Fragrant Vanilla Cake

Tag: root vegetables

  • Rutabaga and Yam Fries with Garlic Dipping Sauce

    Rutabaga and Yam Fries with Garlic Dipping Sauce

    One of my all time favorite things we make at the deli I work at is sweet potato or yam fries.  They are so simple but so good.  So, often times I will make them at home.  I call them my bacon, because they are to me what bacon is to meat eaters.  Hard to stop eating and kind of addictive.  You know maybe if more people tried them they would think giving up bacon isn’t so bad!  I was making a recipe for work the other day, and I got to thinking, since yam fries are good, what about other veggies as fries?  The rutabaga I was using for a recipe sounded like a good thing to test out, so I bought myself some and decided to give it a go.

    The truth is I used to hate rutabaga back in the day and my Dad would always tease me and say that is what we were going to have for dinner.  I don’t know why I hated it, I think it was because it was a foreign veggie to me at the time and I had been told it was gross and maybe once my Grandma had made some and I didn’t care for it.  But then when I was in college and experimenting with cooking and all sorts of new veggies I decided to try it again and ended up loving it.  The recipe that I had made the first time was a vanilla scented mashed rutabaga and it was amazing!  But it is so good roasted and in soups too I quickly discovered.  It has a sort of sweet flavor to it.

    I figured it would be perfect made into fries.  I combined them with some yams I had on hand, because why not do two different veggies?  As far as I am concerned the more veggies the better when it comes to what I eat. I kept them simple, just tossing them with a bit of avocado oil, sea salt, pepper and cayenne and it was perfect to showcase the sweetness of the rutabagas and yams.  They would have been good just like that, but I decided to make a dipping sauce as well.

    For the dipping sauce, I wanted something creamy and garlicy so I whisked together some almond butter, garlic, lemon and salt with a bit of water to thin it out and it was perfect!  You could use a different nut butter or even tahini for a nut free version if you prefer and it would be delicious as well.  The fries were sooo good!  The sweetness of the root veggies was brought out even more by roasting and the garlic sauce was the perfect partner for them!  Definitely give these a try this winter, just be warned, you may eat the whole batch they are pretty darn addictive!

    Rutabaga and Yam Fries with Garlic Dipping Sauce
    Serves 2-4

    Ingredients:

    Yams:

    • 2 medium sized yams, cut into fries
    • 1 large rutabaga peeled and cut into fries
    • 1 Tbsp avocado oil
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp ground black pepper
    • 1/8 tsp ground cayenne or chipotle powder

     

    Sauce:

    • 1/3 cup filtered water (or as needed)
    • 1/3 cup almond butter
    • 1/4 tsp sea salt
    • 1 tsp lemon juice
    • 1 garlic clove, minced

     

    Instructions:

    1. To make the fries, preheat the oven to 400F degrees, and line a sheet pan with parchment.
    2. Toss the fries with the oil, sea salt, pepper and chipotle powder until they are coated, and spread them out on the sheet pan.
    3. Place in the oven and roast until tender and starting to brown, about 45 minutes.
    4. Meanwhile, to make the dip, combine all ingredients in a bowl, and whisk until smooth (if you want it thinner, add more water since almond butters vary in texture sometimes).  Set aside.
    5. When the fries are done, remove them from the oven and serve with the dip!
  • Root Vegetable Lentil Stew

    Root Vegetable Lentil Stew

    In the deli I work at, we sell so much soup it is unreal.  We sell at least 24 quarts a day.  I understand.  We do make really good soups  and stews from scratch, using organic ingredients.  I am the vegan soup maker.  Of all of the soups I make, my favorites are the soups involving beans and lentils.  Chili of course, but also just hearty comfort food lentil soups or curries.  After making so much soup at work lately you would think I would not want to make soup when I got home, but I have made 3 already at home this week!  The latest was a delicious lentil root vegetable soup that was so good I decided to share the recipe with you all.  It was snowing and sleeting outside the day I made this and I was feeling a bit chilled after work and needed warming stew.

    The best part was, I had all of the ingredients on hand.  That is usually the deciding factor on what I make for dinner.  Even though I work at a health food store and I could buy ingredients for things on a whim, I like to save money and use what I already have.  As far as I am concerned, soups have to have a lot of vegetables.  In fact, they should be the main ingredient. For this soup, I used a mixture of root veggies.  They are so good this time of the year in pretty much anything.  I had made a root vegetable mash as a side dish the night before and I had just the right amount left over for the soup.  Rutabagas, sweet potatoes, and yukon gold potatoes.  Starchy, delicious veggies are just what I was in the mood for.

    I use sweet potatoes and potatoes all year round in things, but rutabagas are a bit more special because I only use them in the cooler months when they are in season.  As a kid I disliked them just because I thought they were weird (even though I don’t think I had ever actually tried them but you know how kids are about things), but I grew to love them in college when branched out with veggies and I discovered that they are delicious roasted or included in your mashed potatoes.  They are nice in a soup like this because they do not fall apart and get mushy.

