It’s like I blinked and an entire year went by.

2013? Really?

How about one more recipe to add to 2012’s list?

I’ll end with something pretty simple. Something that you can take along to that New Year’s Eve party you’re headed to. Something that will give you a reason to eat a handful of crunchy vegetables and help soak up the champagne.

Something full of fresh flavor.

Something completely irresistible…

2012 has been quite the year—from a recipe feature in O Magazine, to acquiring my first book deal, to photographing my first and second weddings, to baking 101 gluten free doughnut recipes and submitting the final manuscript, to one million and one other happenings in between.

It’s been a whirlwind of a year but in the best way possible. Overall, I am coming away from this year feeling optimistic, grateful, and excited. It has been a year of growth and new opportunities, and I am ready for 2013.

While I may be taking the long + windy road where you get lost every other day and sometimes backtrack more than you move forward, I can clearly see things are headed in the right direction. And I am loving it. Every second of it.

And now for that recipe…

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Lemon Herb Cauliflower Bean Dip

vegan, gluten-free // yields~1 1/2 cups // inspired by Super Natural Every Day, White Bean Spread

2 cups cauliflower
1 small/medium garlic clove
1 cup cannellini beans, rinsed + drained
2 tablespoons tahini
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
2-3 teaspoons lemon zest
2 teaspoons fresh thyme
1 teaspoons chopped fresh rosemary
salt + pepper, to taste

toppings: 1 teaspoon olive oil, toasted pepitas, salt, pepper, fresh herbs

Steam the cauliflower until fork tender (about 10min) then rinse with cold water or place in an ice bath until chilled. Drain water.
Place the garlic in your large food processor and turn on to mince.
Add in the cauliflower, beans, tahini, oil, lemon juice, 2 teaspoons zest, thyme, rosemary, salt, and pepper and process until smooth. Scrape the sides as needed.
Taste and add more salt, pepper, and/or lemon zest if needed.
Chill in the fridge until ready to serve. Flavors will develop more as it sits.
Top with a drizzle of olive oil, toasted pepitas, and a sprinkle of salt + pepper.

tip! While the cauliflower is steaming you can toast 1/4 cup raw pepitas over medium-low heat in a pan with 1 teaspoon of oil. Add a generous sprinkle of salt and pepper, then toast stirring frequently, until golden brown.

Photographed with vegan + gluten free herb quinoa oat flatbread.

Thank you for your continued support and kindness throughout the past 3+ years. It is so very appreciated.

Wishing you all the best in 2013!

Cheers!

Ashley

Whatever you do…

Do not gift these to someone in a jar. I’m pretty sure that would turn into a hot, soggy mess. And no one wants a hot, soggy, edible gift.

Instead, invite a friend over for lunch and make these alongside a veggie filled salad.

I grew up eating latkes around this time of year. Specifically, during Chanukah. They’re a favorite of mine that I often forget about. While the old-fashioned potato version is pretty much perfect on its own, I wanted to put a little spin on things today.

I used leeks instead of onions for a more mild flavor.

Well that, aaaand because leeks are pretty and I love cutting them.

My idea was to try baking the latkes, but I also pan fried a few to compare.

I’ll let you take a wild guess as to which version was superior.

I always remember frying them when we were younger. There was a distinct smell from the frying of potato, onion, and egg that I will never forget and always be able to sniff out. Today was no different. It made me feel all warm and fuzzy inside, while at the same time it made me miss my family!

I wish they could have been here to help me scarf these delicious little gems right up. But maybe this way is better because now I have them all to myself.

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Sweet Potato Leek & Sage Latkes

gluten-free, dairy-free // yields 14-16 latkes // adapted from organic gardening

5 cups grated sweet potato, about 2 medium sweet potatoes– skin on is fine
1 cup chopped leeks
1/3 cup raw buckwheat flour
2 tablespoons chopped sage
1 1/2 teaspoons minced garlic
2 eggs
1 tablespoon sunflower oil
1/2 teaspoon salt
1/2 teaspoon pepper
oil for the pan
optional toppings: applesauce, Greek yogurt, sour cream

For fried latkes: Despite the fried version only cooking for 5-6 minutes in a pan, the sage and leek mellowed out much more than the baked version. They became very crisp around the edges and firm in the center.

Place the grated sweet potato in a large bowl and squeeze out some of the moisture with a towel.
Mix in the leeks, flour, sage, and garlic.
In a small bowl whisk together the eggs, oil, salt, and pepper.
Pour the egg mixture in the potato bowl and mix with a large fork until fully combined. The mixture will be very wet.
Heat a large skillet/pan over medium heat and add enough oil to give a good coating in the bottom of the pan.
Form about 1/4 cup sized balls from the mixture, packing between your hands and then place in the pan. You should be able to form somewhat messy ball that loosely holds together.
Press with a spatula to about a 3-inch diameter. Repeat until the pan is full, but don’t overcrowd.
Cook for about 3 minutes until golden brown, then flip and cook another 2-3 minutes.
Repeat steps 6-8 until all are cooked and add more oil if needed in between batches.
Place on a paper towel lined plate, lightly dab the excess oil, sprinkle with salt, and serve with applesauce, Greek yogurt, or sour cream if desired.

For baked latkes:I preferred the fried version overall but really enjoyed the baked version cold on a salad or just straight out of the fridge. They are softer in the center than the fried version with a stronger sage flavor, but still have crisp edges.

Heat your oven to 400*F and line a large baking sheet with parchment paper or grease with cooking spray.
Place the grated sweet potato in a large bowl and squeeze out some of the moisture with a towel.
Mix in the leeks, flour, sage, and garlic until fully combined.
In a small bowl whisk together the eggs, oil, salt, and pepper.
Pour the egg mixture in the potato bowl and mix with a large fork until fully combined. The mixture will be very wet.
Form about 1/4 cup sized balls from the mixture, packing between your hands and then place on the baking sheet. You should be able to form somewhat messy ball that loosely holds together.
Press with a spatula to about a 3-inch diameter. Leave about 1” in between each latke.
Bake for 15 minutes, flip, then bake another 15-20 minutes until golden brown and crisp around the edges.
Sprinkle with salt and serve with applesauce, Greek yogurt, or sour cream if desired.

notes: If you have a food processor with a grater attachment I highly suggest using it. It takes seconds to grate 5 cups. You could use gluten-free oat flour instead of buckwheat flour if desired. Do not use toasted/brown/kasha buckwheat as it has a very strong flavor. You can easily grind raw buckwheat flour at home in a high speed blender. Grind raw buckwheat grounds until you have a fine, flour consistency.

Baked version photographed below.

Applesauce will always be my favorite topping and it works so well with this sweet potato + sage version.

Enjoy!

I’ll be back with more things in jars very soon!

Ashley