Recipes for WTXL

Hopefully you tuned into WTXL September 5 at 6:40am for the “What to Eat” Segment with Chef Jessica.  These recipes were featured and will be taught and tasted in the class at KitchenAble Saturday, September 6 at 10am:

Chinese Peanut Noodle Salad

¼ cup natural peanut butter

½ cup coconut milk

1/4 cup soy sauce

2 tsp honey

1 TBSP fresh grated ginger root

1 cup chopped green onion

1 cup grated fresh carrot

1 cup frozen green peas

½ cup chopped peanuts

1 pound cooked noodles of choice

2 TBSP Fresh mint, chopped

2 TBSP Fresh cilantro, chopped

Cook noodles according to package instruction, drain and reserve. Warm the coconut milk slightly and combine with peanut butter, water, soy sauce, honey, and ginger root; whisk until blended. Stir in all vegetables then add to prepared pasta and stir to coat. Top with fresh herbs, refrigerate and serve chilled.

For a peanut free/sesame version of the salad: Substitute tahini for the peanut butter and 2 TBSP slightly toasted sesame seeds for the peanuts. This is also excellent with sunflower seeds.

 

Black Bean and Sweet Potato Burrito

4 tortillas (can be flour or gluten free)

1 large sweet potato

1 TBSP coconut oil

½ tsp cumin

½ tsp smoked paprika

¼ tsp sea salt

Fresh ground black pepper

2 cups canned black beans, rinsed well

¼ cup chopped green onion

1 cup crumbled goat cheese

½ cup fresh cilantro

Peel and cut sweet potatoes into 1” cubes, toss in coconut oil and season with the cumin, paprika, salt and pepper. Roast at 375°F for 25-30 minutes or until the cubes start to brown. Rinse black beans very well, mash with a fork. Fill each tortilla with some of the potatoes, some of the beans, green onion, goat cheese and cilantro as desired. If you prefer spicy you can also add some of your favorite hot sauce.   If desired serve with plain Greek yogurt for dipping.   For a Vegan option you can omit the goat cheese and increase the amount of avocado and serve with salsa.   If you are in too much of a hurry to roast your own sweet potatoes you can use mashed sweet potato that you have microwaved or baked… or even from a can.