Gluten-Free Vegan Sweet Potato Coconut Curry Savory Tart or Rice Dish Recipe

September 24th, 2009 yum Posted in Dairy Free, Egg Free, Indian, JM friendly, Soy Free, Sweet Potato, coconut 5 Comments »

swpotatocurryThere’s nothing I love more than sweet potatoes, a coconut curry and a savory pastry. Somehow the other day it occurred to me to combine these elements for a gluten-free and potentially vegan savory treat. I was very happy with this dish, and hope you enjoy it as well. I experimented with several different versions, putting the curry in an enclosed pastry, a pastry shell, and on rice. The pastry shell takes this dish over the edge from a weekday-ready yummy
curry into something that’s perfect for entertaining or a special weekend night, but honestly the curry tastes just as good spooned over rice. Unless you have a really easy to work with pastry recipe (like chebe) I don’t recommend it in an enclosed pastry, but the savory tarts were charming, not very difficult, and tasty too! I look forward to hearing about your experiments with this recipe in the comments. :)
swpotatopie swpotatopie2

Almond Butter Coconut Sweet Potato Curry Vegan Baked Samosa Recipe
Sweet Potato Almond Coconut Curry
1 sweet potato, cubed into bite-sized pieces
1/4 onion, chopped
3 garlic cloves
olive oil
smoked paprika or chipotle pepper or chili powder

1/4 cup smooth almond butter
1/4 cup coconut milk (lowfat is fine)
2 tbsp. gluten free broth made from 1/2 veg bullion cube and 1/2 cup water (double strength)
1 tbsp. agave nectar or your favorite liquid sweetener
juice from 1/2 small lime

2 tsp. olive oil
3/4 medium onion, diced
1 cup crimini mushrooms, chopped
greens of your choice (I used 1/4 of abunch of chard, stemmed and julienned)

generous sprinkling of garam masala- 1/4 tsp or more (blend yourself or purchase from Penzey’s Spices)
salt IF needed (taste)
additional smoked paprika, chipotle pepper or chili powder to taste

1/2 small lime, cut into small wedges

Optional: fresh julienned cilantro to add to dish at end or to layer on pastry or rice

Favorite gluten-free pastry OR the following pastry mix OR serve on rice
Pastry Mix:
1 1/4 cup Brown Rice Flour Mix
1/4 tsp. salt
1 tsp. xanthan gum
1 tsp. vinegar (optional- I would leave out next time)
1/3 cup shortening
4 tbsp. cold water

Preheat oven to 375F. Throw sweet potato, onion, and garlic on a baking sheet and drizzle with a little olive oil and sprinkle with “red” spice of choice. Bake for about 20 minutes and then turn sweet potatoes and bake another 20 minutes.

Whisk sauce ingredients together in a small bowl.

Meanwhile heat nonstick frypan or cast iron skillet on medium and add your oil. When it is warm, add your diced onion and mushrooms. As mushrooms release their liquid and become soft, add your greens and pour the almond butter coconut sauce into the pan on top of them. Combine ingredients thoroughly and season with garam masala, salt, and more of your chosen “red” spice. Let sauce thicken and then take off burner.

Add lime wedges for garnish and flavor. If you will be using in a pastry, add the juice and remove the wedges. You can fold in fresh cilantro and/or sprinkle it on rice or pastry if you will be serving the curry accordingly.

To make pastry (optional) combine pastry ingredients, form into 2 balls and chill for 30 minutes in the refrigerator. Preheat oven to 375F. Place one ball in a large, gallon, freezer quality ziploc bag and roll it out inside the bag to your preferred thickness. If there is too much pastry for the bag, take some out and roll it later. Cut the edges of the bag when it has been rolled out and use it in mini tart pans, to line muffin tins, or even for a shaped pastry although I found it prone to cracking and not well suited for this application. I recommend using it for mini savory pie crusts.

Once you have lined your tart pans with dough, sprinkle them with freshly chopped cilantro and drizzle a little olive oil on them. Then you can fill the crust with your sweet potato curry and bake until golden brown. (Start checking at 15 minutes.)

*For an example of a brown rice flour GF mix, Rebecca Reillys GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together.
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Gluten-free Sweet Potato Black Bean Vegetarian Burger Recipe

August 19th, 2009 yum Posted in Dairy Free, JM friendly, Sweet Potato, Vegetarian, Veggie Burger, beans 14 Comments »

In the last year or so I’ve come to appreciate sweet potatoes more and more. Not only are they easy to prepare and as versatile as the potato, but they are good for you, with lots of vitamins and antioxidant qualities. I’ve made them many different ways- in a spicy chipotle pepper infused mash, as sweet potato fries, and roasted in the oven. However, recently I got the idea that they would make a tasty vegetarian burger, combined with black beans and spices. This simple burger was the result. They are more delicate than purchased veggie burger, but also more addictive- you can’t eat just one! So, the next time you have a sweet potato calling your name in the pantry, why not make this easy gluten-free veggie burger recipe?

Sweet Potato Black Bean Vegetarian Burger Recipe
1/2 or 1 tbsp olive oil
1/2 onion, diced
2 tsp. cumin seeds
1/2 sweet potato, cooked, skin removed
1/2 can black beans
1 tbsp. cilantro chutney
1 tbsp. tomato paste
smoked paprika or chipotle pepper
1 egg
2 tbsp. Brown rice flour
1/2 or 1 tbsp. olive oil
Saute onion in oil in nonstick pan and add cumin seeds. As onion becomes translucent, add black beans and sweet potato and mash together, sauteeing and letting the flavors marry. Add cilantro chutney (or fresh cilantro, ground or diced) and combine thoroughly. Add tomato paste and mix throughout. Season to taste. Remove from heat and add whisked egg, folding in and then sprinkling in brown rice flour, folding it in evenly. Clean pan and heat olive oil on medium. Create “burgers” with a large spoon and gently lower onto heated pan with oil. Press with spoon gently to flatten burger a bit more and pan fry until it is golden brown and firm on the bottom. Carefully turn the burger and fry the other side.
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