Vegan

Post updated to include new photo, recipe notes.

These roasted sunchokes are the result of my recent exploration of Bainbridge Island, which is one of my favorite staycation-turned-day trips just a short, 30-minute ferry ride from downtown Seattle.

My friend Meloni and I spent a recent day off exploring the island and beyond. She showed me some of her favorite shops, and we came across some fresh produce … and a healthy supply of sunchokes. While I might be a bit of an adventurous vegetable eater, I can count on one hand how many times I’ve had sunchokes. The number of times I’d prepared them (before this batch) totaled zero.

That being said, these sunchokes – also known as Jerusalem artichokes – are simply prepared like potatoes. And anyone who knows me knows I’m well versed in preparing all types of potatoes.

With a potato-like quality with the flavor that matches an artichoke, these knobby little guys taste much better than they look. Here’s how I prepared my first-ever batch.

Roasted Sunchokes

Reed Dunn Post updated to include new photo, recipe notes. These roasted sunchokes are the result of my recent exploration of Bainbridge Island, which is one of my favorite staycation-turned-day trips just… Print This

Serves: 4 Prep Time: 5 minutes Cooking Time: 25 minutes

Rating: 5.0/5

( 3 voted )

Ingredients

• 1 pound sunchokes
• 2 to 3 tablespoons olive oil or avocado oil
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1 teaspoon fresh thyme leaves*

Instructions

Preheat oven to 425 degrees F. Wash sunchokes to remove excess dirt. Pat dry and slice into 1/2-inch pieces. Add to a bowl, drizzle with olive oil and season with salt, pepper and fresh thyme.

Toss to combine and place in a single layer on a baking sheet. Place cut-side down on end pieces.

Roast in the oven for 20 to 25 minutes, flipping slices halfway through to ensure even browning. Serve with flaky sea salt, as desired.

*I like to use fresh thyme, but whatever hearty, fresh herb you prefer will work.

This is the time of year when my immersion blender gets a real workout. With so many variations of squash and winter soups, I like combining ingredients to create varied flavor profiles. I started this soup with an acorn squash base.
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Because I think acorn squash by itself can be bland, I find it helpful to add ingredients with a more natural sweetness. This recipe makes a large batch, so you can bring the leftovers to room temperature and freeze them for later.

Acorn Squash and Sweet Potato Soup
2 acorn squash
2 sweet potatoes
1 large onion
2 carrots
1 garlic clove
2 Gala apples
2 tablespoons dried sage
4 cups vegetable broth
1 15-ounce can coconut milk
Salt
Pepper
Olive oil
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Preheat oven to 400 degrees F.
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Slice acorn squash in half horizontally and scoop out seeds and pulp. Peel sweet potato and cut into roughly 1-inch cubes. Dice onion and peel and dice carrots to equal sizes. Set aside.
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On a foil-lined baking sheet, place acorn squash cut-side up. Brush the exposed parts of the squash with olive oil and sprinkle with salt and pepper. Bake in oven for 45 minutes. Add sweet potato cubes to a parchment-lined baking sheet and drizzle with olive oil and generously season with salt and pepper. Mix and add to bottom rack of the oven, roasting for about 25 to 30 minutes, stirring halfway through.
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When the squash is just about 10 minutes from being finished, peel apples and dice into 1/2-inch pieces. In a dutch oven or large soup pot, add 1-2 tablespoons olive oil over medium-high heat. Once warm, add in diced onion and carrot. Cook for about 8 to 10 minutes, until onions just start to brown. Toss in peeled garlic clove and diced apples, cooking for another 1 to 2 minutes. Pour in 2 cups of the vegetable broth and reduce heat to medium.
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Stir in 2 tablespoons dried sage and dump in roasted sweet potato. Stir until combined, then add 2 more cups vegetable broth and return to a simmer. Scoop out acorn squash and dump into the pot. Simmer for another 10 minutes.
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Remove pot from heat and use immersion blender to carefully puree the soup, until mostly smooth. The soup should be rather thick at this point. Stir in coconut milk, adjust seasoning and serve.

When I’m trying to eat healthy, it’s often difficult to bring green into a meal with something other than a boring side salad. I’m admittedly not the biggest fan of raw spinach, but I do like it cooked down as an element in main dishes.

For this Coconut Creamed Spinach, I really let the superfood be the shining ingredient. Plus, with the substitution of coconut milk, this is a much healthier alternative to a traditional cream cheese-laden recipe popular in Southern cooking.

Coconut Creamed Spinach

Reed Dunn When I’m trying to eat healthy, it’s often difficult to bring green into a meal with something other than a boring side salad. I’m admittedly not the biggest fan of… Print This

Serves: 2 to 4 Prep Time: 5 minutes Cooking Time: 20 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

• 10 ounces pre-washed baby spinach
• 1 cup coconut milk
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch red pepper flakes, optional

Instructions

In a large skillet over medium-high heat, add 2 tablespoons olive oil. Add diced onion and cook, continuously stirring for about 7-9 minutes, or until onions are soft. Add garlic and continue stirring for 1 minute.

Reduce heat to medium and stir in baby spinach, half at a time, so it cooks down and makes room in the pan. Season with salt, pepper and a pinch of red pepper flakes (optional). Stir in coconut milk to combine well. Cook for 5 minutes, until coconut milk is warm and begins to thicken. Serve.

I love any dish with mushrooms, and when they are the main ingredient, I love it even more. This creamy mushroom soup is Whole30-friendly and packs the umami flavor in a big way. The ingredients are simple, but the flavor is bold. This soup is a much-tastier version than the canned variety and makes a great starter for a cozy fall or winter meal.

Whole30 Cream of Mushroom Soup

Reed Dunn I love any dish with mushrooms, and when they are the main ingredient, I love it even more. This creamy mushroom soup is Whole30-friendly and packs the umami flavor in… Print This

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 onion, diced
• 4 cups rough-diced baby bella mushrooms
• 4 cloves garlic, minced
• 1 can coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• Salt
• Pepper

Instructions

In a large pot, heat 2 tablespoons olive oil over high heat. Add onion and cook for 3-5 minutes. Add diced mushrooms and a pinch of salt. Stir to combine, reduce heat to medium-high and cook for 10-12 minutes, or until liquid has evaporated and mushrooms start to crisp.

Add vegetable broth and reduce heat to medium. Stir and scrape down sides of pot. Pour in coconut milk, add a few more punches of salt, fresh thyme and some cracked black pepper. Stir to combine and bring back to a boil. Reduce heat and simmer for about 15-18 minutes, until flavors come together and soup thickens a bit.

Taste, adjust seasonings and serve.