onto dessert : molten chocolate cake

MOLTEN CHOCOLATE CAKE

Obsessed.  Head over heels obsessed with this dessert!  It was that good.  If me – a non-baker – can make this, you can too.  And honestly, if for whatever reason you don’t achieve the molten effect, you’re still left with an awesome chocolate cake.  Win-win situation.

The coconut oil worked beautifully.  You would never know that coconut oil was used instead of butter.  Same with the spelt flour.  You would never know that spelt was used in the place of white flour.  Next time, I may try substituting the sugar with brown rice syrup… but alas, this recipe is still much more whole food friendly than others!

This.  tastes.  divine.  Let me play it out for you.  You take the cakes out of the oven right as the tops crack and steam (chocolate steam) breaks through.  You can smell the chocolate and you can hear the bubbling of the molten chocolate within the cakes.  If you want, you can stand with your nose above the cakes while they rest for 2 minutes.  When your spoon breaks the thinly cracked top layer, you’ll enter the ooey-gooey molten center that melts in your mouth and sends your serotonin neurotransmitters flying.  Enter the coolness of sorbet (or ice cream) and the only word to describe that combination is – perfection.  Or heaven.  Zen?  Nom.

Valentine’s Day is behind us but GO MAKE THIS FOR YOUR SIGNIFICANT OTHER (or yourself so you don’t have to share) NOW.

INGREDIENTS:

• Coconut Oil (1/2 cup + 1 tbsp)
• Unsweetened Cocoa Powder (1 tbsp)
• Spelt Flour (1/4 cup + 1 tbsp)
• Bittersweet/Dark Chocolate (4 oz)
• Sugar (1/4-1/2 cup)
• Eggs (3 @ room temperature)
• Vanilla (Drop)
• Salt (Pinch)

DIRECTIONS:

1. Pre-heat oven to 425 F.
2. Oil the insides of 4 ramekins (using the tbsp of coconut oil).
3. In a small bowl, whisk together the tbsp of cocoa powder and tbsp spelt flour.  Dust the insides of the ramekins with this mixture.  Place the ramekins on a baking sheet.
4. In a small saucepan over low heat, melt the coconut oil and chocolate.  Remove from the heat once melted and let cool.
5. In a mixing bowl, add the eggs and sugar.  Use an electric mixer (medium speed) and mix for about 3 minutes.
6. Fold in the melted chocolate mixture using a rubber spatula.  Add the drop of vanilla and continue to fold the mixture until combined.
7. Sift in the remaining spelt flour, pinch of salt, and fold into the mixture.  Again, keep folding until well combined.
8. Spoon the batter into the 4 ramekins.
9. Place the ramekins (on the baking sheet) into the middle rack of your oven and let bake for 15-16 minutes.
10. Cakes will be done when the tops start to crack.
11. Let sit for about 2 minutes and serve immediately with sorbet or ice cream for the full molten effect.

 

on the menu : vegetarian blue corn tacos

VEGETARIAN BLUE CORN TACOS

I was unsure of how these would turn out, being vegetarian and all.  I feel like tacos need some sort of “meat,” whether it be the flank steak or shrimp or grilled portabello mushroom.  I opted to go without that “main” ingredient (I just wasn’t feeling a tofu taco) and the result was rather fascinating.  Think taco salad, but in a taco shell, and thus that much more fun!  My husband gobbled these up nooo problem.

The key, aside from piling in the fresh vegetables, are actually the slow-stewed black beans.  They add a  textural complement that gives the taco a juicy appeal, providing a great under tone to each bite.  You’ll notice I also omitted cheese in this recipe, which by the way I’ve never done with tacos.  Again, I was surprised/fascinated at how much more the ingredients popped without the weight of cheese.

Oh yes, the blue corn taco shells.  I always go blue corn over yellow corn and you should too!  In the beginning I made the switch for the health benefits but I’m at a point now where I simply prefer the taste.  They’re also pretty little beauties next to the colorful array of vegetables.  I’m done ranting.  Go try these now!

