Paradox Farms and Vegan Curried Sweet Potato Soup

by 4 Comments

Paradox My boyfriend’s wonderful family owns Paradox Farms - an organic vegetable (and egg) farm right outside Lexington, VA. It has quickly become one of my favorite places in the world! Beyond just being some of the prettiest land, the farm also grows the most delicious and fresh produce. And their eggs put store-bought eggs to SHAME. Whenever I go to the farm, I truly feel healthier and better after being put to work (look at me collecting chicken eggs above!) and getting to eat all of their leftover produce. Over the last year I have become much more passionate and an advocate of purchasing and buying local, and there’s nothing more hyperlocal than growing and eating your own food. Nate’s parents set amazing examples for this lifestyle!

Paradox Farms3

Collecting produce with Mitch!

10389351_10152722638457277_6132811131922133053_n

Love that view

2014-04-05 18.00.19 (1)

Collecting dinner

So I was thrilled when I returned home from Cambodia and Nate’s family had sent me a box of goodies from Paradox Farms! It included a bunch of large sweet potatoes, some garlic, and some homemade jams and apple butter. (ZOMG - their apple butter. I went through the entire jar in a week just putting it on toast!) I knew I needed to create a recipe that was inspired by these ingredients and was wholesome and warming, just like the farm itself. Here’s introducing this Vegan Curried Sweet Potato Soup. Made with a small amount of coconut milk, this recipe is gluten free, paleo friendly and vegan!

OLYMPUS DIGITAL CAMERA I have to say, I wasn’t expecting to receive produce in my birthday box. And these photos don’t really do them justice, but these were some massive sweet potatoes. As I was photographing them, I noticed that these veggies had a little personality and I decided to play with my food a bit…

OLYMPUS DIGITAL CAMERA But, on to the recipe. This one starts like any simple pureed soup - chop and roast your veggies for extra flavor. Look at the color of those potatoes!

OLYMPUS DIGITAL CAMERA

Next step is to sweat out your onions in just a little butter. It’s a known fact that you don’t need to add cream to your pureed soups if you just add a little butter to your onions and let them cook very slowly at the beginning. I promise you, the flavor will be amazing with just this one little extra step! I chopped up some Paradox Farm garlic and included it in with the onions. Then you add the sweet potatoes, ginger, and vegetable stock. Let simmer until vegetables are even more tender.
 OLYMPUS DIGITAL CAMERA

Then, puree using a food processor, blender or immersion blender! I used a food processor, and kept the soup chunky. I hate that word - chunky - but there is no other way to describe it. It was my first (!!) time using a food processor and I have to say, not as intuitive as a blender or immersion blender! Definitely a kitchen tool I want to get used to using. I have big plans for homemade granola bars and hummus. Your last step is to stir in a half cup of light coconut milk and a tablespoon or two of curry powder, depending on how much intense curry flavor you want. Then your soup is done! This dish is comforting, warming, and the fact that my produce came from Paradox Farm made it all the more special. Looking forward to making this all winter!

5.0 from 2 reviews
Paradox Farms and Vegan Curried Sweet Potato Soup
 
Print
Prep time
Cook time
Total time
 
Roast and puree sweet potatoes with coconut milk, ginger, and curry powder for the most warming and comfortable vegan soup.
Author:
Ingredients
  • 2 large sweet potatoes, peeled and chopped
  • ½ onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 small knob of ginger, finely chopped
  • Large box of vegetable stock (48oz)
  • ½ cup coconut milk
  • 1-2 tbsp curry powder
  • Olive oil
  • Butter
  • Salt and pepper
Instructions
  1. Set your oven to 350 degrees F
  2. Lay out your chopped and peeled sweet potatoes on a baking dish, and spray with olive oil. Sprinkle on a little salt and pepper and roast for 25-30 minutes
  3. In a large pot on low to medium heat, sweat out your onions until translucent. This should take 10 minutes, so if they are starting to burn, turn the heat down lower. Add garlic halfway through
  4. Add in the finely chopped ginger
  5. Once the sweet potatoes have roasted, add them to the large pot and the vegetable stock
  6. Bring to a boil and then let simmer for 10-15 minutes
  7. Puree/blend to your consistency of choice using a blender, food processor or immersion blender
  8. Add back to pot if using a food processor or immersion blender and let simmer on very low heat
  9. Stir in curry powder and coconut milk
  10. Let simmer until ready to serve (I recommend 1-2 hours)

