Sweet Potato Hummus

27 01 2010

Sweet potatoes are one of those ingredients that I pretty much like in any form.  And that’s weird, because they weren’t a vegetable that my parents ever served to me growing up.

In fact, my introduction to sweet potatoes came from my grandma, the most glorious non-cook on this side of the Mississippi.

I imagine it went like this:

  • Parents ship Branny off to granparents’ house so that I can annoy someone else.
  • Commence annoying grandparents.
  • Grandparents quickly learn that when the mouth is full, the chatterbox stops.
  • Grandma microwaves a sweet potato, desperate for anything to keep Branny occupied.
  • Suspicious looks come from my eyes.
  • Grandma douses sweet potato in imitation Mrs. Butterworth’s “maple” syrup.
  • Annoyance ends.  Mouth is full.

Since then, you can pretty much guarantee I’ll eat sweet potatoes in any way, shape, or form.  I, however, refuse to eat syrup (imitation maple or otherwise).

Sweet Potato Hummus (adapted from here)
16 oz chickpeas
2 sweet potatoes (not mammoth sized, not tiny)
2 T tahini
1/4 cup olive oil
1 clove garlic
1/4 – 1/2 cup stock

Cook sweet potatoes (bake, peel and steam, microwave) until soft.  Combine chickpeas, sweet potatoes, and garlic in a food processor.  Turn food processor on and drizzle olive oil into mix.  Add tahini and puree.  Add stock as needed to reach desired consistency.

Based on 12 hefty servings
Calories 108.0
Total Fat 5.7 g
Total Carbohydrate 12.2 g
Dietary Fiber 2.6 g
Sugars 2.5 g
Protein 2.6 g


Comments : 3 Comments »
Tags: , , , , , ,
Categories : beans, potatoes, vegan(izable), vegetables

Cauliflower Pie with Grated Potato Crust

9 01 2010

I had no idea I was sitting down with a food critic when I served this recipe as a side dish for dinner the other night.  Based on the Omnivore’s comments, it seems as though he was recently schooled in recipe reviewing and he set out critiquing this dish from crust to filling.

He addressed the visual appeal, flavor, and texture.  Below are his comments.

Absolutely beautiful, especially with the tinged bits of browned cauliflower on top.

Unmolds cleanly and sets up well as the perfect vegetable-starch side dish.

Cuts perfectly with the side of a fork, yet stays together as one cohesive mass on the fork from the plate to the mouth.


Great flavor.  Could use more cheese. I cut the cheese down significantly!  I never told him there was cheese in the recipe, though, so I feel if he could taste it, there was enough.  You may want to be more heavy handed, though.

Reheats wonderfully and even better as leftovers.  The grated potato crust is delicious.

The recipe instructs that the pie be made in a pie pan.  I decided to be brave, though, and attempt to make this dish in my springform pan (I have yet to actually make a cheesecake in my springform pan…), hoping that it would unmold.  It did!

The grated potato crust could be used as a base for many veggies.  That recipe is a keeper!  I used my food processor for the majority of the preparation: shredding potatoes, chopping onion and cauliflower, and shredding cheese.  I encourage you to do the same.

Cauliflower Pie with Grated Potato Crust (serves 5, adapted from The Moosewood Cookbook)

For the potato crust
2 cups packed grated raw potatoes (red potatoes)
1/2 teaspoon salt
1 egg white, beaten
1/4 cup grated onion

For the Filling
1/2 cup packed grated strong cheddar cheese, divided
1/4 cup parmesean cheese (or more cheddar)
1 medium cauliflower, broken into small florets
1 garlic clove, crushed
1 cup chopped onion
1 dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1 egg, beaten
1/4 cup milk
black pepper
paprika

Combine grated potato with salt, onion, and beaten egg.  Press into a 9″ pan (I used a 10″ springform) that has been brushed with oil.  Bake in a preheated 400* oven for 30-40 minutes until it browns.  Remove from oven and lower temperture to 350*.

Sprinkle 1/4 cup of cheddar cheese over pie crust.

Meanwhile, saute chopped onion in a nonstick pan with thyme, basil, and salt.  Add garlic and cook lightly.  Add pepper to taste.  Break cauliflower up into small florets (I encourage you to just pulse in a food processor until chunky).  Combine onion mixture with cauliflower and remaining cheddar cheese.  Pour into prepared pie crust.  Beat together milk with egg and pour over vegetable mixture.  Sprinkle parmesan cheese on top.  Filling will appear dry.

