Healthier Chicken Pot Pie Pockets

Little pockets of deliciousness, that’s what we’re talking about today.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

You already know that here at CaliGirl Cooking we’re all about that balance, and today is no exception. I’m bringing you an easy, mouthwatering recipe for Healthier Chicken Pot Pie Pockets. You may never want to make regular chicken pot pie ever again.

I made these last week and we enjoyed them in oh so many ways: as a snack, dipped in tomato soup, or even as a full-on dinner. The beauty of Healthier Chicken Pot Pie (especially in handheld form) is that you can really enjoy it anytime, anywhere. Come to think of it, this would even make a perfectly suitable food to pack for a picnic!

We’re well into the third week of January right now, and I know there are many of you out there who are probably bending under the pressure of all of those New Year’s resolutions you made. They say it takes up to 30 days to form a new habit, so hang in there! You’re more than halfway and I have all the faith in you that you can stick it out.

The good news is, you can still enjoy these Healthier Chicken Pot Pie Pockets, even if you’re trying to incorporate more whole foods into your diet (and less junk!)

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Now, I’m not going to lie and say that these are THE healthiest version of chicken pot pie you’ve ever had, but you should know by now that I am not about giving up ALL of the delicious flavor in a recipe when I make it over. Balance, balance, balance! No restrictions, just trying to make slightly healthier decisions whenever we can.

So, how, I bet you’re wondering, do we make these pockets “healthier” than your average chicken pot pie? The main change I’ve made to the original recipe is using my OG cashew cream in place of the typical heavy white sauce the binds all of the fillings together. I’ve said it before and I’ll say it again, cashew cream is pretty much a magical healthier alternative to any cream sauce you’ve ever made. You first saw me use it on my Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream, then again on my Spicy Stuffed Pasilla Peppers with Cashew Cream Sauce, and once again in my Curry Gnocchi with White Lamb Bolognese. I think it’s going to be a very rare occasion that I ever make a REAL cream sauce again. Once you try these Healthier Chicken Pot Pie Pockets, I bet you’ll be in the same boat as me!

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

With a little planning, these pockets come together in no time at all. I made the pastry dough the day before (using the crust recipe I used in this Cream Cheese-y Pumpkin Pie,) soaked my cashews for the cream sauce overnight, and whipped up the sauce in my Vitamix in the morning. I also simply used some grilled chicken breasts I already had in the refrigerator (something everyone should meal prep every week!) After you have the dough and cashew cream sauce made, and the cooked chicken breast on hand, you’ll spend 15 minutes max whipping together the pot pie filling, and 25-30 minutes baking the pockets. No sweat.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

These Healthier Chicken Pot Pie Pockets are not only incredibly versatile in how they can be enjoyed, they also reheat incredibly well. We enjoyed them over a course of a few days and they tasted fantastic every single time we reheated them.

So that’s the deal! That’s how we make tasty, tummy-warming Healthier Chicken Pot Pie Pockets that are the perfect comfort food for this time of year but will still keep us on track with all of our New Year’s goals. I hope you enjoy them as much as we did!

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com
Print
Healthier Chicken Pot Pie Pockets
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

These little bites of heaven take the old-school classic chicken pot pie and turn it into a healthier, handheld form. All of the indulgence and less of the guilt!

Course: Appetizer, Main Course, Snack
Servings: 1 dozen
Author: CaliGirl Cooking
Ingredients
For the dough:
  • 3 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups unsalted butter, chilled and cubed
  • 4 tablespoons water
For the cashew cream:
  • 1 cup raw cashews, soaked in filtered water for at least 4 hours
  • 3/4 cup filtered water
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon salt
For the filling:
  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 1 large carrot, peeled and diced
  • 1 stalk of celery, diced
  • 1/2 cup frozen peas
  • 1 medium cooked chicken breast, diced
  • Salt and pepper, to taste
  • 1 egg
Instructions
  1. First, prepare the dough. Combine all dough ingredients in a large mixing bowl and, using fingers, incorporate until dough begins to come together (it will still be slightly crumbly.) Using hands, form dough into a ball and then flatten slightly into a disc. Wrap in saran wrap and refrigerate for at least 30 minutes. 

