Summer Kale Salad with Tahini Ginger Dressing

This tahini ginger dressing takes literally 2 minutes to whip up. You just throw the stuff in the food processor and it practically makes itself. It's a great pocket recipe for nights when you don't feel like cooking and just want a simple meal.

Salad:
1 bunch of red kale
1 carrot, peeled and cut into thin rounds
1 small cucumber, cut into thin rounds
Handful of baby bell peppers ( or 1 regular bell pepper), cut into bite sized pieces
2 avocados

Dressing:
1/2 cup olive oil
1/4 cup Braggs unfiltered apple cider vinegar
2 heaping tablespoons tahini
1 tablespoon fresh ginger, peeled and smashed with the back of your knife
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons agave nectar
1 small clove of garlic

Optional Garnish:
Fresh chives
Sesame seeds

Wash the kale and rip the leaves into bite sized pieces. In a large salad bowl add the kale pieces, pre-cut carrots, cucumber, and bell pepper- toss.

In a food processor add all the dressing ingredients, blend until completely smooth. If the dressing is too thick, add a little water until desired consistency.

While the dressing is in the food processor, slice the avocado.

Assemble: Add the salad into bowls, top the salad with avocado slices, drizzle the dressing overtop and garnish with fresh chives and sesame seeds before serving.

Recipe adapted from Fettle Vegan

Simmered Collard Greens

This past weekend my mom and I took a mini vacation to Orlando to spend some much appreciated quality time together. We mostly spent our trip lounging at the pool, soaking in as much sun as we could get between the reliable afternoon rain showers of Florida Summers. I took her to Ethos Vegan Kitchen, my all time favorite vegan restaurant in the entire continental United States, where I was inspired by yet another one of their dishes. I had the most yummy simmered collard greens that accompanied my main dish of BBQ 'Chikun' with mashed potatoes and gravy. Apparently what they're saying is true: Collards are the new Kale. I've made collards before, but I've never had them simmered so simply. I thought they were drool-worthy. So the day we got back I ran out to the store and bought a bundle of collards and simmered away.

1 bunch collard greens
2 garlic cloves, minced
2 tablespoons olive oil
2 cups vegetable broth*
Seasonings (optional)*

Remove the stems from the collards and rip the greens into smaller pieces.

In a pan over medium heat saute the garlic in the olive oil until fragrant. Add in the greens and vegetable broth and simmer over low heat for 1 1/2 hours with a lid over top. Strain out any remaining liquid before serving. Taste and adjust for seasoning.

*The broth you use will determine the flavor profile of these collards. I use Better Than Bouillon Vegetable Base which has great flavor.

*A lot of people enjoy adding red pepper flakes or hot sauce to their simmered collards, but I loved how I had them at Ethos, so flavorful and simple, so I did without.

Roasted Carrots with Carrot Top Pesto

Erica, Shaun, and I went to the farmers market the other day to check out some beautiful, fresh, local, organic produce. I stumbled upon these gorgeous red carrots that were shades of yellow and orange on the inside. They had these massive tops to them and I knew I had to figure out a way to cook them. Throwing away all that nutrition would be blasphemy. I asked the farmer who sold them to me what he did with them and he said he once made a pesto using the tops. It was like music to my ears. I would roast the carrots and top them with a carrot top pesto. It turned out absolutely amazing! Never again will I be throwing away carrot tops.

1 large bunch of carrots with tops
1-2 tablespoons of light olive oil, for roasting
1/4 cup basil
3 tablespoons macadamia nuts
1/4 cup nutritional yeast
1 garlic clove
1/2 cup light olive oil, for pesto
Salt and pepper, to taste

Erica and I at the market, it's amazing we didn't melt in the heat.

Preheat the oven to 375°F.

Wash the carrots and remove the tops, making sure to save them. Cut the carrots into even segments. I left a little bit of the tops on the carrots to make the dish appear more rustic but the tops became brittle in the oven so I suggest just removing the tops completely.

Prepare a baking dish by spraying it with non stick cooking spray. Toss the carrots in the oil set aside for roasting and bake until fork tender, about 25 minutes.

