This is a simple recipe. Simple, yet impactful. It took me a while to nail sweet potato fries. They are tricky little buggers. But, I’ve learned a few tricks along this long and winding road that have helped me up my SPG (Sweet Potato Game). Let me tell you what they are:

Trick #1 – Cornstarch. Dredge these fries with it to help with the crispy-factor. I use this trick with more than just potatoes, too. I ALWAYS sprinkle my tofu with cornstarch before frying it. It’s a surefire way to get that perfect texture on the exterior, and it’s gluten-free!

Trick #2 – Place your baking sheet into a hot oven for five minutes before dumping the SPF (Sweet Potato Fries) on it. When they hit the pan, they automatically start cooking and developing that gorg brown colour. It’s kind of like preheating a pan on your stovetop!

Trick #3 – Space out your SPFs. If you load a pan with too many fries, they won’t have room to crisp up, and will steam instead. Let them socially distance. It’s for the best.

Well, now that I’ve given you all of my tricks, I only have one other thing to say – Dip these babies in my 5-Minute Good-on-Everything Green Sauce. Nothing else compares. Picture crispy sweet ‘tates dunkin’ in a pool of thick and creamy and greeny and herby and…freshy (?) sauce. And, then you eat them. Like, what?! A marriage of two extraordinary foods and memories that will last a lifetime.

If you make these SPF with my 5MGOETGS, take a pic and tag me on Instagram (@nevernoteatingca). I love seeing people make my recipes!

Also, if you understood that last paragraph, I applaud you.

Sweet Potato Fries

Serving size: 2

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients:

• 1 large sweet potato, cut into long, 1/4 inch matchstick slices and patted dry
• 1 tbsp cornstarch
• 1/4 tsp paprika
• 1/4 tsp salt
• pinch of cayenne (optional)
• pinch of fresh black pepper
• olive oil
• sea salt, for topping

Instructions:

1. Preheat oven to 425 degrees Fahrenheit. Place a large baking sheet into the oven while it preheats.
2. In a small bowl, combine cornstarch, paprika, salt, cayenne and pepper.
3. Add sweet potatoes to a large bowl and sprinkle the cornstarch mixture over them. Use your hands to toss the potatoes and dry ingredients together until coated.
4. Carefully remove the baking sheet from oven and place sweet potato fries onto it. Be sure to space them out. Lightly drizzle some olive oil over the fries to help them crisp up.
5. Bake for 10 minutes, flip and return to oven for another 5-8 minutes, or until browned and crispy.
6. Finish with some flaky sea salt and serve with my 5-Minute Good-on-Everything Green Sauce.

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Alright, I’m taking full advantage of the local produce, here in Southern Ontario. We have amazing peaches during the summer months and I’m using them today to make this caramelized peach oatmeal. Typically, I don’t eat oatmeal very often, but when I do, it needs to be topped with nuts, fruit and maple syrup. Otherwise, I won’t eat it.

So today, I bring to you, my Caramelized Peach and Pecan Oatmeal. Creamy, spiced oatmeal with soft, tender peaches and sticky maple pecans. YUM.

Let’s talk oatmeal. Because I don’t drink cow’s milk, I always make my oatmeal with plant-based milk. You can check out my Homemade Cashew milk, here. This is a really great milk choice for this recipe as it is creamy and flavoured with vanilla. Otherwise, you can use almond milk, soy, oat, or even water. Whatever you have on hand!

The best part of this recipe would have to be the toppings. Peaches and pecans are a match made in heaven. I have even seen whiskey with these two flavours infused…YUM. The peaches become soft and fork-tender when cooked down with maple syrup, some lemon juice and a pinch of salt. You could easily just eat these themselves.

Pecans are delicious naturally, but when coated in the sticky syrup, they are even better. Not to mention all of the benefits you get from eating pecans – good fats, tons of fibre, magnesium, iron and protein. Tree nuts are a vegans dream food.

Finally, I always like to top my oatmeal off with (yet another) drizzle of pure Canadian maple syrup and a pinch of cinnamon.

This one’s for you, oatmeal lovers!

