Recipe: CAP Beauty's Sweet Potatoes & Figgy Pudding
- Written By:Kerrilynn Pamer and Cindy DiPrima, Founders of CAP Beauty
In order to help make your Thankgiving prep a little bit easier, we asked a few friends to share their favorite recipes. Enjoy these two from our friends at CAP Beauty from their book High Vibrational Beauty.
TWICE AS NICE STUFFED SWEET POTATOES
When comfort calls, we listen. This easy weeknight dinner is made complete with a side of greens and a binge-worthy TV show. Or, serve them at a party with bowls of toppings, and welcome your friends to the cult.
4 small to medium sweet potatoes
2 tablespoons coconut oil
1/2 cup cheese, we like nut based
3 tablespoons nutritional yeast
1 tablespoon chopped chives
1 teaspoon CAP The Pink Mountain Salt)
1 teaspoon ground black pepper
Chopped Black Olives
Salt and ground black pepper
Sprouted sunflower seeds
Preheat the oven to 350°F. Clean the sweet potatoes and puncture the skin a few times with a fork. Wrap individually in foil, and bake for 35 minutes, or until the potatoes feel soft to the touch. Remove from the oven and let stand until just cool enough to handle.
Unwrap and cut each potato in half lengthwise. Scoop out the flesh, reserving the skins, and add to a large mixing bowl along with the oil, nut cheese, nutritional yeast, chives, salt and pepper.
Whisk or beat vigorously with a fork until combined. Lay the skins out on a cookie sheet and stuff each with the potato mixture. Broil until the tops are lightly browned.
Top with any and all of the toppings.
SERVES 4 AS A MAIN DISH OR 8 AS A SIDE DISH
NOTE: You can stuff the potatoes up to a day ahead and refrigerate until ready to serve. Bake the stuffed potatoes to warm them through before setting them under the broiler.
THIS LITTLE FIGGY CRUMB PUDDING
The Fig Newton got reinvented. And, it’s better than ever. We took everything we love about the classic cookie and reinterpreted it into another love of ours, the upside-down cake. Jammy on the top, and sweet on the bottom, this little figgy is coming home.
1/2 cup coconut oil, plus more for greasing the pan
8 or 10 fresh figs, halved
1 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon CAP The Pink Mountain Salt
1/2 cup Aquafaba (recipe below)
1/2 cup coconut sugar
1 teaspoon vanilla extract or 1/2 vanilla bean
Preheat the oven to 350°F. Place a piece of parchment paper on the bottom of a 9” springform pan. Grease both the parchment and the sides of the pan with the reserved coconut oil. Place the figs, cut-side down, on the bottom of the pan and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon and salt.
Place the aquafaba and sugar in the bowl of a mixer. Whip on high speed until stiff peaks form. Add in the vanilla and coconut oil and whip for 2 additional minutes. Working in stages, add in the flour mixture until just combined. Pour the batter over the figs. Place the pan on a baking sheet to prevent any spills and bake for 20 to 30 minutes, until a knife inserted in the middle comes out clean. Allow to cool. Remove from the pan and gently flip, using a serving plate to assist you.
SERVES 6 TO 8
The alchemical cooking liquid from chickpeas magically transforms foods and mimics an egg white, allowing us to go where no plant-based chef (or pastry chef) has gone before. Simple, yet complex.
1 cup dried chickpeas
Rinse the chickpeas, removing any stones or debris. Place in a large bowl and cover with a few inches of water. Remove any chickpeas that float. Refrigerate and soak for at least 12 hours.
Strain the chickpeas and rinse. Place in a medium pot and cover with water by 2 to 3. Bring to a boil, then reduce to a simmer. Cook for 1 to 1 and 1/2 hours, or until the chickpeas are tender.
Carefully strain the chickpeas and reserve the cooking liquid. Store the chickpeas for another use. Allow the liquid to cool, and then refrigerate. Store in an airtight container.
MAKES 1 QUART