Hello fellow food lovers.
I'm sharing vegetarian recipes for wholesome foodies here.
My book "Bowls of Goodness"  is released in January 2017.

Oh, sweet Potato!

Oh, sweet Potato!

I absolutely adore fresh out of the oven sweet potato wedges. Regular potato fries doesn't even compare to how good these are. Come to think of it, maybe Belgian potato fries are close but these are still tastier.  I'm sharing this recipe, because it's easy and healthy food that gives you lots of delicious flavor for very little time invested.

The wedges are a sensation with just sea salt and olive oil, But just to make it a little bit more interesting I'm spicing it up a bit extra. I have an ongoing crush on cinnamon since I was young, it's one of my favorite spices and I use it everyday in my coffee or on my oats. Anything with cinnamon sprinkled on it will appeal to me, from apple pie to Moroccan tagines. Sweet potato and cinnamon are the perfect match, it's sweet and deep in flavor together, and with some savory addition it creates a culinary harmony.

I wanted to get out of my yoghurt dip routine, so I decided to make a dip from cashew paste and white tahini. I wondered if it would be as satisfying as my regular dip sauce and we were unanimously agreeing around the table that the cashew dip had even more round and addictive flavor then our regular favorite dip, so you can imagine how much we liked it. To complete the meal we added a lemony avocado & cucumber salad. A cooling and fresh contrast.

Cinnamon dusted sweet potato wedges with cashew & tahini dip

serves 2

INGREDIENTS
The wedges:
5-6 sweet potatoes with orange flesh, peeled and cut into wedges
olive oil for baking
A good pinch of sea salt
I tsp of cinnamon (roughly estimated), use cinnamon from a shaker to get an even dusting

To serve:
fresh herbs, chopped (chives, parsely mint)
cashew tahini dip
avocado salad

The cashew tahini dip:
2 tbsp cashew paste
1.5 tbsp white tahini
2 tbsp olive oil, extra vergine
1 clove of garlic, crushed in a good pinch of sea salt (makes a little paste)
1 tsp runny honey
2-5 tbsp almond milk
2 tbsp lemon juice
Salt, for the garlic

Toppings for the dip (optional, foodstyling extras, for the visual effect)
A pinch of dried rose petals (can be bought in middle eastern  food stores)
a pinch of red paprika powder or cayenne pepper

Avocado and Cucumber Salad
1 small cucumber, chopped into smaller pieces
1 avocado, chopped into the same size as the cucumber
1 scallion, thinly sliced
A small handful of fresh herbs (mint parsley and coriander), chopped
I tbsp lemon juice
I tbsp olive oil
1 small pinch of sea salt

INSTRUCTIONS
Preheat the oven to 220 ℃ and oil your oven tray.  Add your  sweet potato wedges, and drizzle olive oil for baking over the fries. Sprinkle the salt on top, toss the wedges around and sprinkle the cinnamon light and even. Toss it around so all wedges are coated with oil, salt and cinnamon. Roast for 35 to 40 minutes in 220 ℃, until moist and tender, but not dry.

During the roast, prepare the rest, Start with the dip, in a mixing bowl, add all the ingredients except the almond milk, mix well, using a small fork, it's gonna be a bit thick, now add a spoon of almond milk and mix it in until smooth, add another spoon and repeat until desired consistency, Stop when it's close to the creaminess of thick yoghurt. Taste it and add extra lemon or salt if needed. Set aside in the fridge until serving.

Next the avocado salad. Mix all ingredients in a bowl and set aside until serving. When the wedges are done, take them out of the oven and sprinkle some fresh herbs on top.  Serve with the cashew tahini dip and the avocado salad. Perfect to share. Enjoy!





 

 

 

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Shakshuka  - you will love her!

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