FOOD

Creepy Veggie Canoe with Bloody Sauce

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Trick or treat yo’ self with this Halloween meal special: Creepy Veggie Canoe with Bloody Sauce. Delicious + nutritious + a lil’ terrifying. EEK + yummy. All at once. It must be witchcraft.

This recipe is gluten-free + sugar-free. And if you omit the mozzarella, well you just got yourself a vegan feast.

It’s so easy to make, you gotta try it!

Cue the Alfred Hitchcock soundtrack. And let’s eat!

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Veggie Canoe

Ingredients:

  • 2 large sweet potatoes, cooked
  • 1 cup black beans, cooked
  • 1 ripe avocado, cut lengthwise
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup pico de gallo
  • ½ cup mozzarella mini balls (optional)
  • Bloody Sauce (see below)

Preparation:

Step 1: Preheat oven to 400°F. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven + roast for 30-45 minutes. You will know it’s done when a knife can easily pierce the skin + the center is soft.

Step 2: Remove sweet potatoes from oven + slice each one down the center, like a jacket.

Step 3: Stuff the sweet potato with toppings. Pour Red Pepper Mole over the top. Serve + enjoy.

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Bloody Sauce

Ingredients:

  • 1 tablespoons coconut oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground chipotle
  • 1 medium onion
  • ¼ teaspoon salt
  • 3 cloves garlic
  • 2 tomatoes, diced
  • 1 can red peppers
  • 3 Medjool dates, pitted
  • 2 tablespoons raw cacao powder
  • 1 tablespoon almond butter
  • 4 tablespoon water
  • 1 freshly squeezed lime

Preparation:

Step 1: In a medium saucepan over medium heat, melt oil + add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions + salt, and cook until softened, about 5 minutes. Add garlic + tomatoes, and cook another couple minutes. If the pot gets dry at any point, add a little of the juice from the red peppers.

Step 2: Pour canned red peppers into the pot + cook for 5 minutes.

Step 3: Carefully transfer the mixture to a blender. Add pitted dates + cacao powder + almond butter + lime juice. Blend on high, adding water to thin as needed, until desired consistency is reached.

Step 4: Serve. Store leftovers in the fridge for up to one week.

Enjoy!

 

 

 

Photography Credit

Marcela Macias 

4 Comments

  1. Wow what a fun and silly (in a good way) holiday recipe. As a food blogger it’s nice to see creative recipes like this. I’m glad I found your blog through April Bowles-Olin’s recommendation. Good luck on the Life is Messy Kitchen project!

  2. Mayi! I wanted to tell you this recipe is fantastic! Simple to make and sooo tasty. We’ve been using the mole on everything this past week. Sure makes me excited for your cookbook! <3

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