  2. Next, prepare the cashew cream. Drain soaking water from the cashews and place in a high-powered blender. Add filtered water, nutritional yeast and salt and blend on high until a smooth cream forms. Set aside.

  3. Now, time to prepare the filling. In a large saute pan, warm the olive oil over medium-high heat. Add the onion and saute for a few minutes, until they start to become translucent. Add the carrot, celery and garlic and saute for another 5-10 minutes, until vegetables begin to soften. Add the frozen peas and chicken breast, and then the cashew cream. Stir to combine and continue to cook until mixture is warmed through. Turn heat down to low and move on to prepping the dough.

  4. Preheat the oven to 400 degrees Fahrenheit. Spray a large baking pan with nonstick cooking spray, or line it with parchment paper. Set aside.

  5. Remove the dough from the refrigerator. You may need to let it warm up to room temperature a bit before you can roll it out. Once the dough is soft, roll it out to about ½ inch thickness. Using a large circle cookie cutter (I actually used a large ramekin since I didn’t have a large enough cookie cutter,) cut the dough into circles that are about 7-8 inches in diameter.

  6. Scoop about two tablespoons of filling onto one half of each of the circles, and then fold the other half over top. Use your fingers to pinch the dough up around the edge and seal. Place pockets on the prepared baking sheet. 

  7. In a small bowl, whisk the egg to make the egg wash. Brush the wash over each of the pockets, then cut a small slit in the top of each to allow the filling to vent during cooking. 

  8. Place in preheated oven and bake for 25-30 minutes, or until the pockets are a nice golden-brown color. Serve warm.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

 

Little bites of heaven right here!

Spicy Beet Poke

Reinventing the wheel right here ↓

Spicy Beet Poke | CaliGirlCooking.com

Okay, I have to admit that this wasn’t my own inventive idea, but I do have to say I’m pretty darn excited that I’ve created my own version to enjoy WHENEVER I want. Spicy Beet Poke is going to be my jam for the foreseeable future.

I first tasted Beet Poke at Mud Hen Water on my trip to Honolulu in November. As soon as I took a bite, I kicked myself for not having thought of this idea myself. Basically, we’re talking all of the delicious flavors that go into making the classic ahi poke, but subbing in this hearty, sweet root vegetable instead of the fish. The version I had at Mud Hen Water was dressed as classic ahi poke is, but me being the heat-lover that I am, I had to go ahead and spice it up a bit.

Don’t get me wrong, I love good old Spicy Poke with fresh ahi just as much (or more) than the next gal, but I love it soooo much that sometimes I think I should cool it on my raw ahi intake (or drink a ton of green tea to counteract the mercury!) I’ve said it once and I’ll say it again, balance is the key.

Spicy Beet Poke | CaliGirlCooking.com

P.S. Did you know my Spicy Poke Bowls are the number one pinned recipe on Pinterest??

This is also a great alternative for those who either (a) do not like or (b) cannot eat raw fish. I’m all about finding alternative versions of dishes that everyone can enjoy!

Plus, did I mention how healthy this Spicy Beet Poke is? Beets are chock full of Vitamin C, potassium and folate, and the dressing is incredibly light yet super flavorful. We use sesame oil and soy sauce, and feel free to use low-sodium soy if you’re watching your sodium intake. For the spice, we throw in some sambal oelek (aka Korean chili paste), and of course we need to add in the classic sliced green onions and white sesame seeds, for both great color AND flavor.

Spicy Beet Poke | CaliGirlCooking.com

In other words, this is the PERFECT dish for kicking off your New Year’s healthy eating resolutions on the right foot. And, if you roast the beets ahead of time, it comes together in less than 10 minutes flat. Healthy AND quick, how about that?

We’re heading back from Lake Tahoe today and, although it was so fun spending such quality time with our parents, I’m excited to get back home and get back into my routine again. I’m also working on my goals and content for 2017, so please let me know if there’s anything you’d like to see more of here at CaliGirl Cooking for the New Year.

