Vegetarian Dishes

Caramelized Sweet Potato Slices w/cinnamon pecan crumble and warm and spicy chunky apple reduction

Working on Thanksgiving meal plans and need something fun and new? Maybe you have some guests coming who follow a healthier lifestyle and you are freaking out because your Mom only taught you how to make sweet potatoes with marshmallows on top? Sorry if you love the marshmallow sweet potato casserole, but I can’t stand it! Why on earth anyone would ruin a perfectly delicious sweet potato with a crazy amount of sweetener then top it with marshmallows is beyond me. But hey it’s our differences that make life fun, it wouldn’t be the same if everyone agreed with me!

While I was putting together a menu for a paleo Thanksgiving class, I became super frustrated with the gratin I was trying to make. So I scrapped it and moved on to this using the exact same ingredients and I am so happy I did!

Don’t let the layering and steps throw you off, this is a super fast dish to make! While your sweet potatoes roast, the other parts come together and will be ready and waiting.

So let’s get to it shall we?

When I made my sweet potato slices the first time I had a nice fat sweet potato so my slices were nice and round.

The second time I used smaller sweet potatoes and just cut them on the bias (diaganolly) to make a plank that was somewhat oval. Both of them turned out beautifully so work with what you have. (see topping step, aren’t they pretty)

You will want your slices to be about 1/2” thick so they can hold all the yummy toppings. It’s now as simple as rubbing them on both sides with melted oil, coconut sugar, salt and pepper. Place them in a preheated oven and roast for about 20 minutes. Now if they need more time, carefully flip them over and roast another 5-10 minutes. When I used my home oven they took close to 30 minutes, but when I used a commercial oven they were perfectly brown and softened in 20.

While the sweet potatoes are getting their caramelization on, prepare you apples by placing all ingredients in small sauté pan. Bring them to a boil, then turn the heat down and simmer until they are soft and the liquid has reduced to a thick consistency.

Also while you are waiting for the sweet potatoes to roast and apples to cook, make the cinnamon pecan crumble by tossing the pecans in spices then drizzling with melted oil, tossing to coat.

When your sweet potatoes are done, pile the pecans on the sweet potatoes. Don’t worry if they fall off, you can straighten them up later, or use the ones that fall onto sheet pan as a garnish. See no worries, this is totally stress free…

Pop the sweet potatoes back into the oven, with the pecan topping and roast for an additional 5-10 minutes or until pecans are golden. Don’t go too far or they will burn.

Finally top the whole works with apples, and any pecans that may have snuck off the top of the sweet potato slices. Arrange on a platter for a pretty presentation. These can be served warm or room temperature. Feel free to make them ahead and reheat. Reheating works best if they are not assembled, but they will still be delicious if time only allows you to build them ahead of time.

I recommend these as a side dish or appetizer, but you could absolutely top them with vanilla ice cream or whipped cream and serve as a delicious fun dessert.

However you serve them, enjoy!

Fresh Pineapple and Mango Slaw

Have you ever had way too much cabbage laying around? I run into this problem frequently as our CSA (farm share) seems to always have a great crop of cabbage. One of my favorite ways to utilize this crunchy often neglected veggie is to make a slaw. Super quick and easy this mango and pineapple slaw goes great with carnitas, chicken or fish tacos, on a burger or just straight out of the bowl. It also makes a great addition to a Southwest inspired dinner. (This plate courtesy of a summer Southwest style cooking class featuring Grass Fed Beef Carnitas, cowboy caviar, smoky potato salad with poblano peppers.)

I brought it to a gathering recently where chicken tacos were being served, it was a hit! My husband is not a mango fan but he loves this slaw, mangos and all.

I really wasn’t joking when I said easy-

Start by breaking down your cabbage. Slice in half, then carefully remove core with a sharp knife. Shred in food processor, on a box grater or slice super thin. Do the same with your carrots. Slice the balance of your vegetables and fruit into thin strips . Remember to remove the seeds from your jalapeño, unless you prefer it super hot. Pile all of your fruit and veggies into a large bowl and give them a toss.

Mix up a batch of my spice blend, you won’t use it all in this slaw but it is a great addition to any meat or seafood. Just rub it onto your meat of choice with a little extra virgin olive oil or avocado oil and a bit of salt and pepper and prepare according to your favorite method. Back to the slaw…

Now that you have the spice blend mix all slaw dressing ingredients in a small bowl. Pour it over your prepared veggies and toss it all together until all vegetables are well coated. Pop this in the refrigerator for a few hours or overnight. It does develop flavor if you can let it rest for a while, but if you can’t don’t worry it’s still delicious.

I would love to hear what you served it with, drop a comment below. However you serve it, enjoy!!