Tuna Salad Swiss Chard Wraps

by 4 Comments

Swap a tortilla for swiss chard to wrap this fresh tuna salad for your new favorite portable lunch!
Paleo Tuna Salad Swiss Chard Wraps | danicaliforniacooks.com It’s no news to the blog world that I love tuna salad. There came a point on my last consulting project that the deli downstairs from our client site would say “the same, miss?” and wouldn’t even need to take my order for a whole-wheat-wrap-tuna-salad-little-mustard-little-red-onion-lots-of-lettuce usual. When I went to NYC to visit one of my best friends, Lauren, she took me to an awesome vegan juice spot where I munched on raw falafel wrapped in collard greens and I knew I had to recreate it at home. Probably not the raw falafel part, but definitely the swapping of the carb for a veggie part!

Paleo Tuna Salad Swiss Chard Wraps | danicaliforniacooks.com We all know we should eat more veggies. And it is fun to find new ways to incorporate them into your diet, and I highly recommend any version of a lettuce wrap. The great thing about swiss chard or collard greens is that these huge leaves roll up really well and are easy to pack for lunch. The hearty greens have a much more mild flavor than kale or a mustard greens, and they have a great chewy, crunchy texture that makes an excellent substitute for a wrap. You might not even miss that basic tortilla. Paleo Tuna Salad Swiss Chard Wraps | danicaliforniacooks.com I have a go-to tuna salad that I couldn’t wait to share with you all. Mix tuna with chopped red onion, red wine vinegar, a little lemon juice and your mayo of choice - I love Earth Balance Organic Mindful Mayo, made with apple cider vinegar and is vegan. Has a great tang to it. I drove to Whole Foods just to buy this mayo and somehow returned with $70 of groceries - whoops! (My mom read this and was like “yeah, that’s why they call it Whole Paycheck”). I love this tuna salad over mixed greens with walnuts and balsamic dressing on top, or turned into a tuna melt over sprouted grain with some cheddar. You can make the tuna salad on Sunday night and have it on-hand all week. Paleo Tuna Salad Swiss Chard Wraps | danicaliforniacooks.com One important part in using collards or swiss chard to roll up into a wrap is to trim down the stem so they are more “bendy” and don’t break. I took a knife and trimmed down the ribs of these leaves, but still left them in-tact. Spread a little mustard on your greens, and lay out your tuna. Put on your toppings of choice - pickles, more red onion, tomato, etc - and roll up. Enjoy right away or save in tupperware for later!
Paleo Tuna Salad Swiss Chard Wraps | danicaliforniacooks.com For those who follow a paleo or gluten-free diet, this is an easy way to enjoy sandwiches with the best of them. Enjoy!

Tuna Salad Swiss Chard Wraps
 
Print
Prep time
Total time
 
Wrap up classic tuna salad in swiss chard for a portable paleo sandwich! Double the recipe to make for the entire week.
Author:
Serves: 2
Ingredients
  • 2 cans tuna packed in water
  • ½ red onion, chopped
  • 2 tbsp red wine vinegar
  • 2 tbsp mayo (I used Earth Balance Organic)
  • Squeeze of lemon (optional)
  • Dijon mustard
  • Salt
  • Pepper
  • 2 large swiss chard leaves, ribs trimmed
Instructions
  1. Drain your tuna
  2. Mix your tuna with the red onion
  3. Mash in the mayo and red wine vinegar
  4. Sprinkle on salt and pepper
  5. Squeeze on some lemon (optional)
  6. Wash your swiss chard leaf
  7. Lightly cut off the ribs of the leaf to make it more bendy and easy to roll, but keep the leaf in-tact
  8. Lay our your swiss chard wrap
  9. Spread on a little mustard to your liking
  10. Spoon out half the tuna mixture
  11. Roll up like a burrito and serve!
Paleo Tuna Salad Swiss Chard Wraps | danicaliforniacooks.com

Even my mom approved!

Raw Kale and Brussels Sprouts Salad with Toasted Pinenuts and Parmesan Cheese

by 2 Comments

Raw Kale and Brussels Sprouts Salad | danicaliforniacooks.com Blog world - I had no idea there was an “s” at the end of “brussels” sprouts. I thought they were brussel sprouts. Mind. Blown. Anyways, what else is there to do when this (see photo below) is on your kitchen countertop? I know what you’re thinking - BACKSCRATCHER. I thought the same, but then I figured I’d rather put it in salad. My most recent of roommates, Paige, is an excellent home chef and she recently sent me this recipe. I modified it with the ingredients I had on hand and adjusted the dressing a bit. Paige even added a handful of pomegranate seeds to her version of this salad - genius, no? Anyways, let’s go back to this backscratcher.

