Super Bowl is tomorrow and I have to make something, yummy, easy and delicious! I don’t know about you, but for me the best thing about Super Bowl Sunday, is the food. My mind starts to race, what will I make this year? LOL :).
Bingo!! Smash Potatoes!! Crazy, super simple as well. Bake some baby potatoes, use a potato masher, smash them and add your favorite toppings. Done and Done.
I hope you enjoy this recipe any time of the year.
SET THE TABLE WITH LOVE.
Smash Potatoes with Jalapeño cheese, red bell peppers, and cilantro
Smash Potatoes
Ingredients
24 ounces Dutch yellow baby potatoes
2 tablespoons olive oil
1 cup red bell peppers, diced
1/2 cup or more of your favorite cheese, shredded
Kosher salt and freshly ground black pepper, to taste
Parsley for garnish
Instructions
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil.
Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Remove from oven. Using tongs, add the potatoes onto a nice heat proof serving platter. Add salt and pepper, to taste. Add the cheese, red bell peppers and parsley to each potato. DON’T GET ALL FANCY , IT’S SUPER BOWL AND THEY ARE SMASHED POTATOES! 🙂 🙂 🙂
Serve immediately.
The weather has finally gotten cold in Georgia. I thought I was living in Santa Barbara, for a minute. The truth is, Georgia’s weather could be a little tricky. Cold one day and 78 degrees the next. But, as soon as it got cold. I was in my kitchen making this soup. Now this is a vegan version of the soup. I wanted something much cleaner, than all the heavy cream and butter I consumed over the holidays. The food was amazing and I love to eat good food and boy did I have my share. Okay, enough of my time of confession. Let’s get to the soup.
I used a roux, which is a cooked mixture of butter or other fat and flour to help thicken sauces, soups, etc. I used olive oil and flour for this soup. Cooking the flour, gives it a nice buttery and nutty flavor, so no need for the butter, and the flour thickens it as well.
I hope my vegan version, gets you to start thinking, especially in the New Year, you can set the butter and heavy cream a side, ever now and then.
Creamy Vegan Corn Soup
Ingredients:
Roux
2 tablespoons olive oil
3 1/2 tablespoons of flour, coconut flour
Corn Soup
2-3 tablespoon Olive oil
1/2 large white onion, chopped (~1 cup)
2 cloves garlic, minced
1 teaspoon red chili flakes
2 cups organic frozen corn
1 teaspoon smoked paprika
1 teaspoon garlic powder
Sea salt and black pepper to taste
2 cups low sodium vegetable broth , low sodium
Garnish
1 tablespoon olive oil
1/2 cup frozen organic corn
1/2 cup red bell pepper, diced
Cilantro
Sea salt and black pepper , to taste
Directions:
In a medium saucepan over medium heat add the olive oil for the roux. Add a pinch of flour sprinkled into the oil, when it just begin to bubble. Then, whisk in 2-1/2 tablespoons of flour to form a thick paste. Continue whisking as the roux gently bubbles and cooks, for 2 minutes. Do not let the roux bubbles vigorously or it will burn. Stir constantly. Add the onions and garlic, stir and cook for another 2 minutes. Lower the heat just a bit. Add the red pepper flakes, stir. Next, Add the corn and all the spices, salt and pepper, to taste. Stir and allow to cook for 5 minutes. Add the vegetable broth and allow to cook for another 10 minutes on a medium heat, continue to stir as needed. Add more vegetable broth if needed. Do not allow it to dry out.
While the corn is cooking, add your oil for your garnish, in another sauce pan on medium heat, once the pan is heated, add the peppers and the corn. Allow the corn and peppers to cook, until they have caramelized on some of the pieces. Remove from the heat and set a side.
Once the corn is cooked for the soup, remove it from the heat and add the mixture in a blender, Ninja or Vitamix. A very strong blender will give you a very creamy soup. Add the mixture to the blender and process, until the soup is creamy and smooth. If the mixture is too thick , add more vegetable broth. The soup should be smooth,creamy, but not thick. If it is too thin, add more corn and blend.
Once the corn mixture is smooth, give it a taste and adjust the seasonings, add sea salt and black pepper at this time, if needed.
Remove the soup from the blender. Add it to a mesh stainer over a clean sauce pan. Strain the soup into the saucepan, use a spoon to press out all the liquid from the soup. Once all the soup is strained away from any remaining kernel. Place the sauce pan over medium heat. Stir and heat the soup up to your preference. Add the heated soup to a bowl. Add the garnish on top and Enjoy.
You can always skip the straining process, if you like a more rustic soup.
