roasted red pepper + cilantro hummus.

Hummus is one of my favorite dips. I love the rich flavor, and I especially love that hummus is such a blank canvas. I’ve already posted my favorite recipe for basic hummus (<– it really is the best. hummus. ever.), but today we’re going to change it up by eliminating the yogurt (to keep it dairy free and vegan friendly) and flavoring it with a roasted red pepper and a handful of fresh cilantro. I had both ingredients in my fridge, so I decided to throw them in and see what happens. Luckily this time, it was a smashing success!

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I am always looking for easy and travel-friendly dishes to bring with me to work, get togethers with friends, or just having ready made healthy snacks at home! I don’t know about you, but appetizers are often the best part of the meal and I often forgo an entree to make a meal out of a few appetizers.

As a bonus, hummus is so versatile! Eat is a dip with sliced vegetables and pita, spread it on a pita or tortilla in place of mayo or mustard for a veggie wrap, use it in place of cheese for an egg breakfast sandwich… the possibilities are endless!

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I really love this: the slight sweetness of the peppers is balanced beautifully with the vegetal bite of the cilantro. If you’re a cilantro hater, I would recommend parsley for a grassy note or even fresh basil – how delicious would that be with the roasted red pepper?!

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roasted red pepper + cilantro hummus. 

ingredients
15 ounces chickpeas, drained
2.5 tablespoons tahini
4 garlic cloves
2 tablespoons plus 1/4 tablespoon olive oil
2 tablespoons water
juice of one lemon
1 roasted red pepper (jarred, packed in water or oil)
1 handful of cilantro, roughly chopped (about 3/4 cup)
sea salt and black pepper to taste (1/2 teaspoon-ish)

directions
Drain and rinse the chickpeas. In a food processor add the chickpeas and roasted red pepper. Pulse a few times and then add the garlic, tahini, olive oil, water, lemon, cilantro, and sea salt and pepper. Pulse until smooth and transfer to a serving bowl.

Let chill for an hour before serving. Keeps for 3-4 days in a container with a tight fitting lid.

Serves 4-6.

*Please use organic ingredients wherever possible* 

 

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vegan roasted cauliflower + caramelized onion pizza.

A vegan BBQ pizza that is so unbelievably delicious, you’ll crave it over BBQ chicken? It’s true!

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Cauliflower again? I know. But trust! This pizza is super satisfying, and I added a slightly cheesy flavor by using a vegan parmesan cheese substitute that I found at my local grocery store, Wegmans. Many vegans use nutritional yeast because it has a flavor that is very similar to many cheeses. If you’re not a vegan, feel free to swap in freshly grated parmesan cheese, pecorino romano, or any other hard cheese. You can also leave it off entirely — the cauliflower and sauce is so flavorful, you won’t miss it!

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Now, I tried making a whole wheat pizza dough for you, but alas, it was an utter failure. I tend to use Jim Lahey’s famous no knead pizza dough, but it can be a bit fragile, and for this recipe I wanted something a bit more substantial. I thought the nuttiness of whole wheat would go perfectly with the roasted cauliflower, as it did here. Unfortunately, after my crumbly, dry attempt at dough sat pathetically in the oiled bowl refusing to rise, I succumbed to store bought dough, which worked out just fine here. I would have preferred whole wheat, but all the whole wheat dough was close to frozen so I went with the more readily available white. Next time I would stretch the dough a bit further, to make a thinner outer crust. If you’re purchasing dough like me, make sure to weigh it out to 16 ounces; I had to cut about 1/3 off and freeze it to ensure the correct toppings to dough ratio. If you want to skip all of nonsense, I’m betting a pre-baked crust would work out as well. 🙂

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My finished pizza had quite a kick due to the spicy bottled barbecue sauce I used, so make sure to use a sauce that caters to your heat tolerance. If you like a spicier pie but have people with milder palates, a dash of crushed red pepper over your slice(s) would be my recommendation!

vegan roasted cauliflower bbq pizza.
barely adapted from this savory vegan. 