Have a great rest of the week and I’ll see you on Friday with a “healthy” cocktail recipe!

Spicy Beet Poke | CaliGirlCooking.com

Spicy Beet Poke | CaliGirlCooking.com
Print
Spicy Beet Poke
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A vegan take on the classic Hawaiian ahi poke, with beets taking place of the fish and a spicy kick that will keep you coming back for more!

Course: Main Course, Side Dish
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 4 medium beets, peeled and cut in half
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon white sesame seeds
  • 2 teaspoons sesame oil
  • 2 teaspoons sambal oelek (or sriracha)
  • Seaweed salad, to garnish
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Place beets on a jelly roll pan lined with aluminum foil and drizzle on olive oil. Season with salt and pepper and toss a bit to combine. Roast in oven for about 40 minutes, or until you can easily pierce the beets with a fork. Remove and place in refrigerator until cold to the touch, at least 30 minutes.

  2. Remove the cold beets from the refrigerator and cut into cubes. Place in a medium mixing bowl. Add green onions, soy sauce, sesame seeds, sesame oil and sambal oelek and toss to combine. Transfer to a serving bowl and garnish with seaweed salad. This dish is best served cold.

Spicy Beet Poke | CaliGirlCooking.com

 

It’s so healthy you can eat the whole thing!!

Chilled Shrimp and Fennel Salad with Tangy Crema

We’re just going to make it a Canada-themed week.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

Sound good? It was Boxing Day on Monday, after all. Did anybody else hit the crazy good sale at Lululemon? I’m not sure if they did it at all of their stores, but we have a Lululemon Outlet near my parents’ house and, boy, was I glad my mom still wanted to treat me to some “Christmas presents.” I pretty much cleaned up and will not be needing any other sort of workout/athleisure wear in the near future.

But I digress. The real reason I’m here today is to tell you about this Chilled Shrimp and Fennel Salad with Tangy Crema. It’s my take on one of my favorite things my girlfriend and I tasted on our trip to Quebec City earlier this month, and it is sooooo delicious!

We actually came across the restaurant we had this at by accident, after the place we were planning on going to had no availability for that night. The host at that restaurant recommended that we head to this one down the street, which is how we ended up at Le Renard et La Chouette. This place was legit FRENCH, and Johanna and I were a bit overwhelmed by the menu. We quickly decided on the Chef’s Tasting Menu so that the decision was left up to him rather than us.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

Our first course consisted of sautéed mushrooms with smoked salmon and garlic cream plus an amazing cold shrimp salad with fennel, radish, horseradish cream and pistachios. I immediately fell in love with both and knew I had to try to recreate them at home. This Chilled Shrimp and Fennel Salad with Tangy Crema is my take on that second dish, and boy, am I proud of it! I’m so excited I took good notes because this dish is spot. on.

I initially wanted to do everything from scratch (naturally) but after the first round of uncooked shrimp I bought from the store smelled a little funny, I decided to go to a more respectable grocer in my area and just purchase the pre-cooked stuff. I also realize that this is probably the preference of most of you readers out there and that not everyone likes to make EVERYTHING from scratch.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

So, we take our pre-cooked, thawed shrimp, remove the tails and cut into bite-size pieces. We don’t want any de-tailing to get in the way of our rapid consumption of this scrumptious salad.

We then toss the shrimp with all the goodies: radish, fennel, fresh chives and fennel fronds, pistachios….Guys, the pistachios are really the icing on the cake (or the topping on the salad?) here. They MAKE the dish.

And the crema, ohhhhhh the crema. We can’t forget you. I have to admit, not being a huge horseradish lover, I was a bit hesitant when the words “horseradish cream” came out of the Chef’s mouth during his presentation. But I have to tell you that it complements all of the flavors in this dish just perfectly and I promise you won’t even be able to tell it’s horseradish in there giving the crema it’s tang.