Raw Kale and Brussels Sprouts Salad |danicaliforniacooks.com This is a perfect salad. It is perfect to bring to a dinner party because it incorporates two trendy food items and has the word “raw” in the title - great conversation topic. It is also perfect accompanying some roasted salmon. It’s also great topped with some additional avocado and quinoa stirred in. It’s easy to whip up on the week days, and if you hold out on putting on the dressing, this plain salad mix will hold up all week in the fridge. I’m so crazy about this recipe, it kales me. 😉

OLYMPUS DIGITAL CAMERA Most of this recipe is just mixing up the different ingredients. One part that is a little more unusual is the “massaging the kale” part at the beginning. For a full tutorial on kale massage, Cookie and Kate offers some great tips. You pretty much put your torn kale in a mixing bowl, and “knead” it like dough. Kale is a sturdy green, and a couple of scrunches will break down the fibers and bitterness. It will also improve it’s texture. Raw Kale and Brussels Sprouts Salad | danicaliforniacooks.com While you’re giving your greens a good massaging, check in on your pinenuts, which should be roasting at 350 in the oven. These are very easy to burn! I torn about a dozen brussels off the backscratcher and coursely chopped them. Mix your greens, brussels sprouts, parmesan and pineuts together. Add the dressing before serving. And voila! This salad packs a serious nutrition punch, tastes fantastic, and you even get the mental benefits of saying to yourself “I just had a raw kale and shaved brussels sprouts salad”. Might just be the best addition to your Thanksgiving table.

Raw Kale and Brussels Sprouts Salad | danicaliforniacooks.com

Raw Kale and Brussels Sprouts Salad with Toasted Pinenuts and Parmesan Cheese
 
Print
Chopped raw kale and shaved brussels sprouts are tossed together with toasted pinenuts, parmesan cheese and a homemade honey dijon dressing.
Author:
Serves: 6 servings
Ingredients
  • 1 bunch kale, (any kind will do) chopped
  • 1 dozen brussels sprouts, chopped/sliced
  • ½ cup pinenuts
  • ¼ cup shaved parmesan cheese
  • ¼ cup olive oil
  • Olive oil spray
  • 1 tsp honey
  • 2 tsp dijon mustard
  • Salt and pepper
Instructions
  1. Preheat oven to 350 degrees F
  2. Place pinenuts on a baking sheet, spray on a little olive oil and salt. Pop in the oven for about 5-10 minutes, or until golden toasty brown
  3. In the meantime, put your kale in a large mixing bowl. Spend a couple minutes "massaging" the kale and breaking down the fibers. Almost like kneading dough
  4. Mix in brussels sprouts, pinenuts, and parmesan cheese
  5. In a seperate small dish, mix the olive oil, honey and dijon mustard. Blend together well!
  6. Before serving, pour dressing over salad
  7. Serve and enjoy!
Notes
I actually prefer "under-dressed" salads, so if you would like more dressing on your salad, use ⅓ cup olive oil, 1 tbsp mustard and 2 tbsp honey
Nutrition Information
Serving size: 6 servings Calories: 150 Fat: 8g Carbohydrates: 13g Sugar: 3g Fiber: 4.5g Protein: 8g

Mom’s Lentil Soup

by Leave a Comment

Mom's Lentil Soup | danicalforniacooks.com

I wanted to start this post with “ten things to do with your leftover halloween candy”, but numbers 1-10 were just recommendations to eat it all and repeat. I’m following my own advice right now.

Anyways, I cannot believe I am ten posts or so into this blog and I haven’t paid homage to my mom yet! My mom is the best cook and best hostess around! Her Hannukkah latke parties are legendary, as are the dishes that she brings to the gatherings of our family and friends. Every day growing up she made me breakfast (usually toast with PB in the car as I rushed to put makeup on the way to school), a packed lunch (always so healthy - no one wanted to trade with me) and then dinner on the table every night. My dad and I used to joke that she needed to start a food truck called Caroline’s Kitchen. Everyone in our family has a favorite - my brother loves my mom’s chicken pesto pasta, I love her roasted salmon with cherry tomatoes, among others. So this brings me to this lentil soup - this is a Caroline’s Kitchen classic.

