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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.




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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!



Mayi Carles


Photography Credit

Marcela Macias // Susana Aramburú

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