In the meantime, prepare the pesto. Add roughly 1 1/2 cups of reserved carrot tops to the food processor along with the basil, macadamia nuts, yeast, garlic- blend. Slowly drizzle in the olive oil, continuing to blend until all the ingredients are well incorporated and somewhat sauce-like. Taste and add salt and pepper to your liking.

Once the carrots are tender, arrange them on a dish and spoon the pesto over top. Serve warm.

Maple Spiced Roasted Carrots

A friend of mine always brings cinnamon roasted carrots to class and they're always so delish. I added my own spin to these with a little ginger and maple. This dish takes just a couple minutes to throw together and is always well enjoyed.

1 bunch of carrots, peeled and cut into thin rounds
3/4 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
2 tablespoons refined coconut oil
2 tablespoons maple syrup 

Preheat the oven to 375°F.

Prepare a baking sheet by spraying it with nonstick spray. Melt the coconut oil if it's not already liquid (in South Florida, it's usually always liquid at room temp). In a bowl toss the carrots in the spices, coconut oil, and maple. Spread on the prepared baking sheet and bake until the carrots are fork tender, roughly 20 minutes.

Recipe inspired by Olivia Gold

White Bean Curry with Collards and Sweet Potatoes

This is dish warming, hearty, easy to throw together and delicious. It has the perfect combination of protein, greens, starch, and is topped with a fresh avocado mango salsa. I packed away this little container for my friend, Erica, who gobbled it up and then harassed me via text message for more. By her reaction it's safe to say this dish was a hit.

 

1 tablespoon coconut oil

1 red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 tablespoon fresh minced ginger
2 cloves garlic, minced
1 1/2 to 2 tablespoons mild curry powder
1/2 teaspoon garam masala
3/4 teaspoon salt
1 tablespoon agave
3 cups vegetable broth
2 tablespoons tomato paste
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch chunks
1 pound collard greens, deribbed, leaves chopped into bite sized pieces
1 cup coconut milk
1 15 oz BPA free can of white beans (I used northern beans, but whatever you prefer will work)

For the Mango Avocado Salsa:
1 ripe avocado, diced
1 ripe mango, diced
1 tablespoon fresh lime juice

Optional:
Basmati rice, to serve curry over  

In a large stock pot over medium heat saute the onion and jalapeno in coconut oil for 5 minutes, until the onion is slightly browned. Add in the garlic and ginger and saute another 30 seconds. Add in the curry, garam masala, salt, vegetable broth, agave, tomato paste, and stir to combine. Add in the potatoes, cover pot and bring to a boil, lower to a simmer and leave the lid ajar. Simmer until the potatoes are fork tender, about 4-5 minutes.

In the meantime, toss the avocado, mango, and lime juice in a small bowl, set aside.

Once potatoes are fork tender add the collards, beans, and coconut milk. Stir to incorporate, the greens will shrink down quite a bit so don't worry if they don't all fit at once. Leave lid ajar again and bring back to a simmer. Let simmer just until collards are tender, it should only take a few minutes.

You can serve it over rice or just eat this in a bowl with a spoon. Before serving top with some mango avocado salsa.

Recipe adapted from The Post Punk Kitchen

Avocado Pesto

Ok, if you're anything like me that title may put you off a bit. Avocados in pesto? Sounds strange. I only decided to make this because I had two very ripe avocados on the counter and no dinner plans. This pesto is AMAZEBALLS. Yeah, I went there. It's insane. I made it twice in a row, partly because I have an unhealthy love affair with pasta, but mainly because it was that damn good.

1 pound linguine pasta, GF if necessary, I love brown rice pasta so that's always a great option
1 large bunch of fresh basil, I probably used 1 1/2 to 2 cups lightly packed basil
1/2 cup pine nuts
2 avocados, pitted and scooped
2 tablespoons fresh lemon juice
3 garlic cloves
1/2 cup light olive oil (I think the virgin olive oil is too thick/strong for pesto, but whatever you like will work)
1/4 cup nutritional yeast
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 cup sun-dried tomatoes, optional

Cook the pasta according to instructions.

