I love Mexican flavours and try to often think of interesting ways to incorporate the flavour profiles outside of the beloved taco. Even though, I could eat taco’s every single day!
After a little inspiration from Pinch of Yum, this Chipotle Sweet Potato Noodle recipe is a new favourite dish added to the weeknight rotation!
Sweet, spicy, smokey, hearty and fresh; this noodle recipe is simple and healthy and an easy go-to recipe to whip up. The chipotle dressing and sweet potato noodles make for an amazing base that you can simply add any toppings of your choice and you are set for a delicious meal. I worked with what I had on hand, peppers, tomatoes, jalapeno, kale, avocado, pepitas, goat feta, and cilantro. However, this would be equally as awesome with some black beans and roasted corn. And you can easily omit the cheese to keep this vegan friendly.
Here’s the dish –
Sweet Potato Noodle Bowl (yields 4-6 servings)
2 sweet potatoes
1 red pepper, diced
1 jalapeno, diced
1 tomato, diced
1 avocado, diced
1 cup chopped cilantro
1 cup chopped greens – kale, spinach, arugula, etc (I love black kale!)
1/2 cup raw pepitas
1/4 cup goat feta or cojita (or opt for no cheese)
Chipotle Lime Dressing:
1/3 cup olive oil
2-3 tablespoons water
juice of one orange
juice of one lime
2-4 individual chipotle peppers, canned in adobo sauce
1 clove garlic
1 teaspoon agave or honey
pinch of Himalayan sea salt
Heat a little bit of olive oil in a skillet over medium heat. Add chopped peppers and saute until soft.
Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
Remove, wipe skillet and add a little more olive oil over medium heat. Add the sweet potato noodles and toss for a minute or two until softened (no more than 5). Also, toss in a 2 TBSP of the dressing to coat noodles.
Once slightly cooked, toss the noodles, peppers, kale, cilantro, and pepitas together.
Toss with the salad ingredients and top with tomato, avocado and crumbled cheese.
Oh lord, this is a real treat! A mylk that you won’t make all the time, but a great way to jazz up your nut mylk game. Inspired by a favourite farmer’s market find (Mylko – Rose Pistachio), this combo is perfect for the holidays!
While the Rose water is a nice touch in this recipe, it’s not completely necessary. It won’t make or break this combination! It’s fragrant and lovely and offers great benefits but it adds time and you need to be super selective with where you source your roses.
The key star in this combo is the cardamon. Not a spice I usually steer towards but in this instance it is the perfect flavour partnered with the naturally sweet pistachio milk. Adding a boost when it comes to health promoting properties and combating digestive issues.
I’ve been riding the nut mylk train for a couple years now and replacing dairy milk wherever I can. I’ve always stuck to the typical retail brands such Silk, Blue Diamond, Natur-a for convenience sake and I was always a bit intimidated in trying to make my own.
But at last, after trying some amazing varieties from local retailers and vendors at my favourite farmers markets, I thought I have to give this a whirl. Surely, it couldn’t be so hard and I found myself craving, the all natural, preservative free kinds. And let’s face it, the mass produced varieties with a shelf life, really don’t offer much flavour, nutrients and often have some nasty fillers like carrageenan. This recipe proves that this creamy delicious treat really is a cinch to make and is so satisfying!
For my first attempt, I am super impressed with how it turned out. Slightly sweet and silky smooth, I can literally drink this by the glass and do note, that this is not something I would ever or have ever done with mass produced almond mylk, cow milk and or any other variety. Never have I had that urge, but THIS…THIS is TOO good!
Simple ingredients make for a naturally sweet vanilla caramel flavour.
Ingredients (yields 4 cups)
1 cup of almonds, soaked
3 medjool pitted dates
¼ tsp of cinnamon
1 vanilla bean (for intense flavour – chop up the whole bean!) or half a tsp pure vanilla extract
3-4 cups of filtered water
Place almonds in bowl and cover with a couple inches of water. Soak nuts overnight (8 hours or longer).
Rinse and drain nuts.
Add all ingredients to blender and blend on high for 1 minute.
Place cheese cloth or nut bag over a large bowl and pour milk.
A lot of milk will filter right through, but you will need to squeeze the cloth/bag to ensure you get all the goodness into your bowl.
There are many variations of a hearty and nutritious minestrone soup, and it’s super simple to tweak based on what vegetables you may have on hand. The classic minestrone is a thick soup of Italian origin made with vegetables and pasta and/or rice. However, there is no set recipe for minestrone; it can be vegetarian or not and you can totally leave out the grain as well! The one thing that should stay constant is the borlotti beans (aka Roman beans) to make for a genuine minestrone.
Gordon Ramsay is one of my favourite chef’s. I often flip through his cookbooks to find inspiration when cooking and must say he has an amazing authentic Minestrone recipe. I usually follow his lead on this one and adapt as I go along, usually minus the back bacon and pasta (see my variation below).
Minestrone (yields 4-6 servings)
2 tbsp olive oil, plus a little extra to drizzle (optional)
2 onions, chopped
2 medium carrots, chopped
1 celery stalk, chopped
himalayan sea salt
ground black pepper
fresh thyme sprigs
1 bay leaf
80g smoked back bacon/pancetta, trimmed of fat and chopped (I often leave this out)
2 tbsp tomato puree
2 x 400g tins romano beans, rinsed and drained
150g cherry tomatoes, halved
600-800ml vegetable stock or water
large handful of basil, finely shredded
parmesan, for grating (optional)
Heat oil in a large pot, add onions, carrots, celery, salt and pepper. Stir frequently over a medium-high heat for 6-8 minutes until the vegetables are beginning to soften.
Add the thyme, bay leaf and bacon. Increase the heat slightly and cook, stirring, for another 2 minutes. Stir in the tomato puree and cook for another minute.
Add in the romano beans and cherry tomatoes, then pour in the stock or water to cover. Bring to a gentle simmer. Taste and adjust the seasoning.
Now here’s an oldie, but a goodie. This cabbage soup recipe was probably one of the first soups that I really ever liked, next to the classic chicken noodle. There’s nothing fancy and there aren’t any frills with this recipe, yet it is so hearty and comforting that it makes it a true favourite of mine. The way the flavours blend just feel so right on a cold fall/winter day. Plus this recipe makes enough to last you a season!
1 lb lean ground beef
1 medium onion, chopped
1/2 cup celery, chopped
1/2 green pepper, chopped
2 tsp oil
2 tbsp sugar
1/2-1 tsp himalayan sea salt
1 1/2 tsp paprika
28 oz. can of diced tomoatoes
4 cups hot water
2 beef bouillion cubes
2 tbsp parsley flakes
2 cup raw potatoes, diced
1 cup carrots, chopped
6 cups or less of cabbage, chopped coarsely
ground pepper to taste
In a large pot, sauté ground beef, onion, celery and pepper until redness in meat is gone.
Add in the rest of the ingredients (except cabbage), simmer, uncovered for 1 hour
Add cabbage, cover and simmer for 1 hour. If soup is too thick add in more hot water.