INGREDIENTS:

• Black Beans (12 oz)
• Avocado (2)
• Poblano Pepper (1)
• Garlic Clove (1)
• Lime (1)
• Pico de Gallo* (1 cup)
• Cherry Tomatoes (Handful)
• Paprika (1 tsp)
• Cumin (2 tsp)
• Apple-Wood Smoked Sea Salt (1 tsp)
• French Thyme (Pinch)
• Blue Corn Taco Shells (12)
• Salt + Pepper

*Pico de gallo (bell peppers, onions, cilantro, tomatoes, jalepeno, acid, salt + pepper)

DIRECTIONS:

1. Prep the pico de gallo by finely chopping up the added ingredients and mixing them up in a bowl.
2. Drain and rinse the black beans.  Place them in a small saucepan.  Squeeze in half of a lime and raise the heat to medium-low.
3. Add to the beans chopped poblano pepper, chopped garlic, paprika, cumin, apple wood smoked sea salt, thyme, salt + pepper.  Stir to combine.  Turn the heat down to low and let them rest for a good 15 minutes.
4. Slice up the avocado.  Squeeze the other half of lime atop them, season with a little salt + pepper.
5. Cut up the cherry tomatoes in half.
6. If you prefer warmed up taco shells, place them in the oven for a few minutes.  I left them as is and piled in the ingredients – starting with the beans, then the avocado, then the cherry tomatoes, then the pico de gallo.

 

on the menu : moroccan mole stew

MOROCCAN MOLE STEW

A few weekends ago, my best friend came into town and we spent a good majority of our weekend indulging in food.  Lots of it.  We also embarked on a mini French Macaron crawl (woo cheat days) which, if you’re friends with me, I’ll make you do at least once .  A weekend of yummy food is one everyone deserves but this post is about recovering from that; a detox of sorts.  I’m not referring to a harsh liquid-detox or extra hours on the treadmill but rather, a reset of one’s inner metabolism.

The first thing I do after a weekend of non-whole food eating is come up with a detox (for lack of better words) menu for the week.  Actually, the first thing I do is make myself a wheatgrass smoothie WHILE I plan my detox menu.  I include dishes with a few key ingredients that I know will help me regain balance (beans/legumes, leafy greens (kale), tomatoes, sweet potatoes, cinnamon, red onions, etc.).  Now, while these work for me they may have a different effect on you (I don’t know), but it’s important to find those foods that help restore balance for you.

I’ll often make a stew using lots of tomatoes and beans, like this one:

Love stews.  They’re quite filling so you can satisfy your urge to eat a lot (something your stomach may have gotten used to after a weekend of food debauchery) while filling your body with lots of cleanse-inducing properties.

I also include a raw dish or two in my weekly menu.  And, at least one dish without any oil.  What are some of your go-to “detox” recipes??

INGREDIENTS:

• Celery (1)
• Red Onion (1)
• Carrots (2)
• Zucchini (1)
• Japanese Sweet Potato (1)
• Parsley (Handful)
• Cilantro (Handful)
• Garlic Clove (1)
• Garbanzo Beans (12 oz)
• Pomo Strained Tomatoes (26 oz)
• Vegetable Broth (1/2 cup)
• Golden Raisins (Small handful)
• Paprika (2 tsp)
• Cumin (1 tsp)
• Coriander (1/2 tsp)
• Mexican Dark Chocolate (1 oz)
• Cinnamon Stick (1)
• Bay Leaf (1)
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. If you’re serving this with a side of whole grain rice, prep this in advance according to cooking time noted on the package or rice cooker.
2. Bring a pot of water up to a boil for the sweet potato.  Salt the water and then boil the sweet potatoes (cubed evenly) until fork tender.
3. Drizzle oil into a tagine (or stock pot).
4. Finely chop up the garlic clove and herbs.  Toss them into the oil and let simmer.
5. Chop up the celery, peeled carrots, red onion, zucchini and add to the tagine.  Raise the heat on the tagine to medium-low and allow these ingredients to sauté.  Season with salt + pepper.
6. Drain and rinse the garbanzo beans.  Add these to the tagine and stir into the other ingredients.
7. Add the raisins.
8. Pour in the broth and stir gently.
9. Add the paprika, cumin, and coriander.  Continue stirring.
10. When the sweet potatoes have cooked, drain and transfer directly to the tagine.
11. Add the Pomo tomatoes and stir until well combined.  Break in the chocolate and let it melt completely into the stew.  Season with salt + pepper as needed.
12. Finally, add the bay leaf and cinnamon stick.  Lower the heat to a simmer and cover the tagine.  Let it simmer for a good 25-30 minutes for plenty of aroma and melded flavor.

