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I’ve dubbed this pic The Lumpy Narwhal.
This was my best effort late one night after an hour trying different props and plates and lighting. Food styling is hard! Especially when you’re starting out with a lumpy, brownish product that looks the antithesis of how it actually tastes!
It doesn’t help that the standard for food pics is crazy high – would this photo have grabbed your attention amongst the 300 million images that are uploaded to Facebook alone, every single day?
It also doesn’t help that I am quite conflicted about the whole act of food styling. I don’t know how much more first world you can get.
But, I’d really like you to check out my blog and clearly food blogging is a competitive space.
So here we are!
Let’s talk about the recipe!
It’s easy, it’s tasty! Roasting the leeks and the sweet potato adds a lovely depth of flavour. The coconut milk makes it nice and creamy. And it’s vegan and gluten-free too! Enjoy!
- 1 cup leeks, sliced into 1/4 inch slices
- 2 cups sweet potato, sliced evenly
- 2 cups+ unsweetened coconut milk (the milk substitute kind, not the canned kind)
- 1 tablespoon coconut oil
- 4 tablespoons ginger, finely minced
- Place the leeks and sweet potatoes on separate baking sheets, drizzle with olive oil and roast at 375 until soft and browned, about 20 minutes for the leeks and 25-30 minutes for the sweet potato.
- Optionally, set aside some sweet potato and leeks for garnish.
- Saute the ginger in the coconut oil.
- In a blender, put the ginger, the roasted leeks and 1 cup of coconut milk and blend until smooth. Add the remaining milk and the sweet potato and blend until smooth. Add more milk as desired.
- Serve garnished with sweet potato and crispy fried leeks or with Pineapple Tequila Salsa (coming soon!).
So here are the better versions??! Which one do you like? Option A or Option B? Vote in the comments!
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