Winter Wild Rice Soup

Winter Wild Rice Soup
Recipe type: Soup
A great warm and hearty meal when there is a blizzard howling outside.
  • 1 Tbsp Driftless Organics Sunflower Oil
  • 1 small-medium onion, diced
  • 1-2 celery ribs ,diced
  • 4 garlic cloves, crushed and then chopped
  • 6 c. vegetable or chicken stock
  • 1-2 sweet potatoes, diced (about 1 c.)
  • 2 carrots, diced
  • 1 c. mushrooms, sliced
  • 1 c. wild rice
  • 1 bay leaf
  • 1 ½ Tbsp Old Bay Seasoning (you can make your own!)
  • 3 Tbsp Butter
  • ¼ c. flour
  • 1 ½ c. milk
  • 1-2 Handfuls of Kale OR Spinach, coarsely chopped
  • Salt and Pepper, to taste
  • *Optional: add diced OR shredded cooked chicken
  1. Let oil heat up in a dutch oven. Add onions and celery, saute until translucent, about 3-5 minutes.
  2. Now add garlic, saute until fragrant, about 1-2 minutes.
  3. Add stock, sweet potatoes, carrots, mushrooms, wild rice, bay leaf & Old Bay Seasoning. Stir to combine. Continue cooking until the soup reaches a simmer.
  4. Reduce heat to medium-low, cover and simmer for 45 minutes, or until rice is tender, stirring occasionally.
  5. Take a small saucepan and melt the butter. Whisk in flour and let cook for about 1 minute. Slowly, whisk in milk, until combined. Continue cooking, stirring OFTEN, until the mixture nearly comes to a simmer and has thickened.
  6. When your veggies and rice are tender, Add the cream sauce and kale/spinach.
  7. Stir until combined.
  8. Taste and season with salt, pepper or more old bay seasoning. Serve warm.


Curried Carrot, Sweet Potato & Ginger Soup


Curried Carrot, Sweet Potato & Ginger Soup
Recipe type: Soup
  • 2 teaspoons Driftless Organics Sunflower Oil
  • 2 teaspoons cumin
  • ½ cup chopped red shallots
  • 3 cups sweet potato, cut into ½” cubes
  • 1½ cups carrots, sliced into ¼” discs
  • 2 tablespoon grated ginger
  • 4 teaspoons curry powder
  • 1½ cups chicken or vegetable broth
  • 1 can coconut milk
  • ½ teaspoon salt
  • ** for a spicier soup, add harissa, sriracha or cayenne powder **
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add shallots; saute 3 minutes or until tender.
  3. Add potato, carrots, ginger, and curry; cook 2 minutes.
  4. Add broth; bring to a boil.
  5. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  6. Pour half of soup in a food processor or blender; pulse until smooth.
  7. Repeat procedure with remaining soup. Or better yet - if you have an immersion blender - just use that to puree until soup is the desired consistency.


Sweet Potato Black Bean Quesadillas

This Sweet Potato Black Bean Quesadilla is the perfect pick me up on a cold wintry day.  It will have you picking up those maracas and singing “We’re having a heat-wave”.

Sweet Potato Black Bean Quesadillas
  • 2 large sweet potatoes, sliced thinly
  • 1 can black beans, drained
  • 2 Tablespoons Butter, plus extra for greasing the pan
  • ½ teaspoon Salt
  • ½ teaspoon Chili Powder
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup finely sliced cabbage
  • 8 whole small Flour Tortillas
  • 2-1/2 cups grated cheese of choice
  • Your Favorite Toppings: Sour cream, salsa, avocado
  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add sweet potatoes, onion and garlic.
  2. Sprinkle with salt, pepper, and chili powder.
  3. Cook for several minutes, turning gently with a spatula, until potatoes are golden brown and tender, but not mushy.
  4. Add the black beans and stir.
  5. In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
  6. Build the quesadillas by adding a layer of cheese topped with a layer of the squash mixture, sprinkled with raw cabbage.
  7. Top it off with a second tortilla.
  8. Brown each quesadilla on both sides, adding more butter to the pan if necessary.
  9. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
  10. Serve with your favorite sides/toppings.


