Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

From Grace Dickinson at FoodFitnessFreshAir.Com

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

Prep Time 30 minutes
Total Time 30 minutes
Course Main Course, Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 3 Medium sweet potatoes cubed
  • 1/2 tsp smoked paprika
  • 1/8 plus 1/4 tsp salt
  • 1 Large onion diced
  • 4 Cloves garlic minced
  • 1/2 Tbsp Chili Powder
  • 1/2 tsp cumin
  • 1/8 tsp Cayenne Pepper
  • 1 15 ounce can black beans drained and rinsed
  • 8 Small Corn Tortillas
  • 5 Ounces Goat Cheese crumbled
  • 1/2 Cup cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • 1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and place sweet potato cubes on top. Toss with smoked paprika, 1/2 T olive oil, and 1/8 tsp salt. Bake 20 to 25 minutes, or until sweet potatoes are soft. 2. Meanwhile, heat remaining 11/2 T olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 6 to 8 minutes, until onion is translucent, stirring frequently. Add chili powder, cumin, cayenne pepper, and 1/4 tsp salt, and saute for 60 seconds, until fragrant. Add beans, and reduce heat to medium-low. Cook beans for 10 minutes to let the flavors meld, stirring occasionally. Remove from heat. 3. Wrap tortillas together in aluminum foil and heat in oven for 3 to 5 minutes, or until warm. Remove and top with a spoonful of sweet potatoes and beans. Divide goat cheese crumbles between tacos, and add cilantro leaves. Finish with a squeeze of lime.

Easy Ranch Dressing

Easy Ranch Dressing

Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 3/4 cup organic plain yogurt use Greek yogurt for more protein
  • 2 tsp dried dill weed
  • 2 cloves garlic minced
  • sprinkle salt and pepper to taste
  • 2 tbsp parmesan
  • 1/3 cup Extra Virgin Olive Oil

Instructions
 

  • 1. Add all ingredients except olive oil to blender or food processor and blend until smooth (may need to add a little water to make a smooth texture, depending on the yogurt you use). 2. Slowly with blender or food processor running, add olive oil so it emulsifies. 3. Can store in fridge for up to one week.

Moroccan Tajine

Moroccan Tajine

Prep Time 30 minutes
Total Time 30 minutes
Servings 6 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1 large onion Diced
  • 4 cloves garlic Minced
  • 1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
  • 2 14.5 ounce cans Diced Tomatoes
  • 3 Large Carrots Cut in 1/4 inch coins
  • 3 Stalks celery Cut in 1/2 inch pieces
  • 1 Large Turnip Peeled, cut in 1/2 inch cubes
  • 1 lemon Sliced in rounds
  • 2 Cups Cauliflower florets
  • 1 tbsp honey
  • salt To Taste
  • 2 tbsp cilantro Minced
  • 3 tbsp Pine nuts Lightly toasted
  • Harissa Sauce To Taste

Instructions
 

  • 1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.

Rosemary Roasted Cauliflower and Pine Nuts

IMG_3243

Rosemary Roasted Cauliflower and Pine Nuts

Great right out of the oven or chilled overnight for the next day!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

  • 1 head Cauliflower
  • 3 cloves garlic minced
  • 1/8 cup Extra Virgin Olive Oil
  • 1/4 cup Pine nuts
  • 1 tsp Sea Salt
  • 1.5 tsp black pepper

Instructions
 

  • Preheat oven to 425 degrees F. Break cauliflower apart into bite-size pieces. In medium bowl, mix all ingredients, making sure the cauliflower is evenly coated with the oil. Place in a shallow baking pan or on a baking sheet and bake uncovered 20 to 25 minutes or until lightly browned. This dish may be served warm, or cold. Both are delicious!