
Don’t mind me – Korean cuisine has always held an important spot in my heart/tummy and if you read about my jjajangmyeon post last week, you’ll understand my constant craving for K-food.

This silky and thick vegan sweet potato and apple soup gets topped with rice, garlicky frizzled kale, chopped roasted nuts and tart green apple.

Low in sugar and with sweet potato and almond butter too, these cookies really are a healthy choice!

Shallots, pecans, and raisins caramelized in brown butter, along with brown butter and crème fraîche add the special touches for this festive sweet potato dish!

I had been thinking of turning my Butternut Squash Pie into tartlets, but then discovered a pack of silken tofu in fridge that needed to be consumed as soon as possible, so I made an adjustment and decided to try tofu tartlets instead.

No matter how healthy I think my relationship with food is, there are a few foods that I am still cautious about.

Are you a fan of sweet potato casserole during the holidays? Well this is a delicious way to enjoy sweet potatoes in the morning all year long and make it your own!

A super shareable recipe that’s a slam dunk: creamy, buttery-tasting Sweet Potato Corn Chowder, plus my two favorite tricks to making any soup delicious!