Hi all, tonight I experiment a bit and put some things together that I don’t usually do. Instead of making cashew cream like I have been doing a lot lately, I tried making almond butter cream. I made it to go with these delicious Japanese Sweet Potatoes that I got from the Rocklea market the other day. This variety is very sweet, but they taste a lot different to regular sweet potatoes. They have really deep purple skin, but the flesh is white inside. I really recommend them. On the side I made some roasted miso glaze vegetables and a quinoa salad. With the leftover almond butter I made a mousse with blueberries an chia seeds. Everything was naturally sweetened and entirely gluten free and full of nutrients.
Whole Roasted Japanese Sweet Potatoes with Almond Cinnamon Butter (vegan, gluten free, soy free)
2 whole japanese sweet potatoes
grapeseed oil or canola oil
1/2 cup almonds
1/2 cup filtered water
1 teaspoon agave
pinch of sea salt
1/4 teaspoon ground cinnamon
2 tablespoons coconut oil
1. Preheat the oven. Clean and scrub sweet potatoes.
3. In the meantime bring a small pot to the boil, then add the almonds and boil for 10 mins.
4. Strain the almonds and rinse with cold water to cool them down. Then remove the skins.
5. Then place almonds in the blender/processor. First grind till the almonds break up as much as they can. Then slowly add the water and process until it becomes a smooth cream.
6. Add agave, sea salt, cinnamon and coconut oil/butter. Mix until combined the n set to the side.
7. When sweet potatoes are soft, slice down the center and serve with the Almond Butter.
*Almond Butter makes about 1 cup. Cook more sweet potatoes if serving for more people.
Miso Glaze Roasted Brussel Spouts, Lotus Root and Garlic (vegan, gluten free, soy free, nut free)
2 tablespoons coconut oil
1 tablespoon brown rice syrup
1 teaspoon white miso
8 brussels sprouts
6 slices lotus root
4 garlic cloves, peeled
2. If your coconut oil isn’t liquid then lightly heat to liquidize I just used a small stainless steel bowl over a pot of boiling water. Then combine the liquid coconut oil with miso paste and brown rice syrup.
3. Coat the brussels sprouts, lotus root and garlic cloves with the mixture. Cook for 30 mins or until brussels sprouts are cooked. Season with sea salt before serving.
Asparagus & Cherry Tomato Quinoa Salad (vegan, gluten free, soy free, nut free)
1 bunch of asparagus, remove ends and chop
1/2 cup quinoa
1 red onion, sliced
handful of cherry tomatoes, sliced in half
1-2 tablespoons minced parsley
sea salt to taste
1. Bring a small pot of water to the boil, then cook the asparagus they are tender. Rinse with cold water and place to the side.
2. In the same water cook the quinoa, according to packet directions. Then strain.
3. Heat a drop of olive oil in a nonstick pan, then cook red onion for 5-10 mins.
4. Combine the asparagus, quinoa, red onion, cherry tomatoes, parsley and sea salt, then serve.
*Serves 1 as a main or 2-3 as a side dish
Almond Blueberry Chia Mousse (vegan, gluten free, soy free)
Almond Cinnamon Butter (from above)
1/4 cup frozen blueberries
agave to taste
2 tablespoons chia seeds
1. Add frozen blueberries to the Almond Cinnamon Butter in the processor. Process until blueberries have broken down.
2. Add agave to taste and whiz again to combine.
3. Turn of processor then add chia seeds.
4. Place in the fridge for at least 20 mins. Then enjoy. Its even better the next day!
I also wanted to share another food find. In Sunnybank at the famous Market Square, a new Japanese Restaurant has opened. Its called KU-O Japanese Restaurant. It appeared really small from the front. But once you walk in it is very pretty. I noticed there were many tofu options to replace meat or fish in the dishes. I ordered the Tofu Teriyaki Don. It was quite nice and filling. We really like this place and will defiantly return. It’s a nice improvement to Market Square.