In a food processor add all ingredients except the sun-dried tomatoes, blend until creamy.

Toss warm pasta in pesto sauce, add in the sun-dried tomatoes, and mix until well incorporated. Serve warm.

Makes 4-6 portions

Recipe adapted from Chef Chloe

Baked Falafel Wraps

As most of you know the deal in my house goes like this: I can live at home rent free (as a budgeted graduate student this deal can not get any better) as long as I make dinner five nights a week. I really struck gold on this deal; my family keeps a vegan diet in the house (hooray for health!) and I'm able to expand my recipe index one dinner at a time. Well, I've been slacking hardcore lately. I missed two dinners last week, because some extremely important opportunities, or what not, came up. And by opportunities I mean, a cookout with my childhood best friend's family and a Girls season finale night- in which I needed to be away the whole night to both mentally prepare for this finale, and then stay up talking about it after with my girlfriends. I'm a busy gal, what can I say. Anyways, I got the guilt trip from my mom not long after my missed dinners: "I don't care so much about the dinners, but I miss spending time with you". Dagger to the heart. My Mama Bear misses me. So I buckled down and decided to make her a dinner she would love, and I'm pretty sure I succeeded- this dinner was spot on.

Falafel
1 15oz BPA-free can of chickpeas, rinsed and drained

1/2 cup loosely packed fresh cilantro and parsley mix (or either or, depending on your taste)

1/4 red onion, chopped

3 cloves garlic

1/2 lemon, juiced

1 1/2 teaspoons dried dill

1 1/2 teaspoons dried oregano

1 teaspoon smoked paprika

1 teaspoon cumin

Freshly ground black pepper, to taste

1/2 teaspoon sea salt

3 tablespoons chickpea flour

2 tablespoons nutritional yeast 

Toppings:
*If you're gluten-free, use a GF wrap or omit the wrap and serve over a salad instead

Tortillas (I used habenero lime soft tortillas from Trader Joes, which were to die for)

Arugula, or other preferred lettuce

Tomato, sliced

Cilantro/Parsley for garnish, optional

Tahini sauce
2 heaping tablespoons tahini paste
2 tablespoons vegan mayo
1 1/2 lemons, juiced
2 tablespoons Franks hot sauce, optional
1-2 garlic cloves
2 teaspoons dried dill
Water, to thin, as needed

Preheat the oven to 350°F.

Combine all falafel ingredients in a food processor until it forms a 'dough ball'. Using a small scoop, make small rounded balls, flatten slightly, and place on a prepared baking sheet that has been sprayed with non stick spray. Bake for 20 minutes, flipping halfway through.

While your falafel are baking, make the tahini sauce. In the food processor combine all ingredients until smooth. Add a little water to thin it if necessary. Taste and adjust for seasoning. Place in fridge to allow flavors to marinate.

Heat the tortillas in the oven for a minute before assembling. Lay each tortilla on a plate, sprinkle with a bed of arugula, tomato slices, and two or three falafel patties. Drizzle with the tahini sauce garnish with the cilantro and parsley before serving.

Makes 10-12 mini falafel patties

*I recommend doubling the tahini sauce recipe since it was such a big hit with the falafel.

Recipe adapted from One Green Planet

Quick Lentil Bowl

This is one of my pocket recipes that I always default to when I'm not in the mood to cook. It's hearty, yummy, and easy. Also, it's a very forgiving recipe so you can really make it your own.

1 bundle swiss chard (or other leafy green)
Olive oil
2 garlic cloves, minced
2 tomatoes, diced
Splash of white wine
1 can lentils, rinsed and drained
Bed of baby greens or quinoa to serve it over (I prefer the greens, but the quinoa is great too if you're a fan of it)
A dollop of vegan horseradish sauce made by Follow Your Heart (found at Whole Foods), you can sub it with some some plant based sour cream or unsweetened coconut yogurt for that tang element.