Lentil Soup - Dani California Cooks The base recipe is actually inspired from the Moosewood Cookbook! My mom’s generation “swears by” this classic from the 80s. It looks so old school to me! But I guess sometimes if a good thing ain’t broke, don’t fix it. My mom takes this recipe to the next level with lots and lots of extra vegetables and the secret ingredient from her German Jewish background - Hebrew National Hotdogs. Yup. You can certainly leave them out to keep this recipe vegetarian, but I recommend keeping them in for those who are not :).

Mom's Lentil Soup | danicalforniacooks.com The best thing about this recipe is that you make a huge amount, and it tastes even better the next day. Get your lentils a-boiling, sautee your veggies (my mom hates the word veggies - sorry mom!) and let your soup simmer for however long you please. Put it in the fridge when you’re done, and heat up the next day for even-better-leftovers. Your house will smell wonderful. On Halloween, we ate this for dinner and I can’t tell you how many trick or treaters who came by were like “what smells so good?!” One little ninja told us that he, too, had lentil soup for dinner. Lentils for everyone!

Lentil Soup - Dani California Cooks I hope you can enjoy this family classic as much as we do. It’s perfect as the weather gets colder - it even RAINED this weekend in LA! Guess this warming and hearty soup came just in time. Major thanks to Mom for the cooking inspiration and for always teaching trick or treaters (and me!) to say “thank you”.

Mom's Lentil Soup | danicalforniacooks.com

Mom's Lentil Soup
 
Print
This warming lentil soup is filled with vegetables and wonderful flavor. Make it today and have even better leftovers tomorrow!
Author:
Serves: 8 servings
Ingredients
  • 3 cups (one bag) green lentils
  • 1 box of vegetable stock
  • 1 onion, chopped
  • 2 cups celery, minced
  • 2 cups carrots, chopped
  • 1 tbsp garlic
  • 4 tomatoes, cut into eighths
  • 4 hot dogs, sliced (Hebrew National recommended of course)
  • Juice of 1 lemon
  • 2 tbsp brown sugar
  • Olive oil
  • Salt
  • Black pepper
Instructions
  1. In a large pot, bring the lentils and he stock to a boil
  2. Lower heat to simmer and allow lentils to soften (about 45 mins)
  3. In a separate pan, heat the oil and sautee the onions, garlic, celery and carrots on medium heat for about ten minutes - salt and pepper to taste
  4. Transfer vegetables to the lentils in the large pot
  5. Add in tomatoes, hot dogs, lemon juice and brown sugar
  6. Let simmer for at least an hour (longer preferably!) before serving
  7. Serve and enjoy!
Notes
Feel free to drizzle red wine vinegar on top of each serving bowl, or serve soup with additional lemon slices

How to Make {Spicy} Baked Sweet Potato Chips

by 2 Comments

How to Make Spicy Baked Sweet Potato Chips | danicaliforniacooks.com

There are many situations in my life where if I just went out and purchased “X” item, or made one small change to the normal process that I do things, my life would be so much easier. I don’t know if it is laziness or stubbornness. For example, I love my big screen Galaxy Samsung S5. When I run with my phone, which I do, I dunno, ~5 times a week, I have to put it down my sports bra or hold it in my hand, and it is pretty bulky. Why don’t you just buy one of those normal jogging arm-bands, you ask? That is a great question, thanks for asking. And when it comes to baking, I want to say that I overbake my recipe 9/10 times. Why don’t you set a timer, you ask? Another great question, I’ll get back to you on that one. Thankfully, these beautiful sweet potato chips are meant to sit on their own in the oven for about two hours, just in case I forget that they are there. Oh, holy yum.

How to Make Spicy Baked Sweet Potato Chips | danicaliforniacooks.com

I could have waited to post about these sweet potato chips, but the photo above just screamed “Halloween!” so I knew today had to be it. Talk about turning something generally store-bought into something homemade and BEAUTIFUL. If you are looking for a new way to bake sweet potatoes, or want to lighten up your usual sandwich + chips combo, this is the recipe for you. No mandolin or special knife/slicer necessary! The trick to crispy, homemade baked chips is using almost a dehydrator method, meaning a low oven temp for an extended period of time. I cannot wait to try this same recipe with beets or regular potatoes!

How to Make Spicy Baked Sweet Potato Chips | danicaliforniacooks.com

As I mentioned before, this recipe is super simple. Cut up your sweet potato into thin slices (watch those fingers!) trying to keep as uniformly as possible so they bake evenly. Don’t worry if they look thicker than a normal chip when you cut them, as they will crisp up in the oven. Spray on a little olive oil on both sides, and throw on some salt and pepper. If you’re feeling creative like me, sprinkle on the tiniest bit of cayenne and some chopped rosemary for some extra house-smelling-loveliness. Pop in the oven for approximately two hours, flipping halfway through. Depending on how thin you sliced your potato, your chips could bake in less time. I overbaked mine. Surprise, surprise, my friends. I caught them just in time.

