(recipe from Where Women Cook magazine)
4 large sweet potatoes, peeled and cubed
pinch of salt
3/4 cup sour cream (I used canned coconut milk)
2 Tbsp. olive oil
3-4 canned chipotle chiles in adobo (smoked jalapenos), finely chopped
3 Tbsp. adobo sauce (from the same can)
1 tsp. chili powder
1 tsp. garlic powder (I used a clove of fresh garlic)
2 limes, juiced
pinch of pepper
Place cubed sweet potatoes in a large pot with salted water to cover. Bring to a boil, and cook until soft or a fork can easily break them.
Drain the sweet potatoes and return them to the pot. Mash with a potato masher until desired consistency.
Stir in the sour cream, olive oil, chipotles, adobo, chili and garlic powders, and lime juice.
Season to taste with salt and pepper.
(Note: I boiled the clove of garlic with the sweet potatoes. I then put the boiled potatoes and garlic into a food processor along with whole chipotles and all other ingredients and blended until whipped to a nice texture. So easy! Also, this recipe tastes amazing! Such a different and delightful treatment of sweet potatoes. Yum.)
Avid recipe clipper. Often vegan. Keeping record of what I cooked and liked.
Wednesday, April 5, 2017
Tuesday, April 4, 2017
Chickpea Vegetable Stew
(recipe from Food & Wine magazine)
2 Tbsp. olive oil (I used coconut oil)
1 cup frozen pearl onions, thawed and halved
1 red bell pepper, diced
1/2 lb. fingerling potatoes, halved lengthwise
2 garlic cloves, minced
1 Tbsp. finely chopped peeled fresh ginger
1 Tbsp. harissa
3 cups broth
One 15-oz. can chickpeas, drained and rinsed
3/4 cup unsweetened coconut milk
2 Tbsp. fresh lemon juice
Salt and pepper
1 Tbsp. minced cilantro
Toasted bread, for serving
In a large saucepan, heat the oil. Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes. Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes. Add the broth and chickpeas and bring to a boil. cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes.
Add the coconut milk and bring to a simmer. Stir in the lemon juice and season with salt and pepper. Sprinkle the stew with cilantro and serve with toasted bread.
(This coconut/ginger/harissa broth is delicious! I think using any vegetable mix would work well with this stew - the broth is so yummy.)
2 Tbsp. olive oil (I used coconut oil)
1 cup frozen pearl onions, thawed and halved
1 red bell pepper, diced
1/2 lb. fingerling potatoes, halved lengthwise
2 garlic cloves, minced
1 Tbsp. finely chopped peeled fresh ginger
1 Tbsp. harissa
3 cups broth
One 15-oz. can chickpeas, drained and rinsed
3/4 cup unsweetened coconut milk
2 Tbsp. fresh lemon juice
Salt and pepper
1 Tbsp. minced cilantro
Toasted bread, for serving
In a large saucepan, heat the oil. Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes. Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes. Add the broth and chickpeas and bring to a boil. cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes.
Add the coconut milk and bring to a simmer. Stir in the lemon juice and season with salt and pepper. Sprinkle the stew with cilantro and serve with toasted bread.
(This coconut/ginger/harissa broth is delicious! I think using any vegetable mix would work well with this stew - the broth is so yummy.)
Subscribe to:
Posts (Atom)