Vegan Sweet Potato Chocolate Mousse

This recipe is an unexpected plant-based twist on chocolate mousse, with sweet potato as the secret ingredient that transforms this usually decadent dessert into a nourishing treat. This take on a chocolate mousse is also dairy free, with creamy coconut milk making an appearance in both the mousse and the coconut whipped cream topping. I loving making this dessert whenever I’m hosting a dinner party, because it can be prepped a day or two ahead, and it accommodates pretty much everyone’s dietary restrictions! Serves 3-4. This recipe was developed in partnership with Imperfect Produce.

 
sweetpotatochocolatemousseB-7.jpg
 

Vegan Sweet Potato Chocolate Mousse

ingredients

For the Chocolate Mousse
  • 2 cups sweet potato puree*
  • 5 tablespoons cacao powder
  • 1/4 cup thick coconut milk (from top of the can)
  • 3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange zest
  • ¼ teaspoon kosher salt, plus more to taste
  • ½ cup toasted pistachios | chopped
  • Flaky sea salt, optional garnish
Coconut Whipped Cream
  • 1 14-ounce can full fat coconut milk
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract

instructions

  1. Combine the sweet potato puree with the cacao powder, coconut cream (from the top of the can of coconut milk), maple syrup, vanilla extract, orange zest and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and adjust seasoning as needed – I usually add a bit more salt, which really kicks the mousse up a notch. Spoon the mousse into glasses and refrigerate until chilled.
  2. While the mousse is chilling, make the coconut whipped cream: Chill the can of coconut milk in the refrigerator overnight. Remove the can of coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (use this liquid for smoothies)! Place the hardened cream in a wide mixing bowl. Beat for 30 seconds with a hand mixer (or strong muscles and a whisk) until creamy. Add the maple syrup and vanilla and whip again for about 30 seconds. Taste and adjust sweetness as needed. Use immediately or refrigerate - it will harden and set in the fridge, and keeps for up to 5 days.
  3. Serve the chocolate mousse topped with the coconut whipped cream, chopped pistachios, a dash of orange zest and flakey sea salt.

NOTES:

*COOKING TIP: To cook the sweet potatoes, preheat oven to 400F. Wrap 2-3 sweet potatoes individually in foil and drizzle each potato with a teaspoon or two of olive oil, and a pinch of salt and pepper. Roast for 40-50 minutes until tender and easily pierced with a paring knife.
Created using The Recipes Generator

Roasted Beet & Quinoa Salad with Citrus-Za'atar Viniagrette

I know what you’re thinking. We’re in the depths of winter, and the last thing you want is another recipe containing beets and kale and quinoa. BUT HEAR ME OUT. This salad takes winter staples (like the aforementioned beets and kale) and jazzes them up, thanks to generous dusting of fresh mint and a zippy citrus-za’atar vinaigrette.

If you’re not familiar with za’atar (pronounced ZAH-tar) it is a supremely aromatic eastern Mediterranean spice blend – typically consisting of toasted sesame seeds, dried thyme/oregano/marjoram, cumin, sumac, and salt. I love using za’atar to spice up a vinaigrette, but it’s also fabulous for seasoning meat, fish, and vegetables or just sprinkle it on top of just about anything – hummus, baba ganoush, yogurt, bagels, chickpeas, popcorn, etc. Shop local if possible, but if you can’t find za’atar locally, here’s a recommended brand you can purchase online.

