Sweet Potato and Chickpea Taco

Sweet Potato and Chickpea Taco

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Serves: 6

Ingredients
  • 3 medium to large sweet potatoes, peeled and cut into ½ inch dice
  • 3 tablespoons canola oil
  • 1 ½ teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 2 15 oz. can of chickpeas, rinsed
  • 1 large poblano pepper, cut into ¼ inch dice
  • 3 tablespoons coconut oil
  • 2 teaspoons mustard seeds
  • ⅛ teaspoon asafetida
  • 10 to 12 fresh curry leaves
  • 2 to 3 dry red chilies
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ¼ cup grated fresh coconut
  • ⅓ cup chopped cilantro
  • ½ cup yogurt
  • 1 teaspoon lime zest
  • Juice of half a lime
  • Salt to taste
  • 18 to 20 small tortillas
  • 1 cup crumbled Cotija or feta cheese
Directions
  1. Pre heat oven to 400 degrees. Line a large baking pan with aluminum foil and spray with nonstick spray. Transfer diced sweet potatoes to baking pan. Drizzle potatoes with canola oil. Season with salt, 1 teaspoon of ground cumin and 1 teaspoon of chipotle chili powder. Toss potatoes to coat with spices and make even layer of potatoes. Bake potatoes until edges are golden brown, 20 to 25 minutes.
  2. While potatoes are roasting, heat coconut oil in a large wok or frying pan until simmering. Add mustard seeds and let it sizzle. Add asafetida, curry leaves, dry red chilies and let curry leaves fry for 30 seconds. Add turmeric and chili powder. Add poblano pepper and sauté it for a minute. Add chickpeas, ½ teaspoon cumin powder, and coriander powder. Season with salt and stir everything to combine with spices. Let chickpeas cook for 5 to 7 minutes. Once sweet potatoes are roasted combine them with chickpeas. Add coconut, cilantro and stir. Let potatoes and chickpeas cook for 2 to 3 minutes more.
  3. Combine yogurt, lime zest, lime juice, ½ teaspoon cumin powder, and ½ teaspoon chipotle chili powder into a small mixing bowl. Whisk yogurt with spices to make it smooth. Season with salt.
  4. Heat tortilla on stove top or in a microwave. To serve taco, put about ¼ cup chickpeas and sweet potatoes on tortilla. Drizzle with about 1 tablespoon chili-lime yogurt. Sprinkle with cheese. Other toppings can be added to taste.

 

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Cauliflower Po Boy

Cauliflower Po Boy

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Serves: 4

Ingredients
  • 1 small cauliflower, cut into small florets
  • 1 cup AP flour
  • 1 cup cornmeal
  • 1 teaspoon Creole seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper, optional
  • 2 large eggs
  • 1 cup buttermilk
  • ½ teaspoon hot sauce or to taste
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon black pepper
  • Canola or vegetable oil, for frying
  • 4 French rolls, cut into halves
  • ½ iceberg lettuce, shredded
  • 2 tomatoes, thinly sliced
Remoulade sauce:
  • ½ cup mayonnaise
  • 1 tablespoon Creole or whole grain mustard
  • 1 tablespoon capers, drained and roughly chopped
  • 1 tablespoon parsley, chopped
  • ½ bunch scallion, white and light green parts, thinly sliced
  • Juice of ½ a lemon
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper
Directions
  1. In a large mixing bowl, combine flour, cornmeal, Creole seasoning, paprika, cayenne pepper, black pepper and 1 teaspoon salt. In another large mixing bowl, add eggs, buttermilk, hot sauce and remaining salt and whisk to combine.
  2. Add ⅓ of cauliflower florets in buttermilk. Once the florets are coated with buttermilk, drain excess buttermilk and drop them into flour and cornmeal. Stir florets so that they are coated with flour. Shake off excess flour and keep them on a plate or baking dish while you dredge and coat remaining florets in buttermilk and flour.
  3. Heat oil in a frying pan until hot enough to fry. Drop 6 to 7 florets in hot oil and fry until golden brown, about 3 to 4 minutes. Transfer them to a paper towel lined plate. Repeat with remaining florets.
  4. Assemble sandwich: Spread remoulade sauce on both halves of roll. On bottom half, top with lettuce, tomato and fried cauliflower florets. Top with top half of roll. Serve immediately.

