Kashis Mayan Harvest Bake Copy Cat Food
KASHI'S MAYAN HARVEST BAKE (COPY CAT)
A copy cat recipe of one of Kashi's BEST frozen entrees. Healthy, vegan, special and intricate enough for guests! Copy Cat recipe found on www.eatingbirdfood.com; this blog is written by a young woman (from my hometown, Richmond VA!) who realized in her early twenties that healthy eating leads to a better life. Posted here for safe keeping.
Provided by likethebird
Categories Yam/Sweet Potato
Time 55m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Toss sweet potatoes in 1/2 tablespoons oil and roast for 20 minutes in a square glass baking dish/pan, stirring once.
- While the potatoes are roasting, heat 1/2 tablespoons oil on medium high in a large skillet and saute the onion and garlic until soft and fragrant. Add tomato puree, water, and spices (chili powder, stevia, paprika, sea salt) into the skillet and let simmer for 10 minutes. The sauce should be on the thicker side, but add more water if you want to thin it out. Stir in black beans.
- Heat another skillet over medium, add chopped kale, a few tablespoons of water and a bit of sea salt. Let the kale wilt and toss for 5-7 minutes.
- Pull roasted sweet potatoes out of the oven and top with cooked kale, sliced plantains, and black bean sauce. Bake for 15-20 minutes.
- While it's baking prepare the grains by putting the quinoa, bulgur wheat, and 2 cups of liquid into a small pot. Bring mixture to a boil, then cover and let simmer for 15-20 minutes or until most of the liquid has been absorbed.
- Portion out the grains on each plate, top with the harvest bake, sprinkle with pepitas and eat immediately. Enjoy!
Nutrition Facts : Calories 375.5, Fat 8.2, SaturatedFat 3.3, Sodium 334.5, Carbohydrate 66.6, Fiber 13.7, Sugar 12.9, Protein 15
APPLE HARVEST BAKE
Found this recipe the past weekend in the Sunday paper coupons. Made it last night for my family and my DIL raved about it. I even forgot to put in the rest of the brown sugar until I had the batter on top of the apples. I scooped it back off and added the sugar, but the recipe says to stir "just until moist". Oops. I will definitely be making this again and will follow directions exactly. Enjoy.
Provided by chefmopotts
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla.
- Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
- Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
- Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.
Nutrition Facts : Calories 279.8, Fat 5.6, SaturatedFat 0.8, Sodium 345.5, Carbohydrate 53.6, Fiber 2.1, Sugar 32.1, Protein 4.2
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- Toss chopped sweet potatoes and plantains cubes in 1 Tablespoon oil. Sprinkle with sea salt and spread onto a baking sheet. Roast for 20 minutes or until sweet potatoes are tender.
- While the potatoes and plantains are roasting, heat remaining 1 Tablespoon of oil on medium-high in a large skillet. Add onion and garlic and sauté until soft and fragrant, about 5-7 minutes. Add tomato sauce, water, chile powder, coconut sugar, paprika, sea salt and cinnamon into the skillet and let sauce simmer on low heat for about 10 minutes. Add black beans and kale into the skillet. Stir kale into the sauce, allowing it to wilt. Once kale has wilted down, remove sauce from the heat.
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