Chipotle Sweet Potato Salad


I found this recipe in an Alive magazine. A great summer sweet potato salad that you can enjoy cold or at room temperature. If you're not a fan of spicy foods just leave out the chipotle sauce. Writing that makes me sad because I love food with some kick to it...lol. Remember this one for your next potluck or picnic.....Enjoy!

 
3 large sweet potatoes, cut into 1 inch pieces
1 Tbsp olive oil

3/4 cup vegan mayo
juice of 1/2 lime
1/2 Tbsp chipotle sauce* (or to taste)
1 garlic clove, grated
1/2 tsp cumin
1/2 tsp salt

1 can (19 oz) black beans, drained and rinsed

garnish - chopped green onions or chives


Preheat oven to 400F. Toss sweet potatoes with oil and spread out on baking sheet. Bake until tender, about 22 minutes. Meanwhile, whisk together mayo, lime juice, chipotle sauce, garlic, cumin and salt in a large bowl.

Once sweet potatoes are done cooking; let cool. Place sweet potatoes and black beans in the large bowl with the rest of the ingredients. Toss to coat. Garnish with green onions or chives. Serve cold or at room temperature (which I prefer). Serves 6    


 Make Chipotle Sauce 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 plastic bottles (with the chilies already blended) or in cans that contains whole chilies in sauce. I buy the can for 2 reasons. I bought 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 a plastic bottle or not. 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 container in the freezer.

Make Chipotle Sauce 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 plastic bottles (with the chilies already blended) or in cans that contains whole chilies in sauce. I buy the can for 2 reasons. I bought the bought 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 a plastic bottle or not. 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.

Fried Egg Sandwich


If I had to pick the one food I missed the most when I went vegan it would have to be fried egg sandwiches. Well those days are now over thanks to Cadrys Kitchen Eggy Tofu!  Not only does it taste like the really thing but it's super quick to make. Black salt is crucial to this recipe because it is the ingredient that gives it the egg-like scent and taste. It does not taste the same as regular salt nor pink Himalayan salt . Like regular salt you should not consume too much of it on a daily basis. I just treat myself to this once in awhile. 


1 block extra firm tofu
black salt* (also called Kala Namak)
freshly ground pepper
2 pieces bread (gluten free)
coconut oil or vegan margarine (palm oil free)

Heat a non-stick pan and drizzle with olive oil. Cut off 4 slices of tofu. Lightly brown one side of each tofu slab. Flip over: sprinkle with black salt and pepper. Once other side is lightly browned: flip it over and sprinkle with some black salt and pepper. Remove from heat. Let cool for few minutes. Toast bread and spread coconut oil or vegan margarine (palm oil free) on one side of each piece of toasted bread then add tofu slices. 

*Black salt is pink grey in color and can be found at Indian grocery stores. DO NOT buy pink Himalayan salt that just tastes like regular salt. It is not the same thing as black salt.

Tuna Chickpea Salad



I 've seen tuna chickpea salad recipes online for years but doubted they could really taste like tuna salad. So I never try any of them but I started to think maybe they could be onto something because I know both my Crabless Cakes (soy free) and Mock Maryland Crab Cakes really do taste like seafood. So when I saw Hot for Food had posted a Tuna Chickpea Salad recipe I just knew I had to give it a try. Conclusion....Yes it really does taste like tuna salad!!!!!!

The biggest change I made to their recipe was adding nori seaweed it. I really don't know how it would have tasted like tuna if you don't any seaweed flavour to it. Other changes I made were.... relish instead of dill pickle that's maybe why I needed to use less than they did. I used green onions instead of red onions because raw red onions can be a little strong and upset some peoples stomachs, like my husband. I'm not a huge fan of celery so I would have a lot of unused celery left over since I would only use it for this recipe so I decided to use dry celery seed instead.


1/3 cup relish
2 Tbsp green onions, chopped (green and white parts)
1 Tbsp lemon juice
1 tsp nori seaweed, ground (use a coffee grinder)*
1/2 tsp Old Bay Seasoning*
1/2 tsp salt
1/4 tsp pepper
1/8 tsp celery seed

1 can (19 oz) chickpeas, rinsed and drained


In a medium bowl add all the ingredients (except chickpeas) and mix. Put chickpeas in food processor and pulse a few times. Leave half the chickpeas whole. You can also mash them by hand if you don't have a food processor. Add chickpeas to the rest of the ingredients and stir till well blended. Store in the fridge. I think it tastes best for only 2 days.


*Or you could use kelp powder instead or nori seaweed. I've been told that kelp powder is stronger than nori seaweed so try 1/4 tsp first. Then taste to see if more is needed.

*You can find Old Bay Seasoning at Metro Supermarkets in the live seafood section.
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