Baked Sweet Potato Chips
 
Print
Prep time
Cook time
Total time
 
Make your own spicy baked sweet potato chips at home with this easy recipe - no mandolin needed!
Author:
Ingredients
  • Two large sweet potatos
  • Olive oil spray
  • Salt
  • Pepper
  • {optional} sprinkling of cayenne
  • {optional} chopped rosemary
Instructions
  1. Preheat your oven to 250 degrees F
  2. Slice your sweet potatos very thinly, trying to keep them even in width. Watch your fingers!
  3. Spray each side with a light coating of olive oil and
  4. Spread out individually over a baking sheet
  5. Optional - sprinkle on the cayenne and rosemary
  6. Bake for up to two hours, turning the chips halfway through
  7. Remove chips from oven with sides have crisped up
  8. Let cool and enjoy with your dipping sauce of choice!
Given the spice level, I paired my chips with some homemade cucumber-dill yogurt dipping sauce. But I think they might go even better with ketchup, or turned into nachos. I’m just starting to realize the endless possibilities of these chips, and I can’t wait to share more versions with you!

How to Make Spicy Baked Sweet Potato Chips | danicaliforniacooks.com

Roasted Eggplant Salad with Chickpeas, Feta, and Mint

by Leave a Comment

Hellllooo, gorgeous!

Roasted Eggplant Salad with Feta, Mint and Chickpeas | danicalforniacooks.com

Yes, eggplant season has come and gone and yet I could happily continue incorporating eggplant into all of my meals. I went to Turkey in August this summer (check out my Instagram for some awesome culinary travel pictures!) and I ate eggplant in all forms - smoked and pureed into a babaganoush-style dip (uh, that just tried to autocorrect to “gangrenous”), stuffed with meats and spices, sliced up and roasted next to meatballs - and when I returned stateside, I wanted MORE eggplant. Turkish cuisine is incredible. There were however a few items that I don’t think I’ll include in my cooking repertoire, including dessert chicken breast pudding and kokorec, a grilled-innards sandwich. So now that I’ve both got you salivating and grossed about food all in one short paragraph, let’s talk about this salad.

Roasted Eggplant Salad with Feta, Mint and Chickpeas | danicalforniacooks.com

This vegetarian homage to Mediterranean and Turkish cuisine is simple, perfect, and could not be easier to make. It tastes great right after you mix all the ingredients together, and just as good out of the fridge as leftovers. I have also modified this recipe before, and added in chicken and brown rice, if you’re looking for a heartier entree. I also love bringing this to dinner parties when I don’t want to supply wine or dessert, but I’m not looking to break the bank or spend a lot of time in the kitchen. While the eggplant is roasting in the oven, prep the rest of your ingredients and then combine. Done and done.

Ingredients

I’m actually off to go eat this for dinner now, and dream of baklava and Turkish delight for dessert.

Roasted Eggplant Salad with Chickpeas, Feta and Mint
 
Print
Prep time
Cook time
Total time
 
Adapted from Martha Stewart, this fresh Mediterranean-inspired salad incorporates simple ingredients and makes fantastic leftovers.
Author:
Serves: 2-3 servings
Ingredients
  • 1 eggplant
  • Olive oil spray
  • 1 can chickpeas, drained and rinsed
  • ¼ cup chopped fresh mint
  • ⅓ cup crumbled feta cheese
  • Juice of one very juicy lemon
  • Ground pepper
  • Salt
Instructions
  1. Set your oven to 425 degrees F
  2. Cube the eggplant and spread out on baking sheet
  3. Coat lightly with olive oil spray, some freshly ground pepper and salt
  4. Pop the eggplant in the oven, and let it roast for 20-30 minutes, flipping halfway through
  5. In a mixing bowl, combine chickpeas, mint, and lemon
  6. Once eggplant is finished (should look brown and soft), remove from the oven and pour into the mixing bowl with the rest of the ingredients
  7. Top with the feta, more salt and pepper
  8. Mix and serve, or store for later!

*Note: I dropped a piece of eggplant on the floor, and even my dog gobbled it up. It’s that good.

Roasted Eggplant Salad with Feta, Mint and Chickpeas | danicalforniacooks.com