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For sweet potato bisque: In 1-gallon pot, heat coconut oil over medium flame. Add onion, salt, garlic powder, paprika, and cumin. Sweat until onions are translucent. Add sweet potatoes and stock to pot. Raise heat bring and bring to . Reduce heat and with lid ajar until potatoes are tender.
Puree soup in blender until creamy. Return soup to pot. Re-heat and whisk in coconut milk. Season to taste, adding in vinegar.
For cashew crème fraiche: Combine all ingredients in food processor until smooth and creamy. Season to taste.
For candied pecans: Preheat oven to 350° F. Line half sheet tray with parchment paper.
In small saucepan, heat syrup and maple crystals. Add salt, paprika, and cayenne.
Combine nuts with syrup in small bowl. Transfer to sheet tray and 5 to 7 minutes . Cool in refrigerator until cold enough to crack.
40%Onions sweat in coconut oil with curry powder before sweet potatoes simmer tender in vegetable stock; blended until creamy and enriched with coconut milk and lime juice, the soup turns silky and warming.
Serves 4 · 10 ingredients · 965 cal
38%Spiralized zucchini noodles carry a peanut sauce blended smooth with coconut milk, lime, garlic, and cayenne, served alongside sriracha-glazed steamed string beans and lemongrass-marinated tofu.
Serves 4 · 29 ingredients
37%Pressure-cooked chickpeas join onions slowly softened in coconut oil and bloomed with curry powder, then cook down with carrots, potato, coconut milk, and spinach into a fragrant, spoonable filling built for crepes.
Serves 4 · 16 ingredients · 430 cal