Curried Cauliflower and Sweet Potato Soup with Coconut Milk

This is the book that kicked off my food loving, healthy eating, conscious cooking, nutrition fascinated journey.

cook food book

I bought “Cook Food” by Lisa Jervis about five years ago in a small artsy-touristy shop in my hometown of Cedarburg, WI.  I still like looking through the stained and crinkled pages of this small paperback book at the sentences and phrases I underlined and highlighted way back when.  And although there has been much learning and growing since those days, I stay grounded in many of the methods and sentiments that Jervis offered me in this short, friendly guide to health and planet-conscious cooking and eating.

All the recipes in “Cook Food” are approximate and flexible.  Jervis encourages readers from the very first pages to “experiment, try new things, make the recipes your own.”  Well I certainly took that imperative and ran with it. I barely ever perfectly follow recipes (gasp?!) and only break out the measuring cups and spoons when I’m baking.  I tend to use cookbooks as tools of inspiration: I mine them for new flavor combinations or seek advice on how to use an ingredient I’ve never tried.  But… I have to say this non-recipe cooking style doesn’t serve me very well when I want to share something I’ve made here on Funky Beets.  Case in point: I recently made this epically tasty soup, but hadn’t really measured anything in the process. Well, luckily for me (and you!) I do have a pretty slick memory, so I think this should still work out (fingers crossed).

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I’m sure Lisa Jervis would agree here, you should take liberties with this soup, add more of the ingredients you like, leave out the ones you don’t. Get a little artsy with it, and TASTE along the way.  Tasting your cooking as it unfolds is the best way to ensure non-recipe cooking turns out fabulously; I read somewhere American cooks don’t do enough of it, so let’s prove whoever said that wrong.  Let’s dip our spoons liberally in bubbling pots on their way to becoming dinner.  Just don’t forget to blow on your spoonfuls before you sample; this soup won’t taste as good with a burnt tongue.

Curried Cauliflower and Sweet Potato Soup with Coconut Milk

Ingredients:

2 Tbsp coconut oil or ghee

½ medium sweet onion, diced

3 cloves garlic, minced

2 heaping Tbsp curry powder (or more!)

1 tsp crushed red pepper (for medium-high spice level)

1 Tbsp powdered ginger

1 head cauliflower, cored and cut into chunks

1 large sweet potato, peeled and cubed

1 (8.5 oz) can diced fire-roasted tomatoes

1 (8.5 oz) can chickpeas

½ (8.5 oz) can coconut milk

water

salt to taste

toppings (optional):

plain yogurt

cilantro

toasted sunflower seeds

Method:

1. In a Dutch oven or other large pot, melt the oil over medium heat.  Add the onions and sauté for a few minutes.  Add the garlic and spices, stirring until fragrant.

2.  Next, add all the cauliflower and sweet potato chunks, stirring around with the alliums and spices until coated.  If you have extra time, you can let the vegetables get a little browned (flavor!) before moving on to the next step.

3. To the pot, add the canned tomatoes (with juice), chickpeas and coconut milk.  Now add enough water to just barely cover the cauliflower and sweet potatoes.  Stir it all together until the broth is mostly uniform in color.

4.  Bring the mixture to a boil, then reduce to a simmer and put the lid on your pot.  Stir occasionally.  When the sweet potatoes are soft, the soup could be finished.  If you want to let the flavors meld a bit more, you can leave the soup on low heat for a while longer.

5. Taste the broth for salt and add as much as you like.

6. Depending on your texture preferences, you can go a number of routes here: leave it completely “rustic” and stew-like (would be great over rice), OR blend it partially with an immersion blender so there is some smoothness and some larger chunks (that’s what I did) OR blend it completely for a silky, luxurious pureed soup.

7. Finish by layering on your desired toppings.  Enjoy!

cauli-curry soup 2

Sweet Potato Pie with Creamy Vanilla Swirl, People!

Just as there are dog people and cat people, there are most definitely pie people and cake people.  I’d say most dog people are pie people, and many cat people are cake people, but let’s not get into it, okay?  I am both a dog and pie person, but I think even cat-loving cake people will enjoy this pie.

