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 Cornmeal Savory Crepe with Goat Cheese Vegetarian Filling Recipe

August 11th, 2009 yum Posted in Baked Goods, Corn, Crepes, Eggs, Goat Cheese, Mushrooms, Vegetarian, cheese 1 Comment »

cornmealcrepes4I haven’t had much time to cook lately, but I still have my supply of lovely cooking magazines. Vegetarian Times and Cooking Light are my two current favorites. I also have a subscription to Gourmet, which I like slightly less but still find inspiration from at times. When i miraculously had a few minutes free, a few days ago I was flipping through the September issue of Vegetarian Times and stumbled across an article on crepes. I love crepes, as they are easy to make gluten free with simple substitutions and usually have plenty of protein in the form of eggs and/or milk that makes them easy to handle. You can also make them sweet or savory. I was inspired by a sweet recipe for cornmeal-blueberry crepes to come up with my own savory cornmeal crepe using some of Bob’s Red Mill new gluten-free cornmeal. I think a more finely ground cornmeal, or even corn flour might be an interesting variation on this recipe, but the flavor of a faintly sweet cornmeal crepe with tangy goats cheese and tasty veggies is not to be missed. It was difficult to find time to make the entire recipe with a fussy newborn clamoring for her own lunch, but it was nice to have a meal that didn’t come out of my freezer. The DH enjoyed this dish for lunch, and no worries, Baby Yum had her gobble fest in the end, so everyone was happy.
cornmealcrepes5crepefilling

Gluten Free Savory Cornmeal Crepe Recipe
Ingredients
Crepes:
1 cup GF flour mix (I used Bette hagman’s featherlight blend)
1 cup GF milled cornmeal (I used Bob’s Red Mill)
2 tbsp. sugar
1/2 tsp dried lemon zest (or 2 tbsp. fresh lemon zest)
1/2 tsp salt
3 large eggs, lightly beaten
2 cups 1% milk

3 tbsp. fresh herbs, diced (I used chives, lemon thyme, oregano, and basil)
goat cheese

filling one:
1/2 lb mushrooms (or as desired), cleaned and sliced
olive oil
salt
pepper
1/4 roasted red pepper, diced

filling two:
1/4 roasted red pepper,diced
1 small yellow heirloom tomato, diced
salt

Directions
Whisk together crepe ingredients in medium or large bowl and refrigerate for 30 minutes or longer. Heat nonstick pan on medium and take 1/4 cup batter in one hand. Take nonstick pan off the burner and pour batter into pan, swirling pan so that the batter covers the bottom forming a round shape. Heat until crepe becomes golden brown on bottom (1 or 2 minutes). Turn crepe over and heat other side for one more minute or so. You can keep them warm in an 200 degree or warm oven while you prepare the rest.

Meanwhile heat a cast iron pan and add a little olive oil to the pan, swirling it to cover the bottom in a thin layer. Add your mushrooms and season with salt and pepper. Leave mushrooms alone and turn when they seem nicely done on one side. saute the mushrooms on the other side and then remove from pan and reserve.

To assemble crepe version one, spread a small amount of goat cheese in the center of the crepe and add sliced mushrooms and red pepper. Roll up crepe and enjoy.

To assemble crepe version two, spread a small amount of goat cheese in the center of the crepe and add diced red pepper and diced tomato, sprinkled lightly with salt.

Serve and enjoy!

Notes
Bette Hagman’s Featherlight Mix bulk recipe:
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)
Mix well.
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