 

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Black eyed Peas Hot dog

Black eyed Peas Hot dog

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Serves: 4

Ingredients
  • 1 15 oz. can of black eyed peas
  • 2 to 3 tablespoons brown or white rice flour or corn starch
  • 1 teaspoon nutritional yeast
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 small shallot, finely minced
  • 2 to 3 cremini mushrooms, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes
  • 4 tablespoons olive oil
Spice mix:
  • ¼ teaspoon ground allspice
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
Directions
  1. Heat 2 tablespoons of oil into a small pan, about 2 minutes. Add fennel seeds and let them sizzle, 30 seconds. Add shallot and red pepper flakes. Sauté those until shallots are translucent, 2 minutes. Add mushrooms and sauté them for 3 minutes. Add tomato paste and sauté it for a minute with shallot and mushrooms. Let the mixture cool for 5 minutes.
  2. While shallot mixture is cooling, drain and rinse black eyed peas. Mash them into food processor until almost mushy.
  3. Combine spice mixture into a medium mixing bowl. Add mashed peas and shallot mixture. Add 2 tablespoons rice flour, yeast and Worcestershire sauce. Mix everything well. Try to foam a small ball, if mixture does not stay together, add one more tablespoon of flour. Divide the dough into four equal parts.
  4. Cut about 1 foot of plastic wrap piece. Put one part of dough on to plastic wrap and form into about six inch hot dog shape. First wrap plastic wrap tightly into tube shape, then twist both ends of plastic wrap as tight as you can. Tie each end with a piece twain. Poke few holes with a toothpick. Repeat the process for remaining three hot dogs.
  5. Boil water in at least 5 quarts of pot. Transfer the wrapped hot dogs to boiling water. Lower the heat so water is simmering. Let hot dogs simmer for 15 minutes. Remove from water and let them cool down, at least 30 minutes.
  6. Heat remaining oil into a large nonstick skillet. Brown the hot dogs on medium heat all around, about 5 minutes. Be gentle while turning hot dogs so they do not break. Serve them on your choice of buns and condiments.
Notes
Hot dogs can be made ahead.

 

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Nashville Hot Cauliflower

Nashville Hot Cauliflower

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Serves: 4

The recipe of Nashville Hot Oil is adapted from Chef Steve Raichlen's Projectsmoke.
Ingredients
  • 1 large cauliflower, washed and cut into large florets
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup water
  • 1 cup all-purpose flour or more
  • 2 tablespoons corn starch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Canola or vegetable oil for frying
Dry rub:
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic power
  • 1 tablespoon onion powder
  • 2 tablespoons cayenne pepper or to taste
Nashville hot oil:
  • 2 tablespoons cayenne pepper or to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon celery salt
  • 1 tablespoon salt
  • 2 tablespoons dark brown sugar
  • 1 cup vegetable or canola oil
  • 6 tablespoons butter
Directions
  1. Combine ingredients of dry rub in a small mixing bowl. Transfer cauliflower florets to a mixing bowl or a large zip lock bag. Sprinkle the rub over cauliflower and stir gently to coat spices evenly over cauliflower. Let it stand for an hour at room temperature.
  2. Make hot oil: Combine dry spices, salt and sugar in a heavy sauce pan. Sauté over medium heat until spices are fragrant, about 3 minutes. Whisk in oil and butter and let it simmer for 2 to 3 minutes. Remove pan from heat and let it cool to room temperature.
  3. Combine eggs, buttermilk, and water, 1 teaspoon of salt and ½ teaspoon of black pepper in a large mixing bowl. In another large bowl combine flour, corn starch, remaining salt and pepper.
  4. Dip each cauliflower floret in buttermilk and coat with flour twice.
  5. Heat oil in a frying pan until hot enough to fry. Fry florets until golden brown, for 5 to 6 minutes. Drain excess oil on a wire rack or pepper towel lines baking pan. Transfer florets to a large mixing bowl. Pour hot oil over cauliflower and stir to coat with sauce. Serve over white bread with pickles.
Notes
Try to keep cauliflower florets as large as possible. Smaller ones tend to break easily while dipping in buttermilk and coating in flour. Instead of shallow dishes, mixing bowls work better for dipping and coating florets.

 

 

 

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