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Best Freakin' Sweet Potato Fries – Spiced Curiosity #vegan #fries

Wednesday, November 6, 2013

best freakin’ sweet potato fries – a thanksgiving countdown

Happy holidays! Erit’s a little soon, huh? Well, Halloween (and to be honest, the whole month of October) was a blast but now I’m tingling with excitement for November. And by November, I definitely mean Thanksgiving. A holiday revolving around family, best friends, and food? Yes, please.

This is the first year I’m actually staying home instead of flying back Home for the festive holiday. It’s a bittersweet decision, but I’m pretty darn excited to enjoy traditions with my boyfriend’s family and create a few ones of my own. And below is one dish I’d love to bring to their house, as well as share with y’all.

Best Freakin' Sweet Potato Fries – healthy Thanksgiving side

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Sweet Potato & Pear Soup – #vegan #vegetarian #fall #soup

Sunday, October 27, 2013

sweet potato & pear soup – “pair” with simple & crisp

While visiting my sweet CSA farm a few weeks ago, the farmer shocked me with some intel: sweet potatoes ain’t actually sweet. After the farmers harvest them from the ground, they cure these roots for two weeks which develops their flavor (and nutrition). Well, sweet potatoes – your secret is no longer safe, but I love you all the same. Your firm, orange flesh, earthy sweetness, and hothouse of Vitamin A make you a godsend in my kitchen.

Sweet Potato & Pear Soup – #vegan #vegetarian #fall #soup

Sweet Potato & Pear Soup – #vegan #vegetarian #fall #soup

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whole wheat mushroom flatbread with simple bruschetta – vegetarian dinner #yum

Sunday, September 29, 2013

whole wheat mushroom flatbread with simple bruschetta

Bruschetta is a delightfully simple yet flavorful recipe. I mean, who doesn’t love juicy tomatoes coated with olive oil and garlic? Not to mention the fresh basil. I’ve grown addictive to adding in slivers of basil leaves to my salads, and the fresh, peppery bites make a world of difference.

Now, I’ve had a lot of bruschetta in my life, probably due to the fact that my mom is Italian-American. And after all these years, I’ve finally discovered the trade secret: give the flavors time to meld. Let ripe tomato get acquainted with basil, and let olive oil soak in every morsel of garlic. Two hours later (or even better, the next morning), you’ll have a savory dish that will knock your socks off. It does take a bit of patience, but just plan accordingly. I.e. Don’t prep this on an empty stomach.

whole wheat mushroom flatbread with simple bruschetta – vegetarian dinner #yum

Besides practicing with bruschetta, I’m devouring umami secrets, especially those ingredients centered on vegetarian eats. To put it simply, I prefer mushrooms and miso over anchovies and shellfish. I was reading an interview with David Chang on the subway where he championed the savory qualities of mushroom. After drooling on my phone’s screen for several stops, I promptly made his recipe when I got home. (With a brief stop to the store for dried mushrooms. This ingredient isn’t a regular in the pantry, but it is easily found in natural food stores and online.) The actual mushroom flavor is subtle, but it lends a depth to flavor and is pretty darn fun to crumble.

whole wheat mushroom flatbread with simple bruschetta – vegetarian dinner #yum

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Patatas Bravas with Red Sauce and Garlic Aioli – Club Narwhal #vegetarian #recipe

Wednesday, September 18, 2013

patatas bravas with red sauce and garlic aioli by club narwhal – guest post!

Well hello, lovely Spiced Curiosity readers! This is Amy from Club Narwhal. Like you, I adore Miachel’s simple, elegant recipes and her commitment to healthy cooking. And I cannot get enough of her gorgeous photos! Since we both have been bitten by the travel bug we wanted to recreate food from our favorite travel destinations. I am so excited to share this recipe for Patatas Bravas with you. When you are done here, stop by Club Narwhal to see what Miachel whipped up!

Patatas Bravas with Red Sauce and Garlic Aioli – Club Narwhal #vegetarian #recipe

Patatas Bravas with Red Sauce and Garlic Aioli – Club Narwhal #vegetarian #recipe

Patatas Bravas, or potatoes with a temper, are a traditional Spanish tapas dish made up of golden fried potatoes drizzled in garlicky aioli and tomato sauce. What is not to love? Patatas Bravas immediately transport me back to Barcelona where I shamelessly ate my way through plate after plate.

During my first few trips to Barcelona, I was a poor college student looking to escape the harsh Parisian winter where I had been studying. I could not afford the luxury of paella or other fancy Spanish cuisine so I opted for these cheap and filling potatoes. The crisp, salty tubers satisfied me to no end. And don’t even get me started on the spiced red sauce mingling perfectly with all that smooth aioli. Of course I grew obsessed.

Patatas Bravas with Red Sauce and Garlic Aioli – Club Narwhal #vegetarian #recipe

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