Alric Schröder October 27, 2020 Fall Recipes
4 medium sweet potatoes
4 cups small broccoli florets
1 teaspoon extra-virgin olive oil
1 small garlic clove, minced
½ teaspoon Dijon mustard
1 tablespoon fresh lemon juice
⅓ cup chopped scallions
1 cup cheddar cheese, optional
¼ cup hemp seeds
½ cup chopped parsley and/or microgreens
Sea salt and freshly ground black pepper
Sweet Potato Cashew Cream (this makes extra)
½ cup water
½ cup sweet potato mash
½ cup raw cashews, soaked 4+ hours & drained
1½ tablespoons fresh lemon juice
1 garlic clove
2 teaspoons chopped fresh rosemary
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Roast for 45 minutes, or until tender. Slice in half and scoop out a tablespoon of mash from each half to make room for the filling, ½ cup total. (Use this for the Sweet Potato Cashew Cream.)
2. Make the Sweet Potato Cashew Cream: In a high-speed blender, combine the water, sweet potato mash, cashews, lemon juice, garlic, rosemary, and salt and pepper and blend until smooth. Set aside.
3. Steam the broccoli in a steamer for 5 minutes or until just tender but still bright green.
4. In a medium bowl, combine the olive oil, minced garlic, Dijon mustard, lemon juice and scallions and stir. Add the steamed broccoli and a few pinches of salt and pepper, and toss to coat.
5. Fill each potato half with a scoop of the cashew cream, some of the cheddar cheese (if using), the broccoli mixture, more cheese, scallions and sprinkle with the hemp seeds. Bake for 10 more minutes or until the cheese is melted. Garnish with the parsley and/or microgreens and serve with the remaining cashew sauce for drizzling. (tip: if your cashew sauce is too thick to drizzle, stir in a little bit of water until it's a thinner consistency).