This weekend was amazing! I renewed my vows to the love of my life, 20 years and counting. The house was bursting with cheer, family and friends all weekend. It was a blast! Honestly, we both felt this wedding was more exciting and very powerful than our first one. I guess that has to do with 20 years, of experiences, struggles, victories and so much wonderful growth in us both. Well, everyone is gone home. The cajun food, themed reception we had, with Mardi gras mask and all, are all put away and everything is eaten, accept a little jambalaya my husband and son has devoured. Now back to my food and sharing Set the Table with Love recipes with you guys. I love this salad, I made today, because it is made with one of my favorite food brands, Go RAW foods. I used their watermelon seeds, that are loaded with 11 grams of vegan protein, to make my vegan cheese. I added some garlic herb seasonings to it and you have vegan cheese. The watermelon seeds made the cheese very buttery and nutty. It’s a winner, plus loaded with protein and only 4 grams of carbohydrates. YES!!!!
This recipe has 22 carbs and 20 grams vegan protein. I ate the whole big bowl. Off to my walk.
Well here’s the recipes.
Ingredients:
SALAD
2 cups chopped kale
1 cup romain, bibb, or any other leafy green, you prefer. I used Bibb lettuce.
Few leaves of your favorite herbs. I used cilantro, from the garden
1 large green apple, chopped
1/2 cup chick peas, rinsed and drained
1 tsp McCormick No Salt Garlic Herb Seasoning
VEGAN CHEESE:
2 tbsp Go Raw watermelon seeds
1 tbsp McCormick No Salt Garlic Herb Seasoning
1 tsp cayenne pepper
pinch of sea salt
TIP: I added a few of my sautéed chick peas to the food processor to give it more flavor and depth. That will also increase the protein factor.
Directions:
Wash, gently pat dry and mix the greens, apples and herbs in a large bowl. Set aside. In a sauté pan on medium heat, add enough olive oil to cover the pan, add in the chick peas and the seasoning. Stir. Cook for about 2-3 minutes until the seasonings have browned just a little. Remove from heat. Allow the chick peas to cool, so they do not wilt the greens.
Add the watermelon seeds into a food processor. Process, until you get a small, fine crumbles. Add in the seasons, and gently pulse again, until the seasonings are incorporate into the seeds.
Assemble. Add the cool chick peas ( with the sautéed spices) and vegan cheese mixture into the salad and gently toss.
Drizzle with a little lemon juice and extra virgin olive oil.
Today I spent time with my friend Melissa. We both are true southern girls, so we love ourselves some cornbread. I made two versions of this recipe. One vegetarian and one vegan. They both were very delicious. We talked about our childhood, birth order, being girls, southern 🙂 and how much we both love dessert. You know of course I had to have dessert, so I made this Vegan Nice Dream using my Go Raw Apple Cinnamon Sprouted Granola. Now remember to scroll down, that recipe with be at the end of this blog post.
Okay, back to the cornbread. The cornbread is sweet and the beans are spicy, an awesome combination. I topped the beans with cheese, and some cilantro and added fresh tomatoes all around the whole dish. I hope you will share this with your family and enjoy it as much as we girls did. Well till next time. Set the Table with Love.
Talk to you later, YA’LL. 🙂
Southern Girls ~ Vegetarian Gluten Free Stuffed Cornbread with Spicy Mexican Beans a
CORN BREAD RECIPE Vegetarian
Wet Ingredients
2 large eggs, lightly beaten, at room temperature
( For VEGAN VERSION USE ONE FLAX SEED EGG (1 tablespoon ground flax seeds + 2 tablespoons water)
1 cup unsweetened Almond Milk
1/2 cup Organic Cane Sugar
1/3 cup Olive oil
Dry Ingredients
1/2 cup Bob’s Mills Tapicoa Flour
1/2 cup Bob’s Mills Sorghum Flour
1/4 cup Bob’s Mills Brown Rice Flour
1 cup Bob’s Mills GF Cornmeal
2 tsp Baking Powder
1 tsp Xanthan Gum
1 tsp Sea Salt
Directions:
1. Preheat oven to 350. Grease cast-iron skillet. Set a side.
2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.
3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.
4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.
1 tbsp William Sonoma Apple smoked herb rub ( optional)
1 tbsp chili powder
1 tbsp smoked chilis
1 tbsp garlic powder
1/4 tsp turmeric
2 tbsp vegetable broth
Sea salt and black pepper to taste
1/2 cup cilantro, chopped, for garnish
4 campri tomatoes, cut in fours, for garnish
1 cup of grated white cheddar cheese for the vegetarian version as a topping, 1 cup of vegan cheddar cheese for the vegan version as a topping
Directions:
Add olive oil to a deep sauce pan on medium high heat. Add onions and red bell peppers, cook for about 3 minutes. Add beans and stir. Add spices and stir until beans are coated with the spices. Add 1 tbsp of the vegetable broth, turn the heat down to medium. Cook for 4-5 minutes more adding the rest of the vegetable broth. Cook on a low heat for another 7-8 minutes, until beans are a little tender but still have a firmness.
