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Recipes:

CHILI OVER BAKED POTATOES
4-8 Yukon gold potatoes
2 onions, minced
4-5 cloves of garlic, pressed/minced
1 tsp cayenne
2 tsp garlic powder
2 tsp oregano
1 tbsp chili powder
¼ c. celery, minced
1 carrot, diced
1 bell pepper, diced
3 cans drained/rinsed beans of your choice (I use black, kidney, and/or pinto)
1 can fire roasted tomatoes
1 small jar/can tomato paste
Some water or veggie broth for desired consistency

1. Bake potatoes at 400 degrees Fahrenheit for about 35 minutes or until soft. I normally make two each for me and my husband. Then when I have leftovers I’ll bake more so they’re fresh.
2. In a large pot, saute onions and garlic in a little water for about 5 minutes or until soft. Continue adding bits of water at a time throughout the whole cooking process to prevent sticking. This is how to cook without oil.
3. Add spices and veggies and stir to combine, cooking or medium heat for about 2 minutes.
4. Add beans, tomatoes, tomato paste, and enough liquid to reach desired consistency. I add anywhere between ½ c. to 2 c.
5. Bring to a boil and allow to simmer for about 15 minutes.
6. Serve over baked potatoes and add cashew sour cream, avocado, green onions, hot sauce, and whatever toppings you like! Maybe even vegan bacon bits.

CASHEW SOUR CREAM
1 c. cashews, soaked for about 2 hours
½-1 c. water
1 tbsp lemon juice
A bit of salt

1. Blend all ingredients until smooth in a high speed blender or food processor. Add more salt and lemon as desired. But remember to add it slowly because once added, you can’t take it back!

OVEN BAKED FRIES
A bunch of yukon gold potatoes
A bunch of spices
Spices suggestions: garlic powder, chili powder, onion powder, salt, pepper, oregano, parsley, curry powder, turmeric, paprika

1. Wash then slice potatoes into fry shapes.
2. Toss the slightly wet potatoes in a bowl with a bunch of spices.
3. Lay out on parchment paper. Do not stack them. The potatoes must be touching the paper/pan in order to crisp up.
4 .Bake at 425 degree Fahrenheit for about 30 minutes or more. Take them out to test for doneness.

HOMEMADE KETCHUP
2-3 tbsp tomato paste
½ tsp garlic powder
1-2 pinches of ground cloves
A splash or two of water
½ tbsp agave nectar
1 tsp vinegar (white vinegar or apple cider vinegar will do, but not balsamic)

1. Mix all ingredients together in a bowl with a fork. This ketchup will keep for up to 5 days covered and in the fridge.

RED CURRY NOODLES
1 onion, quarter moon slices
4 cloves of garlic, pressed/minced
1-2 tsp minced ginger
4 yukon gold potatoes, cut into bite-sized cubes
1 jar red Thai curry paste
Handful of snow peas
1 bell pepper, sliced
1 carrot, cut into medallions
3 cans lite coconut milk
2.5 c. veggie broth
1-2 tbsp coconut aminos
2 packages pad Thai rice noodles, cooked according to package

1. Saute onions and garlic in a bit of water until translucent, about 5 minutes. Continue adding bits of water at a time throughout the whole cooking process to prevent sticking. This is how to cook without oil.
2. Add potatoes and cook until the mixture is nice and hot.
3. Add curry paste and stir to combine fully. Continue to cook for another few minutes.
4. Add the rest of the veggies, the coconut milk, and the veggie broth. Stir to combine and bring the a boil.
5. Add coconut aminos to taste.
6. Allow to simmer for at least 20 minutes, but more will make it thicker.
7. Serve over rice noodles.

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