Squash and Sweet Potato Curry Perfection

This Squash and Sweet Potato Curry Perfection is just that – one of the tastiest, perfect curry dishes we’ve ever tasted! See for yourself:

Squash and Sweet Potato Curry Perfection
  • 1 tsp peanut, sunflower or veggie oil
  • ½ to ¾ tsp cumin seeds
  • ¾ cup chopped onion
  • 3 cloves of garlic chopped
  • ½ inch ginger chopped
  • 1 tsp coriander powder
  • ½ tsp garam masala or curry powder
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp black pepper
  • ¼ to ½ tsp cayenne/red chili powder
  • 6 oz tomato paste
  • 1, 15 oz can chickpeas drained
  • 1 cup chopped sweet potato
  • 1 cup chopped and peeled winter squash
  • 1 can coconut milk
  • ½ cup water
  • ¾ tsp or more salt
  1. Heat oil in a skillet over medium heat, add cumin seeds and cook until they change color and get fragrant.
  2. Add onions, garlic and ginger and cook until translucent.
  3. Add the spices and mix in. Cook for 30 seconds.
  4. Add tomato paste and the water, mix, cover and cook for five minutes.
  5. Add chickpeas, sweet potatoes, winter squash, coconut milk and salt. Mix, cover and cook for 15 to 20 minutes, until tender.
  6. Taste and adjust salt and spice. Serve as is, with rice, lentils, quinoa or naan.


Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are sure to become a staple in your home! Don’ have kale? Try subbing another veggie!

Stuffed Sweet Potatoes
  • 2 medium sweet potatoes
  • 4 large kale leaves, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp olive oil
  • ½ cup sour cream
  • Red pepper flakes
  • Salt & pepper to taste
  1. Prick the sweet potatoes several times with a fork and place in a 400 degree oven for 40 - 60 minutes, until baked all the way through.
  2. While the potatoes are cooking, saute the garlic in the olive oil until fragrant.
  3. Add the kale, red pepper flakes and a pinch of salt to the skillet and continue to cook until the kale is very tender.
  4. Cool the sweet potatoes slightly and slice open on top like you would a baked potato.
  5. Place a dollop of sour cream in each sweet potato and top/stuff with the kale mixture. Enjoy!


Sweet Potato Pizza Crust

Looking for a new twist on pizza?? Check out our gluten-free Sweet Potato Pizza Crust recipe – it’s sure to become a favorite!

Sweet Potato Pizza Crust
  • 1 medium sweet potato, peeled & roughly chopped
  • ⅔ cup rolled oats (gluten-free)
  • ½ clove of garlic, chopped
  • 1 egg
  • ½ teaspoon salt
  • Your favorite toppings to top your crust!
  1. Preheat oven to 400 degrees.
  2. Pulse the sweet potato, garlic and oats in the food processor until very fine. Add the egg and salt; pulse again to mix. The mixture should be thick and doughy.
  3. Transfer to a parchment lined baking sheet. Press into quarter to half inch crust(s) and shape with your hands.
  4. Bake for 25-30 minutes, until the top is dry to the touch.
  5. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Carefully peel the parchment paper off.
  6. Brush the top layer with olive oil & bake for another 5-10 minutes to get a nice crispy top.
  7. Top with your favorite pizza toppings and pop back into the oven to melt the cheese! This recipe is easily doubled for more pizza!


Root Veggie Chips with Cilantro Crema

The perfect snack! Homemade Root Veggie Chips with Cilantro Crema…

Root Veggie Chips with Cilantro Crema
  • For the Cilantro-Lime Crema:
  • 1 garlic clove, minced
  • ½ cup chopped fresh cilantro
  • 1 Tablespoon mayonnaise
  • 1 cup sour cream
  • 1 teaspoon grated lime rind
  • 1½ teaspoons fresh lime juice
  • ¼ teaspoon salt
  • minced jalapeno (optional)
  • Combine ingredients and set aside.
  • And now the Veggie Chips:
  • Equal amounts of your sweet potatoes, parsnips, beets, carrots
  • and potatoes (about 4 cups total once they’ve all been thinly
  • sliced (no need to peel).
  • If you have a mandolin - this is the time to use it. If you don’t: try
  • your hardest to slice your veggies thinly, evenly and consistently sized.
  • 3 tablespoons olive oil or grapeseed oil
  • 1 teaspoon dried thyme
  • 2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt + more to taste
  1. Preheat the oven to 400ºF.
  2. Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
  3. Peel all of the root vegetables and use a mandoline slicer to slice them ⅛-inch thick. (You can also slice them thinly using a sharp knife.)
  4. Toss the chips with the spice mixture and the oil in a mixing bowl, making sure to evenly coat (add more oil if needed).
  5. Spread the mixture on a cookie sheet (or two) lined with parchment paper, trying your best to make sure the slices do not overlap.
  6. Place the baking sheet(s) in the oven and bake the roots until golden-brown and crispy. Check on them every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they’re all done baking.
  7. Serve fresh out of the oven with the Cilantro Crema Sauce.


