Vegan Stuffed Sweet Potatoes with Spinach and White Beans


  • 4 sweet potatoes
  • 2 tablespoons Carapelli Extra Virgin Olive Oil Organic, plus more for finishing the dish
  • 3-4 garlic cloves, minced
  • 10 ounces frozen chopped spinach, defrosted and excess water removed
  • 14 ounces canned great northern beans, rinsed and drained
  • ¼ teaspoon ground nutmeg
  • Coarse kosher salt and freshly ground black pepper
  • ¼ cup sun-dried tomatoes



  • ¼ cup tahini
  • teaspoon garlic powder
  • teaspoon salt
  • Warm water



STEP 1 Preheat the oven to 400ºF.

STEP 2 Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.

STEP 3 While the sweet potatoes are baking, prepare the toppings.

STEP 4 In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.

STEP 5 In a small bowl stir together tahini, garlic powder, and 1/8 teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.

STEP 6 Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.


Marinated roasted shiitake mushrooms with olive oil agrodolce


  • 2 lbs. shiitake mushrooms
  • Kosher salt
  • 2 tsp. fresh minced sage
  • 2 tsp. fresh minced rosemary
  • ½ cup Extra Virgin Olive Oil Carapelli Organic
  • Freshly ground black pepper


  • ½ cup red wine vinegar
  • 2 Tbsp. honey
  • Extra Virgin Olive Oil Carapelli Organic


STEP 1 Clean and de-stem the mushrooms, cutting any large mushroom caps in half.

STEP 2 Toss the mushrooms with the Carapelli Organic Extra Virgin Olive Oil, sage, and rosemary in a large bowl. Let the mushrooms marinate for 1 hour, tossing occasionally to absorb the oil.

STEP 3 Preheat the oven to 400º F (200º C). Line two large baking sheet with parchment paper.

STEP 4 Spread the marinated mushrooms on the baking sheets, making sure the mushrooms are in a single layer and not crowded. Sprinkle lightly with salt and pepper.

STEP 5 Roast for 30 minutes until the mushrooms are crisped and golden brown at the edges.

STEP 6 While the mushrooms roast, make the agrodolce. Bring the vinegar and honey to a simmer in a very small saucepan over medium-low heat, stirring occasionally until the honey dissolves. Continue to simmer for 15–20 minutes until the vinegar is reduced by half, and is thick and syrupy.

STEP 7 To serve, place the roasted mushrooms on a platter and drizzle generously with the agrodolce and olive oil.