Oh! And on a root-to-stem cooking note – if you’re making this recipe and purchase beets with tops, you can (and should!) use the beet greens instead of kale in this recipe. This recipe was developed in partnership with Imperfect Produce.

beetquinoasalad-7.jpg

Roasted Beet & Quinoa Salad with Citrus-Za'atar Vinaigrette

ingredients

For the Salad
  • 3 large (or 4 small) beets
  • Olive oil
  • Salt & pepper
  • 1 cup quinoa
  • 1 bunch of kale, chopped (or use beet tops, if available)
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/2 cup chopped fresh mint
For the Citrus-Za'atar Vinaigrette
  • Juice from 1 orange (3-4 tablespoons)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons za’atar
  • Kosher salt, to taste (start with 1/4 teaspoon)
  • Freshly ground pepper, to taste

instructions

  1. Preheat oven to 400F. Wrap the beets individually in foil and drizzle each beet with a teaspoon or two of olive oil and a pinch of salt + pepper. Roast for 45-50 minutes, or until tender and easily pierced with a paring knife. When cool, remove skin and chop into bite-sized pieces and set aside.
  2. While the beets are roasting, cook the quinoa. Bring 1.5 cups of water and a pinch of kosher salt to a boil in a small saucepan. Stir in 1 cup uncooked quinoa, lower the heat to a simmer and cover. Cook for 15 minutes. After 15 minutes, add the chopped kale (or beet tops, if using) to the top of the quinoa, then re-cover the saucepan and let the greens steam for 5-10 minutes. When done, fluff the quinoa and greens lightly together with a fork.
  3. While the quinoa and kale are cooking, make the citrus-za’atar vinaigrette. Combine all the vinaigrette ingredients in a mason jar and shake vigorously until emulsified.  Taste and adjust seasoning as needed. 
  4. Combine the quinoa/kale mixture, roasted beets, chopped walnuts, and chopped fresh mint together in a bowl. Drizzle on the citrus-za’atar vinaigrette and stir everything gently to combine. Taste and adjust seasoning as needed – I usually add a bit more salt and pepper. 
Created using The Recipes Generator

Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

When you buy bunches of carrots with the tops still on, that means they are super fresh. While most people just toss the tops, there are lots of ways to incorporate those gorgeous greens in your dishes. This roasted carrot recipe is simple, beautiful, and is truly “root-to-stem” cooking thanks to the carrot top + pistachio gremolata. Gremolata is traditionally made with chopped parsley, lemon zest, and minced garlic, but I love substituting carrot tops for the parsley and adding pistachios for an extra pop of color and crunch to the dish. This recipe was created in partnership with Imperfect Produce, my favorite company that’s changing the world by embracing “ugly” vegetables, reducing food waste, and making fresh produce accessible for folks all across the country.

carrotgremolata-11.jpg

Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

prep time: 15 minscook time: 35 minstotal time: 50 mins

ingredients

Honey Roasted Carrots
  • 1.5-2lbs carrots with tops
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
Carrot Top & Pistachio Gremolata
  • 1/2 cup finely chopped carrot tops
  • 1/4 cup finely chopped pistachios
  • 1 large clove of garlic, minced (about 1 tsp)
  • Zest and juice of 1 lemon
  • Flakey sea salt and freshly ground pepper, to taste

instructions

  1. Preheat the oven to 400F and line a rimmed baking tray with foil.
  2. Remove the tops from the carrots and set aside. Wash and scrub the carrots and cut in half lengthwise. Place carrots in a single layer on the baking tray.
  3. In a small bowl, whisk together the olive oil, honey, and salt + pepper to taste. Pour the honey mixture over the carrots and toss to coat.
  4. Place in the oven and bake for 25-35 minutes or until carrots are tender and browned, making sure to flip the carrots halfway through cooking. Roasting time will vary depending on the size of the carrots.
  5. While the carrots are roasting, make the carrot top gremolata. Mix the chopped carrot tops, chopped pistachios, minced garlic, lemon zest and juice, salt + pepper, and mix together.
  6. When the carrots have finished roasting, transfer them to a serving platter. Top the carrots with the gremolata and serve.

