Posts by tag: potluck

  • Vegan Mashed Sweet Potatoes with Tahini and Coffee

Vegan Mashed Sweet Potatoes with Tahini and Coffee

Posted on November 14, 2016

I’m finally starting to pull myself out of my post-election stupor. My head is a bit less foggy. I’ve wiped the salt away from my eyes. And I’m working like a mad women in the kitchen. Preparations for Thanksgiving are under way, which, by the way, is LESS THAN TWO WEEKS AWAY.

Holy crap. How did that happen?

I have to admit that I’m not really feeling ready for the big day. But I’m sure I’ll get everything done in time. I always do.

Brainstorming new Thanksgiving recipes is something that I always find particularly challenging. Part of me wants to stay super conservative and traditional. While the other part of me wants to push the boundaries and experiment with new flavor combinations.

I guess I usually end up settling for someplace in the middle. Last year I jazzed up my mashed potatoes with mascarpone cheese and sage browned butter. And I opted for this Chocolate-Swirled Pumpkin Tart instead of baking up a standard pumpkin pie. So nothing too crazy or different. But enough tweaks to keep me happy.

This year, I decided to tackle sweet potatoes.

Vegan Mashed Sweet Potatoes with Tahini and Coffee | www.floatingkitchen.net

I wanted to make a vegan mashed sweet potato side dish. I knew I could easily use non-dairy milk and forgo the butter entirely (shocking, right?). But it took me a while to figure out what else to incorporate to make them worthy of such an important Holiday. I eventually settled on adding tahini and a few warming spices. And then I swirled in a rich coffee glaze. It totally takes this recipe over the top. If there is such a thing as grown up mashed sweet potatoes, these Vegan Mashed Sweet Potatoes with Tahini and Coffee would totally be it.

Vegan Mashed Sweet Potatoes with Tahini and Coffee | www.floatingkitchen.net

The garnishes are totally optional. But also kind of not optional, because they are just so gosh darn pretty. But that’s just my humble opinion.

Cheers,

Liz

Vegan Mashed Sweet Potatoes with Tahini and Coffee

Serves 6-8

Vegan Mashed Sweet Potatoes with Tahini and Coffee

Ingredients

  • For the Sweet Potatoes
  • 3 lbs sweet potatoes, peeled and cut into cubes
  • 1/2 cup almond milk (or other non-dairy milk)
  • 1/4 cup tahini paste
  • 3 tablespoons maple syrup
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground coriander

  • For the Coffee Glaze
  • 1/2 cup brewed coffee
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar

  • For Garnish
  • Fresh cilantro
  • Pomegranate arils

Instructions

  1. Place the cubed sweet potatoes in a large pot and add enough cold water to submerge them by about 1-2 inches. Cover and place the pot over high heat. Bring to a boil. Then remove the cover and turn down the heat to maintain a simmer. Cook the sweet potatoes, uncovered, until they are soft and can be easily pierced with a small pairing knife, about 20-25 minutes. Drain the sweet potatoes and then immediately add them back to the still hot pot, which will help to evaporate off any excess water.
  2. Add the tahini paste, maple syrup, salt, pepper, cinnamon and coriander to the sweet potatoes. Then use your hand mixer to mash the sweet potatoes and incorporate the other ingredients. Cover to keep warm and set aside.
  3. In a small saucepan over medium-high heat, bring the coffee, maple syrup and balsamic vinegar to a boil. Cook until the liquid is reduced by approximately half, about 8-10 minutes. Then add about half of the coffee glaze to the mashed sweet potatoes, stirring to combine.
  4. Transfer the mashed sweet potatoes to a serving dish. Drizzle some of the remaining coffee glaze over top. Sprinkle with fresh cilantro and pomegranate arils, if desired. Serve immediately.
http://www.floatingkitchen.net/vegan-mashed-sweet-potatoes-with-tahini-and-coffee/
  • Farro Salad with Butternut Squash, Brussels Sprouts and Leeks

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks

Posted on October 27, 2016

This post was originally published here on September 26, 2014. I’ve updated the images and text, because let’s be honest, it was pretty bad before.

It’s almost time for Halloween! Are you excited? Terrified? Somewhere in between?

Me? I’m a big chicken when it comes to all the scary stuff. In fact, I’m still thinking about some awful horror movie that I was forced to watch last Halloween. I kid you not. So in general, it’s best if I just avoid all that creepy stuff. Also, I really don’t like dressing up in costumes. So I think it’s safe to say that the only thing I fully embrace on Halloween is the free candy.

{Insert brilliant segue}

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks | www.floatingkitchen.net

By this time of year, I’ve usually fallen deep into my love affair with roasted butternut squash. I love it as a side dish, mixed in with green salads and I’ve even been know to enjoy it for breakfast. It’s all squash, all the time.

So because I consume so much butternut squash, I’ve been trying to come up with new partners for it to play with in hearty, “main meal” type of salads. And that has motivated me to start using farro as a ingredient in my kitchen. It’s kind of a new grain for me (I’ve been stuck in a quinoa rut for some time), and I’m happy to be exploring it more now. It’s got a really satisfying, chewy texture. And a subtle nutty flavor that makes it perfect for cozy Fall dishes.

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks | www.floatingkitchen.net

Farro cooks up similarly to rice or quinoa, requiring just a few extra minutes on the stovetop. But be sure to buy pearled farro and not whole farro, or else you’ll have to perform an overnight soak and you’ll need a longer cooking time as well.

I’ve also been getting into raw brussels sprouts lately. Their flavor is pretty mild when raw. But if that’s not your thing, you could certainly roast them up with the butternut squash and leeks.

Cheers,

Liz

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks

Serves about 6

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks

Ingredients

  • For the Salad
  • 4 cups butternut squash, peeled and cubed
  • 1 leek, bottom white portion thinly sliced
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. allspice
  • 1 cup pearled farro
  • 2 cups water
  • 1 1/2 cups brussels spouts, thinly sliced
  • 1/2 cup cilantro, roughly chopped
  • 6 tablespoons hazelnuts, roughly chopped

  • For the Dressing
  • 1/4 cup fresh squeezed lemon juice
  • 3 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 1-2 tablespoons water
  • 1/2 tsp. sugar
  • 1/4 tsp. salt

Instructions

  1. Pre-heat your oven to 425 degrees. Toss the butternut squash, sliced leeks, minced garlic, olive oil, salt, pepper and allspice together in a large bowl. Then spread everything out on a large rimmed baking sheet and transfer the baking sheet to your pre-heated oven for 20-25 minutes, stirring once halfway through the cooking time. Remove from the oven and set aside to cool slightly.
  2. While the squash is roasting, bring the farro and the water to a boil in a heavy bottom saucepan. Then reduce the heat to maintain a simmer and cook, covered, about 25-30 minutes, or until all the water has been absorbed. Remove the saucepan from the heat and set it aside to cool slightly. Note: if you have whole farro instead of pearled farro, this will require an overnight soak and a longer cooking time. Follow the package instructions.
  3. Combine all of the ingredients for the dressing until smooth, using 1 or 2 tablespoons of water to thin it to your desired consistency.
  4. In a large bowl, combine the roasted vegetables, cooked farro, sliced brussels sprouts, cilantro and dressing, starting with about half of the dressing and adding more to suit your taste preferences, until everything is well coated.
  5. Transfer the salad to serving plates and top with some of the chopped hazelnuts. Serve immediately.
  6. The salad can be stored in the refrigerator in an airtight container for 1-2 days. Leftovers can be eaten cold or re-warmed slightly.
http://www.floatingkitchen.net/farro-salad-with-butternut-squash-brussels-sprouts-and-leeks/

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