Bake for 40 minutes until tender and delicious.  Let set 5-10 minutes before unmolding (if using a springform pan).

5 servings

Calories 228.8
Total Fat 4.9 g
Saturated Fat 2.6 g
Protein 12.0 g


Comments : 8 Comments »
Tags: , , ,
Categories : potatoes, side dish, vegetables

Sweet Potato Pecan Burgers

4 01 2010

Alright.  It’s me versus them – the CookingLight.com recipe reviewers.

I made these absolutely delicious sweet potato pecan burgers and was totally impressed by their flavor and character.  I could not wait to blog them.  In fact, I began the blog entry as I was eating these for lunch.  They were that good.

And that’s when I stumbled upon tons of negative reviews.  Slander, I tell you, slander.  I’ve got to set the record straight.

Let’s see what others had to say about this recipe:

This is the worst recipe I have ever tried from Cooking Light–I usually love most of the recipes. The burger had absolutely no flavor and was quite a bit of work. Very disappointing. 11/20/09

Really?  The worst recipe?  And work?  Well, cooking does require effort.

It was an expensive and time-consuming mess that went down the disposal! DO NOT waste your time or money! 02/21/09

The charge that it was expensive is a bit unsettling to me.  Maybe that’s because I am a super-duper shopper and picked up my 3 lbs of sweet potatoes for $0.75.

Now, I don’t know what these recipe testers were looking for.  Is this a backyard-grill worthy patty?  No.  Will it quench your thirst for blood, meat, and gore?  No.  I think these people must have just had the wrong expectations for this recipe.  Because it is truly delicious.  Complex and flavorful.

Maybe I struck dumb luck because I used ground pecans rather than the chopped variety this recipe called for…

In any case, I have posted the recipe below as I made it.  The patties were delicious on a bed of kale, as well as on a toasted bun for a more traditional burger feel.  The balsamic caramelized onions were wonderful so don’t omit that step.

Sweet Potato Pecan Burgers (6, adapted from Cooking Light)
Onions
nonstick spray
3 cups sliced onion
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt

Burgers
2 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
2 cups chopped onion
3 garlic cloves, minced
1 cup regular oats
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 – 1/3 cup ground pecans, toasted

(if serving as hamburgers)
6 Boston lettuce leaves
6 (1 1/2-ounce) 100% whole wheat or whole-grain buns
6 T chili sauce

To prepare onions, heat a large nonstick skillet sprayed with cooking spray over medium-high heat. Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.

Remove peel from potatoes and cook as desired (or use equivalent amount leftover baked sweet potato, removed from the skin) – bake, steam, or microwave.

Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Heat pan over medium-high heat and spray with cooking spray. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm.  Repeat with remaining patties.

Per patty:
Calories 198.8
Total Fat 8.2 g
Total Carbohydrate 37.0 g
Dietary Fiber 6.9 g
Sugars 6.0 g
Protein 4.5 g


Comments : 5 Comments »
Tags: , , , ,
Categories : main dish, potatoes, vegan(izable)

Sweet Potato Ginger Spoon Bread

4 11 2009

Different people have different barometers when it comes to what constitutes a good recipe.

Some people look for a thumbs-up from their significant others.  Some people grade a recipe based on their picky-8-year-old’s response.  I happen to judge a recipe by how many times I care to eat it in a single day without becoming bored with it.

spoonbread

I made this recipe one night as a side dish for dinner.  The next morning, while running behind, I decided to microwave a portion of this spoon bread for breakfast instead of cooking my usual poached eggs and oatmeal.

And whilst enjoying this unique breakfast, I decided that I might like it for lunch, too, so I packed it up in my lunch box.  It was delicious at lunch, too, by the way.

And when I got home after work, I quickly sought out the remaining portion of the spoon bread for dinner.  And that was that.  In 24 hours all of it was consumed by me.  And only me.  Poor Omnivore misses out again (although he probably wouldn’t agree, being that he thinks he does not like sweet potatoes).