ingredients
1 ball pizza dough, 16 ounces (I used store bought)
2-3 cups cauliflower florets (about 1/2-3/4 of a head), cut into small florets
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon garlic powder
sea salt and black pepper to taste
1/2 cup barbecue sauce, plus one tablespoon reserved (homemade, or your favorite)
1 small onion, thinly sliced
1/4 cup cilantro, chopped for garnish (can sub parsley)
1 tablespoon vegan, non-dairy cheese or nutritional yeast (optional)

directions
Preheat oven to 425 degrees. Take the dough out of the refrigerator about an hour before you plan to make the pizza. In a mixing bowl, combine small florets with the olive oil, red wine vinegar, garlic powder and 1/2 teaspoon sea salt and black pepper. Stir well to combine. Spread out into a single layer onto a baking sheet lined with foil and sprayed with nonstick cooking spray. Roast for 15-20 minutes, stirring halfway during cooking time. Once the cauliflower is tender,remove to a bowl and toss with the 1/2 cup barbecue sauce.

While the cauliflower is roasting, heat a skillet to medium low/low and add a small teaspoon of oil. Add the onions and cook, stirring occasionally being careful to not let burn, until they are soft and light golden and caramelized. Add small splashes of water to prevent burning. This should take about 20-30 minutes.

Increase the heat to 450. Dust the dough ball with flour if needed. Stretch the dough to your desired shape (I had a square-ish oval) and place the dough on a pizza stone, or a baking sheet pan lined with foil/sprayed with nonstick cooking spray.

Add the cauliflower mixture to the dough and top with the caramelized onions, spreading evenly. Top with an extra drizzle of barbecue sauce and the tablespoon of vegan cheese if using. Bake in oven for 14-17 minutes, until lightly golden brown.

Remove, top with chopped cilantro. Add extra dash of vegan cheese and/or crushed red pepper if desired. Serve immediately.

Serves 4 as a main, 8 as an appetizer.

*Please use organic ingredients wherever possible* 

pasta shells with roasted cauliflower + grana padano.

This recipe is so simple, it doesn’t seem like it would be that flavorful, but magic happens once you combine the roasted cauliflower with the olive oil that you’ll infuse with lemon, garlic and red pepper. Toss that all with the cooked pasta, and top with breadcrumbs and a sprinkling of parmesan or pecorino romano and prepare to be amazed at the magical dish before you.

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I made this for a dear friend who is recovering from surgery (and she’s doing quite well, thankfully!), and I went to visit her over the weekend and brought this for us to nibble on. We laid around and watched Wonder Woman (<– surprisingly emotional!) and filled ourselves with this yummy pasta. And fried chicken and mashed potatoes that her husband brought home. It was a comforting afternoon.

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I highly recommend using a full fat, full flavored freshly grated cheese like I did here with the grana padano. Alternatively, you can use freshly grated parmesan or pecorino romano. We are mixing some cheese into the cooked pasta and roasted cauliflower, and then topping the pasta with some additional cheese mixed in with the breadcrumbs before we toss it in for a little bake. The cheese is so flavorful so we don’t need to load up on it. A little goes a long way!

This reheats beautifully; we tossed it in my friend’s oven at 300 for about 20 minutes to warm (it was at room temperature when I brought it over). I would reheat for 45 minutes if you are reheating straight from the fridge (leave out on counter for 10 minutes prior to reheating to remove the chill).

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Enjoy this!

pasta shells with roasted cauliflower.
adapted from Marcella Hazan via NYT Cooking. 

ingredients
8 ounces small pasta shells (or other short pasta such as penne)
1 small head cauliflower, broken into small florets
1/3 cup olive oil, divided plus one teaspoon
zest of 1/2 lemon plus 1 tablespoon juice
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1/4 cup sweet onion, diced
1/2-3/4 cup freshly grated grana padano or parmesan, reserving about 2 tablespoons
1/3 cup breadcrumbs
sea salt and black pepper to taste

directions
Preheat oven to 425 degrees. On a sheet pan sprayed with nonstick cooking spray add the cauliflower florets. Drizzle with 3 tablespoons olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Stir/mix well to ensure all cauliflower is coated with oil. Place in oven and roast for 15-18 minutes, stirring halfway through. Remove when lightly golden brown and a fork can pierce through the stem of the floret. Set aside.

