• Preheat oven to 425 degrees F. Peel the sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the avocado oil and arrange in a 9.5” pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
• Sprinkle the crust with salt and roast in the oven for about 25 minutes, or until sweet potatoes are soft and beginning to brown.
• While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the onions.
• Once the onions are translucent, add the chopped mushrooms and garlic, then lower the heat to medium. Continue to cook and stir about 2 more minutes, until softened and toasty.
• Stir in the chopped spinach until it wilts, then remove from heat.
• In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
• Remove the sweet potato crust from the oven once done, and lower the heat to 400 degrees F. Add the spinach-mushroom mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra. It’s okay if the egg mixture “leaks” through.
• Bake in the 400 degree F. oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven, but settle once done.
• Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Add optional topping of feta cheese on top. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

• Preheat oven to 375 degrees F
• Season chicken with spices and place in a baking dish
• Pour in broth and apple juice and bake uncovered for 25 minutes
• Pour honey over chicken, spread prunes and apricots around the chicken
• Bake an additional 15 minutes until done
• Cook chicken to 165 degrees F

• Preheat your oven to 325. Lightly grease an 8" springform cake tin with butter.

Cheesecake Filling

• In a large bowl, combine the softened cream cheese with sugar.
• Then add in the eggs and Greek yogurt.
• Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.

Cheesecake Crust

• Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
• Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
• Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
• Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.
• Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
• Cover the nuts with the remaining 2 sheets of phyllo.
• Pour the cheesecake filling into this prepared crust.
• Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
• Bake in the preheated oven for 60-75 minutes at 325F, or until the cake is golden and has the slightest of the wobble n the center. My cake took 75 minutes.
• Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.

Syrup

• Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
• We are looking at a thickish, syrupy consistency for the syrup.
• Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.
• Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
• You can pour some syrup on the cheesecake too. But the pastry crust needs it most!
• Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
• Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!