Orange-peanut sweet potato and rice patties with a side of slaw

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Yesterday I posted photos of pickled zucchini slices. That recipe was all in aid of these – some of the most delicious, satisfying, make-your-belly-happy patties you’ll ever enjoy.

Sweet potato and brown rice serve as a base for a sweet, salty, spicy and peanut-y taste palette that is pure delight.

My version is a riff on a recipe from One Green Planet. I upped the seasonings and got rid of the bun.

I’ve posted three recipes here: the orange-peanut sweet potato and rice patties, the miso sauce you can use both to dress a side of slaw and drizzle on the patties (it also makes a fantastic stir fry sauce), and the slaw ingredients.

Ingredients

For the patties

2 medium sweet potatoes

1 cup cooked brown rice

A flax egg made from 1 ½ Tbsp ground flax mixed with 3 ½ Tbsp water

3 Tbsp orange marmalade

4 ½ Tbsp peanut butter (just peanuts-and-oil peanut butter –none of that stuff with weird ingredients like icing sugar!)

3 Tbsp soya sauce or tamari

2 -3 tsp Sriracha sauce

1 tsp ground cumin

1 tsp ground ginger

3 Tbsp mixed nuts or peanuts chopped (optional – for garnish)

For the dressing

3 Tbsp white miso

2 Tbsp unseasoned rice vinegar

2 Tbsp water

1 Tbsp soya sauce or tamari

1 Tbsp maple syrup

2 Tsp Sriracha sauce

For the slaw

1 kohlrabi peeled and grated. You will have about 1 ½ cups shredded kohlrabi. If you don’t have or want kohlrabi, use shredded green cabbage or napa cabbage.

1-2 green onions cleaned and sliced

4 radishes sliced

1 rib celery diced

1 carrot grated (optional)

1 small can water chestnuts drained and diced (optional)

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Directions – the patties

Wash and dice the sweet potatoes into evenly sized pieces. You can peel the potatoes if you like, but it’s not necessary. Place the potatoes in a microwaveable dish and microwave for about 3-4 minutes until the pieces are soft. Once the pieces are cool enough to handle, mash them.

Preheat your oven to 400F.

In a large bowl, mix the rice and mashed sweet potatoes. Add the flax egg and use your hands to combine the ingredients.

Add the remaining ingredients and stir or use your hands to combine everything. I find it helpful to microwave the marmalade and peanut butter together for about 15-20 seconds to soften them up for easier mixing.

Form 3 very large or 4 large patties. The patties will be thick. Place them on a greased cookie sheet, or a cookie sheet lined with parchment paper, and bake for 20 minutes, then turn the patties over and bake another 15 minutes.

Because these patties are full of complex carbs, I preferred eating them with a dressing and skipped the bun. You could serve them on a bun with the slaw on top.

I sprinkled chopped mixed nuts on top for extra crunch and flavour.

Directions – the dressing

While the patties are baking, mix all the dressing ingredients in a jar or bowl with a lid. Use the dressing to pour over the patties and as the dressing for your slaw.

This dressing also makes a fantastic stir fry sauce.

Directions – the slaw

While the patties are baking, mix all the slaw ingredients together. Mix 2-3 Tbsp of the dressing into the vegetables and toss to combine.

 

 

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A stack o’ quesadillas with black beans and sweet potato

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So this happened in my kitchen the other night. Someone had told me, quite definitively, that quesadillas must have cheese and could not have beans. “Oh yeah,” I thought to myself. Let’s see about that.

I created a stack of beany, cheesy, creamy quesadillas and baked them all together. Black beans and sweet potato give the dish an incredible creaminess. The result is , if not authentically Mexican, still a fiesta in your mouth!

Ingredients

3 large tortillas or even flat bread

1 cup of shredded vegan cheese – I used Daiya pepperjack flavour cheese

1 cup of bottled salsa

1 cup of unsweetened, unflavoured plant-based milk

1 Tbsp olive oil

1 ½ cups cooked black beans (a 15 oz can drained and rinsed)

1 red pepper diced

1 clove garlic minced

1 onion diced

1 sweet potato

1-2 Tbsp chipotle adobo sauce (optional but mmm… the spice!) or a jalapeno, deseeded and minced

1 Tbsp chili powder

1-2 Tbsp fresh cilantro (optional)

1 cup fresh spinach finely chopped (optional)

1 tsp cumin

½ tsp dried oregano

½ tsp dried basil

Directions

Wash but do not peel the sweet potato. Dice it and either microwave it or bake it until it’s soft. If you’re baking it – 350F for about 15 minutes. Set aside.

