Tag Archives: aioli

Sweet Potato Adzuki Bean Burger Sliders with Dill Aioli

Just look at that title, now look at the pictures; don’t these sliders look insane?! The recipe today comes from one of my favorite bloggers, Richa of Vegan Richa (formerly Hobby and More). She has the most amazing baked goods, Indian recipes and desserts on her page, so you should definitely check her out! Plus, her photography is gorgeous. :) Thank you so much for the post, Richa!

Thank you for having me over Jackie! I cant wait to hear about the Recipes you have been testing:)

Some days I plan out my day to make something and get that done, pictured and written up for a post. Some other days, I just go to the kitchen, look around and start working. This was one of those days. I had a few Sweet Potatoes from the weekly farm delivery, so I boiled them. Then started looking for some beans. I did not have any soaking, so looked at my canned bean section, which happens to be on the topmost shelf in the kitchen. This is because the kitchen storage keeps getting full and some days some priorities (beans should be more accessible) are missed in the reorganization. I tried to get the Cannellini beans can from the shelf and it toppled over behind all the other cans. Making a mental note to tell hubbs to shift all the bean cans to a lower level, I reached out and grabbed another can. Ha! Adzuki beans.

Then I went to our balcony herb garden and saw some very green and flourishing Dill. Cut some of that, some remnants of Spinach and headed to choose between cucumber, red bell pepper, onions and tomatoes for an added crunch. Dill and cucumber always work so well together. So there they went. I sliced up some of my day old Multigrain rolls.  Went about clicking some pictures. I toasted the buns that would be served. The pictured ones are not toasted. Both work fine. I like warm bread:) It’s just so cold out here these days.

For more Burgers and Sandwiches from my blog, see the collection here.

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Filed under Holidays, Savory Recipes

Thai Curry Cauliflower with Coconut Lime Aioli

Since most of my days, at the moment, are filled with cooking and taking photos for someone else’s cookbook; sometimes it’s hard to be inspired enough to come up with something different for my blog. It’s doubly hard when most of the ingredients are reserved for said recipes! This will basically be my “problem” for January, so I can’t wait for the freedom that February will bring. :)

My mind was drawing blanks left and right, yesterday, when I was thinking of just what to make that night. That was until I had lunch with my friends Trevor and Fiona after Trevor’s graduation ceremony. We decided to order some Buffalo Cauliflower -baked as opposed to fried- as an appetizer. It was pretty good, but not as good as the stuff at Mohawk Bend. I’ll be honest, I’ve seen a ton of recipes for buffalo cauliflower in the past few months. So, when Trevor thought that it would be a good idea to do our own version, we knew that we had to change it up a bit.

That’s where this lively and flavorful blossomed into a spicy, aromatic appetizer. With intense flavors of Thai Curry combined with the creamy coconut lime aioli that has a garlic/onion undertone, this dish is a winner. After I took photos of it, we basically annihilated the bowl of cauliflower with the help of our friend Michelle. I can’t wait to make this again! Next time, I’ll make sure to double the recipe. ;)

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Filed under Healthy Recipes, Savory Recipes

Grilled Sourdough Sammie with Jalapeño Lime Aioli

Nicer weather is here again, after a couple of days of drizzly, sticky humidity, and I really couldn’t be happier. It’s the perfect weather for being outside, taking care of my garden, getting out of the house and being inspired to try out some new flavors. I have many green onions growing in my garden, just waiting to be trimmed, plus I just harvested my first two jalapeños (which I’m super excited about). Now, I’m just waiting for my corn to fully develop and maybe I’ll grill those, too!

A little garden friend has made himself at home on one of my stalks, as you can see above. It was the tiniest little spider that disappeared once it saw me approaching with my large camera, hoisting himself up and away from his intricate web; I’m always in awe of the beautiful creations that these creatures make.

Another outdoor activity that I’ve obviously been doing a lot of is grilling! This sandwich was inspired by the “grilled” cheese sandwiches that she made for my sisters and I when we were young. She always added a little Miracle whip (obviously not vegan) to the cheesy insides for an interesting tang; I’ve translated this into a delicious vegan aioli that has a spicy kick from my homegrown jalapeños. Other than preparing the aioli, this recipe is easy to prepare and can be customized to fit your palette with different fillings.