NOTES:

PRO TIP: If you purchase carrots with the tops still on, make sure to remove the greens as soon as you get home (and store them in a bag in your refrigerator). The tops pull moisture from the roots, so if they’re left on you’ll end up with sad, floppy carrots – which no one wants!
Created using The Recipes Generator

Braised Cabbage with Carrots & Onions

If your goal is to make a photogenic dish that will kill it on instagram – well, I’m very sorry, but this is not the recipe for you. Alas. If you want to whip up a meal that will warm your bones and have you licking your bowl clean (not exaggerating, I lick the bowl clean every. damn. time.) then this IS the recipe for you. Braised cabbage is quite possibly the least sexy dish in the history of the world, but it’s also the one thing that I always crave on dark, dreary winter days. To braise simply means to cook something (whether it’s meat or vegetables) low and slow, usually tightly covered in a dish with some liquid. In this case, the end result is cabbage that has been utterly transformed into a caramelized, luxurious heap… my friends, this is the cabbage of your wildest dreams. I like to serve braised cabbage topped with a fried egg, a side of creamy polenta, and a bright green salad with a zippy vinaigrette.

braisedcabbage-8.jpg

Braised Cabbage with Carrots & Onions

A cozy + comforting cabbage-filled meal for chilly days and nights. Recipe adapted from "All about Braising" by Molly Stevens.

prep time: 15 minscook time: 2 hour and 15 minstotal time: 2 hours and 30 mins

ingredients

1 medium head green cabbage, about 2 pounds
1 large yellow onion, sliced into rough 1/3-inch slices
3 large carrots, sliced into ¼-inch rounds
¼ cup apple cider vinegar
¼ cup extra virgin olive oil 
Pinch red pepper flakes
Coarse salt and freshly ground black pepper, to taste
2 tablespoons soy sauce/gluten free liquid aminos

instructions

  1. Preaheat oven to 325F.
  2. Peel off and discard from the cabbage any bruised or messy outer leaves. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish. They may overlap a little, but you want them to lie in a single—if crowded—layer. If they don’t fit nicely into the dish, remove one wedge and set it aside for later use.
  3. Scatter the chopped onion and carrot over the cabbage, and pour the apple cider vinegar and oil over everything. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. 
  4. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges using tongs. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish again with foil and return it to the oven to cook until the vegetables are very tender, about an hour more.
  5. When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes. 
  6. When you pull the braised cabbage out of the oven, drizzle with a few tablespoons of soy sauce/liquid aminos – this is optional, but it gives the dish an amazing "oomph" of umami flavor. 
  7. Serve warm, sprinkled with flaky sea salt and freshly ground black pepper. This dish is next-level delicious when topped with a few fried eggs 
Created using The Recipes Generator

Beet Chips with Herbed Goat Cheese

Crunchy, colorful, and downright delicious – these roasted beet chips  topped with herbed goat cheese make memorable appetizers, especially around the holidays. If you don’t have beets on hand, this dish is just as fabulous with other  root vegetables like carrots, sweet potatoes, turnips, and parsnips.

Beetchips-2.jpg

Beet Chips with Herbed Goat Cheese

prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients

Coconut oil or oil olive cooking spray

1-2 large beets (or other root vegetable)

Flaky sea salt

Freshly ground black pepper

4 ounces goat cheese, room temperature

1/4 cup chopped fresh herbs (such as mint, dill, chives)

instructions

  1. Preheat oven to 375F. Line two baking sheets with parchment paper, and lightly coat each sheet with cooking spray.
  2. Use a mandoline (or careful knife skills) to slice beets very thinly (ideally 1/16” thick).
  3. Arrange beet slices in a single layer on the prepared baking sheets. Coat the tops of the beets lightly with cooking spray, sprinkle with flaky sea salt and pepper.
  4. Bake until crisp, about 15-20 minutes. You are looking for the edges to turn up and begin to brown. Some chips will finish before others, so remove them in batches as needed. The chips may feel a little flimsy, but they will crisp as they cool. Transfer to a cooling rack or paper towel and cool for 5 minutes.
  5. To make the herbed goat cheese, combine 4 ounces goat cheese and 1/4 cup chopped fresh herbs in a small bowl and stir together until well combined.
  6. To assemble, scoop spoonfuls of the herbed goat cheese onto the beet chips, and garnish with additional herbs. Best enjoyed the same day the chips are made.
Created using The Recipes Generator

