Cooking with LPP - Sweet Potato Toast and Toppings
It’s been a while!
I know I have been neglecting the blog a little bit (shame on me!) but running the store on my own, raising a baby (who tunred 1, time flies!) , renovating a house, having a household (let’s not forget that!) and focussing on sooooo many new things for the shop have been quite ‘time consuming’ to say the least.
Really not trying to use all of the above as an excuse but we still only got 24 hours in one day and we do need a little beauty sleep as well.
But we’re back! And ready for some serious new adventures.
And some new categories.
Like this one right here ...
“Cooking with Les Petites Pestes” aka “Cooking with Babsie”, that you might know from our Q&A a while ago.
Barbara Jacobs has been in the food game for a while. No, she is not a chef, nor does she considers herself as some sort of food guru.
The girl is just very passionate about cooking. And food in general.
And experimenting. With food.
And that is exactly what I love about the girl.
We’ve known each other for many years, and we always get to the same point: we do have a lot in common.
So why not join forces and become a little team.
‘Cause 2 is always better than 1.
We share the same philosophy, the same ideas, ... so it was only a matter of time to realise we do need some extra space on the blog for Les Petites Pestes, aka Babsie’s blog.
We’ll be sharing recipes and more for you to enjoy.
Sounds good right?!
First recipe we wanted to share is this Sweet Potatoe Toast.
Follow Babs right here.
Read all about LPP right here.
SWEET POTATO TOAST
recipe type: to snack, to breakfast, to lunch, to dinner
cuisine: glutenfree, dairyfree, vegan, plantbased
what you need:
sweet potatoes - depending on your hunger, you can always freeze some
and all sorts of toppings.
what to do:
This could not be any easier!
Peel and slice your sweet potato lengtwise.
You could use a mandoline but the slices will be to thin and crunchy. When you give your sweet potato a bit of thickness, you get this marshmallow-y flavor.
Place the slices in the toaster. Depending on your toaster, you might want to retoast them a few times…let’s say 3x until golden and soft. Or pop them under the grill.
The topping is all up to you…
But here are some ideas:
Grilled broccolini, almond butter drizzle, toasted almond flakes
Smashed avocado with chilli spiked olive oil, pickled radishes, cucumber & lime juice
Labneh, blueberrie jam, seasalt and olive oil.
Fuji apple tossed in lemon, honey, alfala sprouts,sesame seeds, pepita-sunflower seed butter.
Any nut or seed butter with bananas with some lavender sprinkles
Strawberries slices on top of smashed avocado and a dollop of almond butter
Toasted nuts and seeds (maybe in mirin and tamari) on a creamy base like avocado, hummus or babaganoush
A chickpea, lemon & chilli hummus, radishes & sesame seeds, olive oil drizzle.
Babaganoush, cilantro, toasted sesame seeds.
Sliced avocado, seasalt, chilli flakes and drizzled in salted almond butter.
Aioli topped with cherry tomatoes, hemp seeds.
Cashew butter, figs and maple syrup.
Avocado, lemon juice, watermelon radish,scallion, parsley, pickled mustard seeds, chilli, sea salt, olive oil.
Avocado and crumbled feta or haloumi.
A creamy cashew cheese with nuts.
I could go on and on…
But just to show you how versatile you can maybe your toast