Just a quick stir-fry with garlic, broccoli, cashews, green onions and sweet potato noodles!
Now, back to our regularly scheduled ginger MoFo posts.
Ginger Curry Dipping Sauce
1/4 cup ketchup (we use Whole Foods brand, but feel free to make your own)
1-1.5 TBL vegan mayo (Earth Balance brand)
1 tsp German mustard
1 TBL curry powder
2 TBL fresh ginger, peeled and chopped
1 serrano pepper, chopped
Blend all ingredients together until very smooth. Simple and quick!
Garlic Sweet Potato Fries
2 lbs jewel sweet potatoes
3-4 cloves garlic, minced
salt and pepper
2-3 TBL olive oil
small amount of oil for baking sheet
Prehat oven to 500. Boil a large pot of water. Chop sweet potatoes into fry shapes. Par boil potatoes for about 3 minutes. Drain well. Toss potatoes with olive oil, garlic, salt and pepper. Make sure the sweet potatoes are well coated, add more olive oil if needed.
Prepare a baking sheet with foil and a little oil, to prevent sticking. Spread sweet potatoes on the sheet leaving room between them. Do not over crowd! Use a second baking sheet if necessary.
Bake 20 minutes, or until crisp.
This recipe is not much of a recipe, but it is tasty and makes a good make-ahead meal, or last minute throw-it together dinner. In our case, I made it ahead for dinner Friday night, but then we saved it for Saturday. We paired it with this happy salad, of spinach, sprouted mung beans, tomatoes, mushrooms, and apple cider vinegar.
Chop 4-5 small potatoes and boil about 10 minutes until soft. Drain in a colander and set aside. Toast 1/3 cup of raw almonds in a dry pan, or in the oven. Set aside. Saute 5-6 garlic cloves in 1 TBL olive oil and 3 TBL lemon juice, add 1 TBL hot chili flakes. Add in one can of drained and rinsed chickpeas. Stir in potatoes and 1 cup of broccoli. Add a little more lemon juice or water to the pan it if is too dry. Stir in almonds and season with salt and pepper.