Sweet Potato Crisps

Sweet Potato Crisps

Ingredients

1 large sweet potato (or 2 small) 

3 T extra virgin olive oil

Ground black pepper

Directions

1. Preheat oven to 375 F.
2. Peel the sweet potato and cut about ½ inch off each end.
3. Slice potato into ½ inch wide sections, about 4-6 "slabs" depending on the size of your potato.
4. Slice each section into very thin ribbons using a vegetable peeler or mandolin slicer. You will have a little chunk leftover from where you hold the potato. (See note)
5. Spread ribbons of potato onto two cookie sheets. Drizzle with olive oil, sprinkle with pepper and toss well. Spread ribbons into a single layer. 
6. Bake for 20-25 minutes total, tossing with a spatula after 15 minutes then every 3-5 minutes thereafter. Be sure to spread the potato out again after each tossing. Once you get close to the 20 minute mark, they will start to crisp quickly and you’ll want to watch them closely and toss often. Really, it's worth the 10 minutes of effort!
7. Dig in. Try dipping in a little sriracha spiced hummus, or for a treat try this delicious dip: 1/3 c veganaise, 5 dashes sriracha, ½ tsp cumin, ½ tsp paprika. Stir.

Notes

-This is veganaise. 

-Throw your extra sweet potato in the microwave or steam it on the stovetop. Mash it into your oatmeal the next morning for a little fiber boost.

-Spice up your crisps by sprinkling with garlic powder, cumin and cayenne pepper before baking!

-Try this same recipe with carrots, parsnip, or beets. Cooking times may vary. 

Spinach Loaded Falafel

Spinach Loaded Falafel

Adapted from Spilling the Beans, by Van Rosendaal and Duncan

Ingredients

1   15-ounce can chickpeas, drained and rinsed

½ yellow onion, minced

2 cloves garlic, minced

1 c fresh spinach, coarsely chopped

1 tsp cumin

dash dried red chili flakes

¼ c flour (or cooked quinoa to make gluten free)

1 tsp baking powder

olive oil

Directions

1. Place the chickpeas, onion, garlic, spinach, cumin and chili flakes in a food processor or blender. Pulse until chunky.
2. Add flour/quinoa and baking powder and pulse until just combined. The mixture should be soft, but not sticky. Add a tad more flour if needed.
3. Using your hands, form the mixture into balls, then slightly flatten. I usually make about 12 with this recipe. Place falafel on a plate lined with wax paper. Refrigerate at least 30 minutes, or overnight.
4. When ready to cook, lightly coat a large skillet with oil. Cook falafel for 3-4 minutes per side, turning when nicely browned.
5. Serve! We like ours with halved cherry tomatoes, chopped cucumber, hummus and tzatziki. Sometimes we stuff all those ingredients into a pita or lettuce wrap, sometimes we make a “bowl” and just dig in with a fork.

Notes

-You can make this without spinach.

-You can double the batch and freeze the uncooked falafel for an easy meal on a future busy day.

-My friend Dawn turned me on to this great Tzatziki recipe! Its delicious, easy and lasts a few days in the fridge.