Sakara Thanksgiving: Sweet Potato Shiitake Bites + Jerusalem Artichoke Soup
Happiest Thanksgiving, Sakaralites! We’re beyond thankful to have you in our lives. So thankful in fact, that we want to share some l-o-v-e with you. These bites will leave you and your loved ones feelings vibrant, full on life, and ready to take the Holiday season by storm. xo
Jerusalem Artichoke Soup
- 2 tablespoons olive oil
- 2 leeks, chopped (discarding green section)
2 celery stalks, chopped
4 large garlic cloves, chopped
2 pounds jerusalem artichokes, peeled and cut into chunks
1 quart organic low-sodium chicken or vegetable broth
⅓ c nutritional yeast
2 tablespoon cumin
- himalayan salt and black pepper to taste
2 heaping cups of kale, roughly chopped
1 tablespoon tahini
Toasted Pumpkin Seeds:
- ½ cup pumpkin seeds
- 1 tablespoon coconut oil
- 1 tablespoon organic tamari
- 1 teaspoon ginger powder
- himalayan salt and pepper to taste
Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside. In a bowl, whisk the coconut
oil, tamari, ginger powder, salt + pepper. Pour mixture over pumpkin seeds and stir to combine and evenly coat the seeds. Spread in a single layer on the baking sheet and bake until the seeds are golden and crunchy, about minutes, stirring halfway through.
Heat the olive oil in a large pot over medium-high heat and saute the onions and celery until soft. Add the garlic and sauté for 1 minute. Sprinkle with salt. Add the jerusalem artichokes and broth to the pot and bring to a simmer. Reduce the heat to low, cover and simmer until the jerusalem artichokes begin to break down, about 45 minutes. Add the cumin and nutritional yeast and stir. Using an immersion or high-speed blender, purée the soup. Pour soup back into pot and add salt + pepper to taste. Add the kale and stir.
Divide soup into four bowls and top with a drizzle of tahini, a crack of black pepper and a handful of pumpkin seeds. Voilà!
Sweet Potato Shiitake Bites AKA Thanksgiving in a Bite
- 2 sweet potatoes
- salt + pepper
- olive oil
White Bean Spread:
- 1 can cannellini beans
- 1 tbsp olive oil
- 1 tbsp chopped rosemary
- 1/2 tbsp thyme
- salt + pepper to taste
- 2 cups shiitake mushrooms
- 2 tbsp fresh chopped sage
- olive oil
- salt + pepper
- crushed walnuts
- dried cranberries
Preheat oven to 425 degrees.
Slice sweet potatoes into coins, toss with olive oil, salt + pepper, and roast in oven until fork tender (about 25-30 minutes).
While potatoes are roasting, sauté shiitake mushrooms with olive oil, salt + pepper over medium heat. When mushrooms are about halfway done, toss in the chopped sage and continue cooking for a few more minutes until mushrooms are soft.
After, combine the cannellini beans, olive oil, rosemary, thyme, salt + pepper in a bowl, and with a hand mixer whisk until mixture is creamy like a spread.
Take out sweet potatoes from oven and let cool. To assemble, put a dollop of white bean spread on each sweet potato coin, top with a shiitake mushroom, then add any other garnishes you wish (we love a dried cranberry, chopped walnuts, and chives!).