Chop your greens into bite size pieces. In a saute pan over medium heat toss in the greens and cook until wilted, about a minute, then add in your minced garlic cloves and saute for another two minutes. Toss in your tomatoes and a large splash of wine and cook for another three minutes, until the tomatoes have softened. Add in you lentils and saute for one more minute. Spoon mixture over a bed of baby greens or a bed of quinoa.

Makes 2 large portions.

Creamy Coconut and Roasted Tomato Soup

Roasting Vegetables:
4 1/2 pounds roma tomatoes
1 large yellow onion
3 garlic bulbs
Olive oil
Salt
Pepper

Soup:
1 can light coconut milk
3 cups vegetable broth
2 tablespoons tomato paste
1-2 teaspoons garam masala spice (add gradually, to taste)
Baguette (or appropriate GF substitute)
 
Preheat the oven 400°F on a convection setting.

Wash the tomatoes and slice them lengthwise, place them on a large baking sheet that has been greased with nonstick cooking spray. Sprinkle with salt and pepper and place in oven for about 40-60 minutes. You want them to look wrinkly with most of the water evaporated out.

Find a medium sized casserole dish that has a lid and spray with non stick cooking spray. Cut the onion into wedges and add to the casserole dish. Cut the bottom off the bulbs of garlic to expose the inner garlic cloves, add the bulbs to the same dish as the onions. Drizzle with a little olive oil, pop the lid on the casserole dish, and bake until the onions start to turn golden and the garlic is caramelized, roughly 40 minutes.

Now that the vegetables have finished roasting the tomatoes should have shrunk down to about 3 cups. In a large stock pot add the roasted tomatoes and the roasted onions. Once the garlic has cooled enough to handle, squeeze the cloves out of two of the bulbs and into the stock pot. Add in the coconut milk, tomato paste, broth, and spices- bring to a boil and then turn it down to a simmer for about 5-10 minutes.

While the soup is simmering, slice the baguette lengthwise and then into 3-inch pieces, drizzle with some olive oil and salt. Squeeze the cloves of garlic out of the remaining bulb and spread it evenly over the baguette pieces. Bake in oven for five minutes, and then broil for another 2.

Carefully transfer soup to blender and pulse for a few seconds, leaving a few chunks here and there.  Serve with a piece of garlic baguette.

Recipe adapted from Oh She Glows

Romesco Potatoes

You know I'm always game for another potato recipe... I could very easily live off of potatoes for the rest of my life. This turned out to be a fresh new spin for the typical spud.

Romesco Sauce
5 ancho chiles (found dried in the aisle with Mexican specialty foods and spices)
2 tablespoons raw almonds
2 tablespoons blanched hazelnuts
1 cup olive oil + 4 tablespoons
1 thick slice of bread
1/3 cup canned pureed tomatoes
1 clove garlic, chopped
1 tablespoon chopped flat-leaf parsley (optional)
1/2 lemon, for juicing
A splash of red wine vinegar
Salt

Potatoes
1 1/2 pounds Yukon Gold potatoes
1/4 cup olive oil
5 cloves garlic, crushed with the back of a knife
2 bay leaves
6 springs thyme, plus 2 teaspoons thyme leaves
Salt and freshly ground black pepper

Preheat the oven to 375°F.

Wash the potatoes and stick them in the oven until fork tender.

In the meantime, remove and discard the seeds and stems from the chiles, then soak in warm water for 15 minutes to soften. On a small baking dish add the almonds and blanched hazelnuts and roast them in the oven for 8-10 minutes until they start turning golden and become fragrant.

To make the sauce: Over medium heat add 2 tablespoons of oil to a saute pan, once hot fry the bread on both sides until golden brown. Once the bread cools cut it into 1-inch cubes and set aside. Return the pan to the stove over high heat, add 2 more tablespoons of olive oil, once hot add the chiles, saute for 1-2 minutes. Add in the pureed tomatoes and a hefty punch of salt, cook for another 2-3 minutes, stirring until some of the liquid has evaporated. Turn the heat off, leaving the chile-tomato mixture in the pan.

