Although many of the dishes featured here are things we make together, I want the record to state that Stef made the tortillas single-handedly. This doesn’t mean she made them using one hand, though that would be extremely impressive. It means that she made 16 delicious corn tortillas while I was “busy” at “the office.”
In case you’re wondering if she used a tortilla press, the answer is no, she used the plating method, placing the dough on a piece of parchment paper and then pressing it into a circle with a plate (using two hands). Then she fried them in a dry skillet (30 seconds on one side, flip and cook 60 seconds, flip again 30 seconds).**
**You may have noticed that the tortillas look a little charred, this was due the stove being too hot. We followed the instructions on several websites, but realized that for our stove the temp needed to be lower. We’re still working out the ideal temperature, but in the meantime, the tortillas taste great!**
Now, back to our regularly scheduled ginger MoFo posts.
Ginger Curry Dipping Sauce
1/4 cup ketchup (we use Whole Foods brand, but feel free to make your own)
1-1.5 TBL vegan mayo (Earth Balance brand)
1 tsp German mustard
1 TBL curry powder
2 TBL fresh ginger, peeled and chopped
1 serrano pepper, chopped
Blend all ingredients together until very smooth. Simple and quick!
Garlic Sweet Potato Fries
2 lbs jewel sweet potatoes
3-4 cloves garlic, minced
salt and pepper
2-3 TBL olive oil
small amount of oil for baking sheet
Prehat oven to 500. Boil a large pot of water. Chop sweet potatoes into fry shapes. Par boil potatoes for about 3 minutes. Drain well. Toss potatoes with olive oil, garlic, salt and pepper. Make sure the sweet potatoes are well coated, add more olive oil if needed.
Prepare a baking sheet with foil and a little oil, to prevent sticking. Spread sweet potatoes on the sheet leaving room between them. Do not over crowd! Use a second baking sheet if necessary.
1 TBL olive oil
1.5 TBL black mustard seeds
1.5 TBL cumin seeds
1.5 TBL sambar powder (or whatever curry mix you have on hand)
¾ tsp salt
1 large head cauliflower cut into large florets
2 large sweet potatoes, peeled and chopped into 1-1.5 inch pieces
1 can chickpeas with liquid
Preheat oven to 375. Heat oil in a large dutch oven and saute the sweet potatoes for a few minutes. Mix the spices together in a small bowl. Add chickpeas with liquid and cauliflower and stir in the spices so that the vegetables are well coated.
Bake uncovered about 45 minutes, stir every 15 or so.
I don’t know why, but I am seriously obsessed with baked sweet potatoes now. Tonight was similar to two nights ago, except this time I made black beans with tomatoes, oregano, coriander, and smoked paprika.
The sweet potatoes are locally grown in Pittsboro, NC, and they were delicious. We baked them for about an hour at 400, then added a touch of Earth Balance. For the filling, we sauteed 1 cup of mushrooms in a dry pan until they released their juices, then seasoned with a little salt and pepper and put aside, leaving the “jus” in the pan. Then we added about 1 cup of canned tomatoes, 1 can of white beans with the liquid, salt, pepper, sage, and garlic powder, and brought it to a boil. The beans cooked down and when most of the water was evaporated, we added the mushrooms back and cooked for another few minutes.
For the collards, just add a little olive oil, garlic, salt, pepper, and cayenne with about 1.5 lbs of collards and water. Cook covered until the stems are soft and have absorbed the flavors.
Lately, we’ve been on a collards kick. And a kale kick. Basically any kind of dark leafy greens. Since it’s actually cold here this year–too cold for salad– we’ve been making a lot of stews with our greens. This stew was simple to prepare, fragrant, tasted delicious the night of and as leftovers (the next day and the next day), and makes a ton! We basically followed the recipe at allcreatures.org. I’ve posted the recipe below as we made it.
1 onion, chopped
4 garlic cloves, minced
1 bunch (fresh) collard greens, chopped
2 sweet potatoes, cubed
1 bell pepper, chopped
2 carrots, sliced
1 – 15-oz. can chickpeas, with liquid
1 – 14-oz. can diced tomatoes
1/2 cup walnuts, chopped into pieces
1 TBL cumin
1 TBL paprika
1 TBL turmeric
I pinch of cinnamon (I’d say no more than 1/4 tsp.)
1 tsp. cayenne
Salt and pepper to taste
In a large pot, saute the onions, garlic, and bell pepper until the onions are translucent about 7 minutes. Add carrots and sweet potatoes, cook another 2 minutes. Add tomatoes and chickpeas (with liquid) and bring to a boil. (***Add more water or vegetable stock if needed. The vegetables should be mostly covered by water to allow the sweet potatoes to cook properly.***) Add spices and walnuts, reduce to medium. Cook covered about 20 minutes, or until sweet potatoes are soft. Season with salt and pepper. Serve with rice.