While the cauliflower is rooting, heat a large pot of water to a boil and season with a bit of salt. Cook the pasta according to package directions for al dente. Drain and place in a large mixing bowl.

While the pasta is cooking and the cauliflower is roasting, heat a skillet over medium heat. Add the remaining 3 tablespoons of olive oil and once shimmering but not smoking, add the diced onion and garlic. Cook for 2-3 minutes, until the onion is softened and slightly shimmering and the garlic is fragrant. Add a pinch of crushed red pepper flak (about 1/4 teaspoon) and the zest and juice of half a lemon and stir, reducing the heat to medium-low. Add this seasoned onion and garlic mixture to the pasta along with the roasted cauliflower, 1/2 cup grana padano and mix gently to combine. Taste, and add additional sea salt and/or pepper if needed. Transfer mixture to a 2 quart baking dish.

In a small bowl, combine the last remaining teaspoon of olive oil, breadcrumbs and remaining cheese. Sprinkle over the top of the casserole and bake for 5-7 minutes, until the breadcrumbs have toasted and cheese has slightly melted. Serve immediately or at room temperature.

Serves 4-6. *Please use organic ingredients wherever possible* 

easy spicy stir fried noodles with egg.

Asian-inspired food is a favorite here at my home. So much variety, it’s quick to put together, and it always. makes. a. ton.

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Hi! Sorry for my unexpected silence; work, school, my birthday, and valentine’s day have all transpired in the past few weeks and it has meant lots of eating out, frozen pizza (<– ugh, I know), and very sporadic meals. I finally (!) went to the supermarket and did a proper meal plan. Before that however, I decided to use up some things hanging out in the fridge so I wouldn’t be tempted to waste food by throwing it out. We are all about reducing food waste in my household!

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I had some celery that I had been throwing into morning smoothies, so I used that with some sweet onion, aromatics like garlic and ginger combined with a slightly sweet but decidedly spicy sauce tossed with some eggs and a fresh thin Chinese noodles: Chinese takeout fake-out that comes together in less than 20 minutes. This is very similar to my refrigerator clean out stir fry  in that you can use whatever you have on hand! Don’t like celery? No problem – sub in carrots or green beans. Want to add some cubed tofu or leftover ground pork or shredded chicken? Go ahead! Add shrimp at the end of cooking the vegetables if you’re feeling the crustaceans that day. Point is, possibilities are endless, and oh-so-delicious.

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spicy stir fried noodles with egg + veggies.
sauce adapted from budget bytes. 

ingredients
1/2 package (about 8 ounces) fresh ramen or thin lo mein noodles (can also be ‘fresh’ noodles from the frozen section; do not use dried, shelf stable noodles)
2 tablespoons grapeseed or peanut oil
2 eggs, whisked
2-3 celery stalks, thinly sliced
1 small onion, thinly sliced
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
lime wedges, for serving (optional)
cilantro, chopped, for serving (optional)
1/2 teaspoon sesame oil, to garnish (optional)

sauce:
3 tablespoons chile garlic sauce (sambal olek)
1/4 cup low sodium soy sauce
1/4 cup coconut palm sugar (or brown sugar)

directions
Boil noodles according to package directions (typically boil a pot of water, add noodles and turn heat off. Let cook in hot water for 3-4 minutes until tender. Drain.

While noodles are cooking, heat the oil in a wok or large skillet over medium-high heat. Add the onion, celery, garlic and ginger and stir fry for 2-3 minutes until slightly softened. Push the veggies to one side of the pan and add the whisked eggs and scramble them into the pan, mixing with the vegetables as they cook. Add the sauce and the noddles and mix well to incorporate, turning the heat to medium/medium-low and allow to cook/stir-fry for additional 1-2 minutes (add a splash of water or a splash of soy sauce (about 1 teaspoon max of soy) if the noodles seem dry.

Remove to a serving dish and garnish with cilantro, lime and sesame oil if using.

Serves 4.

*Please use organic ingredients wherever possible* 

savory cabbage pancakes (okonomiyaki).