 

on the menu : eggplant + tofu sauté

EGGPLANT + TOFU SAUTE

I have a love/hate relationship with eggplant.  I love it when cooked right, tender and juicy.  I hate it when cooked “blah,” rubbery, inedibly spongy and bitter.  In fact, I visited a local restaurant that shall go un-named where I paid over $30 for what sounded like a beautifully prepared eggplant dish.  I was so disappointed by the bitterness and the toughness that it took me a few months to want to pick up eggplant at the grocery store again.  Bah humbug.

But alas, I have redeemed my faith in eggplant with this dish.  I was doubly determined to make the eggplant tenderly sweet and moist.  I achieved this by leaving it to simmer in the sauce for a relatively generous amount of time.  This not only breaks down the tough exterior of the eggplant, it allows all the flavors in the sauce to enter the flesh.  Who would have thought!  ;)

The concept is not rocket science but if you’ve lost faith in eggplant as I once did, I encourage you to try this dish.  Same goes with tofu.  If you are one who describes the taste of tofu as cardboard, this dish aims to turn that notion around.  Lesson learned?  Before you impose blame on the ingredient, acknowledge the fact that some vegetables and ingredients just require a little extra attention to detail to make it shine.

INGREDIENTS:

• Sprouted Firm Tofu (12 0z)
• Shiitake Mushrooms (Handful)
• Asian Eggplant (1)
• Green Peas (1/2 cup)
• Garlic Cloves (2)
• Ginger (1-inch knob)
• Scallions (4)
• Carrots (2)
• Roasted Sesame Seeds (1 tbsp)
• Organic Hoisin Sauce (4 tbsp)
• Cooking Sake (1 tsp)
• Organic Ketchup (1 tbsp)
• Organic Soy Sauce (2 tsp)
• Sesame Oil (1 tbsp)
• Salt + Pepper

DIRECTIONS:

1. Drizzle sesame oil into a wok.
2. Finely chop up the garlic and scallions.  Peel and grate the ginger.  Add these ingredients to the sesame oil and let them simmer in the wok.
3. Peel and finely julienne the carrots into small match sticks.
4. Slice up the shiitake mushrooms into thin slices.
5. Leaving the skin on, chop up the eggplant into small bite-sized cubes.
6. Cut up the tofu into small bite-sized cubes as well.
7. Raise the heat on your wok and add the carrots, shiitake, eggplant, green peas and tofu.
8. Pour in the hoisin sauce, cooking sake, ketchup, soy sauce and toss with the vegetables.  Keeping tossing and sautéing for about 3 minutes.  Lower the heat and let simmer so the eggplant can cook and soften (20-30 minutes).
9. Finish off the dish with some roasted sesame seeds and serve with a side of brown rice.

 

on the menu : penne w/ zucchini almond pesto purée

PENNE W/ ZUCCHINI ALMOND PESTO PUREE

I enjoy fancy pasta dishes with pizzazz, yes, but I am also completely and utterly content with some pasta and basil with a little salt + pepper.  Some call me lucky (or weird) to have no desire to ever eat pasta in Alfredo or with butter.  I don’t classify this quality as luck; I have simply learned to embrace other approaches to pasta that radiate a much higher content of nutritional value and flavor.  Pasta often comes with a reputation of being heavy or dense, which with meatballs or fried chicken it IS, but if you take a step back and open your eyes you will realize that characteristic comes from unfortunate evolution.

With aromatic pastas like Einkorn, keeping the sauce relatively simple will allow its nuttiness to shine.  I decided to really enhance the earthy body of Einkorn by not only adding almonds to the sauce but allowing the pasta to cook in almond infused water.  This is a great means of having the almond come full circle with every bite.

I realize that to the eye, this dish may come across a bit one-tone.  Monochromatic.  Dare you call it boring?  Hmph.  If you want to add color, go ahead and add a few chopped tomatoes but don’t be underestimated by the flavors lurking around beneath it all.  The raw zucchini adds a pillowy nature to the sauce, the pesto whirls aromatics throughout your mouth, and the almond… the almond is in every bite and thankfully so with all of its health benefits permeating your body.  One note dish?  I object.

I mentioned chopped tomatoes would make a great topping for this dish.  I think some shaved truffle would be divine as well.  I opted for a drizzle of creamy fig balsamic vinegar which proved harmonious.  I urge you to get creative while keeping simplicity at its core.