Sweet Potato Ginger Spoon Bread (adapted from WholeLiving Magazine)
1/2 cup cornmeal
12 oz sweet potato
1.5 c 1% milk
2 large eggs, separated
2 extra large egg whites
2 T maple syrup
1 T grated fresh ginger or 1/2 t ginger paste
1 t salt

Bake or steam or boil whole sweet potato until cooked through (use leftover sweet potatoes!).  Remove skin and  mash.  Let cool slightly.  Meanwhile, bring milk to a simmer stove-top.  Whisk in cornmeal and continue whisking as the cornmeal cooks, approximately 2 minutes.  Remove from heat.

Preheat oven to 350*.  Spray an 8×8″ glass baking pan with nonstick spray (I halved the recipe and used a 9×5″ loaf pan).

Stir together mashed potatoes, cornmeal mixture, egg yolks, ginger, salt, and maple syrup in a large bowl.  Using an electric mixer, whip together all egg whites until very stiff peaks are formed.  Stir 1/2 the stiff whites into the mashed potato mixture.  Gently fold in the remaining half.  Spread into casserole dish and bake for 35 minutes, or until set.

spoonbread1


Comments : 4 Comments »
Tags: ,
Categories : potatoes, side dish

Sweet Potato Curry

3 11 2009

BAM! November 1st and the grocery store is slammed packed with Thanksgiving suggestions.  You round aisle 11 and there is a mountain of sweet potatoes.  And because you have no idea what to do with yams the grocery store helps you out.

Tangent to the mount o’ orange spuds is a pile of pecans.  Bags of brown sugar.  Itty bitty marshmallows.  And now you’re craving sweet potato casserole.

And you don’t even like sweet potato casserole.

For one, marshmallows only belong toasted between two graham crackers with a slab of chocolate.  And for two, we’re weeks away from Thanksgiving.  Weeks, people!  So ignore those grocery store suggestions, grab the sweet potatoes, and head home to make this super-savory Indian inspired dish.

sweet potato curry

Sweet Potato Curry (adapted from here)
2  teaspoons  curry powder
1  teaspoon  ground coriander
1  teaspoon  ground turmeric
1/2  teaspoon  salt
1/2  teaspoon  black pepper
1/4  teaspoon  ground red pepper
1  bay leaf
1 1/2  cups  vertically sliced onion
1 1/2  teaspoons  minced peeled fresh ginger
2  garlic cloves, minced
1  (14-ounce) can water
1  (14.5-ounce) can diced tomatoes, undrained
2  cups  (1/2-inch) cubed peeled sweet potato
1 3/4  cup chickpeas (drained if using cans)
1 diced bell pepper
1  tablespoon  fresh lemon juice

Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

Heat nonstick spray over medium.  Add onion and bell pepper to pan; cook 10 minutes or until tender, stirring frequently.  Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add tomatoes and can of water bring to a boil. Cover, reduce heat, and simmer 1 hour.

I REALLY don’t think 1 hour simmer time is necessary.

Stir in potato and chickpeas. Cook, uncovered, 30 minutes.  Remove from heat; stir in lemon juice. Discard bay leaf.


Comments : Leave a Comment »
Tags: , , , , , , ,
Categories : Indian, Omnivores add: Chicken, Omnivores add: ground meat, beans, main dish, potatoes, vegan(izable), vegetables

Pierogis

18 10 2009

I like to think you come to my blog for healthy main dishes.  You’re in the mood for something creamy and fattening but can’t really afford the calories, so off to BrannyBoilsOver you go, and happen upon something like this vegan mac&cheese.  And the world is good again.

Truly, I take pride in dishing up tasty meals in a healthy way.  And, dear readers, I tried to do a repeat performance with this dish.  I really tried. And I did reduce the butter called for in this recipe by a total of 4 T.

But it is a pierogi. A carb stuffed with a carb. And cheese.  Can we really call that healthy?

perogis

Don’t mind that mechanically formed chicken patty in the background.  I would never consume such a thing.  Shame on the Omnivore.

I didn’t think so.  So we punt.  And by punting, I mean use portion control. You hear it in the media.  You’ve heard it at the mall.  Your coworkers talk about it the staff room.  And now you must practice it.  Because I can only take you so far with the healthy recipes.  You’ve got to meet me half-way.  And this pan-fried-in-butter white flour dumpling filled with starchy potatoes and full fat cheese is the perfect place to begin.

