Wednesday, November 6, 2013
Meaty Portobello Chili with Cold-Oven Sweet Potato Fries (Vegan, Paleo)
protein -- especially given that both beans and rice and all dairy are off the menu? The short answer is eggs. I ate many, many eggs. I also ate handfuls of almonds, cashews, and sunflower seeds as a pure protein source.
It seems limiting in a way, but I love to cook with parameters, especially when things like eggs, avocados, sweet potatoes, and mushrooms are all in the green zone. They are some of my favorite foods anyway! I ate roasted eggplants with Romesco, cauliflower with puttanesca, eggs poached in salsa, curried butternut squash soup, egg foo young, and this wonderful bean-free vegetarian chili. The result? I lost the extra pounds in the space of 2 weeks. Not bad, not bad at all. So, while I'm not giving up pizza and biscuits and cupcakes, I will likely enjoy them in more limited quantities now. Moderation: nice to see you again.
Serves 6 to 8 as a main course.)
Cold-Oven Sweet Potato Fries
2 large sweet potatoes (peeled and cut into 1/4-inch batons)
2 teaspoons olive oil
Kosher salt and cracked black pepper (to taste)
In a large bowl, toss the sweet potatoes with the olive oil, salt, and pepper. Spread the potatoes out in a single layer on a parchment-lined baking sheet. Place into a cold oven and set the temperature to 415 degrees. Check them in 15 minutes or so. They should be golden and ready in 20-25 minutes. (Makes 2 servings, so you'll have to make several batches if you're serving lots of people.)
Posted by The Chubby Vegetarian at 7:19 PM