Spiced Carrot Soup with Orange & Ginger

This soup is a burst of sunshine that brightens up dreary winter days. The natural sweetness of the carrots is balanced by warming spices and ginger, and fresh orange juice lends just the right amount of acidity. This soup comes together in a flash and the vibrant orange color is seriously stunning, especially when garnished with a dollop of yogurt and jewel-toned pomegranates (and even a few carrot top fronds, as I’ve done here, if you’re feeling extra).

carrotsoup-10.jpg

Spiced Carrot Soup with Orange & Ginger

prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients

2 tablespoons olive oil

1 yellow onion, diced

1/2” fresh ginger, minced* (about 2 teaspoons)

2 cloves garlic, minced*

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1 lb carrots (4-6 carrots), chopped into 1/2” rounds

1 medium-size sweet potato, peeled and chopped into bite-sized cubes

4 cups vegetable or chicken broth

3/4 cup orange juice

1/2 teaspoon kosher salt, plus more to taste

Freshly ground pepper

1/4 cup yogurt, to garnish

1/4 cup pomegranate seeds, to garnish

instructions

  1. Heat olive oil in a large dutch oven or saucepan over medium heat. Add diced onion and cook 4-5 minutes, stirring occasionally, until translucent and beginning to brown.
  2. Stir in the minced ginger, garlic, cumin and cinnamon and cook for 1 minute, stirring frequently.
  3. Add the carrots, sweet potato, broth, orange juice, 1/2 teaspoon kosher salt, and a few grinds of pepper to the saucepan. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, for 25 to 30 minutes – until carrots and sweet potatoes are very tender. Allow to cool slightly.
  4. Puree the soup in batches in a blender/food processor, or use a stick immersion blender, until smooth.
  5. If the soup is too thick for your liking, add a bit more broth. Taste and adjust seasoning as needed – I usually add a bit more salt and an extra splash of orange juice.
  6. Divide soup into bowls and top with a dollop of yogurt and a sprinkling of pomegranate seeds.

NOTES:

* PRO TIP: Use a microplane to quickly and easily mince ginger and garlic.
Created using The Recipes Generator

Mulling Spice Bundles

These little bundles of joy make beautiful gifts for the holidays, not to mention they make your house smell like literal Christmas. I recommend visiting your local grocery store that sells bulk spices, where you’re likely to find high quality spices + you can purchase exactly the amount needed. The recipe below is for one individual spice bundle, so multiply the quantities by the number of bundles you plan to whip together.

 
mullingspices-5.jpg
 

DIY Mulling Spice Bundles

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients

5 whole cloves
4 cardamom pods, pressed until just cracked open
3 star anise pods
3 allspice berries
2 cinnamon sticks
2 strips dried orange peel

instructions

ASSEMBLE MULLING SPICE BUNDLES
  1. Measure out mulling spice ingredients into into individual disposable tea bags (or in pieces of cheesecloth) and tie up with kitchen twine.
MAKE SPICED APPLE CIDER
  1. Heat 4 cups of fresh apple cider with 1 mulling spice bundle in a saucepan over low heat for 20-30 minutes. Serve in your favorite mugs with an (optional) orange wedge to garnish.
Created using The Recipes Generator

Sweet Potato Casserole

I’m digging into my North Carolina roots with this recipe, also known in my family as Aunt Shirlee’s Sweet Potatoes. This dish has graced our thanksgiving table EVERY year since I’ve been alive, and I love keeping the tradition going. There are no fancy bells and whistles, just good sweet potatoes, a little butter, a pinch of pumpkin pie spice, and a whole lotta love.