Because I was obviously all about the shortcuts for this recipe (the madness of the holidays will do that to you) I decided to make my “crema” out of plain Greek yogurt. I also added some lemon juice to up the “tang” factor without upping the horseradish flavor. You’re welcome.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

This dish is amazing because it is quick and easy, but anyone you serve it to will no doubt be impressed. There are so many unique flavors that come together to create a healthy, easy dish, I think it would be the perfect addition to your New Year’s Eve (or Day!) spread. It’s also a perfect complement to champagne (or just about any white wine for that matter) and will provide a solid base layer for all of your other indulgences that night 😉

I’m at my parents’ for the week mixing up work and play, and loving all of this quality time I get to spend with them. I hope you are having (or got to have) some quality time with all of your loved ones over this holiday season. Stay tuned for a super-fun Canadian-themed cocktail coming up on Friday. It’s for sure one for the books!

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com
Print
Chilled Shrimp and Fennel Salad with Tangy Crema
Prep Time
15 mins
 

A light, refreshing salad full of chilled shrimp, crunchy fennel, radishes and pistachios, and tons of fresh herbs, all tossed in a tangy crema dressing with hints of lemon juice and horseradish.

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1 pound cooked medium shrimp, tails removed and cut into bite-size pieces
  • 1/2 of a fennel bulb, thinly sliced
  • 1/3 cup pistachio nutmeats, toasted
  • 2 radishes, thinly sliced
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1 tablespoon chopped fennel fronds
  • 1/3 cup plus 2 tablespoons plain Greek yogurt
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon horseradish
  • 3/4 teaspoon salt
Instructions
  1. In a medium bowl, combine the shrimp, fennel bulb, pistachios, radishes, 2 tablespoons fresh chives and fennel fronds.

  2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, horseradish and salt. Pour this dressing onto the shrimp salad and toss to combine. Top with more chopped fresh chives to serve.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

 

Cheers to a healthy and Happy New Year!

5-Ingredient Indulgent Date Bites

They’re what everybody needs to get through a humpday.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Seriously, though, these 5-Ingredient Indulgent Date Bites are the answer to your every prayer. Shall I count the ways?

  1. They’re made up of just five, yes FIVE ingredients. This even includes the gentle dusting of Maldon sea salt on top. You’re welcome.
  2. They do not require you to turn on the oven (just some quick double-boiler action on the stovetop.)
  3. They taste decadently rich, yet…
  4. They are such a healthy treat!

Do you ever find yourself striving to make a “healthy” dessert recipe, only to take a bite and realize that in no way is this REALLY going to quell your craving for a sweet, naughty treat? Well, look no further my friends.

When I first took a bite of one of these 5-Ingredient Indulgent Date Bites, I was like “wowza!” It was so creamy and rich, and for a fleeting second the thought went through my head “I should be careful with how many of these I eat.” But then I started thinking of all of the ingredients and, you know what? I couldn’t think of one reason why I couldn’t help myself to just a couple more.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Now, as with everything, we want to practice some sort of moderation (we don’t need to be upping our fiberous intake quite so much that we find ourselves running to the restroom, if you catch my drift) but if there was ever a dessert you never want to stop eating (and don’t HAVE to stop eating), these 5-Ingredient Indulgent Date Bites are going to be your savior.

Let’s break this down:

First, we’ll need to gather our five ingredients. That’s right, just five! And I bet you already have at least a couple of ‘em sitting in your pantry already…

Dates
Almond butter (or your fave nut butter, doesn’t matter)
Dark chocolate
Coconut oil
Maldon sea salt

That’s it!

We prep our dates by slitting them down the side and removing the pits (see photo), we’re going to be filling the holes with so much more deliciousness in the name of almond butter and making these treats completely one-bite-able.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Next step is to melt down our dark chocolate and coconut butter to make it soft and silky enough to dip our stuffed dates into. It might get a little messy, but trust me, you won’t care once you taste one.