Roasted Sweet Potatoes in Cashew Tomato Sauce

Check out our Roasted Sweet Potatoes in Cashew Tomato Sauce recipe – it’s sure to be a crowd pleaser!

Roasted Sweet Potatoes in Cashew Tomato Sauce
  • Your sweet potatoes
  • A glug of sunflower or olive oil
  • 1 clove garlic, chopped
  • 5 sprigs parsley, roughly chopped (or more if you like!)
  • 1 medium tomato, roughly chopped
  • ½ cup cashews
  • 1 cup water
  • ½ tsp red pepper flakes
  • Salt and pepper to taste
  1. Soak the cashews in the water overnight or for at least 2 hours before you begin preparing this dish.
  2. Cut sweet potatoes into ½ inch wedges or cubes and toss with a little oil and salt. Roast at 425 until soft and golden, around 15 minutes.
  3. While the sweet potatoes are roasting, make the sauce by combining the remaining ingredients and blending together in the blender or with an immersion blender.
  4. Place the roasted sweet potatoes in a bowl and pour the sauce over them. Toss to coat and serve while still warm!


Roasted Veggies with Garlic Sauce

Our Roasted Veggies with Garlic Sauce recipe is a simple, but tasty one! The garlic sauce goes well over just about any veggie.

Roasted Veggies with Garlic Sauce
  • 3 beets
  • 2 sweet potatoes
  • 1 delicata squash, peeled
  • ¼ cup + 2 Tablespoons olive oil or sunflower oil
  • Juice from one lemon
  • Two dashes nutmeg
  • Pinch red pepper flakes
  • Salt and pepper
  1. Pre-heat the oven to 375ºF.
  2. Dice the beets, sweet potatoes and delicata squash into 1 inch cubes and drizzle 2 Tablespoons of oil over the vegetables and toss to coat. Sprinkle with salt and pepper, toss again, then stick in the oven for 45 minutes, or until cooked through.
  3. While the veggies are cooking, make the garlic sauce. With an immersion blender or in a food processor, place 2 cloves garlic, ¼ cup oil, lemon juice, nutmeg, red pepper flakes, and salt & pepper to taste. Blend until smooth.
  4. When the veggies are done cooking, place in a bowl and toss with the garlic sauce. Serve immediately.


Sweet Potato Pizza Crust

Ready to try something new with sweet potatoes? Check out this Sweet Potato Pizza Crust recipe – YUM!


Sweet Potato Pizza Crust
  • 1 cup mashed sweet potatoes (around 2 medium sweet potatoes)
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  1. Preheat your oven to 400oF degrees, and set a large pot of water to boil.
  2. Peel and cut your sweet potatoes into quarters. Add potatoes to boiling water, turn down to simmer, and boil them for about 20 minutes or until a knife easily pierces the flesh.
  3. Drain potatoes from the water, and mash well in a large bowl.
  4. Add one cup of your sweet potato mash, flour, baking soda, Italian seasoning, and salt to a large bowl. Knead well together with your hands until the mixture resembles a ball of orange pizza dough.
  5. Line a baking sheet or pizza pan with parchment paper, and press out the dough to a large circle. The dough should be about a ½ inch thick.
  6. Bake in the oven for 15 to 20 minutes or until the edges of the dough are slightly browned.
  7. Remove your pizza from the oven, add whatever toppings you like (we recommend: pesto, roasted beets, onions, spinach and goat cheese) and broil for three to five minutes until cheese is golden.
  8. Slice up, and enjoy immediately!