Thursday night dinners should probably be called WTF dinners for me, especially today. I’m usually running low on fresh foods and ideas after a busy week and ending up with crazy concoctions. Tonight was no exception! I had a huge sweet potato that needed to be used up and sliced it in 1/2-1/4″ rounds to bake.
Then tossed the rounds with coconut oil, salt and a sprinkle of curry.
While for some reason my dog was begging at my feet. Don’t be fooled, she already had dinner.
I spread the rounds on a baking sheet and sprinkled with more curry and salt and baked for 40 minutes at 400 degrees.
While they were baking, I pulled out Yves Vegan Veggie Dogs that I impulse bought at Whole Foods when they were on sale.
I was attracted to them because of the low-calorie count and high protein, at 50-calories a pop, I didn’t feel bad about having 2.
Since I have a huge jar of cultured veggies that I’m working through, I got inspired by this recipe to create my own sauerkraut dog using collard greens as the bun. That wasn’t as easy as I thought since the collard leaves I have are smaller than usual, but I made it work.
My crazy dinner actually ended up being pretty good, the texture of the sweet potato rounds was perfect, a little crispy on the outside, but warm and gooey on the inside. The curry flavor wasn’t too strong, but there and complemented the coconut flavor nicely.
The Yves dogs were tasty and pretty close to real hot dogs, though it’s been ages since I’ve had one. However, they’re a little salty, good thing my cultured veggies weren’t salted!
Oh, and I promised to announce the winner of the CSN Giveaway … and the winner is:
Congrats Jenna! Check your email and have fun shopping!