Archive for the ‘potatoes’ Category

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eggless spicy sweet potato black bean burgers

August 14, 2013

1/2 cup quinoa, cooked in 1c water
1 can black beans, rinsed and drained
1 large sweet potato, cooked
1 small onion or half a large onion
2 cloves garlic
1/2 cup chopped cilantro
1/2 jalapeno, seeded
1 teaspoon cumin
2 teaspoons spicy cajun seasoning
1/4 oat flour (oat bran will work)
salt and pepper, to taste

In bowl of food processor, add onion, jalapeno, and garlic. Pulse til minced. Add beans, cooked sweet potato, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Add cilantro. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste – and possibly more cajun seasoning if you’d like. Mix in oat bran/oat flour, but only enough so that you are able to shape patties. (You shouldn’t need more than 1/3 cup).
Divide into 6 patties (about 1/2 cup each) and place on baking sheet; refrigerate for at least 30 minutes to help patties bind together.

Pan-fry in your favorite oil or fat (peanut or sesame goes great with these flavors!)

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modified from ambitious kitchen

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i can never seem to keep veggie burgers from falling apart in a hot skillet. this sounds like the perfect food to be topped with goddess dressing or a syrian yogurt or tahini sauce. the recipe calls for an avocado crema, made simply with lime juice, avocado, cilantro (coriander) leaves, and thick yogurt. sounds great, too!

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update 8/19

mixed it all up and it tasted good, and unbelievably, after refrigerating the patties overnight, they really stayed together! when done, though, the center oozed a bit – not too badly, but not burger-like. is the extra time spent turning them into burgers worth it if it becomes bean dip halfway through? the texture was also made a bit strange and gummy by the oat flour. a complete protein, though, and it looks nice on the bun! recommended, healthy, and interesting, but not perfect.

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gujarati khattai alu (sweet and sour potatoes)

July 18, 2013

another recipe i used to make all the time when i first learned to cook!

1 lb floury potatoes
1 T tamarind pulp
1/4 c water
2 t brown sugar
1 1/2 T ghee
1/2 t black mustard seed
1/2 t turmeric
1/2 t cayenne or ground chili
1 t ground coriander
1 t ground cumin
1 t salt
2 fresh green chilis
2 T dessicated (dried) coconut

peel and dice potatoes. dissolve sugar in tamarind pulp liquid after soaking leftover tamarind in water to extract pulp.

fry mustard seeds in oil or ghee. add spices and fry for 1 min on low. add potatoes, toss with salt and water for a minute. cover and cook on low for 15 minutes. add tamarind, chili, and coconut and stir. cook 10-15 minutes or until potatoes are cooked through.

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source: a sheet of paper

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healthy no-sugar-added sweet vegan mash

February 18, 2013

a fun alternative to mashed potatoes! sweet and savory.

six or so baby yukon gold potatoes
one long piece of yuca (cassava) root, peeled of its waxy skin
one large white sweet potato

a splash of almond or coconut milk (optional; I didn’t and it was just fine)
about 1 T coconut oil
about 1/2 t onion powder
about 1/2 t garlic powder
a few cloves of roasted garlic (optional)
about 1/2 t rosemary, crushed
one dash cayenne
salt and pepper to taste

boil yuca and sweet potato; add baby potatoes as yuca and sweet potato become soft

mash everything together

served mine with ribs and it made an amazing dinner. highly recommended!

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vegan coconut milk soup

December 6, 2012

cook rice and beans in a big pot with too much water, dried thai chilis, dried mushrooms, some of a can of coconut milk, a dash of peanut oil, and salt.

add bouillon or stock, a ton of ginger or galangal, whatever vegetables you have in the house roasted (i added a bunch of sweet potatoes), basil, a lot of roasted garlic, a ton of lime juice, coriander, chili-garlic sauce, and any thai-style curry paste if you have it or any thai ingredients you may have on hand like lemongrass or lime leaves, and a few drops of fish sauce if you eat it.

ignore for a long time – at least a half-hour – and then start stirring every fifteen minutes or so until powerful – two hours or so. add the rest of the coconut milk.

pepper, salt, and serve. if you like, top with cilantro.

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falafelatke

November 25, 2012

here’s a guest recipe from zachary of triskaidekapod.

like falafel? like latkes? ever had them both at the same time?

smash cooked chickpeas.
grate potatoes and onions.
salt and season however you like.
bind with flour and egg, or psyllium husk, or whatever you use to bind. chiaseed or flax “eggs” would also work.
form, as with latkes, into patties.
fry; drain on paper bags or paper towels.

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smoky roasted carrot, sweet potato, and hot pepper soup

November 11, 2012

many carrots
some sweet potatoes
some potatoes
some hot peppers
an onion
a head of garlic
stock or bouillon
seasoned salt
paprika (smoked paprika, or whatever you have)
a chipotle pepper (optional)
juice of half a lime, or a few T apple cider vinegar
a bay leaf

roast carrots, hot peppers, and garlic on a very high heat (425, i’d think) until they are black outside. peel off some of the blackened skin. leave some on for a smoky flavor.

in a soup pot, saute onions in some kind of oil or butter or fat until they are caramelized. add a good amount of stock, or bouillon and water. add roasted veggies. stew on low heat til obliterated, mash, or blend it.

garnish with fresh cilantro, if you have it, and plain yogurt or sour cream

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inspired by this roasted jalapeno soup

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awesome sweet and spicy warming winter soup. throw in whatever seasonal veggies you have lying around – it’d be great with squash. mine had turnips from a friend’s garden! i highly recommend this – easy, quick, and successfully satisfied my craving for sugary-spicy snacks!

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namak paar (potato rice crackers)

November 8, 2012

gluten free, vegan, awesome diwali crackers

bake or fry ’em

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1 small potato – boiled, peeled and mashed. About 1/4 cup
1/4 cup Brown Rice flour
1/4 teaspoon salt
1/4 teaspoon Coarsely ground Black pepper
1/2 teaspoon Carom seeds(ajwain) or cumin seeds
a generous pinch of turmeric powder
a generous pinch of baking powder
1 teaspoon extra virgin olive oil (Optional)
2-3 teaspoons water

Method:
Mash the potato. Add oil if using and mix it in.
Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.
Add a teaspoon of water at a time to make a soft dough. I needed only 2 teaspoons.
Water needed will depend on the moisture content of the potato and flour used.
Let the dough rest for 5 minutes.
Place the dough on parchment and press a bit with your hand.
Dust brown rice flour on top and roll it out with “light” pressure into as thin as possible. (Keep dusting more flour to avoid dough sticking to the rolling pin and breaking apart).
Cut the rolled out dough using pizza cutter into squares or diamonds.
Use a fork to prick a few holes in the dough.
Bake in preheated 370 degrees F for 15 minutes
(or fry ’em)
Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch.
Cool and store in airtight container.

from vegan richa