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!
It is day five of vegan MOFO, and the prompt is best sandwich ever! Of course I stuck with the Palestinian theme and decided to create a vegan version Shawarma. If you don’t already know, Shawarma is a meat based sandwich, with vegetables, pickles and yogurt sauce all stuffed into a pita. It is a very filling sandwich all on its own. You easily find many different vegan versions when searching on the internet. I found recipes using soy curls, tofu, tvp, and seitan. For my creation I used the ingredients I already had in my kitchen. I also used locally made Susie’s Seitan, Lemon Teriyaki flavor.
Before I started putting my sandwich together I made the Persian 7-Spice Blend (Baharat) on page 43 of Vegan Eats World by Terry Hope Romero. If you don’t have this book, and love international foods like me, you need to run out and buy it today!
In the meantime try this spice blend, which is actually very similar to the one I used. – Arabic seven spice blend
- spice blend
- vegan yogurt (I used the Tempt plain yogurt. The consistency wasn’t very good, but it made a nice sauce.)
- Pita Bread
- tomato slices
- cucumber slices
- pickles/or sweet relish
- hummus (I used my leftover Foul, because why not?)
- French fries (If you have some)
First I cut the seitan log in half and thinly sliced it longways. I greased a casserole dish, and laid in the seitan. Next I sprinkled some of the spice blend on each slice, and broiled them for 4 minutes. I flipped them over added more spice blend, and broiled them again for 4 minutes. Meanwhile I prepared all the other fillings. I sauteed the chopped onions, because I don’t care for raw onions. For the yogurt sauce I just mixed in the juice from one lemon and a tablespoon of tahini. I also toasted the pita bread a little just to warm it up.
Once all my sandwich fillings where ready, I spread some foul medames inside the pita, and layered all the ingredients in.
Best sandwich ever? Quite possibly!