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Sweet Potato Chili Cheese Fries
Ingredients
- 3 medium sweet potatoes.
- peeled and sliced
- Va teaspoon salt (optional)
- 2 cups Three-Bean Chili (see below)
- 1 cup HV Veggie Ground (see below)
- 1 cup Easy Cheese Sauce (see below)
Instructions
- You can either bake or air-fry the fries. If baking, preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Cut the sweet potatoes into french fries. Add salt, if using. and mix to coat.
- Place the fries on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway. If air-frying, transfer fries to an air-frying basket and air-fry at 350°F for 10 to 15 minutes.
- Combine the Three-Bean Chill with the HV Veggie Ground and mix.
- 5 Place the cooked fries in a serving dish and top them with chili and cheese sauce.
- Optionally, bake for an additional 15 minutes. Enjoy!
Three-Bean Chili
Ingredients
- ½ cup water (for cooking)
- 1 medium red onion, diced
- 2 garlic cloves, minced
- 1 red pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 jalapeño, minced
- 1 bay leaf
- 1/2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 3 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon garlic granules
- 2½2 cups diced tomatoes
- 3 cups cooked beans (I used black, pinto, and kidney, but you can use whatever you prefer)
- 1 teaspoon salt or to taste
- 2 tablespoons date paste
- 2 tablespoons fresh cilantro
- 1/2 lime, juiced
- 1 avocado, sliced
- Easy Cheese Sauce
- Classic Sour Cream
Instructions
- Place the water in a large stockpot and heat on medium-high.
- Add the onion and garlic. Let cook for 3 minutes, or until the onions are soft.
- Add the veggies (except the tomatoes), bay leaf, paprika, cumin, oregano, and garlic granules. Mix and allow to cook on medium-low heat for 5 minutes, or until the veggies are tender but still firm.
- Add the tomatoes, beans, salt, and date paste. Cover and let simmer on low for 30 minutes.
- Add the cilantro and lime and mix. Serve with avocado, a drizzle of cheese sauce, and a dollop of sour cream.
HV Veggie Ground
Ingredients
- 1/ cups raw walnuts, soaked for 4-8 hours
- 1 medium head cauliflower, about 1 pound, chopped or brocessed to the size ofl cooked rice
- 2 medium carrots, peeled and grated or processed to resemble cauliflower rice
- 1 small red onion, peeled and chopped or processed finely 3 garlic cloves, minced
- 1 pound portobello mushrooms, chopped or processed coarsely
- Seasoning
- 2 tablespoons Italian seasoning
- 1 tablespoon sweet paprika
- 2 teaspoons rubbed sage
- 2 teaspoons garlic granules
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 tablespoons tomato paste
- 3 teaspoons salt or to taste
Instructions
- Drain the walnuts, discard the soaking water, and set aside.
- Heat a large, wide-bottom pan on high, one that yields at least 3 quarts. Put in the cauliflower, carrots, onion, garlic, and mushrooms and mix.
- Cook for 5 to 10 minutes, or until all the water releases from the vegetables and mushrooms. Stir the vegetables occasionally as they cook and the water from the vegetables starts to evaporate.
- Add all the spices and mix to combine. Continue to cook on high for another 10 minutes, or until all the water fully evaporates and no water remains at the bottom of the pan when mixed.
- Add the drained walnuts to the food processor, and using an S blade, pulse into a coarse crumb.
- Turn off the heat and add the chopped walnuts, tomato paste, and salt, if using. Mix thoroughly to combine.
Easy Cheese Sauce
Ingredients
- 1 cup raw cashews, soaked for 4-8 hours
- 2 teaspoons lemon juice
- ½ cup water
- 2 tablespoons nutritional yeast
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground black pepper (optional)
- ½ teaspoon garlic granules (optional)
Instructions
- Drain the cashews and discard the soaking water.
- Combine all the ingredients in a high-speed blender and blend until smooth.