These savory cabbage pancakes are a fantastic way to use up leftover cabbage!

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These are called okonomiyaki in Japanese, and  they are such a great way to use up that huge head of cabbage you probably have leftover from another recipe. Perhaps this soup? Even when I ask for the clerk to cut the cabbage in half or me, I still seem to always end up with so much leftover. Never fear though, because cabbage lasts FOREVER.

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To make these, we are simply shredding the cabbage, carrot and adding them to a quick batter. To make quick work of this, you can use the grating blade of a food processor like me, or simply grate over a big box hole grater. In a method similar to these fish cakes, I really like to form the patties and let them set up for a few minutes before cooking; it’s paramount to the success of them holding their shape. Carefully flatten the cakes while in the pan, and they’ll achieve a nice, even browning and cook faster, due to them being flatter.

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I enjoyed these simply with some sriracha drizzled over them, but some toasted sesame seeds would be equally divine!

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okonomiyaki.
adapted from budget bytes.

ingredients
2 eggs
1/2 cup tepid water
3/4 cup white rice flour (up to 1 cup)
1 tablespoon sesame oil
1.5 tablespoon tamari or GF soy sauce
4-5 cups green cabbage, shredded
1 carrot, peeled and shredded
3 scallions, thinly sliced
1/4 cup grapeseed oil, divided into 1 tablespoon portions
1 teaspoon sriracha, for topping

directions
In a large mixing bowl, whisk together the eggs, water, sesame oil and tamari. Add flour by the 1/4 cup to prevent lumps. Add the cabbage, carrot and scallions and mix well to combine.

Form into 10 patties, about 1/4 cup mix for each patty. Set them on a platter and refrigerate them for 10-20 minutes.

Heat one tablespoon of grapeseed oil over medium-high heat. Cook patties in batches for 2-3 minutes per side, slightly flattening the patty to ensure an even cook on each side. Using a fish spatula or other thin spatula, flip over and cook for an additional 2-3 minutes until golden brown on each side.

Remove to a plate and cover to keep warm (alternatively keep warm in a 250 degree oven). Serve drizzled with sriracha.

Makes 10 cakes.

*Please use organic ingredients wherever possible* 

Indian mulligatawny lentil soup.

Hello from crazy, unpredictable upstate NY! Our weather here has been all over the place, with the past two days reaching in the high 50s, with a forecasted low tomorrow of -1! Never fear, however, because I have just the recipe to fill you up, keep you warm, keep you energized for all that shoveling (boo) with this vegan, gluten free soup! That’s right – SOUP season is back with a vengeance. Hooray!

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Today it’s Indian mulligatawny soup, which I made recently during the cold snap that hit much of the U.S, with temperatures in the negative 20s and 30s with the wind chill. Mulligatawny is a British soup with Indian origins, and literally means ‘pepper water’. This soup is very spicy, but you can scale the pepper down to your taste preferences. We get some of the spiciness from all the warming spices, as well as the fresh ginger. The coconut milk added at the end cools it down some and adds a nice creaminess to the finished soup. This freezes beautifully, so make a double batch for an easy dinner when winter seems never-ending. 🙂

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Indian mulligatawny soup.
inspired by the wanderlust kitchen.

ingredients
3 tablespoons grapeseed oil
1 small onion, diced
3 garlic cloves, minced
1 carrot, peeled and diced
1 small jalapeño, seeded and diced (can sub 1/2 teaspoon red pepper flakes)
1 tablespoon fresh ginger, peeled and minced, (scale back to 1 tablespoon if you prefer less heat)
1 medium firm apple, peeled and diced
14.5 ounce can diced tomatoes
2 tablespoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
1/2-1 teaspoon sea salt
1/2 cup red lentils
3 cups vegetable stock
2/3 cup unsweetened coconut milk (canned)
cilantro, to garnish
slivered raw almonds, to garnish

directions
Heat a large, heavy soup pot or dutch oven over medium-high heat and add the oil. Once shimmering, add the onion and carrot and cook for 3-4 minutes. Once onions and carrots are slightly softened, add the garlic, pepper, ginger and apple and cook, 2-3 minutes longer, until all the vegetables are tender, reducing heat to medium if needed (you want the vegetables/fruit to sweat [cooking with no color]). Add the tomatoes, curry powder, cumin, turmeric, paprika, cinnamon, black pepper, cayenne pepper and stir to combine. Add the 3 cups of vegetable stock and lentils and stir to combine again.

