Kale and Sweet Potato Patties

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Creamy, sweet, and crispy, these patties use chickpea flour to help bind them, giving a falafel-like flavor with a hint of sesame and lemon. They’re super easy to put together (especially if you have leftover sweet potatoes), and easy to adapt–try different greens, use olive oil instead of sesame oil, and add any fresh herbs you love. Leftovers are perfect for packed lunches, too!
Kale and Sweet Potato Patties2

Kale and Sweet Potato Patties

  • Servings: 20 patties
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2 teaspoons mild or medium extra-virgin olive oil
1 cup packed finely chopped kale
2 green onions, finely chopped
2 cups  mashed sweet potatoes
3/4 cup chickpea flour
3 tablespoons ground flaxseeds
3 tablespoons finely chopped cilantro, plus more for garnish
1 tablespoon toasted sesame oil, plus more for serving
2 teaspoons ground ginger
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste
Lemon wedges, for serving
Lemon zest, for garnish

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Heat the oil over medium high heat in a skillet. Add the kale and green onions and cook until the kale is wilted, about 2 minutes. Put the mixture in a bowl with the sweet potatoes, chickpea flour, ground flaxseeds, cilantro, sesame oil, ginger, and salt and pepper. Mix well, adjusting seasoning to taste.

Use sesame-oiled hands to roll pingpong-sized balls of the mixture between your palms. Repeat with remaining mixture. Bake for 15 minutes. Turn, and bake for 10 minutes more. Remove the balls from the oven. Use your palm to gently flatten into a patty. Bake for 5 minutes more per side, until golden on the edges. Sprinkle with zest. Drizzle with sesame oil and lemon juice. Serve warm or at room temperature.

Kale and Sweet Potato Patties

Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans

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I really love banana anything — cakes, pie, bread, cookies, muffins, pops, soft serve, splits, trifles, icings… You name it. Well, except for smoothies. But anyway… these cookies? They’re a cross between a cookie and a bread, so they have those slightly crisp edges, and a bit more density than a banana loaf, and house a mixture of chocolate and raisins and pecans that can be substituted with your favourite add-ins. In other words, make these your own, and enjoy them any time of day.
Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans2

Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans

  • Servings: 12 large cookies
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1 1/2 cups sorghum flour
1/3 cup millet flour
1/3 cup tapioca flour
1 teaspoon xanthan gum
1 1/4 cups mashed ripe bananas (about 3 large)
1 teaspoon baking soda
1/2 cup vegan buttery spread, such as Earth Balance
1/2 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1 cup walnuts, toasted and chopped
1/2 cup raisins
1/2 cup chocolate chunks

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Put the sorghum flour, millet flour, tapioca flour, and xanthan gum in a medium bowl. Whisk to combine.

Mix the baking soda into the mashed bananas. Set aside.

In a large bowl or the bowl of a stand mixer, beat the vegan buttery spread and brown sugar until combined. Add the vanilla extract and the banana mixture. Beat just until mixed. Add the flour mixture, and beat until combined. Stir in the walnuts, raisins, and chocolate chunks.

Spoon generous two tablespoonfuls (about 1/4 cup each) onto a baking sheet for each cookie. Bake for 15 to 18 minutes, until golden brown and firm to the touch. Let cool 5 minutes on directly on the pan, then transfer to a wire rack to cool completely.

Note: If you make these smaller, you’ll want to reduce the baking time.

Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

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When my CSA vegetable box overflows with potatoes and Brussels sprouts during the winter, a version of this recipe is what ends up being for dinner. I love making it a full meal by tossing smoked tofu with the veggies before roasting, or keep it soy-free and add some chickpeas.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

The words “salad” and “winter” don’t always jive when you’re trying to ward off the cold weather, but the roasted vegetables keep me feeling toasty. And when it’s paired with a creamy tahini dressing, I’m definitely not going to turn it down. This recipe highlights both, along with So Delicious Unsweetened Coconut Milk Beverage—a staple in my kitchen for adding creaminess to just about anything.

My friends at So Delicious Dairy-Free are compiling their favourite creamy salads and creamy salad dressings, and they asked me to contribute to the mix. My arm doesn’t need to be twisted, especially for something I’d be making for dinner anyway! If you need some more inspiration for that winter salad bowl, I encourage you to head on over to their collection and start bookmarking your favourites.

But before you do, I say, get started on this one—I think you’ll find it… ahem… so delicious.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

  • Servings: about 6 servings
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3 tablespoons extra-virgin olive oil
1 teaspoon brown mustard
Sea or Himalayan salt to taste
Freshly ground black pepper to taste
3 pounds small red potatoes, cut into 1-inch pieces
1 ½ pounds Brussels sprouts, trimmed (see Note)
1 large red onion, thinly sliced
1 large carrot, shredded
1/4 cup So Delicious Dairy Free Unsweetened Coconut Beverage
3 tablespoons roasted tahini paste
1 1/2 tablespoons cider vinegar
1 tablespoon lemon juice
4 teaspoons capers, drained and chopped
1 garlic clove, minced
Baby spinach, for serving

Preheat the oven to 425 degrees F. Put the olive oil, mustard, a dash of salt, and some ground pepper in a small bowl. Whisk to combine. Put the potatoes in a large bowl. Add about three-quarters of the oil mixture. Mix until coated. Spread the potatoes on a large baking sheet in a single layer. Bake for 25 minutes.

While the potatoes are in the oven, put the Brussels sprouts and onions in the large bowl. Add the remaining oil mixture, mixing until coated. Once the 25 minutes have passed, stir the potatoes, then add the Brussels sprouts mixture to the pan (if you don’t have room, you can use two pans, side-by-side, in the oven). Bake for another 15 to 20 minutes, until the potatoes are tender, and the sprouts and onions are cooked through and starting to brown. Transfer the mixture to a large bowl. Stir in the carrots.

In a large glass measuring cup or small bowl, whisk together the nondairy milk, tahini, cider vinegar, lemon juice, capers, and garlic. Add salt and pepper to taste. Depending on the consistency of the tahini, you may need to add additional nondairy milk, however, the final mixture should be thick. Pour the mixture into the potato mixture. Stir to combine. Serve warm or at room temperature over baby spinach.

Note: My Brussels sprouts come from my CSA share, and their fresh-picked local goodness makes them much more tender than the imported stuff from the store. I kept them whole for this recipe, but if you have large or very dense sprouts, you’ll want to slice them in half first.

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)