Tag Archives: sweet potatoes

Take a Breath

Sweet Potato Lentil Burger (Aussie Style)

Sweet Potato Lentil Burger

Prior to this week’s Australian challenge on /52weeksofcooking my knowledge of Australian food was limited to that I seen on TV and that which is shown on the awesome Australian show known as Dance Academy (season 3 finally on Netflix streaming!!!!!).  So essentially this left me with The Outback (not happening) and salad (rather boring).  Luckily there is this thing called the internet, and with that Google, which allowed me to find all sorts of delicious treats.  In that search I found an unusual number of links talking about beets and burgers – which I didn’t really understand.  Granted this could be because I’m only starting to tolerate beets but still, beets on a burger???  However I was intrigued and so I set off to figure out a way to do a vegetarian burger – Australian style.

Sweet Potato Lentil Burgers

Serves: Makes 5-6 patties

Ingredients

  • 1 cup lentils
  • 2 cups vegetable stock
  • 1 cup mashed sweet potatoes
  • 2 garlic cloves, minced
  • 1 cup beet leaves, chopped
  • 1/2 cup panko bread crumbs (or Red Mill GF)
  • 1/4 cup mayo (vegan or otherwise)
  • 2 tbsp siracha
  • 2 beets, sliced
  • 2 tbsp extra virgin olive oil, divided
  • salt and pepper (to taste)

Instructions

  1. Rinse the lentils then place in a small sauce pan along with the vegetable stock. Bring to a quick boil, then cover and allow to simmer over low heat for 25 minutes. Allow to slightly cool then mix in the sweet potato mash, along with the garlic cloves and beet leaves.
  2. Form the patties and then lightly cover in the panko bread crumbs. Place on a plate, cover in saran wrap, and place in the fridge for at least 30 minutes.
  3. Meanwhile mix up the chili mayo by adding the siracha to the mayo (or veganaise), then place back in the fridge until ready.
  4. Heat the olive oil in a large skillet, or griddle, over medium heat. Gently add the patties and cook for 5 minutes on each time, adding the beets to the skillet after flipping. Cook the burgers until they are slightly brown on each side - at which point the beets should be roasted.
  5. Assemble the burgers using the siracha mayo, beets, and burgers.
http://www.dancingveggies.com/blog/2014/03/take-a-breath.html

For an even more authentic burger experience add some roasted pineapple and a fried egg – which was (and is) a bit too much for me.  However I have to say that the spicy sauce went fantastic with the sweetness of the potatoes and the tart earthiness of the beets.  Lots of contrasts in this dish but it all came together to make a fantastic meal.  I served the burger with some spicy carrots – which will eventually show up on the blog.  I had a fantastic time with this, so another success thanks to /52weeksofcooking.

Wanting More

Jamaican Jerk Curry

jamaican_curry

There are few things as challenging as a food blogger as having to cook a cuisine for a challenge that you have no familiarity with.  While I’m familiar with Jamaica, the bits I know are from books and movies – which is something I need to correct.  In looking for recipes I noted a fondness for peanuts and pork, two things that aren’t exactly welcome in my house.  However I kept looking and googling for common ingredients, and with that decided to take the base of a few Jerk Curry recipes I found and make them vegetarian friendly.  I also decided to make my own jerk seasoning, using this recipe I found on AllRecipes.com, which was easy to make and mostly required standard pantry spices.

Wanting More

Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp Jerk seasoning
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • 1 inch ginger, shredded
  • 1 tbsp white wine vinegar
  • 3 medium sweet potatoes, cubed
  • 1 green bell pepper, diced
  • 1 large beef steak tomato, diced
  • 1 scotch bonnet pepper, deseeded and diced (optional)
  • 1/4 cup pineapple, diced (fresh or canned - saving at least 1 tsp of juice)
  • 2 cups black beans, presoaked and well rinsed
  • 1 cup wild rice, presoaked (if needed)

Instructions

  1. Heat the vegetable oil in a large saute pan over medium heat. Add the jerk seasoning and fry for a minute, stirring to prevent burning. Add the onion, ginger and garlic and cook for an additional 7 minutes, garlic should start to turn golden. Add the white wine vinegar and stir well.
  2. Add the sweet potatoes and cook for 5 minutes, allowing the potato to slight crisp on the outside before adding the peppers and tomato.
  3. Meanwhile prepare the wild rice per box instructions. Once finished fluff and set aside.
  4. Add the pineapple, along with the reserved juice, and the black beans. Stir everything well then add the cooked rice, stir again and then cook until beans are warm.
  5. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/wanting-more.html

This dish was a HUGE hit – can’t begin to explain how much my husband enjoyed it!  The combination of sweet and spicy was perfection, and the rice gave just the right amount of texture to the dish.  It might have a rather long ingredient list but it was totally worth it, another great find thanks to /52weeksofcooking.

