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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)

 

veggie canoe directions

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

 

bloody sauce directions

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!

 

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i need your help

You might have heard, Life is Messy Kitchen comes out November 18. I’m overly excited + nauseous too. I really feel something BIG is coming. And I would like you to be a part of it. I really think this project has the potential to reach Oprah’s Favorite Things list. But I can’t do it without you.

 

If you’ve been following me for a while, or just joined in, this is your chance to play a big role in something real special. To see something go from nothing to a best-selling sensation that touches the lives of millions. And you’ll get to tell your grandkids, “Yeah, I was a part of that. I raised my hand first. I knew Mayi before she made it. When people still made fun of her videos. I was there, at the very beginning. Before Oprah.” LOL.

 

So, would you like to be a part of the Life is Messy Kitchen movement? I know you would do it just because, but it’s also nice to know there will be to cool prices + social media love from me + good karma calorie-free cookie points. You in?

 

Wait… seriously? You would do that for me? For Marcela Macias, my rockstar photographer? For Marbel Canseco, my genius book designer? For every artist + chef + foodie + mad scientist + blogger that left their mark in this book? You know what that means to us? Shoot me an e-mail to mayicarles@gmail.com + I’ll send you all the details my friend!

 

If this books makes it to… who know, The Ellen Show, it will be because of YOU!

 

xo,

Mayi Carles

 

Photography Credit

Marcela Macias // Susana Aramburú

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