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Vegetarian Feast - Lime stuffed yam, Moroccan chickpeas, and kale chips

Posted Mar 22 2012 10:18pm

Thanks to Pinterest , there are no shortage of recipes I'm dying to try. I picked a couple, and made them the other night, into a bit of a vegetarian mish-mash of a meal. We'd made the kale chips before, and I adore them. It's amazing to me how such a rugged, leafy green can turn into a delicate, crunchy treat. My favourite item was the stuffed sweet potatoes. The lime is a new, fresh and welcome flavour with the sweetness of the yam. I don't believe I've ever had yam with cheese before either, but it worked. We used a good, 5 year aged cheddar. The chickpeas were interesting. I had been eager to try a new way to use chickpeas aside from my usual channa masala . I would make these again, but more as a snack. I would also adjust the spice in the chickpeas, they were a little bold for me. I would definitely add a touch of sweetness to them next time... maybe a touch of honey.

After this healthy meal, we indulged in a little homemade apple fritters... that recipe to come...

Lime Stuffed Yams

2 Large Sweet Potatoes, skins washed

1 Lime, zest and juice
1 tsp. sea salt
1/2 tsp. Fresh Ground Black Pepper
1/4 c. cheddar cheese

1. Bake yam in oven for 45-60 minutes at 350 degrees

2. Carefully cut the potato in half, lengthwise (it will be VERY hot!)

3. Scoop out the insides and put in bowl.

4. Add the lime zest and juice, salt and pepper and mash until smooth (use a hand blender for a smoother texture).

5. Sprinkle 1 tbsp. of the cheese on top, place in an oven safe dish or pan and bake at 425 degrees for approximately 10 minutes or until the cheese is melted. Serves 4.

Kale Chips

1. Preheat an oven to 350 degrees F.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.

3. Wash and thoroughly dry kale with a salad spinner.

4. Drizzle kale with olive oil and sprinkle with seasoning salt.

5. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Moroccan Chickpeas

1 can (15 Oz. Can) Chickpeas
¼ cups Olive Oil
½ teaspoons Curry Powder
½ teaspoons Allspice
½ teaspoons Ground Cloves
½ teaspoons Pumpkin Pie Spice (optional)
2 teaspoons Cinnamon
½ teaspoons Cayenne Powder
2 teaspoons Fresh Grated Ginger
1 teaspoon Sea Salt

1. Combine spices in a bowl, mix.

2. In a separate bowl, add chickpeas.

3. Pour the olive oil into the chickpeas and toss with a spoon.

4. Add the spice mixture and stir it well.

5. When they are well-coated, pour them onto a baking sheet. Spread them out evenly, and pop them into the oven for 45 minutes.

When they are ready, they will be golden brown with a vaguely soft inside, which should dry out and become crisp as they cool. If that doesn’t happen, you can pop them back in for a bit longer.

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