Over Unannounced

Potato & Beet Casserole

Potato Beet Casserole

One of the best parts of traveling, in my opinion, if is trying new and exciting and (hopefully) delicious dishes!  One of the best parts of getting home (outside of seeing hubby and puppies) is getting in to the kitchen and attempting to recreate some of those dishes.  After my UK and Ireland adventures I knew that I had to recreate the incredible dish I had in Ireland at Cornucopia – even though I had no idea how on earth to do that.  I knew the ingredients (beets, potatoes, spinach, cheese, and phyllo) but outside of that I had no idea what needed to be done.  Since beets and I are just getting used to each other I decided to grate them, figuring the smaller amounts might blend better with the other vegetables as well as reasoning that round discs might tempt me to just remove them.  The other thing to figure out was the phyllo dough on top but some quick Googling proved that it could be done.   Once I had finished with the research and planning it was time to head to the kitchen, with some pasta and pesto on hand just in case it didn’t work out.

Over Unannounced

Serves 5-6 (main), Serves 8-10 (side)

Ingredients

  • 1 lb butter potatoes, well washed
  • 1 tbsp butter
  • 1/4 tsp pepper
  • 2 tbsp extra virgin olive oil
  • 1 tsp cayenne pepper
  • 3 garlic cloves
  • 3 sweet potatoes, sliced 1/4 in thick
  • 3 medium sized beets, well washed and finely grated
  • 5 cups fresh spinach, roughly torn and divided
  • 1 cup ricotta cheese, divided
  • 4 sheets phyllo dough, torn into strips 1in thick
  • 1 tbsp melted butter

Instructions

  1. Heat a large pot of water over high heat and add the butter potatoes, bring to a boil then add a dash of salt and cook for 20 minutes or until soft. Drain, rise with cold water, and then return to the pan. Add the butter and pepper and mix well - set aside.
  2. Heat the olive oil in a large skillet over medium heat, add the cayenne pepper and garlic and cook for 5 minutes stirring frequently. Add the sweet potatoes and cook for 5-7 minutes on each side until slightly brown. Set aside
  3. Preheat oven to 425 and lightly grease a large casserole dish.
  4. Place 1/3 of the grated beets on the bottom of the casserole dish, then add a layer of the mashed potatoes, sweet potatoes, spinach, and ricotta. Continue layering ending with the ricotta cheese. Top with the phyllo dough, making sure that the dough is at least 2 sheets thick. Brush on the melted butter. Bake for 40 minutes or until phyllo is brown around the edges. Allow to sit for 5 minutes then serve and enjoy!
http://www.dancingveggies.com/blog/2013/06/over-unannounced.html

There is something to be said about a pink dish – it just goes well with everything!  While I served this as a simple vegetarian main it would also be a great side dish for company as it comes together quickly and looks rather impressive coming out of the oven.  Still not sure about other versions of beets but after the success of this dish I’m willing to give them a try again, we’ll see how that goes!

Potato Beet Casserole

I’m also sending this treat over to Ren‘s fabulous Simple and in Season since it highlights two vegetables that are popping up in local gardens: spinach and beets! I didn’t grow either of this year due to my trip but my summer veggies are starting to take off so I see lots of peppers, eggplants, carrots, and tomatoes in my near future!

Just Bent

Vegan Sushi

Vegan Sushi | Two Ways

When one is a vegetarian blogger seafood challenges require thinking a little outside the box.  After all what most people picture when they hear seafood is NOT vegetarian and while at one point I did include those recipes I don’t really make that anymore.   So with /r/52weeksofcooking’s seafood challenge I really had two options: fake seafood or using a sea-based vegetable.  I debated recreating Richard Blais’s banana scallops but while those are really outside the box they aren’t exactly challenging so I decided to keep looking.   Then while reading a Washington Post article I saw a recipe for vegan sushi and instantly latched on to giving sushi a try.   I liked the idea of using mushrooms for one of the fillings, which is what WP had listed, but switching the suggested citrus soy sauce for a sesame ginger sauce.  For the other filling I decided to use sweet potatoes, which are right there with eggplant on my must have in kitchen at all times list.  I decided to make a garlic ginger soy sauce for the sweet potatoes which resulted in a very crowded stove top.