Increase heat to a rapid simmer and then reduce to medium-low and cook for 20-30 minutes, or until the lentils are tender and the soup has thickened.

Using an immersion blender (or a stand blender), puree about 50-75% of the soup (I pureed about 75%, but next time I would go a little less, I like a chunkier texture). Taste, and add the sea salt and pepper. With the heat on very low, add the coconut milk and stir to combine and let rest for 5-10 minutes for flavors to meld.

Serve, topping with chopped cilantro and silvered almonds. Serves 4 as a main course, 6 as a starter course.

*Please use organic ingredients wherever possible* 

curried chickpeas with spinach.

Hi! How was your Thanksgiving holiday? I hope it was filled with friends, family, and absolutely delectable food and drinks. 🙂  I was in D.C. visiting beloved friends, and it was absolutely splendid! Below are just a sampling of the spectacular day.

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But alas, we’re back to real life! To rectify the absolutely incredibly yet gluttonous eating, I’m starting the week off with this curried chickpea + spinach dish! It’s crazy simple, vegan, gluten free, and comes together in less than 20 minutes!

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Every once in a while, I challenge myself to cleaning out the fridge and pantry down to the bare bones (aside from longterm staples like spices, vinegars, etc.). It helps keep my budget in check, too. I had purchased a huge container of spinach and when I realized I was in danger of letting it go bad before I got to it, I made this dish. Bonus — I had all the ingredients on hand already, and this is super freezer-friendly. Hooray!

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This dish is only chickpeas, tomato sauce, spinach, ginger, garlic, onion and a few spices. That’s it! Serve over rice like I did, or with some naan. This is incredibly filling, and versatile! Add in any other cooked veggie that you’d like (cauliflower would be oh so delicious, as would potato, a la chana aloo, frozen peas, you name it!).

If you make this ahead to freeze, I would freeze just the chickpeas and spinach and then cook up some rice the night you want to serve it. I don’t love the texture of frozen rice, but if you don’t mind it, go right ahead! This is perfect for winter evenings when you want something fast, filling, healthy, and warming.

curried chickpeas + spinach.
barely adapted from Budget Bytes.

ingredients
1 15 ounce can chickpeas, rinsed and drained
1 small onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon curry powder
1/4 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons fresh ginger, peeled and minced
8 ounce can tomato sauce
8 ounces baby spinach
cooked rice, for serving

directions
Heat olive oil in a large skillet over medium heat. Add the onion, garlic and ginger and cook for 2-3 minutes, until the onion is translucent and garlic and ginger are fragrant. Add the curry powder and smoked paprika and cook for another minute, allowing the spices to bloom.

Add the chickpeas and tomato sauce and cook for 3-5 minutes, stirring occasionally until well combined and fragrant. Add the spinach in 2-3 batches, and stir for 1-2 minutes, until the spinach wilts slightly. Season with the sea salt and pepper and serve with rice.

Serves 3-4. *Please use organic ingredients wherever possible* 

butternut squash + caramelized onion cheese dip.

There is a crisp chill in the air that says the holidays are right around the corner, and you need this addicting, nuanced, insanely flavorful dip for all of your upcoming events! Roasted butternut squash gets mixed with sweet caramelized onions, sage (sensing a theme here at PTL?) cream cheese and cheddar to make one ridiculous dip. Bonus? It’s even better the second day.

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I found this recipe over on Serious Eats, and had it bookmarked for eons. I finally made it a few weeks ago for a party, and while absolutely delicious, it was almost too rich. Say what? It may sound sacrilegious, but I found the combination of butter, cream cheese, cheese, AND sour cream (omitted for my version below) was so incredibly rich that is overpowered the sweetness of the squash and onions. In my adaptation, we’re using neufchâtel cheese, or the 1/3 less fat cream cheese, skipping over the sour cream completely, and upping the flavor by using half sharp cheddar and half fontina.