Sweet Potato Casserole

prep time: 1 hourcook time: 45 minstotal time: 1 hours and 45 mins

ingredients:

6 cups cooked sweet potatoes (depending on size, 5-6 sweet potatoes)
1 cup evaporated milk
6 tablespoons butter, melted
3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice

TOPPING
1.5 cups roughly chopped pecans
1.5 cups crushed cornflakes (If starting with whole cornflakes, you'll need to start with ~3 cups cornflakes and crush them)
1 cup brown sugar
4 tablespoons butter, melted
1 teaspoon pumpkin pie spice

instructions:

  1. Preheat oven to 350º F. Scrub the sweet potatoes and boil in a large saucepan or wrap with foil and bake in the oven until very tender and easily pierced with a knife. Depending on the size of your sweet potatoes, this can take 45 minutes to 1 hour.
  2. Cool, peel and mash the sweet potatoes. Measure out 6 cups of mashed sweet potato into a large mixing bowl. 
  3. Stir in the evaporated milk, butter, eggs, sugar, vanilla, salt, and pumpkin pie spice into the sweet potatoes and mix well. I typically use a handheld electric beater to get the mixture nice and fluffy, but a whisk and strong arm muscles will also do the trick. Pour mixture into a greased 9x13 casserole dish. Bake in the pre-heated oven for 30 minutes.
  4. While the casserole is baking, combine the topping ingredients in a medium-sized bowl and mix well. 
  5. Remove the casserole from the oven after 30 minutes of baking, then spread the pecan topping evenly across the casserole. Bake for an additional 15 minutes. Remove from oven and enjoy warm or at room temperature. 
Created using The Recipes Generator

Roasted Brussel Sprouts & Sweet Potatoes with Miso-Tahini Sauce

In my humble opinion, the perfect Thanksgiving meal involves a LOT of sweet potatoes, in as many iterations as possible. Yep. I’m that girl who shows up to Thanksgiving carrying a giant sweet potato casserole, a sweet potato pie (or two) with homemade whipped cream, aaaaaand this Roasted Sweet Potato and Brussel Sprout dish. Garam masala is the secret spice blend that kicks the roasted veggies up a notch, along with tart pomegranates and crunchy toasted hazelnuts. Top it all off with an irresistible Miso-Tahini sauce, and you’ve got a Thanksgiving side dish that has everyone coming back for seconds (..or thirds)! 

Maple Spiced Sweet Potatoes & Brussel Sprouts with Hazelnuts, Pomegranates and Miso-Tahini Sauce

prep time: 20 minscook time: 40 minstotal time: 60 mins

ingredients

Roasted Vegetables
  • 2 lbs sweet potatoes (3-4 potatoes), diced in 1/2” pieces
  • 1 lb brussel sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/4 cup chopped toasted hazelnuts
  • 1/4 cup pomegranate seeds
Miso-Tahini Sauce

  • 2 cloves garlic

  • 1/3 cup tahini

  • 1/4 cup almond butter

  • 1/4 cup rice vinegar

  • 2 tablespoons white miso

  • 2 tablespoons maple syrup

  • 1 tablespoon soy sauce (or gluten free liquid aminos)

  • 1/2 teaspoon grated fresh ginger 

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup water + additional to thin if necessary

instructions

  1. Preheat oven to 425F.

  2. In a small bowl, whisk together the olive oil, maple syrup, garam masala, and salt. 

  3. Put the chopped sweet potatoes and brussel sprouts in a large bowl, and toss with the olive oil-maple mixture. Spread vegetables out on a rimmed baking sheet (use two sheets if needed - you want the veggies to lay flat in a single layer). Turn over the brussel sprout halves so they are cut-side down against the baking tray (this encourages browning).

  4. Roast for 30-40 minutes, until vegetables are tender and browned, *turning halfway through* to prevent burning. 

  5. While the vegetables are roasting, make the Miso-Tahini Sauce: add all ingredients for the dressing to a small food processor (or use a bowl and whisk) and blend until smooth and creamy. If the sauce is too thick, add a bit more water. Taste and adjust seasoning as needed.

  6. When the vegetables have finished roasting, taste and adjust seasoning as needed (you may want to add a touch more salt). Pour vegetables onto your serving dish, top with hazelnuts and pomegranate seeds, and drizzle with the Miso-Tahini sauce. 

Created using The Recipes Generator