Sweet Potato Basil Quiche

Well, folks, today it's actually something savory! Yes, it's true. I do eat real food! And, I am working on savory recipes... as much as I'd be happy to make sweets and baked goods most of the day.

This is Sweet Potato Basil Quiche. I use yellow-flesh sweet potatoes in the base, along with white beans or tofu (I'm testing both versions). Our family prefers the white bean version, even though its consistency tends to be softer and a little less set as a quiche. For cooking ease and speedy preparation (this is key with two kidlets!) I use Wholly Wholesome's whole-wheat pie crust (I'd love to try the spelt crusts, but I haven't seen them in our store yet... anyone try the spelt yet?). Since the filling requires sauteeing some veggies and then pureeing the entire mix in a food processor, the prepared crust truly helps with clean-up and overall preparation time.

As with many of my recent posts, yes, this is a new recipe. I fully realize that it's not much fun for you all to see my new recipe posts and not be able to make the dishes yourself, simply because my new cookbook is not near being released. So, I mentioned in the comments of a previous post that I will soon post a new recipe - AND, here's the best part - I'm going to let YOU all vote to choose the one to post! So, stay tuned for the choices soon!

Creamy Basil Dressing and Raw Corn Salad

Colorful, hey?! This salad I made back in the summer, when fresh organic corn was plentiful. Maybe, just maybe, you can score some raw corn in your area and mix up this delicious, satisfying raw salad yourself.
But, even if you don't make the salad, make the dressing! It's the Creamy Basil Dressing from ED&BV, and I posted about it once before. The recipe gives two versions, the original and a 'raw' version. Both are incredibly delicious, and very creamy, so you can choose! You only need 1/2 cup of fresh basil leaves, so you can still make this even though summer has passed... just get one or two of those little herb packs in your grocery store. I know, I know - they are pricey - but imo, fresh basil is worth the price!

Use this dressing as you normally would on salads, or also try it drizzled on other foods like sandwiches or pasta... or keep it quite thick and use it as a dip! If you do want to try out this raw corn salad, here's the rough recipe:

3/4 cup raw corn kernels (just cut away from cob)
1/4 cup red peppers, diced
1 cup fresh tomatoes, chopped
1/3 cup avocado, chopped
1/8 cup green onions, finely sliced
2-3 tbsp fresh flat-leaf parsley, chopped (optional)
1/4 - 1/3 cup Creamy Basil Dressing

Simply toss all ingredients together in a bowl, using as much dressing as you like. (or, toss all ingredients except avocado, and garnish finished salad with the chopped avocado). Serve immediately! (If not serving immediately, prep all ingredients except avocado and don't toss with dressing. Before serving, add in chopped avocado and dressing). You can garnish salad with a few extra basil leaves and/or avocado chunks if you like.

This salad is almost a meal in itself. With the almonds in the dressing along with the corn and avocado, it's quite filling. Maybe pair with a light soup or light grain dish to complete your meal.

Before I run off, I want to thank those of you that have posted reviews on amazon. There are some super lovely ones there! :) These reviews are one of the best ways you can support my book and my work in general. I sure could use more reviews from those of you enjoying my book... so please add a line or two if ED&BV has hit a sweet spot with you!

Simply The Best

With food, simple is often best. Sometimes we fuss over preparation and details, when fresh (or very good quality) ingredients are all that's needed for an outstanding dish. Just the simplest of seasonings can then enhance the natural, beautiful flavors of these foods.

Like these tomatoes. We had family over for dinner last Sunday. That morning I picked up gorgeous yellow tomatoes and heirloom red tomatoes at our local farmers' market. Have you ever had yellow tomatoes? They are a little sweeter than red tomatoes, and not as acidic. I love them!

For a side dish with our dinner, I sliced several of these perfectly ripened, fragrant tomatoes and layered them on a plate. Since basil and tomatoes are nature's soul mates, I arranged a handful of fresh basil leaves over the tomatoes. Just before serving I drizzled on my Balsamic Maple Sauce from ED&BV, and a pinch of sea salt and ground pepper. This sauce is thick and delicious, but a drizzle of olive oil and balsamic vinegar with a sprinkle of sea salt and pepper would be equally wonderful. But... don't dress the tomatoes and basil until you are ready to eat. Otherwise the salt and vinegar will draw the juices out of the tomatoes and wilt the basil (just like how you don't want to dress a salad until just ready to eat).

This fresh tomato salad was a highlight of our meal. The tomatoes and basil were not masked by too many ingredients, allowing their vibrant, summer-rich flavors to shine through.

Try this for your own dinners or when entertaining, and also think of other simple and delicious pairings when meal-planning, including:

- crusty breads and a great quality olive oil. Place olive oil in small bowls with or without balsamic vinegar for dipping. Coarse sea salt is also quite nice for sprinkling.
- selection of olives
- seasonal produce left raw or lightly blanched, drizzled with oil or with a simple dip like hummus or raw aioli (I managed to squeeze my recipe for raw red pepper aioli in ED&BV for you just before going to print!)
- bowl of raw nuts, or...
- buy a big bag of mixed greens for a simple salad with just these greens (maybe a few cherry tomatoes) and some raw pine nuts, pecans, or walnuts tossed in.
- accentuate flavors in your meals with wedges of lemon or lime (ex: lemon juices with legume-based dishes and lime juice with spicy foods and entrees)
- big bowl of guacamole with lightly salted tortilla chips. My guacamole is always a huge hit, and it still surprises me because it is so darn simple! But, I don't think people make their own guac that often. I keep it very simple for guests, adding a good amount of fresh lemon or lime juice and salt to taste, and keeping some chunky texture. Keeping it simply seasoned with lemon juice and salt pleases everyone, without ingredients that might be unpleasant (or offensive) to some (ex: cilantro - you either love it or hate it!)
- grilled/roasted veggies. One of my favorite things to do is roast veggies. In the summer, chop things like zukes, mushrooms, bell peppers, shallots, and fennel and toss with olive oil, salt and pepper. Pop it all on a baking sheet lined with parchment, and bake at about 400-450 for 40 minutes or longer until the veg are caramelized and golden brown. The flavors are just magnificent! Then, all you have to do is serve as a side dish, or toss into hot pasta, or into cold grains for a salad. Seriously great stuff!

These are just a few suggestions for quick and simple food pairings... what are some of yours?

Also, just a reminder that this is the last week for voting in the VegNews survey. I'm nominated for favorite cookbook author, favorite veg blog, and favorite column. Please vote for me in any (or all!) categories. Remember, you have a chance to win in this survey too (in case you need that extra push to complete the survey)! And, if you've already voted - my big thanks. I'd love to win, and each and every vote from you is important. Many thanks. :)