Blogger Spotlight: Courtney West of Sweet Miscellany!

This week, the spotlight is shining on Courtney West of Sweet Miscellany! Courtney is a plant-based chef, a yoga instructor, and also describes herself as an avocado fiend! Her site, Sweet Miscellany, is “a space for sharing plant-based recipes that are inspired by the seasons as well as what is growing in my garden and at local farms.” It doesn’t only share recipes, either: there’s information on a wide range of topics such as gardening, face masks and more – just check out Sweet Miscellany to see for yourself!

We love how Courtney emphasizes community, connection, and creativity across both her site and her recipes. Her recipes are unique, beautiful, and tasty, and checking them out always makes us hungry! Luckily, she’s got some great solutions to that, so here are 10 of our favorites of Courtney’s recipes. However, it was so hard to choose only 10, so make sure to head over to her page for even more!

Don’t forget to check out our Blogger Spotlight Archives where we feature our amazing bloggers and their recipes every week!

1. Tahini Dark Chocolate Chunk Blondies With Caramelized Ginger and Figs [Vegan]

Oh, these Tahini Dark Chocolate Chunk Blondies With Caramelized Ginger and Figs are heavenly! Nutty tahini, dark chocolate chunks, caramelized ginger, and figs?! Does it really get any better than that? This could possibly be the ultimate autumn dessert. (Plus, it’s pretty good for you, as far as desserts go!)

2. Oven-Fried Okra With Sunflower Cider Dip [Vegan, Gluten-Free]

Enjoy the crispiness of fried okra without having to fret over the nutritional value with this Oven-Fried Okra With Sunflower Cider Dip! These baked and cornmeal crusted bites are cooked in the oven as opposed to a deep fryer. They make the perfect appetizer to serve alongside this sunflower cider dip.The dip is made from sunflower seeds, apple cider vinegar, and plenty of dried herbs. Basically, you’re getting “fried” okra and a sauce without any added oils. You’re welcome!

3. Rosemary Dark Chocolate Apple Crostata [Vegan, Gluten-Free]

A crostata is an Italian pastry which is basically a free-form pie or tart. This gluten-free Rosemary Dark Chocolate Apple Crostata has a crust made from brown rice flour and almond meal with fresh rosemary folded in to give it an herby, rustic flavor. The simple filling is made from sliced sweet-tart apples layered with warm spices like cinnamon or cardamom and a drizzle of bittersweet dark chocolate.

4. Velvety Roasted Kabocha and Fennel Soup [Vegan]

The combination of flavors in this Velvety Roasted Kabocha and Fennel Soup is amazing. You get a bit of sweetness from the roasted kabocha and fennel along with earthiness from the sage and just a touch of spiciness from the chili. Indulge in this soup on the coldest of cold days to keep yourself full and warm.

5. Citrus Polenta Bars With Maple Roasted Pecans [Vegan, Gluten-Free]

These Citrus Polenta Bars With Maple Roasted Pecans are great for a party appetizer or meal spread. To make the bars, polenta is cooked in coconut milk with maple syrup and orange juice. Fresh rosemary and thyme and a pinch of ground nutmeg help to round out the sweetness. The pecan topping is perfectly crunchy and sweet. You can even get away with serving these bars as part of a breakfast or brunch spread because they aren’t overly sweet and the ingredients are relatively wholesome.

6. Toasted Turmeric Milk Oat and Teff Porridge [Vegan, Gluten-Free]

Looking for the perfect breakfast? Look no further. This recipe is easy, nutritious and most importantly – super tasty. Plus, this Toasted Turmeric Milk Oat and Teff Porridge gets its golden color from turmeric so it has tons of health benefits that come with using the magical spice.

7. Cardamom Chocolate Cake With Rose Cashew Cream [Vegan, Gluten-Free]

This mini tiered Cardamom Chocolate Cake With Rose Cashew Cream isn’t your typical dessert. The rich, chocolatey layers are made from teff flour, arrowroot, and millet flour so it’s gluten-free, and spiced with just a touch of cardamom. A decadent rose cashew cream sits between each layer and it’s garnished with rose sugar and rose petals. This cake is excellent for a birthday or a romantic a dinner for two.

8. Sweet Potato and Sage Corn Muffins [Vegan, Gluten-Free]

9. Gingersnap Pumpkin Pie [Vegan, Gluten-Free]

This delicious Gingersnap Pumpkin Pie starts with a gingersnap cookie crust that’s then topped with a smooth, creamy pumpkin pie filling that’s spiced with pumpkin pie spice and cardamom for an extra layer of warmth. Top with coconut whipped cream for the ultimate dessert experience.

10. Chickpea Frittata With Purple Potatoes and Thai Basil [Vegan, Gluten-Free]

Frittatas are so wonderfully versatile – you can simply use whatever vegetables are in season in your local area. This particular Chickpea Frittata With Purple Potatoes and Thai Basil is made from chickpea flour and is studded with purple potatoes and green onions and flavored with salt and pepper, garlic powder, nutritional yeast, and lemon. It is also topped with a unique Thai basil aioli that can be reused in a number of different ways. Yum!

Be sure to check out Courtney‘s recipe page on our site, as well as her website! You can also find her recipes on our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 10,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

Lead Image Source: Velvety Roasted Kabocha and Fennel Soup [Vegan]