Winter Quinoa and Sprouts Salad with Tahini Dressing

It's in teens here, and while I may have been cooped up inside for the past few days, I'm growing things. Like real green things that I can eat. Sound too good to be true?

I'm talking about sprouts as in hippy-dippy alfalfa sprouts that crunchy, granola-loving peeps ate back in the sixties, then again in the nineties, and then again now. Except they're way cooler now, if only because I said so. I'm telling you—they're back.

Why am I telling you about sprouts in the middle of winter? For one, they are super-easy to grow inside, right on your counter top—trust me, I have a black thumb and I can grow oodles of them—and two, they are an amazing way to get that much closer to eating healthy. In my second post for Terrain, I discuss how growing your own food can actually help you check off that New Year's resolution to get healthier (here's the first post in case you missed it). I give simple growing instructions, and while all you need is a jar, a few days, and a few rinses under the sink, Terrain sells these cool sprout growing contraptions that enable you to always have sprouts on hand.

There are so many different types of sprouts if alfalfa isn't your thing, like mung bean, broccoli, radish, lentil. They add a pop of brightness to sandwiches, but I also love them tossed in salads. In this post, I share a recipe for a Winter and Quinoa Sprouts Salad with Tahini Dressing that features some of my favorite winter vegetables like radicchio, beets, and sweet potato alongside quinoa, creamy avocado, and a medley of sprouts. I hope you find it as addicting as I do!

You can find my tips and recipe on the Terrain blog.

Missed the previous Terrain post? Find it here.

Sweet Potato Wedges with Lucky Pinto Bean and Beef Chili

I do not even have words for these wedges. They taste so much better than any chili cheese fry combo you could have, and I do not need to tell you just how much better they are for you.

These are the perfect game day food, the perfect comfort food, the perfect, "health food" to feed your skeptical guy friend whose first answer to kale anything is a resounding "No." Also, they are gluten-free if you need a crowd-pleasing recipe that accommodates those with gluten-sensitivities.

I like the thick-cut wedges for this recipe because they are just that much more fun to eat with your hands, but you could make skinnier sweet potato fries and dig in with a knife and fork. For an Asian variation on sweet potato fries, check out one of my first but favorite blog recipes, my Thai Loaded Curried Potatoes. I really need to re-photograph those fries to do their awesomeness justice.

I treat these wedges a little like nachos and throw some avocado, a touch of sour cream, and a smattering of cilantro on there, but you could leave them a little bit more naked with just chili and cheese. I recommend a sharp cheddar cheese, but I also love the idea of a tangy feta or even a salty cotija. Go wild. Your taste buds will love you, and your friends will love you more.

Sweet Potato Wedges with Lucky Pinto Bean and Beef Chili

1 large sweet potato (1 pound), cut in half lengthwise and then into wedges of 1/2ª-3/4ª thickness
2 1/2 teaspoons olive oil
salt, to taste
2 cups warm Lucky Pinto Bean and Beef Chili with Kale
3/4 cup loosely packed finely grated sharp cheddar cheese (see note above for other cheese recommendations)
Optional toppings: avocado, red onion, fresh cilantro, sour cream

Preheat oven to 425º Fahrenheit. Line baking sheet with parchment paper or Silpat. Toss sweet potato wedges with olive oil and generous pinch of salt. Spread in single layer on baking sheet. Bake for 25-30 minutes or until wedges are tender and starting to brown. Remove from oven, top with warm chili and cheese. You can return the pan to the oven just to melt the cheese if you wish. Sprinkle with desired toppings. Enjoy! Serves 3-4 as an appetizer, 2 as a main.

Smoky Sweet Potato Hash Brown Waffles

I am promising you a real treat. A treat that will make you dust off that waffle iron and find a permanent place for that thing on your counter. Move over blender. I had seen quite a few versions of these magical hash brown-waffle amalgamations on Pinterest and after the gazillionth pin, I finally felt compelled to try my hand at my own version. And experiment I did. I made a sweet one with maple syrup and cinnamon. I tried adding eggs for a little extra bulk. I mixed Yukon golds with sweet potatoes and experimented with mixing in nut butters and different cheeses- not in the same waffle, mind you.