In the food processor pulse together the toasted nuts, garlic and fried bread until coarsely ground. Add in the chile-tomato mixture and process for another minute. With the machine running, slowly pour in the remaining up of olive oil and process until smooth. Don't panic when the sauce 'breaks' (separates into solids and oils), this is normal. Add the parsley, then season with lemon juice, vinegar and salt. Set the sauce aside while getting the potatoes ready.

Once the potatoes are fork tender pull them out of the oven and place them in a large casserole dish that has been sprayed with nonstick cooking spray. Using the fork, crush the potatoes into the pan, leaving some large chunks of potato intact. Drizzle with the olive oil, a hefty pinch of salt, and some fresh pepper. Scatter the garlic over top along with the bay leaves and thyme sprigs and leaves. Stick back in the oven and roast for another 15 minutes.

When the potatoes are done remove the thyme twigs and bay leaves before spooning a cup of the romesco sauce over top. Serve warm. Store leftover sauce in freezer for later use.

Recipe adapted from Smitten Kitchen

Comfort Mac

For a long time I didn't know if I should blog this. It's not quite a Mac and Cheese, not quite a pasta sauce. It just is. It's my go-to pasta. It's what I make when I just want to lounge around all day, it's what I make when I'm too busy to actually cook something, and it's what I make often when my friend and I are having Girl's Night and get hungry around midnight. It's my go to Mac, and it has been for a year now. It's savory and rich and perfect. You'll just have to trust me on this one. When it's rainy or cold or snowy, or you're just lounging or lazy, then you will make this and then understand why it's been a staple of mine for so long.

2 cups small pasta (elbows, shells, orecchiette, etc. I often use GF pasta for this when I have it on hand)
1/4 cup plant-based butter
1/3 cup nutrional yeast
1 tablespoon Braggs liquid aminos or soy sauce
3/4 tablespoon Dijon mustard
1/8 teaspoon garlic powder
2 large handfuls baby greens mix, like this

Cook your pasta so it's al dente. In a saute pan melt the butter, then add the yeast, braggs, dijon, and garlic powder and mixture until everything is incorporated. It looks chunky and strange, but it tastes heavenly so just have faith. Add your strained pasta to the sauce and stir to coat. Lastly toss in your baby greens and mix, then divide into bowls and serve.

This recipe makes enough for 2 fairly large portions.

Recipe adapted from my friend Anna Bailey

Shaved Brussels Salad Dusted with Black Sesame Salt

The Brussels Sprout has such a bad rep, they're really the underdog of all veggies. They sadly lay idle in the supermarket next to the bitter melon (okay, okay, that reference may be slightly exaggerated, no one likes a bitter melon, Brussels on the other hand are love-hate). Regardless, when I moved back from San Francisco I made my mom some crispy roasted maple balsamic Brussels and she forever has loved them. My dad and brother however were never enthusiastic about them, until now. Behold the raw shaved Brussels salad, who would've thought?

2 lbs Brussels sprouts, if you can find them shredded that will save you some work
1/4 cup lemon juice, from 2-3 lemons
2 1/2 tablespoons Dijon mustard
1/3 cup pure maple syrup (none of that thick sticky diner stuff)
1/3 cup olive oil
1/3 cup raw sunflower seeds, toasted over dry heat
1/2 cup dried cranberries
1/2 cup Bacon Bits (yeah, most bacon bits are vegan surprisingly! Double check the ingredients, but Betty Crocker brand is. If you're GF omit or use 1/2 cup homemade coconut bacon) 
3 tablespoons black tablespoons
1/4 teaspoon good quality salt


Using a knife carefully shred your bag of Brussels and place the shreds in a large bowl, this can be tedious so plug in your favorite playlist and totally make this a jam sesh. At least that's what I did.

In a small bowl whisk together the lemon juice, mustard, maple syrup, and olive oil. Pour your dressing over the shredded Brussels and toss well to coat.