Mix the milk and the salsa together and set aside.

In a large saucepan, heat the olive oil. Add the onion, garlic and red pepper and saute until the onion is softened. Add the chili powder, cumin, basil and oregano and heat through. Add the chipotle adobo sauce or jalapeno if using and heat through. Switch off heat. Add the beans, sweet potato, spinach and cilantro and mix together.

Oil a 9” pie plate or other casserole dish. If you’re not using a round dish, you will have to cut the tortillas to fit the dish. Line the bottom with one of the tortillas. Add half of the black bean mixture. Sprinkle with 1/3 cup cheese. Spoon 1/3 of the salsa/milk mixture over top. Repeat with another tortilla, the remaining bean mixture, 1/3 cup of the cheese and 1/3 of the salsa/milk mixture. Place the last tortilla on top. Pour the remaining salsa/milk mixture over then the remaining cheese.

Bake at 350F for 30 minutes. Let the dish stand for a few minutes before cutting and serving. Enjoy!

 

 

Cauliflower Chickpea Curry with Coconut and Sweet Potatoes

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Here’s a fragrant, flavourful curry that is just as delicious in summer as it is in winter. For winter cooking, I use frozen cauliflower, which is both affordable and appealing to lazy cooks like me.

There’s a little bit of chopping, a few cans to open and then all you have to do is let the curry cook itself. Easy!

Ingredients

1 Tbsp coconut or olive oil

1 onion diced

1-2 cloves garlic minced

1 red chili minced – see TIP below

1 Tbsp grated ginger root OR 1 teaspoon powdered ginger

1 Tbsp garam masala

½ Tbsp curry powder

1 ½ cups cooked chickpeas (that’s one 15 oz can drained and rinsed)

2 cups canned or boxed tomatoes (If you have any leftover tomatoes, just freeze them in a freezer bag).

1 sweet potato peeled and diced

2 cups cauliflower cut into florets

1 can coconut milk (397 ml or 13 oz)

1/3 cup vegetable broth (optional)

1-2 teaspoon salt (depending on your tomatoes and tastes)

1 cinnamon stick

1 lime leaf – see TIP below

1-2 cups chopped spinach – see TIP below

Directions

Heat the oil in a large pot or Dutch oven. Add the garlic, chili, onion and grated ginger, if using. Sauté until the onion is soft. Add the garam masala and curry and powdered ginger if using and stir to coat the onion/garlic mix and let the spices heat through.

Add all the other ingredients except the spinach and stir to combine. Bring to a boil, and then reduce to a simmer. Let simmer for 40 minutes. Add the spinach in the last few minutes of cooking.

Fish out the lime leaf and cinnamon stick.

I love this dish served over rice, especially jasmine rice. Enjoy!

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TIP – This recipe is a study in foods you can keep in your freezer so you always have them handy.

I buy my red chilies in bulk and then freeze them in a freezer bag. They’ll last for months in the freezer and are much easier to mince or grate frozen than they are to chop fresh.

If you have leftover fresh spinach or kale, throw it into a freezer bag and store it in the freezer. When I need a cup or two of spinach/kale for a cooked recipe like this, I just crush the greens before adding them to my recipe. There’s no chopping involved and I always have greens on hand for soups, stews, even omelettes.

I buy my lime leaves at an Asian grocery. They come in a bag with a couple dozen leaves in them – far more than is ever needed for any one recipe. The grocer told me to freeze the leftover leaves and use them as needed. Works perfectly!

You can always store other leftover fresh herbs (Do you ever use a whole bunch of cilantro because I don’t!) in freezer bags and then use the frozen herbs as you would fresh ones in stews and sauces and even salad dressings. As with the spinach or kale, you won’t even need to chop – just crumble the frozen herbs. Frozen herbs do not work well as garnishes.