While all of those different versions were quite tasty, this smoked paprika and sweet potato one happened to be my very favorite. It is sweet, savory, and VERY addicting. With all of my potato waffle experimenting you think I would have been potatoed out. In reality, I found that these waffles could be frozen, and once reheated in the microwave, they made the tastiest, most satisfying snack. Depending on the flavor combo, I spread them with nut butter, melted on some grated cheese, or like I did here with the smoky sweet potato one, spread them with a layer of thick Greek yogurt. Sweet and savory plus cool and creamy equals win. Add a fried egg on top...mic drop.

One obvious tip that I should have heeded is to grease your waffle iron well. Like really well.  Do not spend your day scraping out a waffle iron with a toothpick like yours truly. I used coconut oil for the greasing because I happen to like the slight coconutty flavor, but olive oil works perfectly well. Get it in all of the nooks and crannies. These waffles have little fat in them compared to most breakfast waffles, so this step is essential.

These hash brown waffles are lovely for so many reasons. They are faster than baking a sweet potato, they are neater and cleaner than making hash browns in the skillet, and they are more nutritious than any waffle I have yet to come across.  

Smoky Sweet Potato Hash Brown Waffles

2 medium sweet potatoes, peeled and grated (about 3 - 3 1/2 cups grated), I used a mix of Japanese sweet potatoes and the jewel variety, but any should do
1 small yellow onion, skin removed and grated
1/2 teaspoon chili powder (I used chipotle chili powder for more depth)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/2 teaspoon salt
2 eggs, beaten
1 tablespoon olive oil or coconut oil, plus more for greasing waffle iron
sour cream or plain Greek yogurt, for serving
fresh cilantro and chives, chopped, for serving

Preheat waffle iron on medium-high and grease very, very, very well. Mix sweet potatoes through 1 tablespoon in a bowl until thoroughly combined. Allow to rest for 5-10 minutes to allow mixture to thicken a bit. Spread 1/3 of mixture in waffle iron (these will be slightly smaller waffles). Close, give a short but firm press, and cook until done, about 5 minutes depending on waffle iron. If you peek too early, you'll have a mess on your hands. Remove from waffle iron, and repeat with remaining batter for second and third waffles. Re-grease waffle iron between each waffle. Garnish with yogurt and/or fresh cilantro and chives and enjoy. Makes 3 smaller waffles.

I love this recipe, but its success depends on greasing the waffle iron enough. Don't be shy. Otherwise, you end up with a mess on your hands. Believe me, I've been there. Also, don't overfill the waffle iron or the center won't have a chance to cook! I've made this recipe probably ten times. There was that one batch out of ten that didn't quite work and I think it was because of extra moisture in the potatoes and my impatience. I opened the waffle iron too soon. Be patient!

*Waffles can be made ahead, cooled to room temperature, and frozen for up to one month. Place between sheets of parchment or waxed paper for easy retrieval. Reheat in microwave or toaster oven.

Maple and Tahini Sweet Potato Pancakes

Happy almost Thanksgiving! Our family is not actually celebrating Thanksgiving on Thanksgiving because too many family members have significant others, work schedules are a bit wonky, etc., etc. It is going to happen, just not on the fourth Thursday of November like Congress decreed decades ago. I hope to take some pictures from our delightful feast, but since I try to put the camera away when there is conversation to be had and good eating to be done, I may not capture all of the fun on camera.

Anyway, on to these pancakes! So if you want to keep up the fall festivities after Thanksgiving, I highly suggest you give these pancakes a try. They are quite a bit more dense than my Lemon Ricotta Pancakes, but they are still wonderfully light on the body due to the mashed sweet potato. I also find them more filling than traditional pancakes which I appreciate. Ever eaten a stack of buttermilk pancakes and still been hungry? These are much more satisfying on so many levels. For example, tahini and maple syrup go IN the batter and ON TOP for a double yum. I also throw on some toasted coconut flakes...and yes, I mean throw because I like to make it rain coconut...

These pancakes are perfect for using up any leftover mashed sweet potatoes or roasted sweet potatoes you have- just remove the flesh from the jacket to get the smoothest batter. Full of nourishing vitamin A, vitamin C, and beta carotene, and a whole host of other micronutrients, sweet potatoes are nutritional powerhouses. I say we find more excuses to eat them. And did you know that the tahini and bit of coconut oil in here are not just for incredible flavor? They also help make beta-carotene more available to our bodies since a little fat is needed for the body absorb it.