Remove the cornbread from the cask iron pans, by flipping them over into a plate. The bottom part should be face up. Scoop the middle of the cornbread out, about 1 1/2 – 2 inches down. Keeping the bottom in tack. You need to just scoop out enough to allow a space for the beans. Add the hot beans into the hollow of the cornbread. The beans need to be hot to melt the cheese, so if you need to warm them up some, do so. Once they are heated up, add the cheese on top, and the cilantro. Add the quartered tomatoes around the entire dish, if desired.
I love tacos!!! I am loving even more the creativity these street tacos are delivering to our taste buds. Here’s a quick one you can try at home. I topped it with Go Raw Tangy Lime Coconut Crisps, these yummies took this taco to another level.
Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos
Ingredients:
1 medium sweet potato, peeled and cubed ( small cubes)
1 can organic black beans, drained
3-4 Sprouted Corn tortillas
1 1/2 tbsp olive oil
1/4 cup chopped red onion
1/ 4 cup chopped red bell peppers
1/2 cup avocado, cubed
1 tsp freshly squeezed lime
1/2 tsp smoked chili powder
1/2 tsp garlic powder
1/4 tsp cumin powder
Salt and pepper to taste
The finish touch: Handful of Go Raw tangy lime coconut crisps, for each taco
Directions :
Place cubed sweet potatoes on parchment papered cookie sheet. Drizzle with oil and a little sea salt. Roast for 25-30 minutes on 375, until golden brown.
In a sauce pan add drained black beans with a little olive oil and stir and cook on medium high heat. Add all your spices and continue to cook and stir, until the beans are warmed through completely. Set a side.
Take 3-4 sprouted tortilla shells ( warmed) and add the beans first and then the sweet potatoes. Add your onions, peppers, avocados and cilantro and a drizzle of the lime juice. Top it all of with Go Raw Tangy Lime Coconut Crisps for a nice sweet and tangy finish.
I love going to the grocery store and picking up ingredients you don’t’ find in a typical American household, like japanese radishes, lychee fruit, dandelion leaves and yes Napa cabbage, to just name a few. I picked up these beautiful napa cabbages at my local grocery with no real idea what to do with them. I love to chopped them up in my healing broths, but not this time. I had something hardy, crunchy and so fulfilling for these guys. Raw Napa Cabbage Tacos. Yes!! Who doesn’t love a good taco? Raise your hand. Okay, maybe one person, put your hand down. LOL. 🙂
Here’s a simple start to your mind going wild with possibilities for this recipe. Enjoy. Oh yes, please Set the Table with Love.
RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.
Raw Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce.
( you can use more of each ingredient if you like, fill those cabbages up)
2 large Napa Cabbage leaves, cleaned
1 cup alfafa sprouts
1/2 cup chopped poblano peppers
1/2 cup chopped red bell peppers
1/2 cup chopped organic green apples
1/4 cup chopped cilantro, for garnish
1/2 cup raw organic corn
1/2 cup chopped avocados
1/2 cup chopped mangos
1/2 cup of sliced red cabbages
sea salt, ginger powder and cayenne powder to taste
Directions:
Place all ingredients on the side on a platter and season them to taste. Start making your sauce.
RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.
Avocado, Ginger and Lime sauce
1/3 cup water or more, if needed
2 tbsp. lime juice
1/2 tsp. sea salt
1/2 avocado
1 clove garlic
1 tsp organic honey
1 tsp. powder ginger
cayenne pepper to taste
Directions:
Place all ingredients in a blender or food processor and blend thoroughly. Taste and more water or spices if needed. You want a sauce that is easy to pour over your tacos. I had to add a little more water, but starting out with less is better. You can always add more later.
Assembly:
Place your cabbage on a nice plate. Add your sprouts first, spread them out, add the other ingredients as you like. I added my soft ingredients like my mangos and avocado last so they would not get mushy under the rest of the vegetables. Drizzle your Avocado, Ginger and Lime sauce on top of your Napa Cabbage Tacos and enjoy.
I made Sweet and Sour Cauliflower Lettuce Wraps.They were delicious. I took the leftovers and made this Sweet and Sour Brussels Sprouts with Raw Zucchini and Squash Noodles. Two meals by just adding sautéed brussel sprouts. Enjoy!
