Spinach & Prosciutto Stuffed Twice-Baked Sweet Potatoes

Original Source: A Gilt Nutmeg

Makes: Serves 4

Ingredients:

• 2 large sweet potatoes 
• 2 tablespoons butter
• 1 Shallot
• 3 slices of prosciutto
• 1 bag of fresh baby spinach
• 70g (¼ cup) plain Greek yogurt
• 2 tablespoons ricotta
• 25g (¼ cup) shredded Gruyere

Methods:

1. Bake the sweet potatoes in a 180°C oven for 1 hour or until soft when poked with a fork.  When the potatoes are done, set them aside to cool for 10 minutes or so before slicing in half, lengthwise. 
2. Lay the three slices of prosciutto on a baking sheet covered in aluminium foil.  Bake for 5 minutes, flip the prosciutto slices and bake for 5 minutes longer. 
3. In the meantime, melt the butter in a large pan and saute the shallot until soft.  When the shallots are soft, turn the heat off under then pan and dump the bag of spinach into the pan, stirring slowly as the spinach leaves wilt.  
4. Once the potatoes have cooled a bit, slice them in half length wise and gently scoop out the insides of the potato, leaving some potato in the skin, to keep the skin sturdy.  Brush the skins with some olive oil and put them in the oven for 10 minutes. 
5. While those are baking, in a large bowl, mix together the insides of the sweet potatoes, the yogurt, ricotta, spinach-shallot mixture and then rip the prosciutto into small pieces into the bowl and mix until well combined. 
6. Take the potato skins out of the oven, divide the filling from the bowl evenly into the skins, then sprinkle the cheese over the tops of the filling and bake for another 10 minutes until the filling is heated and the cheese melted. 

Spiced Chickpea Smothered Sweet Potato

Original Source: Good Life Eats

Makes: 2 Servings

Ingredients:

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 2 medium shallots
• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 2 whole cloves
• ½ teaspoon red pepper flakes
• 1 tablespoons smoked paprika
• ½ teaspoons salt
• 1 cup stewed tomatoes
• 2 tablespoons tomato paste
• ½-1 cup vegetable broth
• 2 cups chickpeas

Methods:

1. Preheat oven to 200˚C. Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45 minutes to an hour.
2. Add cumin and coriander seeds to a small dry pan. Over medium-low heat, lightly toast until fragrant, 3-4 minutes. Place in a mortar along with cloves and grind until large pieces are broken down. Combine with red pepper flakes, paprika, and salt; set aside.
3. In a medium pot, heat olive oil over medium heat. Mince shallot and add to pan, sautéing for translucent, 4-5 minutes. Stir in spices and cook for 1 minute more. Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth. Bring to a boil, reduce to a simmer and add chickpeas. Continue to simmer for at least 15 minutes or until sweet potatoes are done. Add more vegetable broth if desired.
4. To serve, place a slit in the top of the sweet potato and gently squeeze open. Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas. Ladle chickpea mixture over sweet potato and serve with a sprinkle of cilantro.

Southwest Loaded Baked Potato Skins

Original Source: Food Wanderings in Asia

Makes: 12 Skins

Ingredients:

• 6 medium potatoes
• 330 g lean beef mince
• 1 medium onion - finely chopped
• 3 cloves garlic - minced
• 125g (¾ cup) frozen corn
• 150g (¾ cup) black beans
• 1 large tomato - seeded
• 2 tbsp cilantro
• 1 tsp chilli powder
• ½ tsp paprika
• ¼ tsp cumin 
• sprinkle of cayenne
• salt and pepper to taste
• olive oil
• ¾ cup grated cheese

Methods:

1. Mix the chilli powder, paprika, cayenne and cumin in a small bowl. 
2. Heat a little bit of oil on a pan over medium heat. Brown the meat in the pan. Drain some of the fat and drippings from the meat in the pan. 
3. Add the onions and garlic. Cook until the onions are translucent. 
4. Add the tomatoes and cook for 1-2 minutes, then add the black beans, corn, spices, and cilantro. Gently stir to mix everything together. Season with salt and pepper. Cook for 5-7 minutes. Set aside.
5. Preheat oven to 200°C. Cover a baking sheet with foil. Lightly brush the foil with oil.
6. Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub the potatoes with oil. Arrange on a baking sheet and bake for 50 mins. until they are tender and the skins are crisp. Let them cool for a few minutes. 
7. Slice the potatoes lengthwise in half. Scoop out the insides and save for another time. Brush the skins and the insides lightly with oil. 
8. Flip the potatoes so that the skins face upwards. Bake for 10 minutes. Flip the potatoes over and bake for another 5-7 minutes until the edges get crisp with a nice brown colour.
9. Take them out and immediately fill the potato skins with the meat filling. Sprinkle grated cheese on top and put them back in the oven just long enough to melt the cheese. 

Sweet Potatoes with Pecans, Apples, and Dried Cranberries

Original Source: Jessie Monds

Makes: 4 servings

Ingredients:

• 4 individual sized sweet potatoes
• 60ml (¼ cup) Thai coconut milk
• 40g (⅓ cup) roasted pecans
• 40g (⅓ cup) dried cranberries
• 1 large crisp apple, cored and diced
• Cinnamon, as garnish

Methods:

1. Preheat oven to 200°C (400°F).  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.
2. Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so. Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste. Fresh orange zest would be good, too.
3. Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in a 180°C (350°F) oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.

Beer-Battered Tofu Sticks with Ranch Dressing

Original Source: Vegan Food Addict

Makes: ?

Ingredients (Tofu Sticks):

• 400g extra firm tofu
• 94g (¾ cup) all-purpose flour
• 180ml (¾ cup) beer
• 60g (1½ cups) panko
• 1½ teaspoons salt
• ¾ teaspoon paprika
• ¼ rounded teaspoon black pepper
• Rapeseed oil for the pan

Ingredients (Ranch Dressing):

• 240ml (1 cup) mayonnaise
• 80ml (⅓ cup) sour cream
• 60ml (¼ cup) unsweetened almond milk
• 1 tablespoon lemon juice
• 1 tablespoon dried chives
• 1 tablespoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• ½ teaspoon dry mustard

Methods:

1. Drain tofu and wrap in a towel. Press excess water out of tofu by placing a couple of plates on top of it and allowing to sit for 15 minutes.
2. Meanwhile, prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.
3. Cut tofu into ¾” wide sticks. Pat dry. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper.
4. Heat 2 tablespoons Rapeseed oil in a large frying pan over medium-high heat. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.

Cauliflower Pizza Bites

Original Source: DAMY Health

Makes: 24 Bites

Ingredients:

• One head of Cauliflower - Riced in a food processor
• 1 tsp Oregano
• 2 tsp Cilantro
• ¼ tsp Garlic Powder
• 2 tbsp Coconut Oil
• 1 tbsp Tabasco
• 1 Flax Egg (1 Tbsp Ground Flax and 3 Tbsp Warm Water)
• 125g (½ cup) Firm Tofu
• 120g (½ cup) Chickpeas - Cooked and Drained

Methods:

1. Pre-heat your oven to 230°C (450°F) and oil the mini-muffin tin.
2. Make your flax egg – Place ground flax and 3 tbsp of water in a small bowl – set aside to let thicken.
3. In a hot frying pan stir-fry the cauliflower until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients into your food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 30-35 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).

Creamed Avocado and Lime Chilled Pasta

Original Source: Noriko Burky

Makes: 1 Serving

Ingredients:

• 120g (1½ cups) dry shell pasta or short pasta of your choice
• 1 Avocado
• Handful of Cilantro - roughly chopped
• 1½ tbsp Lime Juice
• 3 tbsp Mayonnaise
• 1 tsp Garlic Paste
• Chopped Cilantro and/or Jalapeno - for garnish

Methods:

1. Cook pasta according to the package instructions. Drain well, set aside to cool.
2. Peel avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, mayonnaise and garlic paste. Blend it until it’s creamy. Add salt and pepper to taste.
3. Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro and/or jalapeno on top.