Gluten-free Vegan Indian Recipe: Sweet Potato Bean Dry Curry

June 30th, 2011 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Indian, One Dish Meal, Soy Free, Sweet Potato, Vegan, corn free, grain-free 8 Comments »


It occurred to me today that although I’ve been posting a lot, I haven’t shared any recipes lately. First we were on the road, so I wasn’t making any recipes except for the “pour milk on cereal” and “plead with the waiter to make it gluten-free” variety. It has been hot; the DH was away; Baby Yum isn’t keen on innovation- there are always things that can get in the way of recipe creation. I did make a fun dairy-free, raw foods Popsicle that I’ll be sharing soon, but the recipe wasn’t quite ready. This morning, though, I woke up and had a craving for sweet potatoes. Luckily, the day before I’d bought a nice big bag of organic sweet potatoes from Trader Joe’s, so I was covered and ready to make something different. I ended up slicing them into chip shapes, and frying them up with indian spices, sweet red onions, kidney beans and arugula. You could vary the greens for different effects. Spinach would be mild, or you could go herbal and dip into some fresh cilantro. A sliver of lime on the side would be nice, and if you aren’t going vegan (or have a good soy yogurt) you could put a cucumber raita on the side. Ooh, I’m making myself hungry all over again. The dear Toddler Yum is deeply suspicious of orange vegetables for reasons only she could explain, so she snubbed the sweet potato, but to my surprise she popped those kidney beans into her mouth rapid-fire. Yay for babies trying new things! This dish was new for me, too, and with a little help from the toddler I polished off the whole thing myself. Delicious, and all the tastier because the arugula came fresh-picked from our garden.
On other news, I’ve been taking a photography class from our local community center and am in love. I now “get” all those mysterious settings on my camera, and I am loving all the options. Here’s a photo of Toddler Yum I took for an assignment. Love that twinkle in her eye! Enjoy and happy hobbies to you all.

Sexy olive quinoa recipe coming soon!

Indian Sweet Potato Kidney Bean Dry Curry
Ingredients
1 large sweet potato, peeled and thinly sliced
1 tbsp. olive oil
ground cumin, to taste
ground coriander, to taste
sea salt, to taste
1/2 red onion, sliced into thin rings
1/2 can kidney beans, drained
1/2 can diced drained tomatoes or 1 large fresh tomato, diced and drained
handful fresh arugula or spinach, chopped

garam masala, to taste (optional)

Directions
Microwave with a tablespoon of water or steam your slices of sweet potato until the potato loses its crunch and is slightly soft. Drain.

Heat your olive oil on medium high in your favorite skillet and add your sweet potato discs in a single layer. season with ground cumin and coriander to taste. If you want a strongly Indian dish, add more. Remember you can always add more spices but you cant take them away, so be careful! Season with salt and saute until browned on one side. Turn over. As the sweet potato shrinks you may have additional space in your pan. Move your sweet potato to one side (still in a single layer) and add your red onion slices to the empty spot in the pan. Saute. Once the sweet potato is browned on both sides, you can mix the onion and sweet potato together and continue until the onion has softened and starts to turn translucent. Add your kidney beans, saute for another minute or two, and add your tomato pieces, heat through and then toss in your arugula or spinach. I used fresh arugula from our garden (score!) but if you don’t like it spinach is fine. Combine and season with (optional) garam masala to serve. I buy mine from Penzey’s because I can’t be bothered to mix it, but there are tons of great recipes for garam masala online if you are so inclined.

Notes
A lovely vegan breakfast.
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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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