Mushrooms with Sesame Ginger Sauce

Ingredients

  • 1 tbsp vegetable oil
  • 1/2 lb shitake mushrooms
  • 1 tsp ginger, shredded
  • 1/2 tbsp sesame sauce
  • 1/2 tsp sesame seeds

Instructions

  1. Cut the mushrooms into matchstick size pieces. Set aside.
  2. Heat the oil over medium-high heat in a shallow saute pan. Add the ginger and cook for 2 minutes allowing it to slightly brown. Add the mushrooms then turn the heat down. Cook for 5-7 minutes stirring occasionally to prevent sticking/burning. Add the sesame sauce, stir well and cook for a final 2 minutes. Toss with the sesame seeds and set aside to slightly cool.
  3. Roll the sushi (see link below recipes) and enjoy!
http://www.dancingveggies.com/blog/2013/04/just-bent.html

Garlic Ginger Sweet Potatoes

Ingredients

  • 1 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 2 shallots, diced
  • 1 tsp garlic, shredded
  • 1 lb sweet potatoes, peeled and cut in to matchsticks
  • 1/2 tbsp soy sauce

Instructions

  1. Heat the vegetable oil in a large saute pan over medium high heat. Add the garlic, shallots, and ginger and cook for 3 minutes, allowing everything to turn slightly golden. Add the sweet potatoes then cover and cook for 5-7 minutes stirring once to prevent burning but allowing the sweet potatoes to get a slight crust on them. Stir in the soy sauce then cover and turn heat to low.
  2. Cook for a final 3 minutes then set aside to slightly cool.
  3. Roll the sushi (see link below recipes) and enjoy!
http://www.dancingveggies.com/blog/2013/04/just-bent.html

I did cheat a little in using Alton Brown’s sushi rice recipe, figuring I had enough work figuring out the right sauce to vegetable ratio.  For rolling the sushi I watched a few videos to get the idea and used plastic wrap to make up for my lack of a mat. I served the sushi with some siracha sauce since fresh wasabi is not an easy to locate ingredient at my local market, and also skipped the soy sauce.  I was surprised in how easy these were to roll, even without a bamboo mat!

Time To Celebrate

Sweet Potato Latkes

 Hanukkah is fast approaching, which means it’s time to bring out all of my favorite fried foods!  The one time of the year where it’s encouraged to indulge in all things fried and dairy, and with that it’s probably a good thing that it only happens once a year.

 This year I plan to share my four favorite Hanukkah recipes, all of which are vegetarian friendly and two of which are vegan friendly.  First up on the list are Sweet Potatoes latkes, which are based on a recipe I got from a friend’s mom for traditional Potato latkes.   This recipe falls in to the category of vegetarian friendly, though I’m sure a product such as Vegg could be used in place of the eggs to bind the ingredients.

Sweet Potato Latkes

Serves: makes 14 latkes

Ingredients

  • 3 cups sweet potatoes, grated
  • 2 eggs
  • 1/4 cup matzo meal or corn meal
  • 1/4 tsp salt
  • 1/2 tbsp curry powder
  • lots of oil for frying

Instructions

  1. Mix all of the ingredients in a large bowl.
  2. Heat the oil in a deep frying pan over medium heat. Test to see if the oil is hot enough by dropping water over the oil, if it dances across the top the oil is ready.
  3. Drop the potato mixture into the oil, a 1/4 cup at a time. Gently press the latkes down and cook on each side around 5 minutes, or until golden brown.
  4. Remove the latkes to a plate covered in paper towels and allow to cool before enjoying!
http://www.dancingveggies.com/blog/2012/12/time-to-celebrate.html

I love all the symbolism that is found in traditional Hanukkah foods, it just adds another dimension to a holiday that is already packed full with remembrance and celebration.  I also love any excuse to eat fried foods, and have a feeling I’ll be spending more than 8 days in the gym working all of this indulgence off!

I’m also sending this recipe over to r/52weeks as part of the Middle East theme.  While latkes originated in Europe, they are closely associated with Hanukkah and with that Israel.  For a truly Middle Eastern dish please check out my post for Shakshuka.