In a pan over medium heat add the sunflower seeds (no oil or non stick spray), and toast for a few minutes. Keep an eye on these to make sure they're not burning underneath. Add the toasted seeds, cranberries, and bacon bits into the salad and toss.

Using a mortal and pester, or a small bowl and a wooden spoon, add in the sesame and salt and grind together. Grinding these two together always give them a deep flavor profile. Dust the salad with the salt and sesame mixture and serve.

The Best Kale Salad

I saw this recipe on my twitter feed and knew I had to make it. I'm always looking for a new way to use kale. It was freaking awesome. Although my Thanksgiving menu was supposed to be set in stone, I went out to Whole Foods tonight to get the ingredients to add this to the list. Unfortunately my picture didn't come out, but you can view a great picture from the original recipe here.

2 bunches lacinato/dinosaur kale, finely chopped or torn into baby bite-sized pieces
2 garlic cloves, minced
1/4 cup fresh lemon juice, from 1 lemon
4 tablespoons good quality extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dried cranberries

Pecan-Parm Crumble:
1 cup pecan halves, toasted
2 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil

Spin the kale dry and set aside at room temperature while you make the dressing. Mince the garlic into tiny pieces, add it to a bowl along with the lemon juice, olive oil, salt and pepper. Mix well. Pour the dressing and cranberries over the kale and toss well. Set in fridge for 30-60 minutes to soften.

Meanwhile, make the Pecan-Parm crumble. Roast the pecans at 350°F for 8 minutes. Add them to a food processor along with the nutritional yeast and olive oil and pulse until crumbly. Once the salad is done setting sprinkle the Pecan-Parm over top and serve.


 Recipe from Oh She Glows.

Moroccan Zaalouk (Eggplant Dip)

I'm always munching on this stuff. It's easy to make and the flavors really get bolder with age. I keep some in the fridge and pull it out to snack on. Sometimes I make it for dinner and just eat it with pita chips. It is a very forgiving recipe and therefore makes it easy to improvise when many of the ingredients are missing.

1 large eggplant
4 large tomatoes (peeled, seeded, and chopped), or a can of diced tomatoes- BPA free!
Splash of marinara sauce or 1 tablespoon tomato paste
3 garlic cloves, finely minced
1/3 cup chopped cilantro and parsley, mixed (or one or the other if you're not so into both)
3 tablespoons pine nuts (optional)
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon salt
Pinch Cayenne pepper
1/4 cup olive oil
1/3 cup water
Stevia (optional- I use 3 drops of liquid stevia, some people add a teaspoon or two of sugar, some add none at all) 
Lemon wedges

Preheat your oven to 400°F on the convection setting. Poke a couple holes in your eggplant and roast it until it is tender when you  squeeze it with a pair of tongs- mine took about 30 minutes. Allow to cool slightly before cutting the eggplant lengthwise, then scoop out the roasted eggplant from the skin. Run your knife through it until it's chopped (it'll be more mush than anything, this is perfect). 

Mix all ingredients (including the prepared eggplant), besides the stevia and lemon, in a large skillet. Cover and simmer over medium heat for 30 minutes, stirring occasionally. Using a potato masher to crush and blend the mixture together. Continue simmering uncovered for 10 minutes or until all the liquids are reduced. Mix in your stevia if you are using it and then squeeze a lemon wedge (or two) over top of the Zaalouk. Serve with pita chips for dipping, some warm pita bread, or just eat plain if you're avoiding gluten.

*Sometimes I add some chopped kalamata olives to this as well, adds a nice salt element!

Roasted Radishes

A gorgeous bundle of rainbow radishes came in my food co-op box last week and I was immediately stumped. Eventually a friend suggested I roast them off in the oven, she said they lose that bitter taste and sort of remind her of mini potatoes when they're done. I gave it a go and I was so impressed. Now I'll finally have something to look forward to when I see the radishes in the co-op box again.

1 bundle of rainbow radishes
1-2 tablespoons olive oil
Salt
Herbs de Provence
Optional: Squeeze of lemon

Preheat the oven to 450°F.