    I included lentils in the soup for protein, and aromatic thyme, sage, garlic and onions and it smelled wonderful while cooking.  It tasted even better than it smelled too!  I served it with some fresh parsley and it was lovely!  This is the sort of comfort food I love, things that are hearty and delicious but also healthy!  If you are looking for a warming weeknight meal, give this a try!

    Root Vegetable Lentil Stew

    Serves 2-4

    Ingredients:

    • 1 small red onion, diced
    • 3 garlic cloves, minced
    • 2 stalks celery, sliced
    • 2/3 cup french lentils
    • 4 cups vegetable broth or filtered water
    • 1/2 tsp dried thyme
    • 1/4 tsp dried sage
    • 1/4 tsp black pepper or to taste
    • 1/2 tsp sea salt, or to taste
    • 2 medium rutabagas (2 cups), cubed
    • 1 medium yukon gold potato, cubed
    • 1 medium sweet potato (2 cups) cubed
    • 2 Tbsp chopped fresh parsley

     

    Instructions:

    1. Combine the onions, garlic, celery, lentils, water, thyme, sage salt and pepper in a large pot and bring to a boil.  Lower to a simmer, add the rutabagas and cook until the lentils are starting to soften, about 30-40 minutes.
    2. Add the sweet potatoes and potatoes and cook until tender, about 15 more minutes.
    3. When the lentils and veggies are tender, add the fresh parsley and serve!
  • Rustic Fall Root Vegetable Tart

    Rustic Fall Root Vegetable Tart

    Fall is at it’s peak of beauty right now here in Minnesota.  The leaves are all painted in warm hues, and fluttering to the ground.  But it hasn’t gotten cold yet, so it is the perfect weather to go walking and enjoy the view, and listen to the crunch of the leaves beneath your feet.  I am still craving Fall dishes though despite the warmth.  Things like roasted root vegetables and squash. We make a roasted root vegetable in the deli where I work and it is super popular when made but it takes me a really long time to prep it because I am slicing about 30 lbs of rutabagas and carrots to roast.  But it is so good when finished!  I mean, nothing compares to roasted vegetables. I have found that even vegetables that I don’t like are delicious when roasted.  It is my main method of cooking vegetables at home during the cooler months.  I mean, why not warm up the house with the oven and cook something delicious?!  So, I decided to make a roasted vegetable tart a few days back.  My Mom actually gave me the idea.  She likes to make suggestions of things I could veganize, and she showed me a photo of a gorgeous roasted vegetable tart.  It was far from vegan with a buttery crust and bacon on it.  But I knew I could make something even better.

    I made a gluten free crust for it actually, enhanced with a little almond flour because I love nut flours in crusts to make them more rich and delicious tasting.  For the filling I used some root vegetables that I had on hand.  Rutabagas, parsnips, carrots and yams.  That original tart that my Mom showed me had other veggies in it too, but I wanted this a little more simple and to my tastes.  I tossed the veggies with avocado oil, garlic, thyme, sea salt and pepper, and it all roasted to deliciousness in the oven once placed into the crust. This is a rustic tart, nothing fussy.  But if you wanted to get fussy and more fancy, you could place it into a 10 inch tart pan instead of free forming it.

    Once it was all baked and lovely, I added some coconut bacon instead of that real bacon that was on the inspiration recipe tart.  Not only that, I decided a bit of nut cheese would be awesome as well, and I happened to have some spiced nut cheese on hand which was perfect with the root vegetables (plain would be delicious too if you don’t like spicy).  Lastly a little arugula for color.  It was so delicious!  I never used to think I would like rutabagas and parsnips when I was younger, but they are really delicious when roasted like this, and in this tart, even better!  If you have root veggies on hand, give this a try!

    Fall Root Vegetable Tart
    Makes 1 10 inch tart

    Filling:

    • 3 1/2 cups mixed 1/2 inch thick cubed root vegetables  (rutabagas, parsnips, yams, carrots)
    • 2 Tbsp avocado oil or olive oil
    • 1 tsp dried thyme
    • 1 garlic clove, minced
    • 1/2 tsp sea salt (or to taste)
    • 1/2 tsp black pepper

     

    Crust:

     

    To finish Tart:

    • 1/2 cup vegan chevre from THIS RECIPE with or without the spices, broken into pieces
    • 1/2 cup coconut bacon from THIS RECIPE
    • a few fresh arugula leaves for garnish

     

    Instructions:

    1. Preheat the oven to 400F degrees, and line a sheet pan with parchment.
    2. To make the filling, add the root vegetables to a bowl, along with the oil, thyme, sea salt and pepper and toss to coat.  Set aside.
    3. To make the crust, combine the flour, almond flour, sea salt, and coconut oil in a bowl, and mix and squeeze together with your hands until the oil is in pea sized chunks. Add the water, and mix with hands just until it comes together and is not sticky.  If it is too dry, add a few Tbsp more water, too wet, a little more flour).
    4. Roll dough out on a sheet of parchment into an 11 inch round, then spoon the veggies into the middle, leaving a 1 1/2 inch boarder.  Fold the sides up, using the parchment to assist.
    5. Transfer the parchment to a sheet pan with the tart on it, and place in the oven.
    6. Bake for about 1 hour, or until the veggies are tender and the tart is lightly brown.
    7. Remove from the oven, let cool slightly and sprinkle the chevre, coconut bacon, and arugula over the top.  Cut into pieces and serve!

