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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Sweet Potato & Kale Hash with Cashew Cream

Sweet Potato & Kale Hash with Cashew Cream

A skillet breakfast like this is great for slow weekend mornings! With nourishing cashew cream and salty sweet coconut bacon, you won't be disappointed (may also win over a meat eater in the process, too)! Serves two people- simply add more sweet potato + kale for a larger serving size. Hope ya like it! I can't stop snacking on the coconut bacon... 

INGREDIENTS
Sweet Potato & Kale Hash:
• 2 large sweet potatoes, chopped/cubed
• 2-3 stalks of kale, roughly chopped
• ¼ cup veggie broth + 2 tbs extra
• ½ teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ¼ teaspoon turmeric
• 2 pinches sea salt
• 1 tablespoon avocado oil (optional, but olive oil works as well)

Coconut Bacon:
• 1½ cups coconut flakes, unsweetened
• 1½ tablespoon liquid aminos or tamari (soy sauce also works if you're not GF)
• ½ teaspoon liquid smoke (I use this brand)
• ½ tablespoon coconut nectar (maple syrup works too)
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• black pepper to taste

Cashew cream:
• 1 cup cashews, soaked for 4-8 hours then drained
• 1 cup water
• salt to to taste
• ¼ teaspoon turmeric (optional, to make the 'egg yolk')

DIRECTIONS
1. Preheat oven to 400 degrees F, and line two baking trays with parchment paper. Set aside. 

2. In a medium bowl, add chopped sweet potatoes, 1/4 veggie broth, and spices. Toss until nicely seasoned, then transfer to baking tray and place on oven for 35-40 mins. 

3. While sweet potatoes are baking, make the cashew cream! Add cashews, water, and salt to a food processor. Pulse until a creamy consistency is reached (you can add more water if you want the sauce to be thinner). 

4. Now that cashew cream is made and sweet potatoes are almost done baking, let's get started on the coconut bacon. In a small/medium bowl, add all liquid ingredients + spices. Mix in the coconut flakes gently, and toss so that the liquid is almost completely soaked up. You'll know when they're ready for the oven by the tint of the flakes - should be a light smoky brown. Pour flakes out of bowl onto the other baking tray with parchment paper, and make an even layer. 

5. Once sweet potatoes are ready, take them out and turn oven down to 350 degrees F. Add the coconut bacon to the preheated oven, and cook for 10-12 minutes. Make sure you check around the 7 min mark to toss - it's VERY easy to forget how long it's been, and I've burnt these bebes to a crisp accidentally too many times! You'll know when the 'bacon' is ready because it will be dark brown and crispy. ;)

6. Once bacon, cashew cream, and sweet potatoes are ready, let's get the cast iron out! Add the extra 2 tablespoons of veggie broth and oil (if desired) and set stovetop to medium. First cook down the chopped kale, then toss in sweet potato. You can add a little more veggie broth at this point if the pan is a little dry. Finally, add in coconut bacon, cilantro, and as much cashew cream as your heart desires! Add a lil extra salt & pepper, and serve warm. 

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