Clean the radishes and remove the tops. Cut the larger ones in half and remove any blemishes. Toss them in the olive oil and sprinkle with a pinch of salt. Roast for 15 minutes, or until fork tender, flipping them halfway through. When they come out of the oven sprinkle them with a little herbs de Provence and a squeeze of lemon. Serve warm.

Maple Roasted Brussels Sprouts

I've got a serious thing for these bad boys. They're so delish. I know so because this recipe converted some sprouts haters into sprouts lovers.

1 bag Brussels sprouts
3 tablespoons maple syrup
2 tablespoons olive oil
Salt to taste

Preheat your oven to 375° F.

Rinse your Brussels sprouts and then cut them in half and take off the outer leaf if it has any blemishes. Place them in a bowl and drizzle your olive oil and maple syrup over top. Sprinkle with a hefty pinch of salt. Spray a glass baking dish with some non stick spray (I use a coconut non stick) then pour your Brussels in, making sure they're in a single layer. Bake for 15 minutes, then flip, and bake for another 20-30 minutes. You want them to be tender- they're best when the smaller ones get all nice and crispy! Serve hot and enjoy!

*If you set your oven to the convection setting you can cut back the overall time- start with 10 minutes, flip, then cook for another 15-20.

Roasted Sweet Potato Mash

There is such a difference in flavor when you roast a sweet potato whole vs. cutting it up and roasting it. I can't explain it, both are great, but they're so different. For this mash I roasted the sweet potato in cubes, which both lends to a different flavor and saves cooking time. It's a simple mash that isn't very sweet, like most other sweet potato mashes. Give it a go, I served this with some maple roasted Brussels sprouts, what a good combo!

2 medium sweet potatoes
1/8 teaspoon red pepper flakes
Salt to taste
1 1/2 tablespoons maple syrup
1/4+ cup coconut milk from carton, not can (found in the aisle with the almond milks)
1 tablespoon plant-based butter
2 sprigs of thyme, leaves only

Preheat the oven to 375°.

Peel your sweet potatoes, then cut them into 1 inch by 1/2 inch cubes. Spray a cookie sheet with some non-stick spray (I use a coconut oil non stick). Place your sweet potatoes cubes on the cookie sheet, sprinkle with the red pepper flakes and salt and then lightly mist with more non-stick spray. Bake in the oven until they are soft enough to be flattened by a fork, about 20-30 minutes.

Transfer sweet potatoes to a food processor along with the rest of the ingredients. Process until completely smooth. You may need a little more coconut milk to get your desired consistency. Serve warm. You can even add a pinch of cinnamon over top before serving if you're feeling really festive!

Fall Lettuce Boats with Crispy Sweet Potato Noodles

If we're being honest this was inspired by the stragglers of this weeks organic co-op box. What could I possibly do with a cucumber, yellow tomato, 1/2 a head of lettuce, two small winter squash that I've never seen before, and 2 sweet potatoes? Make lettuce boats, that's what.

1 small cucumber
1 tomato
6 large leaves of lettuce/cabbage of your choice 
2 very small winter squash that I've never seen before (you can use 1 medium sized butternut squash)
2 sweet potatoes, peeled
Plant-Based mayo
1/2 teaspoon Smoked paprika
Cinnamon
Pumpkin Pie spice
Cumin
3 tablespoons maple Syrup
2 tablespoons plant-based butter
Salt
3 tablespoons olive oil

Preheat your oven to 350°F. Peel your winter squash using a vegetable peeler, then cut in half and scoop out the seeds. Dice into 1-inch cubes. Toss with maple syrup, a few dashes of cinnamon (about 1/2 a teaspoon or so), and a pinch of salt. Pour into a greased baking sheet and top it with the plant-based butter, bake until fork-tender, roughly 25-40 minutes depending on how ripe your squash is to begin with.

Using a spiralizer turn your sweet potatoes into noodles. Like so...

The noodles will shrink by 1/2

In a large bowl toss your sweet potato noodles with olive oil, a few dashes of pumpkin pie spice, a few dashes of ground cumin, and the smoked paprika. Spread the sweet potatoes out on a greased cookie sheet and pop in the oven and cook until crispy, 25-35 minutes.

