Sarah-Lyn's profile page
Recipes
Curried Sweet Potatoes and Chickpeas
By Sarah-Lyn
1. Add potatoes, 2 teaspoons salt and enough cold water to cover in a large saucepan
- 1 + 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks
- sea or kosher salt
- 1 large yellow onion, thinly sliced
- olive oil, for sauteing
- 3 tablespoons unsalted butter or additional olive oil
- 1 tablespoon curry powder
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro, plus leaves for topping
- 1 tablespoon lime juice, fresh squeezed
- 1 jalapeno pepper, thinly sliced (remove seeds for less heat), optional
Raw Porcini and Walnut Pate
By Sarah-Lyn
This recipe is from the San Francisco restaurant Gather, created by their chef, Sean Baker
- 1 cup walnuts or pecans
- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 1/2 pound portobello or crimini mushrooms, stemmed
- 2 TB nama shoyu or tamari
- 2 TB extra-virgin olive oil
- 1/2 TB nutritional yeast
- 1/2 TB fresh lemon juice
- 1 tsp chopped rosemary
- 1 tsp light miso
- 4 dry-packed sun-dried tomato halves
- Sea Salt
- Toasted olive or baguette slices, for serving
Nutella Cupcakes
By Sarah-Lyn
Preheat oven to 180C. Beat butter, vanilla essence and caster sugar in a bowl with an electric mixer until light an...
- Nutella Cupcakes
- 125 g unsalted butter (softened)
- 1 tsp vanilla essence
- 3/4 cup caster sugar
- 2 medium eggs
- 1 1/2 cups self-raising flour (sifted)
- 1/2 cup milk
- 4 tbsp nutella (add more if you want the flavour to be really strong)
- Nutella Buttercream
- 1/2 cup unsalted butter (softened)
- 1 1/2 cup icing sugar (sifted)
- 4 tbsp skimmed milk
- 2 tbsp nutella
- Non-pareils or other decorations (optional)
Colcannon Puffs
By Sarah-Lyn
To save time, you can also form these into larger patties and pan-fry in a non-stick skillet
- 1 1/2 pounds potatoes (you can peel if you want, but I didn't)
- 6 ounces kale
- 2 tablespoons nutritional yeast
- 2 teaspoons salt (or to taste)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons soymilk
- 2 tablespoons potato starch or corn starch
Banana Coffee Cake
By Sarah-Lyn
I like to use turbinado or demerara sugar for the topping because the coarse texture adds crunch, but feel free to ...
- 1 tablespoon flax seeds, ground
- 4 tablespoons warm water
- 1/4 cup turbinado sugar
- 1 teaspoon cinnamon
- 1/3 cup soy yogurt
- 1/3 cup vanilla soymilk
- 1 teaspoon vanilla extract
- 1/3 cup agave nectar
- 1 cup white whole wheat flour (or whole wheat pastry flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 bananas
Flognarde of Nectarine
By Sarah-Lyn
Preheat oven to 180 º C. Wash the nectarines and cut into quarters gin (with skin), then strip (thick)
- 3 ripe nectarines
- 4 eggs
- 110 g sugar
- 2 spoons (soup) of vanilla sugar
- 100 g flour
- 250 ml milk (I used thin)
- 25 g butter (I used lean)
- A pinch of salt
Blueberry Cardamom Cheesecake by GreenChef Heather Pace
By Sarah-Lyn
Insane Blueberry Cardamom Cheesecake by GreenChef Heather Pace Contributing Monkie Heather Pace Published on Jul...
- For the Crust
- 1 cup walnuts
- 2/3 cup pitted, packed dates
- For the Filling
- 3 cups blueberries
- 1 1/2 cups cashews
- 1/2 cup pure maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons ground cardamom
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 6 tablespoons melted cacao butter
Banana-Coconut Bars
By Sarah-Lyn
These bars are dense and chewy, and they have a tendency to be tough on the outer edges of the pan, so be careful n...
- For topping:
- 1/4 cup silken tofu, lite or regular
- 3/4 cup brown sugar or Sucanat
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon rum (or 1/2 teaspoon rum extract)
- 2 large bananas, mashed
- 1 1/2 cups unbleached flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup sweetened flake coconut
- 1/3 cup powdered sugar
- 1 teaspoon cinnamon
Grilled Vegetable Salad
By Sarah-Lyn
1. Preheat grill to medium-high heat
- medium red bell peppers, halved and seeded
- 1 1/2 lbs chinese eggplant, cut into 1/2-inch-thick slices
- 1 medium sweet onion, cut into 8 wedges
- 1 pint cherry tomatoes
- 1/2 tsp freshly ground black pepper, divided
- 3 Tbs extra-virgin olive oil, divided
- 3/4 tsp salt, divided
- 1 Tbs white wine vinegar
- 1/2 tsp granulated white sugar
- 2 cloves garlic, minced
- 12 oil-cured olives, pitted and halved (optional)
- 1/4 cup fresh small basil leaves, chopped
- 1 Tbs finely chopped fresh chives
Raspberry Truffles
By Sarah-Lyn
In a small heavy saucepan, combine butter, cream and chocolate chips
- 1 tablespoon butter
- 2 tablespoons heavy whipping cream
- 1-1/3 cups semisweet chocolate chips
- 7-1/2 teaspoons seedless raspberry jam
- 6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
- 2 tablespoons shortening