon mustard if you didn’t use mustard powder.

Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper.

Combine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.
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