INGREDIENTS:

• Zucchini (2)
• Almonds (1 cup)
• Shallot (1)
• Garlic Clove (1)
• Pesto (1/4 cup)
• Einkorn Pasta (16 oz)
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Soak the almonds for at least 2 hours in advance to making this dish.
2. Reserve the water the almonds have soaked in by using it cook the pasta.  Cook the pasta according to package and on the al denté side.
3. Chop the zucchini in half and place into a blender or food processor.
4. Roughly chop up the garlic and shallot and add to the blender.
5. Add the almonds, pesto (or just add some basil and olive oil), salt + pepper.  Blend until smooth.  You may want to spoon in about 1/3 cup of the pasta cooking water as well.  Taste and season as necessary.
6. Combine the sauce with the cooked pasta and serve immediately.

 

on the menu : wgfoodie signature tuna poke

WGFOODIE SIGNATURE TUNA POKE

Oh poke, how do I love thee?  Let me count the ways…  Yes, I have posted a poke recipe or two (or three?) in the past.  I can’t help it – my husband and I are totally hooked on this Hawaiian dish.  Some people have pizza night, taco night, or spaghetti night; WE have poke night!  I’ve made it enough times and had different renditions of it enough times in Kauai that I think I’ve finally found a combination of ingredients that work best for us.  What works best for us may not be your forté, but I don’t think you’ll hate it either .

You would be surprised at how filling the dish is too.  I sometimes serve a side dish, but the poke itself with the rice is plenty for a hearty dinner.  Now, I’ve experimented with seasoning the rice but have found that just a simple, brown rice is the perfect palate for the poke to pop in your mouth.  Okay, white rice isn’t bad either but you know… whole grain foodie… yea.

Feel free to come up with your signature and share it back with me!  Adding seaweed or Maui onions is popular, as is adding kimchi or a sweet + spicy Korean sauce.

INGREDIENTS:

• Sashimi Grade Ahi Tuna (3/4 lb)
• Organic Soy Sauce (4 tbsp)
• Sesame Oil (1 tbsp)
• Lime (3/4)
• Scallions (2)
• Ginger (1-inch knob)
• Roasted Sesame Seeds (1 tbsp)

DIRECTIONS:

1. Finely chop up the scallions and peeled ginger.
2. In a medium-sized glass bowl, pour in the sesame oil and soy sauce.  Squeeze in the lime and whisk together until well combined.
3. Add the chopped scallions and ginger.  Mix into the sauce.
4. Wash, clean, and dry the tuna well.  Cut up into small bite-size cubes and add to the bowl.  Gently stir and spoon the sauce atop the tuna until all pieces have been coated.
5. Sprinkle in the sesame seeds and do a final stir.
6. Cover the bowl with saran wrap and pop into the fridge for at least 1 hour (2 hours for a deeper flavor).
7. Be sure to prep your rice either while your tuna is in the fridge or before hand (my rice took 3 hours in the rice cooker, for instance, because I opted for gaga brown).

 

on the menu : cauliflower penne casserole

CAULIFLOWER PENNE CASSEROLE

Mmm baked pasta dishes = epitome of comfort food.  This one is no different!  And once again, I’m ever surprised at the versatility of tofu.  I can’t imagine ever using heavy cream in a dish like this because it would completely and utterly weigh down the subtlety of cauliflower.  The whole grain-ness of the organic tofu is important too, of course.  The taste?  The tofu (which doesn’t taste anything like tofu once blended and baked into the dish) is simply a creamy component playing off of the cauliflower and Einkorn pasta.  I wouldn’t classify this dish as rich, but not all comfort foods need to be rich or heavy to be satisfying to the soul.

This dish would also be great with some collard greens, brussels sprouts, or some sweet potatoes… but I’ve done the most basic rendition by keeping it simple.  Speaking of simple, this dish takes minimal prep work.  Because you’re able to cook the pasta and cauliflower in the same pot, you’re saving time and conserving some energy/water.

The best part is when you first take the dish out of the oven and you hear the crackling of the ingredients.  No complaints from my taste buds either; sometimes they’re just craving something airy and light, of which this dish delivers with high notes.