I made it this way for a Friendsgiving, and it was a total rave. I was able to snap a few photos quickly before I left my house, but I didn’t take any of the dip at the dinner — I was too entranced by wonderful friends and a sensational table setting!  P.S. – I am so, so thankful for wonderful friends! They are absolutely the family I got to choose. ❤

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Now, I’m not going to lie. This is dip is time intensive, although the steps are simple enough, this is not something you can whip together in 20 minutes. I suggest you roast the roast while you fry the sage and then caramelize the onions. Once that’s done, you toss the vegetables in a food processor, give it a whirl, and then add in the cream cheese, cheddar, fontina, and season it up. You can store it this way in the fridge for up to 3 days before you bake it off – amazing for entertaining!

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butternut squash cheese dip.
adapted from Serious Eats. 

ingredients
3.5 pound butternut squash, peeled, cored, and cut into 1 inch cubes
1 sweet onion, sliced
3 garlic cloves, separated but not peeled
4 tablespoons butter
20 sage leaves
1 block neufchâtel cheese
1 cup cheddar cheese
1 cup fontina cheese
sea salt and pepper to taste
1 tablespoon olive oil

directions
Preheat oven to 400 degrees. Toss the butternut squash with the oil and season with salt and pepper. Nestle garlic cloves in between the squash. Roast on a baking sheet sprayed with nonstick cooking spray or additional oil for 15-20 minutes, tossing halfway through. Once tender, remove from the oven and set aside.

While the squash is cooking, heat the butter in a skillet over medium heat and add the sage leaves. Cook for 3-5 minutes, or until the butter is melted and the sage leaves are crispy. Remove the sage with a slotted spoon and set aside. Lower the heat to low and add the sliced onions. Cook over low heat, stirring frequently for 35-40 minutes, until the onions are tender, golden brown and caramelized but not crisp, and are very fragrant. If they start to stick to the pan, add a splash of water. Once they are finished, remove from heat and set aside.

In a food processor fitted with the mixing blade, add the squash, garlic (squeeze the cloves out of their paper ‘jackets’ once cool enough to handle), onions and about 2/3 of the crispy sage leaves and process until well combined. Next add in the cream cheese and process again until well combined. Taste and season with additional salt and pepper if desired.

Transfer the dip mixture into a small baking dish (I used an 8×8 pan here) that was sprayed with nonstick cooking spray and mix in half the fontina and cheddar into the dip and sprinkle the rest of the cheeses on top. *The dip can be stored for up to 3 days at this point*

To serve: bake in a 400 degree oven for 20 minutes until the dip is warmed through and bubbly on top. Serve warm with wheat crackers, tortilla or pita chips.

Serves 8-10.

roasted butternut squash + sweet potato soup with sage butter.

The sage love continues! I know fall means everyone goes crazy over pumpkins, apple, cider, and I love all those things too, but the thing I really love is sage. The woody, musky flavor it imparts on dishes… heavenly. Sage butter is where it’s at, everyone!

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This soup is sure to please even the pickiest of eaters: the sweet potato and squash impart not only a natural sweetness, but a velvety smooth texture without any cream! The addition of cayenne pepper offsets the sweetness so that the finished soup is rich and balanced, but not cloying.

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I garnish this with raw pumpkin seeds for some texture, but this is also wonderful with some toasted baguette or pita. I am SO glad soup season is back in full swing! This would also be a lovely second course for your holiday table!

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roasted butternut squash + sweet potato soup with sage butter.
adapted from epicurious. 

ingredients
1 tablespoon grassfed butter or coconut oil
1.5 tablespoons olive oil
1 cup onion, diced (about 1 medium onion)
3-4 cups butternut squash, peeled and cut into 1/2 inch pieces
1 medium sweet potato, peeled and cut into 1/2 inch pieces
1 teaspoon sea salt
3 garlic cloves, peeled and minced
4 tablespoons sage leaves, chopped
4-5 cups vegetable broth
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper
pumpkin seeds for garnish, optional

directions
Preheat the oven to 400 degrees. On a baking sheet lined with foil and sprayed with cooking spray, add the butternut squash and sweet potatoes and sprinkle generously with the teaspoon of sea salt. Roast for 15-20 minutes, or until the vegetables are tender and light golden. Set aside.

