Sunday, October 21, 2012

Vegan MoFo: Sorta participating in Iron Chef

On Friday I announced the secret ingredients, potatoes and sesame, for the second Iron Chef Challenge on the Vegan MoFo website.  Technically, since there is no winning or losing in the Challenge, it probably would have been okay for me to participate, but I would have felt strange promoting my own dish on the MoFo site.  Instead, I will feature it here today!

I made a slow-cooked Indian Potato and Tahini Stew.  Everyone seemed to like it, since it was gone in a matter of hours, with only a small amount for Matt to take to work tomorrow.

2 cups dried chickpeas* + 4 cups water
1 1/2 cups peeled and roughly chopped potatoes
3 cups peeled and roughly chopped sweet potatoes
4 cups vegetable broth
14 curry leaves
2 tsps curry powder
4 tbsp tahini
1 green bell pepper, diced
4 cloves garlic, smashed
1 jalapeno, sliced
4 cloves garlic, smashed
salt to taste
lemons, hot sauce, and sesame seeds for garnish

How to:
1. Add dried chickpeas and four cups water to slow cooker and cook on high for two hours.
2. After two hours, add the remaining ingredients except for the salt, lemon, and hot sauce.  Stir to combine well.  Cook on high for two more hours, or until the potatoes and chickpeas are soft.
3. Add salt, if needed, and lemon juice, hot sauce, and sesame seeds.
4. Serve over rice or eat as is.

*You can substitute six cups of canned chickpeas for the dried chickpeas and four cups of water, adding them in Step 2.

By the way, did you see the entries for the Challenge?  Take a look at the Round Up here.  Those knishes- wow!

No comments:

Post a Comment