Roasted Garlic and Butternut Squash Soup

I am overwhelmed with the beauty of fall. Living in Wisconsin has its pros and cons, I mean I don’t think most people enjoy freezing cold below zero no sun winter days, but fall that is different. It is beautiful! Leaf colors in orange, red, purple…fresh crisp air, apples, pumpkin everything…

Not to mention an abundance of squash. My favorite squash, aside from pumpkin of course is the beautiful butternut squash. On its own it doesn’t need any additional sweetener as long as you respect it. By this I mean roasting. Not steaming or boiling but roasting. This brings out the natural sugars and allows them to concentrate and caramelize. (please forgive my not so perfect picture)

So that is what I did for this velvety soup. It is super quick to put together, that is your active time making it. First cut your squash in half carefully, please don’t sacrifice a finger here. Scrape the seeds out and discard. (Or save them to roast and decorate your soup if you wish). Place squash halves cut side down on cookie sheet and roast in a 400 degree oven for about an hour, I put parchment on my pan to save clean up time later. Meanwhile cut the end off a head of garlic. Put the cut side down in a ramekin or small oven safe bowl and drizzle with about 2 tablespoons of olive oil and a pinch of sea salt. When you are 20 minutes from the end of roasting your squash add your ramekin covered with foil to the oven. Your squash and garlic are done when they are golden brown. (I flipped my garlic over for a visual, roast cut side down.)

Remove squash and allow to cool before scraping the sweet flesh from the skin. Squeeze the garlic from the skins into your blender and purée with squash and 2-3 cups of chicken stock (to make it vegetarian/vegan use vegetable stock). I used my homemade stock this time but any stock will work. Purée until smooth. Empty blender into large saucepan and bring to a simmer. Now is the time to adjust your seasoning. Add 1 tablespoon dried sage, 2 teaspoons of dried thyme and salt and pepper to taste. Now swirl in a tablespoon of apple cider vinegar to mellow out the sweetness of the squash and roasted garlic, feel free to add more if yours tastes extra sweet. Allow to simmer for about 20 minutes.

When you are ready to serve top each bowl with a good shake of pumpkin pie spice and a small pinch of cayenne. Add a crispy baguette, serve with a fresh salad and your meal is complete!

Cheers!

As a side note, I topped mine with Chèvre (creamy goat cheese), super yummy! This would also be great with any sage seasoned sausage…

Eggplant fries with molasses and sea salt

I had to do it! All the baked, healthy options one could make with eggplant and here I am with a pot of hot oil…I blame the fact that I am pregnant, or maybe I miss my family in Spain.

On a trip to Marbella, Spain several years ago to visit my beautiful family my cousins took me to a restaurant called Azafran (Spanish for Saffron). We had the most simple and delicious appetizer, eggplant fries with molasses and sea salt. Since I can’t fly to Spain on a whim as I am not independently wealthy, I decided to make my own version. If only my kids had let me enjoy more than a few of them…well at least they got their veggies!

I used one Japanese eggplant and one Mediterranean as that is what my CSA box contained this week. Any eggplant will work.

I began by slicing the eggplant into planks then slicing them into almost matchsticks keeping them long. Coat the strips with a good amount of salt and lay out in a kitchen towel to remove some of the moisture. After about 5-10 minutes roll them up in the towel and give them a little squeeze. This will help them crisp up while frying.

Heat a couple inches of olive oil in a large sauce pan to 350 degrees F. If you don’t have a thermometer no worries, just heat oil over medium to medium high heat. You will know when it is ready by testing it with one of your fries or a chunk of bread. When you drop the fry or bread in it should begin frying immediately. If it doesn’t pull it out and wait a couple more minutes.

When the oil is ready add the eggplant strips in batches making sure not to crowd them. Fry 4-5 minutes per batch drain on paper towel and season them to taste with sea salt. Pile finished fries on a plate and drizzle with a tablespoon or so of molasses and a pinch of sea salt. Sit back and enjoy!

Cheers!

Maple Dijon Roasted Butternut Squash and Brussel Sprouts

Maple Dijon Roasted Butternut Squash and Brussel Sprouts

Amazing how we can go from a beautiful Indian summer to almost winter overnight! Ah the joys of living in the Midwest…someday when I strike it rich I will be typing this blog from a warm sunny beach, watching the waves crash on the shore while sipping my…oh sorry for the sidetrack! Back to reality! I was able to secure some gorgeous pumpkins and squash this fall. They have all been super delicious. Today I picked up a beautiful stalk of brussel sprouts and thought they would get along nicely with some butternut squash, shallots and cranberries. Yummy!!! I had seen several other posters using similar combinations and thought I would also give it a shot.

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