We lay our dipped dates to rest on a cookie sheet lined with parchment paper, and sprinkle on just a light dusting of glorious Maldon sea salt (a little goes a long way) before we set these bad boys in the refrigerator to rest for just a leeeeetle bit.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Thirty minutes to an hour later, you’ll have a tray full of 5-Ingredient Indulgent Date Bites to munch on whenever your little heart desires. Snack on some now, enjoy some later, you don’t even have to tell me if you end up keeping them all for yourself 😉

Happy humpday friends! Let’s make the rest of this week a great one <3

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

5-Ingredient Indulgent Date Bites

20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Makes 24 servings

One dipped date

An incredibly indulgent, yet healthy, dessert - fresh dates stuffed with creamy almond butter, dipped in a cloak of creamy dark chocolate and finished with a touch of sea salt.

Ingredients

Instructions

  1. Begin by stuffing each pitted date with ½ teaspoon of almond butter. Place on a large cookie sheet covered with parchment paper and set aside.
  2. Using a double boiler over medium heat (or simply creating a “double boiler” with a medium saucepan filled with about an inch of water with a medium, heatproof mixing bowl on top) melt the dark chocolate and coconut oil together.
  3. Remove boiler (or mixing bowl) from heat and begin dipping the almond butter stuffed dates into the chocolate. You will only be able to dip them half- or three quarters of the way because you will need to hold on to one end as your dipping. Let each date drip slightly and then transfer to the lined cookie sheet.
  4. Once all dates have been dipped, sprinkle each one with just a touch of Maldon sea salt. Place in refrigerator for 30 minutes to an hour, or until the chocolate has hardened. Serve immediately or keep refrigerated for the best integrity.
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5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

 

One bite of heaven!

If you enjoyed this recipe, you might also like:

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream

I just had to jump on the sweet potato toast bandwagon.

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

According to various online articles and news sources, sweet potato toast is the new up-and-coming “Instagram phenomenon.” I have to admit, though, that I had not actually seen this new trend showing up on my Insta news feed. You’d think that as a food blogger who follows mostly food-based Instagram accounts I’d have been more clued in, but I guess I’m just not following the right people!

Anywho, after some further research on this supposed sweet potato toast trend, I must say I was intrigued, and I’m pretty darn excited to share this Sweet Potato Toast with Roasted Broccol Rabe, Tomato and Cashew Cream recipe with you today. (I hope you’re not tired of cashew cream yet…Can you tell it’s my new favorite thing?)

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

But before I get into that, how was everyone’s weekend? What did you do? Where did you go? What did you EAT? Our trip to Napa was amazing (as always) and filled with lots of delicious wine and food (as always.) Head on over to Instagram to see more photos from our adventures. And now the final countdown is on!

Which brings me to some big news I’ve been wanting to share with you. You see, the final countdown is not just on for Chris and my Big Day, but I also have exactly FIVE. DAYS. LEFT at my 9-to-5, Monday through Friday job I’ve been holding down for the last three years.  That’s right! I’m taking the leap and following my dream of being able to start my own business and work for myself. This blog is a HUGE part of that, and I couldn’t have done it with all of my family and friends’ (both virtual and IRL) support . So thank you!

It’s a scary thing leaving a cushy, 40 hour a week job to strike out on your own, but I am a firm believer in the fact that one can never realize a dream unless they put themselves out there and give it a shot. I’m at a great point in my life to take this risk and make it a reality, so that’s what I’m going to do! This means I’ll have so much more time to devote to creating great content for you guys, and giving you stuff you want to hear. So please, get in touch! Tell me what you want to see more or less of, how I can improve, what you love, etc. It would mean so much!

Okay, so let’s get back to this Sweet Potato Toast with Roasted Broccoli Rabe and Cashew Cream. It turns out that this sweet potato toast thing is actually pretty darn easy, you just need a teeeeny bit of patience and a reliable toaster (and blender for the cashew cream of course.)

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

I don’t know about you, but I get pretty darn impatient once I smell something cooking in the toaster, so we’re going to be prepared for that and prep all of our toppings in advance. The Cashew Cream (as you already know from this Spicy Stuffed Pasilla Pepper recipe) takes a little bit of prep time, but you can make it up to a few days in advance and keep it in your refrigerator until you’re ready to use it. Basically, you should be keeping a container of Cashew Cream in your refrigerator at all times to use in anything and everything because it is absolutely delicious and makes your tummy feel all happy and healthy whenever you eat it.

