I needed to bring a dessert to a dinner party last night and thought that my cookies (albeit amazingly addictive) were not quite enough, so I made homemade cashew milk for dunking purposes. It is sweet and creamy and delicious and satisfies my yearning for dairy as well as dessert. I have included both recipes below.
I find that when the weather starts to get cold, I crave more and more comfort foods. I have been wanting warm thick soups with flaky Italian bread, mashed potatoes and chicken, cookies dipped in milk...wait a minute, I don't eat dairy! I needed a solution to this problem and it came from my very new and shiny Vitamix.
Thanksgiving is one week away, and this is the first year that I get to play head chef! I'm nervous and excited... except for the Turkey, for which I'm only nervous.
I wanted to included mashed potatoes in my line-up, but all of the recipes that I was looking at seemed old fashioned and boring. I finally retreated back to Heidi and her always healthy and surprising recipes on 101 Cookbooks and found a recipe for Kale and Garlic Mashed Potatoes.
Here is where I found the original recipe!
Dry ingredients:
3/4 cup spelt flour
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
Wet ingredients:
3 eggs
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces / 140 g bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
2 tablespoons sugar for top crunch
Directions:
Preheat the oven to 350 Rub a 9 1/2-inch fluted tart pan with olive oil.
This recipe comes from Rancho La Puerta's amazing cookbook!
Ingredients:
1/4 tspn cayenne pepper
1/4 tspn cinnamon
1 tspn whole dried thyme leaves
salt and pepper to taste
1 parsnip, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
3 sweet potatoes cut into large chunks
2 potatoes (I added white potatoes to the recipe but they were not in the original) cut into large chunks
1 medium turnip
4 large shallots, peeled and cut in half
olive oil
1 tblspn balsamic vinegar
1 tspn agave nectar
2 cloves garlic, minced
Directions
Pre-heat oven to 400 degrees
- Mix all spices in a bowl- you can grind together if you like but this is not necessary
- Place all vegetables on a large baking dish and sprinkle with olive oil and about 1 tblspn of the spice mixture
- Toss together to coat the vegetables and then spread them in a single layer on the dish
- Bake for about 45 minutes or until tender
- Remove from oven and drizzle with balsamic vinegar and agave nectar
- Sprinkle garlic on top and stir everything together to coat evenly (the recipe calls for the garlic raw but you may want to sauté it for a few minutes which is what I chose to do!)