INGREDIENTS:

• Cauliflower (1)
• Silken Soft Tofu (12 oz)
• Einkorn Penne (12 oz)
• Green Peas (Handful)
• Parmesan Cheese (1/2 cup grated)
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Pre-heat the oven to 350 F.
2. Cut up the cauliflower into bite-size pieces.
3. Bring a pot of water up to a boil for the pasta and cauliflower (you can cook both at the same time).  Salt the water once boiled and add the pasta and cauliflower to cook.  The pasta should be just under al denté as it will finish cooking in the oven.
4. Meanwhile, blend the tofu in a blender until smooth.  Add the Parmesan cheese, salt + pepper, dash of olive oil while you blend.
5. When the pasta and cauliflower have cooked, transfer to a large bowl.  Drizzle a little olive oil and season with salt + pepper.
6. Add the green peas to the bowl and mix together.
7. Pour in the blended tofu mixture and mix well with until all ingredients are coated.
8. Pour the bowl contents into a large baking dish, top with a little panko (optional), and pop into the oven for about 25-30 minutes.

 

on the side : raw zucchini “pasta” salad

RAW ZUCCHINI “PASTA” SALAD

This is a salad I would traditionally make in the summer.  Namely due to the readily abundant selection of fresh local produce.  However, we hit 60 degrees (F) the other day so instead of making a roasted vegetable salad like I had originally planned, I went raw.  Zucchini is the perfect vegetable to make into “pasta” because it wilts down but doesn’t crumble.

As I mention below, you can keep the red onions raw or caramelize them in a pan.  Some people can’t stand raw onions, I get that, but sometimes red onions are a bit more tolerable than its white or yellow counterpart and do aid digestion.  Whatever you decide, you’ll appreciate the pretty purple-pink contrast against the bright green zucchini.  Color is especially important to hit in raw dishes because visual engagement overrides aroma.

Above all, raw “pasta” salads make perfect side dishes because they’re refreshing and don’t weigh down the main dish.  They’re also quirky fun to make and serve!

INGREDIENTS:

• Zucchini (2)
• *Red Onion (1/2)
• Cherry Tomatoes (12 oz)
• Garlic Clove (1)
• Lemon (1/2)
• Basil (Handful)
• Pine nuts (Optional)
• Terra Momo Focaccia Seasoning (2 tsp)
• Creamy Balsamic Vinegar
• Parmesan Cheese (Dusting)
• Olive Oil
• Salt + Pepper

*If you’re not a fan of raw red onion, you can do a quick sauté

DIRECTIONS:

1. Finely chop up the garlic clove and place in a mixing bowl.  Drizzle in some olive oil, season with Terra Momo Focaccia Seasoning and salt + pepper.
2. Squeeze in the lemon and whisk together until emulsified with the olive oil.
3. Finely julienne (lengthwise) the zucchini with skin on.  Add it to the bowl.
4. Chop up the basil and add to the bowl and mix with the zucchini.
5. Halve the cherry tomatoes and add to the bowl.  Mix to combine gently so as not to break apart the tomatoes too much.
6. If you’re going with raw red onions, I would say stick with about a quarter of the whole onion and slice very thinly.  If you’re going with sautéed onions, thinly slice half of the whole onion and caramelize with creamy balsamic vinegar, salt + pepper.
7. Finish off by sprinkling in the pine nuts (toasted if you prefer) and Parmesan cheese (optional!).  Let the salad sit for a good 15 minutes prior to serving.

 

on the menu : beet + goat cheese paninis

BEET + GOAT CHEESE PANINIS

You know how some people like breakfast for dinner?  What about lunch for dinner?  Paninis are an easy, quick, and tasty addition to your mid-week ‘I’m too busy to cook’ menu.  You can still make a healthy and hearty meal out of sandwiching ingredients between two slices of bread.

This rendition is a sweet and savory version.  The combination of what goes into this panini is pretty classic in terms of flavor combinations – beet, goat cheese, apple, onion.  You could easily throw these ingredients into a salad bowl and call it a day but the appeal of a sandwich is that you get to experience a bite of all ingredients at once.  Furthermore, the beauty of a panini lies in its uncanny ability to ooze and meld anything within the sandwich.

Opt for sprouted grain bread to keep the meal whole grain friendly.  Add as much or as little goat cheese as you desire.  Yes, cheese is cheese, but goat cheese is much more fair game in the whole food “bible.”

I’ve posted plenty of beet recipes by now and if I still haven’t convinced you to give them a try, I’m hoping this one will do the trick.  Fifth time’s a charm .