Meanwhile, dice your cucumber and tomato. Spread a little mayo over each lettuce leaf, then evenly disperse the cucumber and tomato pieces. Once the squash is fork-tender divide the pieces evenly among the lettuce boats. Top with the crispy sweet potato noodles, another pinch of salt, and serve!

Zesty Roasted Asparagus

Once again this brilliant recipe comes from my friend Anna. Seriously girl, can't you open up your own restaurant already?? This dish will definitely be a side at our vegan thanksgiving this year! Oh, and Anna, even though I know you'll be spending the holiday in KY with your family, just know my family has extended the offer. Clearly the way into our hearts is with food!

1 bundle asparagus, trimmed and washed

Olive oil

1 teaspoon garlic powder, plus extra for later

Salt

Lemon, cut in half

2-3 tablespoons nutritional yeast

Preheat your oven to 425°F. 

Lightly spray a baking sheet with non-stick cooking spray (I use a coconut oil non-stick). In a bowl drizzle some olive oil (a few teaspoons) over the asparagus, then sprinkle the garlic powder and salt to taste, and the juice from half a lemon, toss to incorporate. Lay your seasoned asparagus out on the prepared baking dish and roast in the oven for 15 minutes. If you're using pencil-thin asparagus adjust your cooking time to 8-10 minutes. 

Once the asparagus are out of the oven allow to cool slightly, then sprinkle the nutritional yeast over top, along with another pinch of garlic powder, extra lemon juice, and salt to taste. Give the asparagus a good toss so the seasoning is well distributed, arrange on a dish and serve.

Sweet Potato and Herb Quinoa Patties

These quinoa patties are very flavorful and they will definitely be a regular in my book! It would be delicious served over sauteed spinach. I served it topped off with Anna's famous 'KFC gravy' alongside a spring mix salad with herbs, edible flowers, and roasted chickpeas.

1/3 cup uncooked quinoa

1/2 cup sunflower seeds
Olive oil

1 medium onion, diced
1garlic loved, minced
3 cups peeled and grated sweet potato

4 tablespoons water


3 tablespoons fresh rosemary leaves

2 tablespoons fresh sage leaves

2 tablespoons fresh thyme leaves

2 teaspoons poultry seasoning
 (I recommend making your own by mixing together equal parts of thyme, sage, marjoram, rosemary, and a pinch of black pepper and nutmeg- it's not an exact science but it saves you from purchasing one more premixed seasoning.)
1 teaspoon smoked paprika

1 tablespoon lemon zest

1 fifteen-ounce can garbanzo beans, rinsed and drained
3 tablespoons Dijon mustard

1 tablespoon fresh lemon juice
2 teaspoons maple syrup
1/4-1/2 cup water

Peheat the oven to 375° F. Rinse the quinoa and add it to a small pot along with 2/3 cup water, bring to a boil, then lower to a simmer and pop a lid on it, cook for 15-17 minutes or until ready. In a small pan over medium-low heat toast the sunflower seeds, then set them aside. Careful not to burn them, it can happen in seconds! In a larger saute pan heat a little olive oil over medium heat and saute the onion until translucent, then stir in the garlic, sweet potato, salt and pepper to taste, and the 4 tablespoons of water. Cover and cook for 3-5 minutes, until the sweet potatoes are tender, then remove from the heat.

In the food processor combine the quinoa, roasted sunflower seeds, chickpeas, rosemary, sage, thyme, poultry seasoning, smoked paprika, lemon zest, Dijon mustard, lemon juice, and maple syrup. Once combine, you want it to have some texture to it so don't get carried away with processing it, add it to the pan with the sweet potatoes. Fold everything until well incorporated, if it's too dry add in 1/4- 1/2 cup more water. Form into small patties and then place on a lightly sprayed baking sweet. Bake for 30 minutes, flipping half way through.

Top with 'KFC' gravy and serve!

Recipe adapted from Everyday Healthy Everyday Delicious