Gluten-free Vegan Mexican Sweet Potato Black Bean Hash Recipe

November 29th, 2010 yum Posted in Dairy Free, Dinner Party, Eggs, GF Support Groups, JM friendly, Mexican, Mushrooms, Soy Free, Sweet Potato, Vegan, Vegetarian 5 Comments »

Today I had the pleasure of attending a Thanksgiving Potluck thrown by a very dear couple that I met through our San Francisco Bay Area Celiac Support Group. I love trying new recipes out at potlucks, but the hard part is always deciding what to make and bring. I usually have enough ideas for ten potlucks, and have to hold back so that I can actually fit the food into my car and onto my host or hostesses’ table. This time was no exception, although I was a little hampered by the fact that most of the ingredients in my fridge were either leftovers from Thanksgiving dinner or bare bone staples, like onions, sweet potatoes, and canned beans. I found myself quite inspired by those ingredients, actually, and equally inspired by a recent trip to the Sunnyvale Farmer’s Market and a meal from the Oaxacan Kitchen. I wanted to make something with Mexican flavors, but with a nod to Thanksgiving ingredients yet suitable for a brunch menu. And thus, this sweet potato black bean hash recipe was born. It went over very well at the brunch. I think the green chili sauce adds a lot of flavor, and is fun and unexpected when paired with sweet potato. I hope you enjoy this healthy, vegan recipe! What unconventional recipes do you have for sweet potatoes? Share in the comments! *note, the Oaxacan Kitchen restaurant that I reviewed last year has closed, but they still have stalls at various local farmer’s markets and a traveling truck.

This recipe was entered in The Gluten-free Homemaker’s Gluten-free Wednesday Event and Simply Sugar and Gluten-free’s Slightly Indulgent Tuesday Event.

Gluten-free Vegetarian Sweet Potato Hash Recipe
Ingredients
Spice Blend:
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp dried epazote (optional)
1 tsp. salt
freshly ground pepper to taste

Main ingredients:
1/4 cup grapeseed oil (or your favorite oil)
5 or 6 sweet potatoes, peeled and diced
1/2 tsp. cumin seed
1/2 onion, diced
2 portabello mushrooms, diced

1 tbsp. grapeseed oil
1/2 onion, diced
1 can black beans, drained and rinsed
powdered green chili or red chili powder to taste

fresh cilantro, washed and diced (optional)

Quickie Green Chile Sauce*:
1 tbsp. olive oil (or your favorite oil)
2-3 cloves garlic, minced
1/4 onion, minced
1/2 cup water
1 1/2 tsp arrowroot starch dissolved in a little cold water
4 ounce can of whole roasted green chiles

Directions
Combine spice blend in a small bowl. Reserve.

Heat oil in a very large cast iron or stainless steel pan on medium high. When oil is hot, add your diced sweet potatoes. While those are browning, prepare your beans.

In another pan (preferably cast iron, but nonstick is ok), heat your tablespoon of oil, saute your additional half of an onion until translucent and then add your black beans. Saute for a few minutes and sprinkle with some of your spice mixture. Saute for another few minutes and add your chili powder.

Back to the first pan. Once the sweet potatoes are brown on one side, turn them. Clear a small area in the pan and add a little oil to it, letting it heat. Then add your cumin seed to the oil, let sizzle, and mix throughout while sprinkling with some of the spice mixture. Add your onion and let start to turn translucent. Once it does, clear another area in your pan, add another drizzle of oil and toss in your diced mushrooms. Let them brown and then turn and sprinkle with spice mixture. Once they have browned, you are ready to add your beans. Mix them into the large pan with the sweet potatoes. At this point, reduce the heat, add the lid and let the flavors blend for a few minutes.

To make your green chili sauce, drain your roasted green chilies and mince them. Heat the oil in a saucepan on medium and add your minced onion and garlic. As it turns transluscent, add your minced green chilies, water, and arrowroot starch slurry. Heat to simmer and let thicken. Turn off heat and remove from burner when it has reached the desired texture.

When ready to serve you can sprinkle with (optional) cilantro. Invite guests to drizzle hash with your green chili sauce.

Delicious!

Notes
Chile Sauce inspired by Karina’s Quickie Green Chile Sauce
http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-black-bean-enchiladas.html
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Gluten Free Menu of the Week: Cheddar Asparagus Red Pepper Quiche Recipe

March 22nd, 2009 yum Posted in Dairy, Eggs, GF Support Groups, Menu, Menu Plan Monday, Party Food, Party Menu, cheese 10 Comments »

Announcement: Don’t forget to participate in the March Adopt-a-Gluten-Free-Blogger Event! Event Open so SIGN UP NOW!

You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. The theme of this week’s gluten-free menu swap is Latin cuisine, which inspired me to try to come up with a baked recipe for chilies rellanos (on the DH’s request).

Monday: Japanese
Sesame Miso Eggplant
Tofu with peanut miso paste
Rice

Wednesday: Vegan Raw Foods
Zucchini Un-pasta with sauce
Dehydrated falafel and tahini sauce

Friday: Indian
Gluten-Free flatbread
Mattar Paneer

Saturday: Latin Cuisine
GF Baked Chilies Rellanos
Mexican Rice
Beans
guacamole

Gluten-Free Baked Goods: Banana Muffin Recipe

Recipe of the Week: Gluten-Free Potluck Quiche Recipe
Alas, no light salad or dressing recipe for you today. Lately I’ve been baking up a storm of hearty, protein-rich recipes, so I thought I’d share one of my favorites with you today (with more to come, including a dairy-free version). Recently we had a Celiac Bay-Area Gluten-Free Potluck Luncheon. When I heard the theme I immediately thought- what could be a better gluten-free, vegetarian luncheon item than a lovely quiche? I’m always pining after the veggie quiche in the refrigerator case at coffee shops, but can never had them due to the crust. But crust is no obstacle to the gluten-free baker! Many people use potato hash browns as a quiche base, and it is true that they make a lovely crust. But, I happen to be partial to a nice, decadent gluten-free pastry, so for this event I mixed up a batch of Gluten-Free Pantry Crust and rolled it out. And I cursed. Oh yes, I cursed. Maybe I hadn’t let it chill long enough, but after the ease of Chebe pastry or even my own recipes, I found that particular crust a real hassle to work with. Next time I’ll either make my own recipe or follow Bette Hagman’s dream crust recipe. However, once it was baked with a lovely filling, it tasted lovely and was everything a vegetarian quiche should be, so I suppose all is well that ends well.

Gluten Free Asparagus Pine Nut Quiche Recipe
Ingredients
Gluten Free Pie Crust*

1 small bunch (or half of one) of asparagus, end snapped off and cut into 3 pieces or so.

2 tsp. olive oil
1 onion
1/2 jar artichoke hearts
1 diced red pepper or multiple baby sweet peppers, diced
2 tbsp. pine nuts
1 ounce feta
cheddar cheese to taste

3/4 cup milk
4 eggs
fresh basil
herbs (dill, provincial etc)

Directions
Blanch asparagus for a few minutes then drain.
Sautee onion in olive oil. When it turns translucent, add other ingredients through the pine nuts. When pine nuts have toasted, take pan off burner, add drained asparagus, put sauteed veggies in pie crust, and sprinkle with cheese.
Mix milk and eggs together, whisking and seasoning

Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top.

Notes
*I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust.
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