    *Note: Whole wheat pastry flour or sprouted whole wheat flour can be swapped for the gluten free if you prefer a more sturdy crust.

  • Vegan Harvest Chocolate Cake with Pumpkin Caramel Filling

    Vegan Harvest Chocolate Cake with Pumpkin Caramel Filling

    harvest-chocolate-cake-6

    I can think of nothing better than making a big chocolate cake after my long run.  That is not to say I run for cake, but it just sounds really good.  Not immediately after, but like later in the day when I am ready to chill and relax with some cake, wine and my man.  So, after my 10 mile run on Sunday, I made some chocolate cake.  Not just any chocolate cake though, special chocolate cake with secret healthy ingredients.  I love hiding veggies in my desserts, it is not like you taste them, they just improve the texture and make them extra moist.  Who doesn’t love carrot cake, or chocolate zucchini bread after all?  I certainly love them.  So, this was one of those sort of things. I had been wanting to make this cake for a couple of weekends now, but hadn’t had time so I had to jump on it when I did!

    harvest-chocolate-cake-5

    For the cake portion, I created a moist, delicious, rich crave worthy batter filled with goodness.  I used pumpkin puree and applesauce to keep it moist, along with shredded parnips, carrots, and beets, so there was a lot of nutritional value hidden in this cake.  Don’t worry, you can not taste any of them, they just give it a wonderful texture.  What you do taste is rich chocolate cake, so good you would not know it is vegan.  I sweetened it with dates as well, since they are about as natural as you can get when it comes to sweetners, and they give anything they are used in an almost caramelly flavor.  This cake is also gluten free thanks to Bob’s Red Mill gluten free flour, which is my go-to flour.

    harvest-chocolate-cake-4

    harvest-chocolate-cake-2

    The cake smelled amazing while baking, like decadent brownies or something of that caliber.  It had to be decorated with something equally as good, so I made a simple fudge frosting that contains only 4 ingredients but it tastes amazing!  When I finally got around to enjoying the cake, it tasted wonderful!  You would never know it was hiding veggies, or is vegan because it tastes decadent as all get out.  So it would be perfect for serving to guests who you may be trying to win over to the vegan side.  It pairs well with red wine FYI, which is what I enjoyed with it.  I hope you all are having a wonderful Fall!

    harvest-chocolate-cake-1

    Vegan Harvest Chocolate Cake with Pumpkin Caramel Filling
    Makes 1 6 inch 2 layer cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cup Bob’s Red Mill all purpose gluten free flour
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp cinnamon
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup walnut butter or almond butter
    • 1 Tbsp pure vanilla extract
    • 1/2 cup pumpkin puree
    • 1/2 cup applesauce
    • 1 cup shredded mixed root vegetables (such as rutabaga, parsnips, beets, carrots)
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 1/4 cups pitted medjool dates, soaked in water for 30 minutes, and 1 cup of the water reserved
    • 3/4 cup walnut butter or raw almond butter
    • 3/4 cup cacao powder
    • pinch sea salt

     

    Pumpkin Caramel:

    • 1 cup soft medjool dates, pitted (if they are not soft, soak them in water and drain well first)
    • 2 heaping Tbsp walnut butter or almond butter
    • 1 Tbsp coconut oil, warmed to liquid
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 2 Tbsp filtered water (plus more as needed)
    • 1/4 cup pumpkin puree
    • 1 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/8 tsp cloves
    • 1/8 tsp nutmeg

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
    2. Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
    3. Place dates, reserved water, almond butter, pumpkin puree, apple sauce, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Fold in the root vegetables.  Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto plates, and peel off parchment paper. Cut layers in half horizontally.  Set aside.
    4. Meanwhile, to make the frosting, combine all ingredients In a high speed blender, and blend until smooth (since moisture content in dates varies, and nut butters may vary in runniness, if it seems too thin, add a little more cacao powder, too thick, a little more water).
    5. To make the caramel, combine all ingredients in a blender and blend until smooth (adding a little more water if necessary, it should be the consistency of spreadable but still thick caramel).
    6.  To assemble, place one cake layer on a plate, and spread 1/3 of the caramel over it.  Place the other cake layer over that, then spread a little of the fudge frosting, and half the remaining caramel over that. Then another cake layer, the remaining caramel, then the last cake layer.  Then spread the remaining frosting on the top and down the sides of the cake.

    *If you would like this cake to be nut free, raw tahini may be used in place of the nut butter in the frosting and caramel, and olive oil or avocado oil in place of the nut butter in the cake batter.

    ***If you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.  It will take longer to bake, about 50 minutes to 1 hour.