Chipotle Aioli

Yields: 1 and 1/4 cups

3/4 cup raw cashews, overnight soak cashews in water
3/4 cup water
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp chipotle powder
1/4 tsp paprika, for color

Drain the soaked cashews.

Add soaked and drained cashews to vitamix, add water, lemon juice, salt, maple syrup, chipotle powder.

Blend on high speed until smooth and creamy, adding more water to encourage blending. Scrape down sides as needed.

Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days. This sauce is perfect for Cajun Sweet Potato Fries.

Taste Note: Tastes AWESOME
Source: minimalistbaker
Note: I made this without soaking cashews.

Cajun Sweet Potato Fries

Serves: 4

1 pound and 7.7 ounces sweet potatoes, scrubbed clean, leave the skin on
2 tbsp olive oil
1/2 tsp salt
1 and 1/2 tsp garlic powder
1 and 1/2 tsp smoked paprika
1 and 1/2 tsp dried oregano
1 tsp dried thyme (or 2 tsp fresh thyme)
1/4 tsp black pepper
1/8 tsp cayenne pepper

Preheat the oven to 425 degrees F

Leave the skin on and cut the potatoes into thin, match stick with a very sharp knife.

Coat with olive oil and seasonings.

Transfer fries to 1 large baking sheets (bare baking sheet - no aluminum foil and no parchment paper) and arrange in a single layer to ensure they crisp up.

Bake for 15 minutes and flip / stir to coat on the other side. Bake for 15 minutes more or until brown and crispy. You will know they are done when the edges are dark and crispy.

Remove from the oven and serve plain or with ketchup or with chipotle aioli.

Taste Note: Tastes AWESOME.
Source: minimalistbaker
Note: I did this in 2 batches. If your fries are not of same size, you might get some really black fries.

N'Zinc

Serves: 2

2 cups baby kale
1 banana
2 tbsp pumpkin seeds
2 tbsp sesame seeds
1/2 cup gluten free quick cooking rolled oats
4 dates
2 cups plant based milk (I used homemade almond milk)

Add all ingredients to the NutriBullet Rx TALL Cup and extract until smooth. I did 30 seconds, removed and shook the jar and ran 1 minute cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Taste Note: Tastes AWESOME
Note: Original recipe asked for 3/4 cup of oats, but I added just 1/2 cup and the recipe didn't have any sweetener, but I thought it would taste really bad without any sweetener, so I added 4 dates and I am really glad, I added 4 dates. Without that it would have tasted horrible, even with 4 dates, I could taste the kale, but its not bad.

Spicy Potato Wrap

Serves: 4

2 tbsp oil
1/2 tsp mustard seeds

1/2 tsp cumin seeds
1/2 tsp turmeric powder
asafetida

Heat oil in a pan, add mustard seeds, once mustard seeds starts to splutter, add cumin seeds, turmeric powder, asafetida.

1 cup onion, chopped

1 tsp garlic, chopped
1 tsp ginger, grated
1/4 tsp salt

Add onion, garlic, ginger, salt, saute for 5 minutes in medium flame.

1 cup tomato, chopped
1/2 tsp red chili powder
2 tsp coriander powder
1/4 tsp salt

Add tomatoes, red chili powder, coriander powder, salt, stir, cover with a lid. Allow this to cook in medium flame for 10 minutes. Stir in between to prevent tomatoes from sticking.

2 russet potatoes, peeled cubed (1 and 1/2 pounds)
3/4 tsp salt

Add potatoes, salt, cover with a lid and cook for 20 minutes in LOW flame. Stir every 4 minutes once or so to prevent the potatoes from sticking to the bottom of the pan.

1/4 cup water

Add water, scrape all the goodness at the bottom of the pan, stir, cover with a lid and cook another 5 minutes. Turn off the stove.

Taste Note: Tastes AWESOME.
Yields: 3 cups
Source: honeywhatscooking

Wrap

paleo naan
cilantro chutney (Not needed)


Keep a naan on a plate, layer spicy potato on it, drizzle a little cilantro chutney. Roll into wraps and enjoy.

Taste Note: Tastes AWESOME

Cilantro Chutney

Yields : 3/4 cup

1 clove garlic
2 tbsp lime juice
1 bunch cilantro
1/4 + 1/8 tsp salt
1/8 tsp red chili powder
1/4 cup water

Add all the above in blender, blend until smooth.

Taste Note: Tastes OK, D loved this, but not me.
Serving Suggestion: Use this chutney on sandwich, roll, wrap or samosa
Source: honeywhatscooking

Paleo Naan

Yields: 5 naans

1/2 cup almond flour
1/2 cup tapioca flour or arrowroot flour
1 cup coconut milk, canned and full fat
1/8 tsp salt

Preheat the cast iron griddle over medium heat.

Mix all the ingredients in a bowl. Pour 1/4 cup of batter onto the pan.

After the batter fluffs up and looks firm / mostly cooked, flip it over to cook the other side.

Serve immediately or cool on a wire rack.

Taste Note: Tastes AWESOME. You can even eat this plain, it taste so awesome.
Source: myheartbeets
Note: The naan is very fluffy. it comes in layers.
Important Note: I would suggest after making 1 naan, turn off the stove, wait for 30 seconds for the griddle to cool little bit, pour 1/4 cup more batter, spread using the cup and turn on the stove to medium and prepare. When I did it without turning off the stove it was way too difficult to spread, turning off and on the stove helped me to spread the batter easily.

Vegan Ranch Dressing

1 cups raw cashews
1/2 cup water
1/2 tsp salt
1/2 tbsp white wine vinegar

Blend all the ingredients in vitamix.

3/4 cup water
3 tbsp tahini paste
1 tbsp apple cider vinegar
3/4 tsp salt
1 and 1/2 tsp garlic powder
1 and 1/2 tsp onion powder

Add all the above to the blender and puree all the ingredients until smooth and creamy.

1/4 cup finely chopped fresh parsley (or dill, cilantro or combination or 1 and 1/2 tbsp dried)
1/4 cup finely chopped fresh chives (or 1 and 1/2 tbsp dried)

Add in the herbs and pulse few minutes to break the herbs and mix in. Pureeing the herbs will turn the dressing a pale green color, so be careful not to pulse too much if you want the dressing to look like traditional ranch.

The mixture will seem thin, but will thicken upon refrigeration.

Yields: 2 and 1/4 cups
Taste Note: Tastes AWESOME
Source: passtheplants

Salad

Servers: 1

1/2 romain lettuce
1/2 heirloom tomato
1/2 baby cucumber
4 green olives
4 kalamata olives
1 radicchio
1/4 cup carrot, grated
cooked beans from 1/4 cup of dried beans
1/2 avocado
1/4 cup ranch dressing

Taste Note: Salad tasted AWESOME with ranch dressing.