Pittsburgh Pierogis (4-5 servings, adapted from here)
2 russet potatoes, cooked and mashed
1/3 – 1/2 cup shredded cheddar cheese
1 cup sliced onions, sauteed until lightly browned and caramalized
1/2 tsp salt
2 tsp smart butter

Sautee onions in butter until golden.  Rice or mash potatoes and combine with cheese, salt, and onions.  Set aside.

for the dough
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream or fat free plain yogurt, plus extra to serve with the pierogi
2 T water

1 reserved onion, sliced
as much butter as you can stand, for sauteeing

raw perogi

Combine all dough ingredients in the food processor, adding water last while pulsing to combine.  Let dough rest in fridge for 20 minutes.

Roll dough out into a thin sheet.  Using a 2.5″ cookie cutter, cut rounds out of the dough.  Gently stretch to an elliptical shape.  Place a small amount of potato filling on one side of ellipse.  Fold dough over and crimp with the edge of a fork.  Repeat with entire amount of dough and filling, rerolling if necessary.  Sprinkle flour over dumplings to prevent slipping.

Bring a large pot of water to a boil.  Working in shifts, place pierogi in boiling water and cook until they float (8-10 minutes).  Drain and set aside (I placed mine in a colander) while cooking remaining pasta.

Sautee onions in butter in a stainless pan.  Add cooked pierogi and cook until browned.  Serve immediately, with additional sour cream if desired.


Comments : 6 Comments »
Tags: , ,
Categories : main dish, pasta, potatoes

Cowboy Meatloaf

29 09 2009

I think of meatloaf as one of those meals that just never ends up tasting bad.  I mean, sure, some batches of meatloaf are better than others, but in the end, a loaf of meat is a loaf of meat.

But the Omnivore, on the other hand, is somewhat of a connoisseur of meatloaf.  Yes.  He will drive 130 miles to another state to acquire the famous Mr. Jeffcoat’s meatloaf.  He’s been known to give a frozen lump of this stuff as a gift.  Now, I cannot attest to how delicious this meal is first hand, but I can think of very few dinners that would get me in a car for two hours…

And then there’s the time we make a 5 hour detour on the way home from Tennessee through Atlanta to stop at some diner in Buckhead for their famous meatloaf sandwich.  Now that was a disaster.  Not because the meatloaf was bad.  The meatloaf held its own.  I think.  Again, can’t say that I ate that loaf either.  The problem was the headache that ensued for 3-4 weeks later.  You see, I’d left my wallet in the diner.

meatloaf

So, clearly, when it comes to meatloaf and the Omnivore, it is best not to attempt to match what he considers a good loaf.  He’s happy to eat my meatloaf, though, as long as I don’t try to pass it off as Mr. Jeffcoat’s or Buckhead Diner’s dinner.

I have two other vegetarian meatloafs (meatloaves?) in my blog.  One calls for lentils.  The other calls for nuts.  This one calls for beans.  All three are delicious.  All three are unique.  The Omnivore couldn’t choose a favorite.

Cowboy Meatloaf (6 servings adapted from Cooking Light)
2  teaspoons  olive oil
1  cup  chopped onion
1/2  cup  chopped celery
1 cup  diced green bell pepper
1 1/2  teaspoons ground cumin
2  garlic cloves, minced
1/2  cup  barbecue sauce, divided
2  cups  mashed cooked peeled baking potato
1  cup  regular oats
1/4  cup  ketchup
1  tablespoon  Dijon mustard
1/2  teaspoon  salt
1/2  teaspoon  pepper
16-ounce beans, kidney, black OR pinto, mashed

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 5 ingredients; sauté 3 minutes. Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans). Spoon the potato mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375° for 30 minutes.  Remove from oven and a run a knife along the border of the pan.  Place baking sheet on top of loaf pan and flip entire ensemble over to release meatloaf from the loaf pan onto the baking sheet.  Brush 1/4 cup barbecue sauce over loaf.  Bake an additional 10 minutes, let rest 5-10 minutes before slicing.


Comments : Leave a Comment »
Tags: , , ,
Categories : Cheap & Easy, beans, main dish, potatoes

Good return on your investment

20 09 2009

The thing about deciding to tackle a new type of cuisine (or even cooking in general) is that there are significant start-up costs.  Take Indian food, for example.