In a large pot, heat the butter and olive oil over medium heat and put the sage in and let it cook for 2-3 minutes, or until the sage leaves being to get dark and crinkly. Add the onion and garlic and cook until softened and translucent, 3-5 minutes. Add the nutmeg, cayenne pepper, black pepper and cook for 30-45 seconds, stirring well to combine.

Add the roasted squash and sweet potatoes and broth. Bring the pot to a boil, reduce to a light simmer, and partially cover. Let cook for 20-30 minutes, stirring occasionally.

Let cool for five minutes and either transfer to a blender, or use an immersion blender to blend the soup smooth. Taste and season with additional salt and/or pepper.

Divide amongst 4 bowls and top with toasted pumpkin seeds if desired. This soup freezers great, too!

Serves 4. *Please use organic ingredients wherever possible* 

 

 

gluten free yukon gold potato latkes.

I know I am posting this way in advance of Hanukkah (the holiday in which latkes are served), but when faced with an oversupply of potatoes and leftover applesauce and sour cream, I knew I just HAD to make them. As a bonus, these are gluten free, too!

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I LOVE latkes. These are insanely simple, thanks to ingredients of just potatoes, a small onion, eggs, salt, pepper, and some rice flour. The most important part of making latkes is to squeeze as much moisture as possible out of the shredded potatoes. I like to rinse them in cold water while I whisk the eggs, flour, salt and pepper together. Then I pile all of the grated potatoes into a cheesecloth or clean kitchen towel and squeeze, adding the dried potatoes to the egg mixture and proceeding with the recipe.

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In a method similar to these fish cakes, I form the latkes and then pop the tray into the freezer for 10-15 minutes, while the oil heats up. I find this, along with using a metal fish spatula, really makes a difference in the latkes holding their shape.

Latkes can be served in any way your heart desires, but I like to serve them traditionally, with some applesauce and sour cream. Smoked salmon is divine also, if you’re feeling extra fancy!

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yukon gold potato latkes.

ingredients
2 pounds yukon gold potatoes, grated
1 small onion, grated
2 eggs
2 tablespoons white rice flour (or AP if not gluten free)
1 teaspoon sea salt
1/2 teaspoon black or white pepper
1/3 cup grapeseed oil
applesauce, to serve
sour cream or creme fraiche, to serve

directions
Using a food processor fitted with the grating blade or a box grater, shred the potatoes and the onion. Add these to a strainer lined with cheesecloth and rinse with cold water (this will help remove some of the starch). Using your clean hands, press the potato mixture to release the moisture, and then twist the cheesecloth and squeeze, pulling out as much moisture as you can.

In a large bowl, whisk together the egg, rice flour, salt and pepper. Add the squeezed potatoes to the bowl, and mix together until well combined. Form into tablespoon sized balls, and then flatten slightly with the palm of your hand, setting them on a cutting board or tray. Put the tray in the freezer while you heat the oil.

Heat 1/3 cup oil into a large stainless steel or cast iron skillet over medium heat. Once the oil reaches 375 degrees, add the latkes 3-4 at a time, depending on the size of your skillet (make sure not to crowd the pan). If you do not have a thermometer, use a toothpick or a cube of bread to gauge the heat of your oil — if bubbles form around the toothpick or the bread cube sizzles, it’s ready.

Cook the latkes for 2 minutes per side, or until lightly golden brown, flattening slightly with the spatula as they cook. Remove to a platter lined with paper towels, and sprinkle with sea salt.

Serve immediately with applesauce and sour cream.

Makes 15-18 latkes. *Please use organic ingredients wherever possible* 

NOTES: Although these are best served immediately after cooking, you can make ahead. To reheat, preheat an oven to 425 degrees and cook the latkes in the oven for 5-10 minutes. They will be darker from the oven, but they also become nice and crispy.