It is September 10th, and the VeganMofo prompt is: something blue. I chose to cook for this prompt, because it sounded like a good reason to buy blue potatoes and purple sticky rice. The recipe I used is adapted from Secrets of Palestine by Duha Bereh, and Anne-Claire Yaeesh. Muhamar batata translates to golden potatoes, although in this case I used blue ones. The dish is typically meat based, with white rice and potatoes. I used Tofurky slow roasted Chick’n for my meal. Full disclosure, I’m not usually a fan of things that taste too much like chicken, but I think Tofurky did a good job creating this product.
So here goes the recipe:
- 1 package Tofurky Chick’n or the vegan friendly product you like
- 1 cups rice
- 2 cups water
- 2 lbs potato
- 1 onion
- 1/2 tsp. crushed cardamom
- 1/4 tsp. ground cinnamon
- 1/4 turmeric (turned my blue potatoes greenish yellow, but still delicious)
- 2 cups vegetable broth
- 4 tbls. olive oil
For the potatoes:
Peel and dice the potatoes, and slice the onion. Fry the onion in a 2 tablespoons of oil, along with spices, until they begin to soften. Add the potatoes and fry for a few more minutes. Once everything begins to brown, add the vegetable broth and cover. Cook until potatoes are soft, check frequently to make sure there is enough liquid. Season with salt and pepper.
For the vegan chick’n:
Bake at 300 degrees F., for 15 minutes. Or until they turn golden.
For the rice:
Soak the rice for 15 mins in hot water, and drain. Toast the rice 2 tablespoons of olive oil, in a saucepan, for about 3 minutes. Add 2 cups of water, and bring to a boil. Once the water is boiling, lower the heat and cover. Simmer for 20 minutes.
To serve pour rice into a serving dish and place roasted vegan chick’n on top. Serve the cooked potatoes separately. If desired add fried sliced almonds or peanuts to the meal.
Happy vegan Mofo cooking!