Bacon Mayo Chickpeas over Sweet Potatoes

 
 
If you had seen my post for Chipotle Maple Tofu Bacon you would have read how blown away I was when I tried the marinade Candice Hutchings used for her Eggplant Bacon. I knew it was just a matter of time before I would be able to come up some recipes to use her marinade with. This dish is easy to make, healthy and delicious. Enjoy!
 
 4 medium sweet potatoes
1 can (19 oz) chickpeas, drained and rinsed
1 cup vegenaise or recipe below
2 Tbsp bacon marinade or more to taste (recipe below)

Preheat oven to 400F.  Scrub sweet potatoes well, leaving skins on. Prick sweet potatoes with a knife. Place on a baking pan and cook for 60 minutes. Meanwhile make the bacon marinade and mayo. Mix the one cup mayo with 2 tablespoons marinade and set aside. Once sweet potatoes are done, leave them on the baking pan, slice potatoes in halves. Mash or score the inside of sweet potatoes a little. Add some chickpeas on top put back in the oven for a few minutes, just long enough to heat chickpeas. Plate then pour on desired amount of bacon mayo.

 *If you’re short on time you can always skip cooking sweet potatoes in the oven and just peel and cube sweet potatoes then put into the microwave for 4 minutes or until almost tender then add some chickpeas and heat for one more minute.

Any leftover bacon marinade can be kept in the fridge. I make a huge batch of it and then pour it into small containers and freeze them. That way I always have some available to use for this recipe, Chipotle Maple Tofu Bacon or to use as an awesome sauce for your favorite veggie burger!

 
Bacon Marinade 

2 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp maple syrup
1 1/2 Tbsp apple cider vinegar
1 1/2 tsp chipotle peppers in adobo sauce (blended together see note)*
1 1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp liquid smoke
Pinch black pepper

Mix marinade.

 
Mayo

1/2 cup firm tofu
2 tsp lemon juice
1 1/2 tsp onion powder
1 tsp sugar
1 tsp of apple cider vinegar
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp wet mustard
black pepper, to taste
 

1/2 cup light tasting such as olive oil, grapeseed oil or canola)* 

 
Place everything in a food processor (EXCEPT THE OIL) and blend. While it’s still running very, very slowly pour in the oil using a very thin stream of oil. It will thicken when kept in the fridge. Makes 1 cup.  

 *Do not use extra virgin olive oil or your mayo will taste awful.


Make Chipotle Cubes!

*Chipotle Chilies in Adobo Sauce

Can be found in the Mexican section of your supermarket. Read the label to make sure they are gluten-free. You can get it in a bottles (with the chilies already blended) or in cans that contains whole chilies  sauce. I buy the can for 2 reasons. I bottle the bottle kind once and it did not taste as good as in the can. I thought it had a slight weird taste to it. Not sure if it had to do with being kept in plastic or I bought one that had gone off for some reason. The cans are also way cheaper. I blend 2 cans in a blender or food processor. Put 1 Tbsp of sauce in each space in an ice cube tray then freezer it. Once frozen, pop the chipotle cubes out and store in a plastic container in the freezer.

Apricot Oatmeal Crunch

 
This is my favorite oatmeal recipe. My mothers is Carrot Cake Oatmeal. My husbands is Banana Apple Oatmeal, which I have not posted yet.
 

3/4 cup vanilla almond milk
2/3 cup oats (gluten free)*
2 or 3 Tbsp apricots, chopped small
natural almond slivers, toasted*

Heat all the ingredients in a small pot on medium heat. Stir occasionally, cook for a few minutes until done. Plate then sprinkle some almond slivers on top. Serves 1

* Toasted almonds slivers in a frying pan on low to medium heat. Stir often to make sure they don't burn.

Mega Life Salad

The recipe comes from the cookbook reFresh. The recipes in this cookbook are served in their restaurants called Fresh. This salad is one of their top selling dishes.
 
6 cups mixed greens
1 carrot grated
6 cubes or more marinated tofu (recipe below)
1 cup spinach, steamed
1/4 cup toasted nuts and seeds (walnuts, sunflower & cashews) or your choice
house dressing (recipe below)
 
 
Marinade Tofu: 
 
1 container firm tofu (420 g), cut into medium size cubes
1/3 cup + 1 Tbsp soy sauce, gluten-free
1/4 cup apple cider vinegar
2 Tbsp water
2 tsp extra virgin olive oil
 
Combine ingredients in in a bowl and pour over tofu cubes. Marinade for a least an hour. Or marinade longer in a sealed container in the fridge. Keeps for up to 5 days. Just remove from marinade and use when needed. No cooking required.
 
 House Dressing:
 
 

Put Salad Together:
 
Toss mixed greens with some house dressing in a large bowl. Sprinkle with grated carrot. Add tofu cubes, spinach and sprinkle with nuts and seeds. Drizzle with 2 tablespoons dressing.   
 Makes a great wrap too just add vegan mayo instead of dressing.
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