INGREDIENTS:

• Beets (4)
• Red Onion (1)
• Apple (1)
• Dried Cranberries (3 tbsp)
• Salad Greens (Handful)
• Sprouted Grain Bread (6)
• Creamy Balsamic Vinegar (2 tsp)
• Goat Cheese
• Oil
• Salt + Pepper

DIRECTIONS:

1. Prep the beets by roasting and peeling in advance.  Slice them into equal-sized pieces (about 1/4-inch thick) and set aside.
2. Finely julienne the red onion and thinly slice up the apple (peel on, de-cored).
3. Drizzle some oil into a skillet over medium heat.  Add the onions and apples, season with salt + pepper, and allow the onions to caramelize and apples to soften.
4. Add balsamic vinegar to the skillet and toss the ingredients.  Lower the heat to a simmer.
5. Slice up the goat cheese into equal-sized pieces (about the same as the beets).
6. Prep your griddle or Panini maker by pre-heating it and spraying with olive oil.
7. Assemble your sandwiches by layering the ingredients – I started with goat cheese, then added cranberries, then the beets, then the sautéed onions + apples – but it’s completely up to you which order you pursue!
8. Grill each side of the Panini for about 3-4 minutes.  Serve immediately with a side salad utilizing any left-over ingredients that didn’t make it into your sandwiches.

 

on the menu : pierogi pie

PIEROGI PIE

If you’re ever craving pierogis but want a shortcut approach, make it into a pie.  I’m trying to think of the last time I had a real pierogi.  I’m going to venture a guess and say about 5 years ago during a culture presentation I attended where these two Polish ladies brought in homemade pierogis.  I’ve had store-bought varieties since then but nothing compares to the real thing!  All you Polish heritage folk know that, I’m sure.

Rather than try to recreate the real thing which a). I couldn’t do too well given my non-Polish background, and b). Would be hard anyway given 90% of the ingredients are not in line with my whole food approach, I’ve decided to make my own pierogi pie with a bit of fusion flare.

Japanese sweet potatoes are great.  They’re sweet but not caramel-sweet like a yam.  The flesh is more reminiscent of a white potato as well, which makes this a great ingredient to incorporate into the dish.  Paired with the onion and olive oil, you would almost never know that you’re biting into a sweet potato.

I’ve also made my own dough out of non-traditional pierogi dough ingredients.  I went with whole spelt flour instead of white flour.  Spelt flour has become one of my top go-to white flour substitutes because it’s not distinctively grain-y and doesn’t emit that strong nutty aroma most other grained flours possess.

Don’t skimp on the side of kale!  It really brings this dish together and obviously adds that extra oomph of nutrients.  Overall consensus?  Success!  Oh, I alluded to this being a shortcut.  The prep work is minimal and the cooking is essentially popping the assembled pie into the oven.  After a busy workweek, wouldn’t you rather that than standing over a pot of boiling water cooking up batches and batches of pierogis?  Enjoy!

INGREDIENTS:

• Japanese Sweet Potato (4 small)
• Yellow Onion (1)
• Whole Spelt Flour (2 ½ cups)
• Egg (1)
• Water (1 cup)
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Peel and cube the sweet potatoes into equal-sized cubes.  Place them in a pot filled with cold water to start and then bring the water up to a boil.  Salt the water once boiled and cook the sweet potato until tender.
2. Meanwhile, get out your mixer to create the dough.  Start off by measuring out your flour and adding a pinch of salt.
3. Create a well in the flour and add the egg and olive oil.  Turn the mixer on low and let it combine.
4. Slowly pour in the water while the mixer is still running.  Keep the mixer going until your dough is completely combined and done.
5. Let the dough rest in a warm glass bowl for at least 10 minutes.
6. Meanwhile, finely chop up the onion.
7. When your sweet potato has cooked, drain and transfer to a mixing bowl.  Add the onions, salt + pepper and mash everything together.
8. Get out an ovenproof dish (approx. 8”x8”) and brush with olive oil.  Cut up half of the dough and spread it out evenly onto the bottom of your baking dish.
9. Layer on the sweet potato mixture.
10. Take the rest of your dough and spread it out evenly atop the sweet potato to cover the dish completely.  Brush the top of the dough with a little olive oil and season with salt + pepper.
11. Pre-heat your oven to 350 F and cook this dish for about 30-35 minutes.  Serve with a side of garlic sautéed kale.