A few notes about the recipe. Because these are a bit dense (in a good way!), these will take longer to cook than most traditional pancakes, about 3-4 minutes for the first side. But be patient! The wait is worth it! They will still be moist on the inside so do not worry about drying them out. Also, for most pancakes, you will notice bubbles on the surface to indicate when to flip the pancake, but that is not the case with these. Instead, watch for the outer rim to lose its shine and sets. Flip and continue cooking until golden brown, To keep warm, place them on a wire rack in a 200 degree Fahrenheit oven until ready to serve.

These are delicious made ahead and reheated in the microwave or just to snack on straight from the refrigerator... with a drizzle of tahini, of course.

Maple and Tahini Sweet Potato Pancakes

2 medium sweet potatoes, peeled and but into 1" pieces (or 1 1/2 cups mashed sweet potatoes)
2 tablespoons coconut oil, melted (or other neutral oil), plus extra for cooking
2 eggs
1 cup milk of choice (I used 2%, but other non-dairy options should work)
2 tablespoons tahini (sesame seed paste), plus more for serving (I am partial to Soom tahini since it is made here in Philly!)
1 tablespoon maple syrup, plus more for serving
2/3 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)
1/2 teaspoon salt
Coconut flakes, toasted, for serving

Cook sweet potatoes. To steam, place sweet potatoes in a steamer basket in pot with an inch of water in the bottom. Bring water to boil, cover pot with lid, and allow to cook until sweet potato is easily mashed with a fork, about 10 minutes. Keep checking until sweet potatoes are tender. Alternatively, if you do not have a steamer basket, you can cook sweet potatoes in a thin layer of water for a similar effect. Drain sweet potatoes well if using this method.

Mash cooked sweet potatoes with a fork until mostly smooth. It should equal about 1 1/2 cups. Beat in melted coconut oil, eggs, milk, tahini, and maple syrup until smooth.

In another bowl, mix the dry ingredients until well combined. Add dry into wet and stir just until combined.

Preheat a cast iron skillet or griddle over medium heat. Grease with additional coconut oil until surface is shiny and stick-proof. When water drops sprinkled on the skillet sizzle but do not smoke, it is ready. Scoop about 1/4 cup batter onto skillet for each pancake. Use a spoon to get an even pancake shape as this batter is a bit dense and does not flow as easily. Cook for 3-4 minutes on the first side or until edges are well set and flip to cook another 2-3 minutes on the other side. Move to a wire rack and keep warm in a 200 degree oven. Repeat with the rest of the batter, greasing pan as necessary. Serve with maple syrup, more tahini, and toasted coconut flakes. Enjoy! Makes about 8-9 pancakes to serve about 3 people. 

Sweet Potato, Kale, and Wild Rice Soup

Thanksgiving is upon us! I spent the better part of Saturday making our Thanksgiving menu and organizing the grocery list to reduce the frenzy potential at the store. I like to organize the list by aisle- super time-saver. I put all of the recipes we are going to make in a single document, adjusting the quantities based on how many servings we need. This makes list-making easier AND there is no guesswork when divvying up the recipes to relative who want to help cook. Yay for a family of cooks!

So what is on our menu? I am lucky that my family is open to trying new things each year. There are certain ingredient must-haves, but most anything goes within those boundaries. For example, there is always turkey, gravy, stuffing, mashed potatoes, green beans, Brussels sprouts, carrots, cranberries, some sort of pumpkin dessert, plus way too many other desserts that we decide on at the last minute. My Mom also loves to make Pepperidge Farm cornbread stuffing and break out a can of super smooth jellied cranberry sauce to make it totally American.

My Mom is in charge of our turkey- she is an expert at the whole brining thing- and the gravy, so I will find out what she has in store come Thanksgiving day. Mashed potatoes are getting the slow cooker treatment for the first time, green beans will be mixed with my Miso Mushrooms (minus the white beans), Brussels sprouts will roast with pears, cranberries will simmer with some citrus and bay leaves, carrots will get a maple and cumin glaze, and pumpkin pie will merge with coconut pie for the dessert we have so far. There is also going to be a fall salad in there somewhere, you know, just as an appetizer to our vegetable-filled feast.

What are you making for Thanksgiving? Any family favorites?

As much as I love planning Thanksgiving, the days leading up to it can be hectic. Work, travel, grocery shopping, etc. This is where this soup comes in. It is a perfect pre-Thanksgiving soup- simple to make, nourishing, not too heavy, but comforting enough for this cooler weather.  Because around these parts, the temperature just plummeted.

This recipe was featured over at Be Well Philly with two other sweet potato recipes from the awesome Lindsey Kane and talented Grace Dickinson. You can check all three recipes out here.