I whipped this baby up for a family get-together during the Christmas season.  It went over swimmingly, with only an enigmatic trapezoid-shaped slice left at the end.  For the love of my GF aunt, it’s wheat-free and the crust is made of (GF) gingersnaps!  Daintily swirled with vanilla scented cream cheese and permeated with soul-warming spices, this pie offers melt in your mouth comfort but doesn’t weigh you down like that slice of triple chocolate cheesecake you wish you hadn’t had.  Beckoning you with loads of vitamin A and antioxidant-laden spices, this is the kind of pie you may have to have a second slice of.

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I came across the recipe in Eating Well magazine, this year’s holiday issue to be exact, which I promptly plastered with post-it notes because ALL the recipes looked amazing.  Aside from this pie, I also made an awesome quinoa & beet salad they featured in a section on ancient grains (pictured below).  The process is simpler if you have a food processor or blender. If not, I’d reluctantly suggest buying canned sweet potato, or better yet, go to Goodwill and hunt down a secondhand blending appliance!  I ❤ my immersion blender.

I adapted this recipe from Eating Well.  I changed a few things, first switching out traditional store-bought gingersnaps for gluten free ones (Mi-Del brand are awesome; try not to eat them all before you make the pie).  I also substituted European-style yogurt for the called-for vanilla Greek variety, (it’s what I had in the fridge and was an easy way cut out some of the added sugar) and then added a teaspoon of vanilla extract. I made the crust with coconut oil instead of canola and bumped up the spices a couple notches.  The sweet potatoes should be roasted in the oven, but can surely be microwaved in a pinch.

Go on, have your pie, and eat it too!

Sweet Potato Pie with Creamy Vanilla Swirl

Prep: 40 minutes              Cooking & cooling time: 4 ½ hours

Serves: however many slices you cut it into : )

Ingredients:

2 medium-large sweet potatoes

6 ounces crispy, gluten free (Mi-del brand) gingersnap cookies (26-28 small cookies)

2 tablespoons coconut oil, melted

3/4 cup packed light brown sugar

3/4 cup plain (European-style or Greek) yogurt , divided

1 teaspoon vanilla extract

2 large eggs

1 large egg yolk

1 ½ teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

¼ teaspoon allspice

1/4  cup (2 ounces) reduced-fat cream cheese (Neufchâtel)

3 tablespoons powdered sugar

3/4 teaspoon ground ginger

Method:

Preheat oven to 450°F.

Wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender (test with fork), about an hour. Carefully unwrap and set aside to cool.

Reduce oven temperature to 350°.

Process gingersnaps in a food processor until finely ground. Transfer to a bowl, add coconut oil and stir until well combined.

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Using your fingers, spread and pat the crumbs into the bottom and up the sides of a 9-inch pie pan.

Bake until just barely beginning to darken and your kitchen smells like a gingerbread man’s butthole, about 10 minutes.

Wipe out the food processor workbowl of any lingering gingersnap crumbs.

Peel the sweet potatoes and transfer to the food processor. Puree until smooth, then measure out 1 ½ cups of sweet potato (if you have extra puree, reserve it for another use or eat it, NOW). Return the 1 ½ cups puree to the food processor and add brown sugar, 1/2 cup of the yogurt, eggs, egg yolk, cinnamon, nutmeg and allspice; pulse just until combined.

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Pour the sweet potato filling into the (possibly still warm) crust and spread to distribute evenly.

Clean and dry the workbowl.  Add the remaining 1/4 cup yogurt, vanilla extract, Neufchâtel cream cheese, powdered sugar and ginger.  Puree until smooth, stopping to scrape down the sides as needed.

Now, the fun part(!!!)  Plop tablespoonfuls of the cream cheese mixture onto the sweet potato filling, spacing them evenly. Draw the tip of a wooden skewer or a butter knife through the cream cheese mixture and sweet potato filling repeatedly to create a whimsical swirled design.

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Bake the pie until firm to the touch and starting to puff around the edges, 45 to 50 minutes. Let cool completely on a wire rack, at least 2 hours.  Cracks may occur, don’t cry; you’re about to experience heaven… in pie form.  Now go adopt a Weimaraner and call it a day.

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And here, the lovely ruby-hued quinoa & beet salad:

quinoa beet salad