Sweet potatoes & sage

 

It's the first cool morning of Fall, and it came late this year! Apparently today is a morning of firsts, as I have my first smart phone in hand, and am making my first post in months!

I've been working on changing up my business plan lately. I started Sorella 1 year ago as an In-home Classes, Catering & Private Chefwork business. Those are all jobs that I am still interested in pursuing, in fact I love them all! But it doesn't give me much opportunity to work with the public. I have so much good food & knowledge to share that I feel strongly about having more consistent visibility with the community.

For the last few weekends I have set up a "concession stand" at local fairs selling sandwiches, snacks, salad & salsa. It went extraordinarily well. Now I am working to be a more permanent fixture in the Farmers Markets in town, and am dreaming up product lines. I am strongly considering Gluten Free Baking as a option, since there is such a great demand. We'll see!

1 Sweet Potato
1/2 red onion
handful raisins
6-8 leaves of garden sage, crumbled
sea salt
Drizzle coconut oil
handful Kale

Start with the oil. Add the diced sweet potato & salt. Once it is about halfway cooked add the rest of the ingredients, except for the Kale. Once the sweet potatoes are cooked through, remove from the pan. Add 1/2 cup of water to the hot pan, and toss in your kale. Itll be bright green and tender in under 30seconds.
Serve potatoes on top of Kale. Enjoy.

Chocolate Stuffed French Toast

French Toast - Egg free! - even better than the traditional egg battered version?! We think so!

I've got nothing against happy chickens laying happy eggs. But eating those eggs, just doesn't agree with my digestion. I didnt figure this out until "egg class" in Culinary School. We cooked eggs about 20 different ways, and since then eating them makes me nauseous. It was a bummer at first, but I manage! Anyways, enough about that! PLANT BASED FRENCH TOAST!!

BATTER up!
1 banana, fresh or frozen
1 c milk, what have you
cinnamon
pinch sea salt
vanilla
blend well

Dredge your toast of choice in this delicious concoction.. and fry it up. Baking would probably work too, but I would use parchment. Make sure your pan is nice & hot, and add a drizzle of oil. Keep your eye on these, they sometimes stick. Getting the pan hot & using oil liberally (I use coconut) will help.

Once theyre about to come off the stove, sprinkle chocolate chips on top of one slice, and place the 2nd slice on top.. like a sandwich! Those chips should be melted in no time, and its ready to eat!! With maple syrup, of course.