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

We’ll also need to roast our broccoli rabe before we make our toast. A quick toss in coconut oil, salt and pepper, into the oven, and out in about 20 minutes.

Now we’re ready to rock’n’roll!

Despite what you may think, we are not making toast out of bread and spreading sweet potato all over it (that’s definitely what I thought at first!) No, we are actually going to slice the sweet potatoes nice and thin and put the potato slices themselves in the toaster. Who would have thought?

Because sweet potatoes are a bit harder to “toast” than a piece of bread, you’re going to have to turn the toaster as high as it will go and you may need to run the sweet potato slice through two to three times at this high setting. Just keep an eye on it the first time you make it as all toasters are different. My cheap-o toaster from Target took three cycles at the highest level before the sweet potato slices were nicely browned.

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

Once the sweet potato is toasted, this dish comes together in a snap. We first take a dollop of Cashew Cream and smooth it over the top of the potato, top that with the roasted broccoli rabe and then add some fresh sliced tomatoes as a final touch. If you’re feeling really ambitious, drizzle some balsamic glaze over top….bomb! And that’s it!

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

This dish is an incredibly tasty, healthy alternative if you’ve gotten a little tired of avocado toast (although can we ever tire of avocado toast?) or simply want to squeeze more veggies into your breakfast, lunch or snack (because I’m pretty sure this dish can qualify for all three of those.) It also just so happens to be vegan AND gluten-free, so there are no excuses for any of you to pass up Sweet Potato Toast with Roasted Broccoli Rabe, Tomato and Cashew Cream!

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

Finally, if you like what you’ve been seeing here on CaliGirl Cooking and would like to help support me in my new entrepreneurial adventure, it would mean the world to me if you could give me a shout-out for the 2016 Saveur Blog Awards. Nominations are only open until end of day TODAY, so please hop on over! Feel free to nominate me in the Best New Voice, Best Food Instagram or Best Drinks Coverage categories. It takes less than 5 minutes and you can vote as many times as you want. Thank you, lovely bloggy friends, for all of your support. This dream could never come true without you! XO

Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream

Yield: Makes 4 servings

Two slices of sweet potato toast with toppings

This sweet potato toast is the perfect breakfast, lunch or snack. It's vegan, gluten-free and topped with velvety cashew cream, roasted broccoli rabe and fresh tomato.

Ingredients

    For the cashew cream:
  • 1 cup raw cashews
  • ½ teaspoon nutritional yeast
  • ¼ teaspoon salt
  • ¾ cup water
    For the roasted broccoli rabe:
  • 8 ounces broccoli rabe, chopped
  • 1 tablespoon coconut oil, melted
  • ¼ teaspoon salt
  • ½ teaspoon pepper
    For the rest of the sweet potato toast:
  • 2 sweet potatoes, cut into 4 slices each (slices should be about ¼ inch thick)
  • 2 tomatoes, sliced
  • Balsamic glaze for topping (optional)

Instructions

  1. Make the cashew cream in advance. Soak the cashews in water for at least 4 hours or overnight. Strain cashews and transfer to a blender. Add nutritional yeast and salt. Begin running blender and slowly stream in water until cream has reached the desired consistency. Store in an airtight container in the refrigerator if not using right away.
  2. Next, make the broccoli rabe. Preheat oven to 400 degrees Fahrenheit. Line a jelly roll pan with aluminum foil and set aside. In a medium mixing bowl, toss the broccoli rabe in the coconut oil, salt and pepper. Lay broccoli rabe out on jelly roll pan and roast in preheated oven for about 20 minutes. Remove from oven and set aside.
  3. Turn your toaster to the highest heat setting and toast the sweet potato slices. You may need to run the slices through a few times, until the center of the sweet potato slices are soft and the edges are golden and crispy.
  4. Remove slices from toaster and spread cashew cream over top. Top with roasted broccolini and then tomato slices. Drizzle with balsamic glaze, if desired. Eat immediately.
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Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream | CaliGirl Cooking

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This post contains affiliate links. As always, all thought and opinions are my own.