Caramelized Peach and Pecan Oatmeal

Serving size: 1

Prep time: 2 minutes

Cook time: 5-8 minutes

Ingredients:

• 2/3 cup plant-based milk (check out my homemade cashew milk, here)
• 3/4 tsp cinnamon, divided
• 1/4 tsp nutmeg, divided
• salt
• 1/3 cup rolled oats
• 1 peach, sliced into wedges
• 1 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tbsp butter or oil of choice
• 1/4 cup raw pecans

Instructions:

1. Add milk, 1/2 tsp cinnamon, pinch of nutmeg and a pinch of salt to a small pot over medium high heat. Bring to a boil and add the oats. Stir, bring back up to a boil and then reduce heat to a simmer. Cook for 4-5 minutes, or until oats have absorbed most of the liquid and mixture has thickened.
2. To a small bowl, toss the peach slices with the lemon juice, a pinch of salt, the remaining 1/4 tsp cinnamon, a pinch of nutmeg and the maple syrup.
3. Add the butter or oil to a medium pan (or cast iron skillet) over medium-high heat. When butter is hot, add in the peach slices. Cook for 3 minutes and then add the pecans. Finish cooking when the slices are fork-tender, stirring occasionally, another 2-4 minutes.
4. Scoop oatmeal into a bowl and top with the caramelized peaches and pecans. Top with extra maple syrup and a dash of cinnamon if desired.

The post Caramelized Peach and Pecan Oatmeal appeared first on Never. Not. Eating..

I used to think dishes like this were intimidating. So many ingredients. So many ingredients I didn’t know!? But I quickly realized how very untrue that is. And not to mention, once you prep all of the ingredients, a lot of Thai dishes are really quick to make. Perfect for a fast, post-work meal! This green curry uses a few staples from the Thai kitchen, including:

• Thai (apple) eggplant
• Kaffir lime leaves
• Red chilis
• Thai basil
• Fish sauce, and
• Coconut milk

BUT! I also have added a few (untraditional) twists of my own in this recipe, like:

• White (or sweet) potatoes [Because potatoes make everything better. Also because, when I first tried authentic green curry, I thought I was eating potatoes, but really I was eating delicious little eggplant gems that are native to Thailand. What a great discovery. Luckily, I found these eggplant at a local Asian grocery store (phew!) but I started thinking that potatoes might pair well with the eggplant]
• Spinach (Healthy AF), and
• Scallions (They’re green)

Let’s talk paste. I have made my own curry paste in the past and it’s a lot of work. It’s basically a substitute for arm day at the gym. But like a good gym sesh, I’ve never regretted it. So if you are up for the challenge, and can find all of the ingredients, grab your mortar and pestle and do it up (or just use a food processor). Otherwise, just go store bought. I’ve used Thai Kitchen and it does the trick!

Now let’s get to it! 

Cozy Green Thai Curry

Servings: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 2 tsp green curry paste (store bought or homemade)
• 3 tbsp coconut cream
• 1 medium white (or sweet) potato, small dice
• 2 Thai eggplant, quartered*
• 1 1/2 cups coconut milk
• 1-2 kaffir lime leaves (dried or fresh if you can find it)
• 2 tsp fish sauce 
• 1 tsp raw sugar
• 2 handfuls fresh spinach 
• 10-15 Thai basil leaves 
• cooked jasmine or basmati rice (about 1/2 cup dry)
• 1 scallion, sliced
• red chilis (optional)

Instructions:

1. Preheat a large wok over low heat, and add curry paste and coconut cream. Fry until fragrant, about one minute. 
2. Add the potato and eggplant, stirring to coat it with the curry paste mixture. Add coconut milk and bring to a boil. Once boiling, add lime leaves, fish sauce and sugar and continue to boil until potato and eggplant are just tender, about 8-10 minutes. Remove lime leaves from wok.
3. Add in your handfuls of spinach and cook until wilted. Add the Thai basil, stir and turn the heat off. 
4. Serve with your favourite rice (I like jasmine).
5. Garnish with scallions, red chilis and more basil, if you’re into that. 

NOTES:

*I find Thai eggplant at my local Asian supermarket, but if you can’t find it, just stick with whichever type of eggplant you can find, or just the potatoes!

Additions: You can also make this recipe with tofu or a protein of your choice (chicken is popular)! For tofu: Cube and crisp on all sides in a pan with some vegetable oil and then add to the wok with the basil. For chicken: Add sliced, raw chicken to wok after curry paste and coconut cream, and fry until meat turns white (it will continue cooking when the coconut milk is boiling). 

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