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Filed under Savory Recipes

Baked Spicy Sweet Potato Tots with Chipotle Aioli

I feel like I’ve been away for so long! When I go too long without posting, I get kind of anxious; I may have a problem. ;) Now, I’m back for just a bit and then I’ll be off again. This month has been a roller coaster, and at the moment I’m in a low spot, unfortunately. Hopefully, things will soon look up, but if they don’t I’ll try my best to stay positive. Amongst the stress of deadlines and not having any time this April, I’ve learned that my remaining Grandparent has lung cancer. My grandmother has been a life-long smoker, so it’s no surprise; but it still isn’t something that you want to hear about your family member. Thankfully, she’ll be moving in with my parents and seeing the better doctors and specialists that Southern California has to offer; not to mention, I’ll be able to make her vegan food all of the time! (Yes, she is actually interested in vegan food!) So, here’s to hoping for the best.

Usually, I wouldn’t get very personal on my blog about this kind of thing, but it is weighing heavily on my mind. If you read all that, then thank you for listening! Now, I’m not sure how to transition from talking about family members with cancer to sweet potato dishes, so I’m not even going to try. I’ll just tell you that this idea has been brewing in my head for a couple of weeks and I have the stash of sweet potatoes to prove it.

Also, I got my Spiralizer in the mail a yesterday and had to use it IMMEDIATELY, even though what came of the sweet potato ringlets could have been done with another kitchen tool, I still had a blast using it. Another new “tool” that I used with this recipe is a homemade light box. I saw that Carrie on Vegan was making her own from Oh She Glow’s tutorial, and thought that I’d give it a try. How could I be mad at getting “good” photos at night, too? Let me know what you think about the photos, orange is a hard color to really get right for food and I’m still not used to editing the colors this way; but I think they turned out alright. :)

Now onto the recipe..

5.0 from 3 reviews
Baked Spicy Sweet Potato Tots with Chipotle Aioli
Recipe type: Appetizer, side
Prep time: 
Cook time: 
Total time: 
Serves: 4
These sweet potato tots are baked instead of fried, and filled with tons of Vitamin A; pair it with a chipotle sun-dried tomato aioli and you've got a winning combination!
  • 2 Large Sweet Potatoes
  • 2 Tbsp. Coconut Oil, Melted
  • ½ tsp. Cayenne Pepper
  • ½ tsp. Ground Cinnamon
  • 1 tsp. Sea Salt
  • ⅔ Cup Warm Water
  • 2 Tbsp. Ground Flaxseed
  • 3 Tbsp. Unbleached All-Purpose Flour
  • ⅓ Cup Vegan Mayo
  • ⅓ Cup Raw Almonds, Soaked for 30 min.
  • ¼ Cup Oil-free Sun-dried Tomatoes, Soaked in warm water for 30 min.
  • ⅓ Cup Tomato Soaking Water
  • 2 Tbsp. Maple Syrup
  • ½ tsp. Salt
  • ½ tsp. Crushed Chipotle Pepper
  1. Preheat the oven to 350°F. Using a mandolin, spiralizer or just a knife, chop/slice/etc. the sweet potato into thin strips that are all consistent in size.
  2. In a large bowl, toss the sweet potato, coconut oil, cayenne, cinnamon and salt together until evenly coated. Spread the mixture out on a baking sheet and bake for 15 minutes or until very tender (but not really mushy).
  3. While that is baking, stir together the flaxseed and warm water until it creates a gel-like substance. Once the timer goes off, take the sheet out and dice the baked sweet potato shreds.
  4. Using the same large bowl, stir together the sweet potatoes, flaxseed mixture and flour. Start shaping 1 tbsp.-sized tater tots, then place them onto a baking sheet about an inch apart.
  5. Bake for 10 minutes, then turn over and bake for an additional 10-15 minutes.
  6. In a blender, puree the mayo, almonds, sun-dried tomatoes, water, maple syrup, salt and crushed chipotle together until smooth.
  7. Season the aioli with salt and pepper to your liking. Serve with warmed tater tots!

This combination is insanely good, I even talked my dad into trying some out after he had told me “I don’t like sweet vegetables”. Guess what? After he was done chewing he followed up with a, “this may be one of your best dishes yet!”. Take that with a grain of salt though, he doesn’t try that many of my recipes out. Regardless, this stuff is good and would be a great side dish at any BBQ or get-together!


Filed under Savory Recipes