Earlier in the week my daughter Katy sent me a link for this recipe and as soon as I looked at it I knew I had to make it ASAP. Holy moly – it’s insanely delicious! I ate it for three meals in a row – yep – that’s how good it is. At first glance you might think it’s an odd combination of ingredients but let me assure you that they work well together. It’s a flavor explosion that you are going to love. Thank you Katy for always knowing exactly what I would love to eat.
The recipe only needed a few tweaks to fit into my food plan. First off I had sweet potatoes already baked so I just sliced them and browned them lightly in a non stick skillet to heat them up. When roasting the chickpeas I skipped the oil and tossed them with a little lime juice and the spices. They roasted up nice and crunchy. They are also yummy on a salad in place of croutons or as a snack for hiking, biking and playing in the sun! The garlic herb dressing made from hummus, dill, garlic and lemon juice is just about the most delicious dressing I have ever had. make your own hummus with out tahini – it will taste just fine! It will have you licking the plate clean – I promise! The tomato, parsley, lemon juice salad layered over the top is the crowning touch. I skipped the chili sauce in the topping as its full of sodium and went with crushed red pepper flakes. This recipe just happens to be plant based, vegan and gluten free. Be still my heart – this one is a keeper. You might want to make this recipe for a pot luck or back yard BBQ this weekend. With that in mind I am providing a link to the recipe since I don’t have time to ask the Minimalist Baker for permission to post the recipe. While on her blog check it out for other delicious vegan recipes. You can find the incredible Mediterranean Baked Sweet Potatoes recipe here.
How many of you are hosting a backyard BBQ this weekend or have been invited to one? That would be most of us raising our hands and saying yes! But then the question is what will I make?
These beans get rave reviews from all who try them. Chipotle Baked Beans are easily made in a slow cooker. The secret ingredient is carrot juice – I know – it sounds really weird but you need to try it. The carrot juice adds a delicate sweetness that you are going to love.
The Easy Mexican Casserole is also made in a slow cooker. The rice gets a bit soft in this one but even so the flavor is awesome and it’s so easy. When I took this to a gathering people were asking for containers of leftovers to take home with them. It makes a ton of food making it perfect for feeding a crowd. If anyone converts this to a pressure cooker recipe please share the details.
Our son-in-law Esau taught us how to grill corn the Honduran way and we never want to eat corn on the cob any other way! So simple but incredibly flavorful – everyone will be going back for more! Esau’s Grilled Corn with Lime.
These P.S. Chorizo Patties from Enginge 2 are one of favorite veggie burgers. They are a staple item when we are hiking. I make a double batch and freeze them. Since I follow a gluten free diet I don’t eat them on a bun anymore – instead I wrap them up in lettuce or eat them on a bed of mixed greens. If you want to make perfectly shaped veggie burgers check out this easy method I posted here.
This is another one of those recipes that seems like a strange mix of ingredients but they really work well together. It was good the first day and even better the second day. Go ahead and make it in advance as it will just get better over night. Greek Chickpea Salad.
I can’t leave off with out sharing a dessert. Go out and buy a bunch of ripe bananas – peel them and pop in the freezer so you can make banana soft serve! Our favorite flavor is a combo of banana and mango but banana/cherry is pretty fantastic as well! If I am just making one or two servings I use the Blendtec Blender and before I had it, I used a food processor. When using those two devices you will need to add a little almond milk in order to get things to blend. For a group I like to use the Yonanas machine – everyone can make their own and then top it off with some diced fresh fruit. It’s healthy but delicious. I have fed it to people who don’t eat a plant based diet and they love it! Check out my post about my Yonanas machine.
Enjoy the long holiday weekend everyone!
What’s your favorite pot luck recipe? Feel free to leave the recipe or a link to it in the comment section.
It all looks incredible!! I’m headed to the 1st recipe now! Thanks for the link.
You are welcome Mary Ellen!
Jody - Fit at 58
It all looks amazing Tami!!!!
Thank you Jody!
Tami, I made the Easy Mexican Casserole in the pressure cooker tonight! I used a half pound of dry pinto beans, covered them with 2 inches of water, then added the rice. I used 2 cups of water instead of the four you suggested because of the extra water for the beans, and then I added the rest of the ingredients (except for the corn, which I added after cooking). I set the instant pot on manual for 40 minutes (I live at a high elevation, so it takes my beans longer to cook), and then I did a natural pressure release. This is so incredibly flavorful. Adding the lime juice is brilliant! Thank you for these recipes.
Pamela that sounds wonderful – thank you for sharing! Lime juice adds so much to Mexican recipes – great work!
What a treasure trove. WFPB for 6 years but always stumped for ideas with guests. Today I plan to try the suggested salad from your InstaGram Spicy Kale Quinoa Black Bean. I am a throw-it-together and keep it simple type cook. Appreciate your info, thanks!
That is recipe has been well received by many people Bonnie! Enjoy. Happy Cooking to you.
My daughter (who just got home from a year in Turkey) and I just made the Mediterranean Sweet Potatoes and it is TO DIE for!!! So many flavors going on, so fresh and complex at the same time…just LOVED it. We can’t wait until dinner for round 2. Definitely a keeper, thanks so much for sharing.
I made the crockpot beans over the weekend, and they are delish…so good in fact my skeptical husband ate 3 plates full, and he’s an Omni. It was a perfect amount for leftovers, which I plan on putting over a baked potato for dinner one night this week. I will be making these again and again. I didn’t have the beans suggested so I used some of my Rancho Gordo beans, not sure which ones they were but they were perfect.
That’s great Kimberly!Rancho Gordo beans are the best!