Hello all! Here are the recipes I shared at the cooking class and pot-luck for the Fredericksburg Food Co-op. I apologize I don’t have any photos yet, but they are coming. I wanted to make sure to get the recipes up ASAP, since I’m running behind on that too. (story of my life)
I wish I could remember where I first came across this genius idea, so I could give credit where it’s due. It’s embarrassingly not even a recipe, but sometimes extra simple things are the best.
- medjool dates- make enough for everyone to have three
- 1-2 tbsp olive oil
- a nice finishing salt, such as Maldon or Fleur de Sel.
- Heat a large pan and coat the bottom of the pan with olive oil.
- Add the dates and cook them, turning them in the oil frequently, for around 3-5 minutes. You want them heated through and slightly caramelized.
- Put the dates onto a platter and sprinkle generously with the finishing salt. Best served with a cold crisp glass of white wine.
Sweet Potatoes with Chickpeas and Hummus Sauce
This recipe is from Minimalist Baker with only a few tweaks. Check her out- every single recipe I have made from her blog and cook book are fabulous! (and vegan, yay!) The recipe serves 4, but can easily be doubled for entertaining. Oh, and I always make more sauce- believe me- you’ll want to put it on everything!
Sweet Potatoes and Chickpeas
- 4 medium sweet potatoes, split lengthwise
- 3 tbsp olive oil
- 1/2 tsp each of cumin, coriander, cinnamon, and smoked paprika
- 1/2 tsp salt
- 1 15oz. can of chickpeas, drained and rinsed
- salt and pepper
- 1/4 cup plain hummus
- juice of 1/2 a lemon
- 2 cloves garlic, minced
- 3 tsp fresh dill, finely chopped, or 1 tsp dried dill
- a pinch of salt
- 1 cup grape tomatoes, quartered
- 1/4 cup cilantro, finely chopped
- Preheat your oven to 400 degrees F.
- In a large bowl, mix together the halved sweet potatoes, 2 tbsp olive oil, all the spices, and the salt. Mix thoroughly together with your hands, and arrange cut-side down on a baking sheet. Bake for 30-40 minutes. I tend to bake them for 40 minutes because I like them nice and soft.
- While the sweet potatoes are baking, get on with the chickpeas and sauce.
- Heat a large saute pan over medium-high heat, and add the remaining tbsp of olive oil. Add the chickpeas, and saute until the chickpeas are hot and crisping a bit. Season with salt and pepper and set aside.
- In a small bowl, combine all the ingredients for the hummus sauce. Add a bit of water to thin out the sauce to pouring consistency.
- To assemble, put two halves of sweet potatoes on each plate. Top with the chickpeas, hummus sauce, tomatoes, and cilantro.
Stewed Saffron Apricots
This recipe is slightly adapted from Anna Jone’s fabulous cookbook A Modern Way to Cook.
- 12 oz dried apricots
- a good pinch of saffron
- 1 1/2 cups of orange juice, or juice from 6 oranges
- pinch of salt
- 1 tsp vanilla*
- zest from 1/2 an orange
- 1/4 cup chopped pistachios
- In a medium pot, bring the apricots, saffron, orange juice, and salt to a medium simmer. Cook for 5-10 minutes until the apricots are soft and juicy.
- Remove the apricots from the pot using a slotted spoon and set aside. Continue to reduce the orange juice until you’re left with approximately 1/2 cup syrup.
- Add 1 tsp vanilla to the orange syrup and pour over the stewed apricots. Let come to room temperature before serving or put in the fridge if it’s going to be several hours before you serve.
- These apricots are perfect served with coconut yogurt, coconut whipped cream, or a dairy-free vanilla ice cream. Sprinkle with chopped pistachios and a bit of orange zest.
*I often like to replace the vanilla and orange zest with some orange liqueur such as Cointreau. If you go this route, I use a generous tablespoon of liqueur.