Spiced Sweet Potato Soup makes 9 to 10 cups 1 tablespoon extra-virgin olive oil 1 medium chopped yellow onion, about 1 ½ cups 1 teaspoon sea salt, divided 2 garlic cloves, finely chopped 1 ½ teaspoons ground cumin 1 teaspoon ground coriander 2 teaspoons grated fresh ginger cayenne pepper 2 ¼ pounds sweet potatoes, peeled and thinly sliced, about 8 cups 10 thin rounds of ginger 5 cups low-sodium vegetable stock (homemade or store bought) ½ cup fresh orange juice garnish: coarsely chopped cilantro Heat the olive oil in a soup pot over medium heat. Add the onion and ½ teaspoon salt and sauté about 5 minutes, until it begins to release its juices, then add the garlic, cumin, coriander, ginger, and a few pinches of cayenne. Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan. Add the sweet potatoes, ginger rounds, ½ teaspoon salt, and 1 quart stock. Bring to a gentle boil, then reduce heat, cover, and simmer until the sweet potatoes are very tender, about 15 minutes. Puree the soup with an immersion blender until smooth, adding a little extra stock if needed. Return to the pot, add the orange juice, and thin with stock until the desired consistency is reached. Taste and adjust seasonings if necessary and, for a bit of heat, add a pinch or two of cayenne. Serve the soup in bowls with chopped cilantro.
Sunflower Seed Butter Chocolate Chip Blondies makes 12 bars 2/3 cup vegan butter, melted ½ cup creamy sunflower seed butter* 1 cup turbinado raw cane sugar 2 teaspoons pure vanilla extract ½ teaspoon sea salt 2 cups all-purpose flour 1 cup vegan chocolate chips ¼ cup vanilla almond milk Preheat the oven to 375°F. Lightly grease an 8-inch square baking pan and set aside. In a large bowl, combine the vegan butter, sunflower seed butter, sugar, vanilla, and salt. Stir in the almond milk. Add the flour in batches until everything is mixed together. Fold in the chocolate chips. Press the dough evenly into the prepared pan using a spatula or your hands. Bake until browned, about 25 to 30 minutes. Cool completely in the pan before cutting into bars. Store in a covered container. *These are equally good if you want to substitute 1/2 cup creamy peanut butter in place of sunflower seed butter (which I did for the Worcester VegFest). For the peanut butter version, I like to add 1/2 to 3/4 cup of chopped peanuts to the recipe which can be folded in with the chocolate chips.