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Baked Sweet Potato Fries with a Coconut Glaze

I made these fries as a kid’s snack for a play date, and they flew off the baking tray. Talk about easy: Wash the potatoes, slice them up, and brush on some melted coconut oil. Sling them onto a baking tray, and roast for 30-40 minutes. The only difficult bit: Once you start eating them, it can be quite difficult to stop. The gentle sweetness of the coconut gives the potatoes a subtle and delicious twist. A baker’s bonus: While they’re in the oven, the house is scented with a honeyed aroma wafting from the kitchen (oh yeah). I made them today with a bunch of side dishes to snack on while watching the Oscars, and they are the bomb! Addictive, but in the healthiest way. Baked Sweet Potato Fries in a Coconut Glaze 8 medium sized sweet potatoes 4 tablespoons virgin coconut oil (small tubs are available at most health food store) 1. Preheat the oven to 350* 2. Wash and slice the potatoes into “fries” shapes. 3. Put the slices onto a baking sheet. On low heat, melt the coconut oil, then brush on to the slices using a pastry brush.  4. Bake for 30-40 minutes, or until golden and [...]

Vegan Farro Salad

I was inspired to make a farro salad by a quirky show called, “Extra Virgin.” Debi Mazar’s husband, Gabriele Corcos, is a country boy from Tuscany, and this man can really put it down in the kitchen. Every week I watch, and I’m dazzled by his casual and rustic dishes. I adore my husband, and I wouldn’t want to change a thing (well, a few things, but I’m not perfect either…), but if Toby built a wood fired brick oven in the back yard, and made me 3-4 types of fresh pizza for my birthday, I’d have to say, “You go baby.” For the record, I am not in love with Gabriele Corcos. I am in love with the idea of my man cooking for me. It would be so fierce for Toby to say, ”Nic, let’s go for a romantic picnic while Jake is in school. I’ll make a farro salad, rent a Ducati motorcycle, then we can swing by Joan’s on 3rd, pick out the most expensive cheese, olives and wine, and enjoy it with our homemade salad.” Of course, this is beyond ridiculous. The producers have paid for the Ducati, plus all of the extras from Joans, but [...]

Chocolate Fudge Brownies

These brownies are luscious, rich, and deeply chocolatey. Forget about Valentine’s Day. Spread the love, and serve them all year ’round. They’re simply too good to share one day a year.  Chocolate Fudge Brownies 18 ounces dark chocolate chips, or bars broken into pieces (60% cocoa solids recommended) 1 cup unsalted butter, plus a tablespoon of melted butter to grease baking tins 3/4 cup unbleached superfine sugar 2 free range or organic  eggs 2 cups unbleached plain flour 1 tsp pure vanilla (no alcohol brand) 3 tsp good quality instant coffee 3/4 cup walnuts, roughly chopped 1/2 teaspoon sea salt 3 loaf tins to make bars or one 8 1/2 x 8 1/2 square tin for squares 1. Preheat the oven to 325* Place the walnuts on a baking sheet and roast for 5 minutes. Remove from the oven and set aside. 2. Grease the baking tins and line with parchment paper. 3. Place a heatproof bowl over a pan of simmering water (making sure the water does not touch the bowl), and melt the butter and chocolate stirring once in a while until it is completely melted. Take the bowl off the simmering water and set aside.  4. In a [...]

Jerk Tofu with Caribbean Rice and Peas

This is the ultimate party food. The flavors here are a perfect combination: Warming Caribbean spices in the tofu, mellowed by a cooling sweetness of coconut and thyme in the rice, finally set off by a tangy twist of coleslaw. Shooooot!!! Serve this at a barbecue or dinner party, and the meat eaters will ask how tofu can taste so good. The secret: Use extra firm tofu for it’s steak-like texture, then marinate it overnight to give it a punch of flavor.  My husband Toby is not a fan of tofu. If I’m being completely honest, it’s taken a bit of time for him to get into the whole “Vegetarian Thing.” I’ve endured years of this cat and mouse routine: I hand him a plate, he then says, “Hey, what ‘s this (erm, a beautiful plate of food)? Tofu huh?? Oh…ohhhh, that’s goooood. No really! What’s in the rice? Mmmm, I like it. Nic, this coleslaw is killer. Have you put it on the blog (yes, in June)? Is there enough for dinner later?” Lordy.  Serve this meal with Buddha’s Coleslaw on the side (recipe below). It is killer, and it only takes 15 minutes to prepare.  Enjoy Jerk Tofu [...]