You’ve been eyeing recipes on food blogs.  You think, “Hey that sounds really tasty!,” but what are all those spices and who the heck knows what a dal is, anyway.  Well, first, dal = lentil.  So we’ve got that squared away.  But never mind that.  There are actually no lentils in this recipe.indian

And then you’re not sure if you *really* like Indian food, or if you’re just bored with your Italian flavors in your kitchen.  And are all those spices really necessary?  1/4 tsp this, 1/2 tsp that, on and on and on.  Do you really have to go out and drop $18 on all these jars of spices just to use a pinch?  In a word, yes. But if you stick with recipes like this one, you’ll quickly see a good return on your investment.

Lately, I’ve been par-cooking (steaming in my vegetable basket) a few new potatoes early in the week.  That way, when it comes time for an evening-meal or quick breakfast, the potatoes are 90% cooked and the meal is ready in no time.

wrap

Samosa Wraps (serves 4, adapted from here)
1 pound red or gold potatoes (about 2 medium), precooked
1 medium onion, minced
1 cup frozen green peas
1 medium tomato, diced
1 tablespoon fresh ginger, peeled and minced
1/2 – 1 jalapeno pepper, stemmed, seeded and finely diced
1/2 – 3/4 cup water
1 teaspoon salt to taste
2 teaspoons curry powder
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (or to taste)
1 tablespoon lemon juice
1/2 cup cooked ground turkey (for the Omnivore, added to his wrap at the end)
tortillas/wraps/carbs

Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.

Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed.


Comments : 3 Comments »
Tags: , , , , ,
Categories : Indian, Omnivores add: ground meat, main dish, potatoes, vegan(izable), vegetables

Parsley Pesto

3 07 2009

IMGP3783Dear Readers -

I’d like you to meet one of the resident carnivores.  She’s a rough-and-tumble kind of girl than the Omnivore picked up from the animal shelter a couple of years back.

She’s wicked smart.  It’s scary, really.  She can do complex commands like “Have some water and then go rest on your pillows” without flinching a whisker.

We feed her self-important ego by making her carry this backpack everywhere she goes.  She’s definitely the brightest light bulb in the box.  Quite frankly, it is a good thing we have this other (dimmer) carnivore to balance her out:

IMGP3806Meet the All-American black lab mix.  Fortunately (or unfortunately?) she will do pretty much anything I ask of her.  Even if it means balancing on the edge of a giant tree stump.  Good thing trusty-old-Shepherd and her pack is there to keep things safe.

So, such is life.  If you sign up for a visit with this vegetarian and her Omnivore, there’s a pretty good chance you’ll be spending the day with a couple of furry carnivores, too.  I’m pretty proud of them.

And they should be proud of me, too.  Wow.  That was blunt.  But I’m pretty stoked that I just received the

Oh How Lovely Award

from my fellow food blogger, Rebecca, at Woman with A Whisk.  Apparently, she likes the stuff I post and actually finds my commentary funny (unlike the rest of you who are simply annoyed by the delay to get to the recipes).  Please check out her blog for a wide variety of recipes to which I give a thumbs up.  And that means a lot (yeah, right…).

I’d like to pass this award onto other food bloggers as well.  Melissa at Delicious Melicious features wonderful recipes and stunning photography to boot.  Additionally, Gaga In the Kitchen deserves this award for consistently presenting mouth watering Asian cuisine that *almost* make me want to eat meat again.  And how could I forget Jerri at Cooking For Carnivores?  We’ve gotta give her props for cooking for a husband who eats less vegetables than my Omnivore.  Her partner in crime is certainly a carnivore and Jerri offers solutions and ideas for other families like ours!  Kira at Food alla Puttanesca is entitled to this award because I know she has actually tried my recipes!  And that’s just lovely. And lastly, Kerstin at Cake, Batter, and Bowl is consistently whipping up recipes that are just my style.  Bloggers, please pass this award onto other blogs that you find just as lovely!

Parsley – Basil Pesto

1.5 cups packed parsley
.5 cups packed basil
1/3 cup walnuts
2 cloves garlic
1 medium tomato
2 T nutritional yeast or Parmesan cheese

Whirl in food processor to a smooth consistency.

