Gnocchi, Leftovers and a Two-Minute Dessert!

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert
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I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream
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Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!
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(Sometimes I’ll add vegan chocolate chips – if I have an open pack)

Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing

Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing
(Serves 6-8) ~ Vegan, Gluten-Free, Dairy-Free
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I love this recipe because it can be a salad or appetizer/snack. It is also great for dinner, lunch or as a side! This healthy salad is incredibly delicious and filling. The sweet potatoes can stand alone with the dressing, honestly it was hard for me to resist sampling the sweet potatoes and dipping before building my salad. 🙂 You can always kick the heat up to your liking. Speaking of heat… check down below I’m sharing some pics from my husband’s hot sauce! He has some pretty flavorful sauces. Well try my salad, I’m still working on it three days later. I anticipate that you will really enjoy this recipe! Enjoy.
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Ingredients:
2 ½ Lbs Sweet Potatoes, peeled/chopped
½ Tbsp Course Sea Salt
½ Tbsp Chili Powder
2 Tbsp Extra Virgin Olive Oil
4-5 Cups Kale, stems removed/chopped (about 7 stalks)
1 ½ Cup Red Cabbage, shredded
1/3 Cup Peanuts, optional

Directions:
-Heat oven to 450 degrees F. Cut sweet potatoes into wedges or cubes (I prefer wedges). Spread sweet potatoes evenly on two baking sheets and rub with olive oil, sea salt and chili powder. Bake for 30 minutes – toss about halfway through for even baking. Toss with dressing, kale, cabbage and top with peanuts. Enjoy!

Asian Tahini Dressing
¼ Cup Tahini
¼ Cup Tamari Soy Sauce
2 Tbsp Sesame Oil
¼ Cup Rice Vinegar
2 Tsp Fresh Grated Ginger
3 Garlic Cloves, minced
1 ½ Tbsp Brown Sugar
½ Tbsp Sriracha
-Whisk all ingredients to combine. Let stand for 10 minutes for flavors to combine.
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Day 3 and still delicious!!!
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My hubby’s hot sauce! -Great flavor, I’m not a big heat person but this sauce is amazing. I wonder if he’ll share his recipe one day.

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Spicy Sweet Potato Wedge & Kale Salad

  • Servings: 6-8 ~ Vegan/Gluten-free
  • Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
2 ½ Lbs Sweet Potatoes, peeled/chopped
½ Tbsp Course Sea Salt
½ Tbsp Chili Powder
2 Tbsp Extra Virgin Olive Oil
4-5 Cups Kale, stems removed/chopped (about 7 stalks)
1 ½ Cup Red Cabbage, shredded
1/3 Cup Peanuts, optional

Directions:
-Heat oven to 450 degrees F. Cut sweet potatoes into wedges or cubes (I prefer wedges). Spread sweet potatoes evenly on two baking sheets and rub with olive oil, sea salt and chili powder. Bake for 30 minutes – toss about halfway through for even baking. Toss with dressing, kale, cabbage and top with peanuts. Enjoy!

Asian Tahini Dressing
¼ Cup Tahini
¼ Cup Tamari Soy Sauce
2 Tbsp Sesame Oil
¼ Cup Rice Vinegar
2 Tsp Fresh Grated Ginger
3 Garlic Cloves, minced
1 ½ Tbsp Brown Sugar
½ Tbsp Sriracha

-Whisk all ingredients to combine. Let stand for 10 minutes for flavors to combine.