JUNE '19 - Daily On Line Edition

DAILY SMILE:

Miniature Golf 

It was at a miniature golf course on a brutally hot day when I saw a father with 3 young kids. 

"Who's winning?" I asked cheerfully. 

"I am," said one. 

"No, I am," said another. 

"No," the father said. "Their mother is!"

BLACK BEAN STUFFED SWEET POTATOES

Sweet Potatoes are no longer on my daily Menu because of Diabetics, but I do have a taste every once in a while... This deserves a taste... ((Smile))...

INGREDIENTS

• 4 medium- large sweet potatoes
• 1/2 cup of Cashew Cream Sauce (following this recipe or you could also use sour cream or plain greek yogurt if not vegan)
• 1 teaspoon of lime juice
• 1/2 teaspoon of ground black pepper
• 1/2 of a medium red onion, finely diced (about 1 cup diced)
• 1 1/2 tablespoons of oil (I used olive oil)
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of cumin
• 1/4 teaspoon of chili powder
• 1/2 teaspoon of sea salt
• 1 15oz can of black beans, drained and rinsed

FOR SERVING:

• 1/2 an avocado, chopped
• handful of cilantro, chopped

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INSTRUCTIONS

1. Pre-heat oven to 350 degrees F.
2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
3. Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
4. When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
5. Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
6. Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
7. Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.
8. Serve immediately and ENJOY!!

five minute cashew sauce

• author: pinch of yum
• prep time: 15 mins
• cook time: 5 mins
• total time: 20 minutes
• yield: makes about 2 cups 1x

DESCRIPTION

Cashew Sauce! Just four easy ingredients: cashews, garlic, salt, and water! Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives. Vegan.

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Ingredients:

• 2 cups cashews
• 1 1/4 cup water or broth
• 1–2 cloves garlic
• 1 teaspoon salt

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INSTRUCTIONS

1. Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
2. Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.

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NOTES

Add extra ingredients to change the flavor! chipotle peppers, pesto, chili paste, etc.

DO NOT SOAK CASHEWS OVERNIGHT. The texture gets watery and chunky. It should stay smooth and creamy as pictured. 

Find it Online: 

https://pinchofyum.com/five-minute-cashew-sauce

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