As you can see from the ingredients, there is no added fat in this recipe.  The moisture comes from the tomato rather than the usual addition of olive oil.  Very diet friendly!

IMGP4384

And good on roasted potatoes, too!IMGP4390


Comments : 6 Comments »
Tags: , , , ,
Categories : pasta, potatoes, vegan(izable)

This dinner brought to you by the letter P

16 06 2009

I don’t blame the Omnivore for his utter disbelief during dinner tonight.  Afterall, if I hadn’t assembled the recipe myself, I’m not sure I would have believed me, either.

And, it is true, I’ve been known to pull a fast-one by the Omnivore.  Conning him into thinking bulgar is actually cous cous… Failing to admit that there’s pineapple in his enchilada, putting vegetables in his frosting and his cake…

But the truth is although I may neglect to tell him about some ingredients, I certainly don’t LIE to him about them.

So he had no reason, other than the fact that the recipe surely is fantastic, to be shocked when he found out that dinner was brought to him by the letter P.  P as in Potato.

IMGP4100

Yes, that starchy root vegetable that we know and love.  Bland and miserable until cooked in fat (french fries anyone?), or topped with fat (have you met the Buttertons?), or served in fat (pass the gravy).

Until now.  Because I have turned the heavy potato into the lightest and fluffiest mouthful of wonder possible.  So incredible that you wouldn’t know you were eating potatoes until told.  So fluffy that they seem to literally fly off the plate and into your mouth.  So delicate.  Almost like those after-dinner mints that melt in your mouth.  But without that mint flavor. That would be gross.  Wouldn’t it?  Maybe not.  I’ll get back at you if I find out…

IMGP4094

These basil kofta would be an awesome appetizer.  You can pile them up on platters and, in the event that they actually make it out of the kitchen and to your party, guests can easily and neatly pop them in their mouth.  No mess.

They are good with and without the cucumber yogurt sauce.  They’d be good with other sauces, too.  Experiment.  Please.  I can’t do all the work here.  I need some support.  I’m delegating to you.

Basil Kofta (makes 12-15 poppers, inspiration here)

2 medium red potatoes, about 12 ounces
6 ounces fresh basil
2 teaspoons nutritional yeast flakes (sub parmesan cheese)
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 onion, minced
2 cloves garlic, minced
1/4 teaspoon powdered ginger
1/2 teaspoon garam masala
3 tablespoons vital wheat gluten (orig. recipe calls for besan, you could use cornmeal, I bet)
coarse bread crumbs

Boil or steam your potatoes until very soft.  Chop into chunks and let cool to room temperature.  In the bowl of your food processor, add basil, nutritional yeast, lemon juice, and salt.  Pulse.  Saute onion stovetop, adding spices towards the end of the process.  Add garlic to the pan, take off heat.  Add this mixture to your food processor.  Pulse.  Add potatoes to the food processor.  Pulse.

At this point, the mixture in the food processor scared me.  I thought I had screwed up.  The original recipe called for “mashing” the potatoes.  I had most defintely pureed them.  And I thought my laziness got the best of me.  My mixture resembled Bridget’s fancy schmancy potatoes.  I was scared.  But I forged ahead, knowing I had one more ingredient to add.  One more critical ingredient: Vital Wheat Gluten.

Transfer mixture to a bowl and add vital wheat gluten.  Knead to form a dough.  Roll into balls and coat in bread crumbs.  Line them up on a baking sheet like so…

IMGP4068

Bake at 450* for 30 minutes, rotating every 10 minutes to ensure round ball-like-shape.

Cucumber Yogurt Sauce (Adapted from here and here_
1/2 cucumber, peeled and finely shredded
3/4 cup plain yogurt, strained in cheese cloth
1 T lemon juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 clove garlic, smashed
salt and freshly ground pepper, to taste

Peel and finely dice the cucumber. Place the pieces in a colander and allow the liquid to drain while you mix the other ingredients in a bowl.

Before adding the cucumber, blot it lightly with a paper towel to remove excess moisture. Add it to the yogurt mixture and stir to combine. Refrigerate for at least 1/2 hour to allow the flavors to blend.


Comments : 3 Comments »
Tags: , , , ,
Categories : Indian, potatoes, side dish, vegan(izable)

« Previous Entries