Ingredients:
1 head of cauliflower, broken into florets
10 medium brussels sprouts, outer layer peeled and cut in half
Olive oil to cover sauté pan
1 tsp smoked paprika
1/2 tsp cumin
Sea salt and pepper to taste
Directions :
Add the oil to the pan. Cook on medium heat. Add veggies and spices. Stir. Cook until cauliflower is slightly tender, or longer if you like softer veggies. I love a crunch. Allow the brussels sprouts to get a nice golden color on them. After the sauce is done add the veggies to your sauce. Stir and cook on a low heat for about 2-3 minutes to incorporate the sauce with the veggies.
Ingredients for the Sweet and Sour sauce:
1 tablespoon tomato paste
juice of 1 lemon
1/2 cup water
1/3 cup apple cider vinegar
4 tablespoons organic cane sugar
1 tablespoon gluten free soy sauce)
1 tablespoon cornstarch mixed with 1/4 cup water, fully dissolved
1/2 tablespoon Sriracha sauce
1 teaspoon ground ginger
1/2 teaspoon sea salt
1 cup diced pineapples
1/2 cup chopped red bell peppers
Directions:
In a large shallow sauce pan, heat the water, apple cider vinegar, ginger, sugar, soy sauce, Sriracha, and tomato paste over medium-low heat. Stir in the cornstarch mixture and stir until fully combined. Add the pineapple and bell pepper and continue to cook for about 5 minutes, stirring occasionally to prevent sticking. Add veggies and cook for another 2-3 minutes. Serve with Raw Zucchini and Squash Noodles or on Lettuce Wraps.
The Raw Veggies:
1 medium Zucchini
1 medium Yellow Squash
Cilantro for garnish
Directions:
Use a veggie spiral and make veggie noodles
If you do not have one you can julienne the veggies, thinly.
Add to a bowl. Top with Sweet and Sour Cauliflower and Brussels Sprouts mixture.
I garnished mines with cilantro and a little olive oil.
I do enjoy this time of the year because of all the wonderful squashes that are available to us. I love to make soups, sautés and pastas from these squashes. My most recent recipe was from last nights dinner. This wonderfully sweet and spicy Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce is divine. Okay, love the adjectives, but this will make you want to slap some body, so eat it alone, LOL. You have been warned.
Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce
Here’s the recipe. Enjoy and Remember to Set the Table with Love.
* Read this recipe through first in it’s entirety and prepare the dish as follows:
The Noodles:
1 medium Spaghetti Squash ( cut in half and deseeded)
1 1/4 tbsp olive oil (1/4 tbsp to cover the cookie sheet with)
pinch of salt
parchment paper to cover the cookie sheet
Instructions:
Place a little oil on the cookie sheet and line it with the parchment paper. Take the squash halves add the remaining olive oil over top of the squash with a little sea salt. Lay them cut side face down on the cookie sheet and allow to bake for about 40 minutes until you can easily pierce the squash with a fork. Let cool for about 15 minutes, or until squash is cool enough to handle. With a fork, scrape out the spaghetti-like strands and place on your serving platter or plate if you want to eat it all yourself. 🙂 I like to drizzle a little olive oil over the squash and gently toss to loosen them up.
The Fixings
1 tbsp coconut oil ( to sauté veggies)
1 cup snap peas ( washed and patted dry)
1 cup carrots ( peeled and cut in small circles)
1 cup portobello mushrooms ( cleaned and diced)
1 cup red bell peppers ( diced)
1/4 cup cilantro ( chopped, as garnished)
lime zest as garnished
Instructions:
Add oil to a sauté pan over medium high heat. Sauté snap peas and carrots for 2-3 minutes, you want them to still have a crunch. You will cut up the portobello mushrooms and peppers and keep them raw for the dish. The cilantro will be your garnish with a little lime zest (optional). Add the Fixings on top of the squash noodles.
The Cilantro Lime Peanut Sauce
1/2 inch fresh ginger, peeled + rough chopped
1/2 cup chopped cilantro
2 cloves of garlic, peeled and roughly chopped
2 tsp sriracha
2 tbsp peanut butter (or any nut butter)
1 lime, peeled + chopped
1 tbsp apple cider vinegar
2 tsp honey
1 1/2 tbsp gluten-free soy sauce
1 tbsp coconut oil
1/2 cup grapeseed
Dash of salt to taste
Put all ingredients in a blender and blend until smooth. Once blended add the sauce over top the veggies and noodles. Add cilantro garnish and a little lime zest and Enjoy!
