Savory Sweet Potato Knishes

I’ve been obsessed with the word knish for a week now.  I had no idea what a knish could be, but boy did the word get me.  It all started when I watched whatever works again and they got a knish the word just stuck with me.  After googling knish and founding out what a delicious morsel it actually was I knew I had to make it.  The first thing I had to change was the potato filling, my boyfriend is allergic to potato and I would rather have him hives free, enjoying a knish than me being selfish and tempting him.


After looking for a vegan recipe and not being able to find a dough that was potato free I came up with my own recipe and I’m sure glad I did.  The crust is so flaky, soft and delicious.  The filling is so amazingly creamy and delicious that you will finish all these in record time.







  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tbsp olive oil
  • 1/2 cup water


  • 2 sweet potatoes, peeled and chopped
  • 2 small carrots, peeled and chopped
  • 1/4 cup soy milk
  • 2 tbsp margarine
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 small green chilli, chopped (optional)
  • 2 tbsp olive oil


Preheat oven to 450F

Mix the flour, salt, baking powder and baking soda in a bowl. Add the olive oil to the flour and mix until it looks like bread crumbs.  Add the water slowly, mixing until you have a smooth dough.  Set the dough aside for 10 minutes.

Put the sweet potato and carrots in a pot of boiling water.  Cook until tender and can be easily pierced with a fork.  In a large pan heat the oil and start frying the onion, garlic and chilli.  Cook until the onions slightly browned.

When the sweet potatoes are done, add the margarine and milk and mash until creamy.  Add in the paprika, thyme and season.  Taste and adjust.  Fold in the onion mix and set aside.

Roll out the dough in a large thin sheet (rectangle).  Line sweet potato mixture along the edge, leaving about an inch margin from the edge.  Bring the edges of the dough over the potatoes and form a roll.

Cut the roll into 2 inch pieces and place onto a greased baking sheet with one potato side down.  For a nice golden color, brush the dough with a little bit of soy milk.

Place in the oven and bake for 15- 20 minutes.  Serve immediately

I’m attaching a video on how to roll a knish here – how to roll a knish

What I wore Wednesday



Sorry this is a little bit late, I went overboard with wine last night and decided not to blog whilst drunk.  On the plus side I made a delicious Savory Sweet Potato Knish that I will share later. 🙂

Cauliflower Schnitzel

Lately I’ve been on a bit of a cauliflower rampage ( I think its pretty obvious), everything I want or want to make involves cauliflower.  Cauliflower is just such a versatile vegetable that can easily be turned into anything with the right flavours.  Like this cauliflower schnitzel its crispy on the outside with just the perfect softness on the inside that will make anyone swoon.




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  • 1 large head of cauliflower, chopped into 1/2 inch steaks
  • 1 cup all purpose flour
  • 1 cup water
  • salt and pepper
  • 2 cups bread crumbs
  • 1 sprig fresh thyme
  • 4 tbsp olive oil
  • lemon wedges


In a bowl mix the flour, water, salt and pepper until combined.  Dip the cauliflower into the batter and breadcrumbs making sure that the entire cauliflower piece is covered in crumbs.  Continue with the rest of the cauliflower.

Heat oil in a medium sized pan over low to medium heat ( you want the cauliflower to be completely cooked), add thyme sprig and let it fry for 1 minute.  Remove thyme sprig.  Gently lay the cauliflower into the oil.  Season all the cauliflower with a good amount of salt and pepper while cooking.  Fry until both sides are golden brown.  Serve with the lemon wedges.  The lemon brings out amazing flavour so don’t miss out on it.


Simple Butternut Squash Soup

I love the taste of butternut and so many other soup recipes call for a lot of other ingredients with the humble butternut.  Now I’m not criticizing any of the other soup recipes around, I just prefer the butternut to be a prominent taste.  This is a great recipe that doesn’t include as much fat as others.  Its a recipe that really makes the butternut pop, well it makes the butternut flavor pop if it was on fire.  I like to add just a dab of green chilli to the recipe for a extra kick, but feel free to leave it out.





  • 1 large butternut squash, peeled, de-seeded and cubed
  • 1 medium onion, , roughly chopped
  • 4 cloves garlic, chopped
  • 1 green chilli, chopped
  • 7 cups light vegetable stock
  • salt and pepper to taste
  • cashew cream for garnish


Combine all the ingredients except the cashew cream in a large pot.  Bring to a boil, then cover and simmer for 30 minutes or until the squash can be pierced easily.

Using a hand held blender purée the soup till creamy.  If using a normal blender wait for the soup to cool slightly and in batches purée till smooth.

Taste and adjust the soup.  Ladle the soup into bowls or cups.  Garnish soup with 1 tbsp cashew cream for a creamier soup.

I enjoyed this soup with a fresh focaccia bread, but enjoy with anything you would like.


Cauliflower Sweet chilli bites

This is my version of buffalo wings, except its actually good for you, not fried in fat and doesn’t burn the bejesus out of your mouth.

Its a great treat for kids and adults alike.

CAULIFLOWER SWEET CHILLI BITES –  A whole lot of goodness



  • 1 medium head of cauliflower, cut into bite size florets
  • 3/4 cup flour
  • 3/4 cup water
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1/2 onion powder
  • 1/2 tsp oregano
  • 1/4 tsp paprika
  • 1/4 tsp salt and pepper
  • 1 tsp olive oil
  • 2/3 cup sweet chilli sauce


Preheat oven to 450F/ 232C

In a medium sized bowl add the flour, water, garlic, onion powder, oregano, paprika, salt and pepper.  Whisk until well combined.

Toss the cauliflower into the batter making sure every floret is well covered.


Place battered cauliflower on a well greased baking tray and bake for 15 minutes, making sure to turn halfway.


In a separate bowl combine sweet chilli sauce and olive oil.  When the cauliflower is done toss in the sauce making sure its completely coated.


For a saucier bite you can eat them now, but for a crispier cauliflower bite place back in the oven and bake for a further 5 – 10 minutes.


Serve immediately with any dip your heart desires.

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Guacamole with a twist

One thing that I find really strange is when someone says the words “I don’t like avocado”, I always seem to have a shocked look on my face, but inside my mind palace I seem to have a bit of a freak out that starts with “whaaaaaaaaaaaaaaat?! How can you not like avocado is it the delicious taste, the amazing creaminess or the wonderful amount of health benefits?!”, after a while I do realize everyone is entitled to their own opinion and maybe it is for the best, because it leaves me with more avocado.


This is a twist on traditional guacamole.  Its a refreshing and creamy goodness that is amazing for any thing you can top guacamole on.  Instead of the traditional lime juice, I added grapefruit juice for a fresh and interesting twist.  Also realize the spices and cilantro overdose is all based on my own taste feel free to alter the recipe and taste as you go.





  • 3 avocados, seeded and peeled
  • half a grapefruit,  juiced
  • 2 medium sized tomatoes, chopped
  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/8 tsp cumin
  • 1 roasted jalapeño, chopped ( I prefer the taste of a roasted jalapeño, but feel free to use a fresh one).
  • 1/4 cup fresh cilantro, chopped
  • salt and pepper to taste


In a bowl mash up the avocados.

Mix in all the other ingredients taste and adjust.

Serve with tortilla chips or anything your heart desires