Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

GRILLED SWEET POTATOES WITH CILANTRO SAUCE

--CILANTRO SAUCE--

1 c. low-fat plain yogurt

1/2 c. sour cream

1 fresh jalapeno or other hot chili pepper, cored, seeded, and very finely chopped

1/4 c. chopped fresh cilantro

2 tbsp. grated raw onion

3 tbsp. bottled salsa (hot or mild)

In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days).

--SWEET POTATOES--

6 lg. sweet potatoes, rinsed, with skins intact

1/4 c. olive oil

Salt and freshly ground black pepper, to taste

Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down. Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.

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EASY RATATOUILLE

1 eggplant, sliced thinly

2 green peppers, sliced

2-3 onions, sliced

Fresh or canned tomatoes, or tomato sauce

3-5 diced carrots

1 or 2 zucchini or summer squash

Canned or fresh mushrooms

Clove of garlic

In a wok or frying pan, sizzle garlic in small amount of cooking oil. Begin sauteing peppers and onions. Add carrots, eggplant, mushrooms, and squash next and cook lightly. Tomatoes at the end. Add any spices you wish with oil and garlic. Serve with brown or white rice. Add cooked shrimp or chicken for a complete meal.

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GOLDEN HAM & CHIVE POTATO CAKE

Unsalted butter, softened (for the pan)

2 lb. boiling potatoes, such as round whites from Maine or Long Island 1 heaping tbsp. coarse sea salt

4 tbsp. unsalted butter, softened

1 med. onion, finely chopped

Sea salt and freshly ground black pepper to taste Freshly grated nutmeg to taste

4 lg. egg yolks

4 oz. unsmoked salt-cured ham, such as prosciutto, coarsely chopped 1/4 c. fresh chives, snipped with a scissors

Preheat the oven to 300 degrees. Coat the bottom and sides of the cake pan with butter. Set aside. Peel and rinse the potatoes. Place in a saucepan, and cover generously with cold water. Add the salt and cook over moderate heat -- do not boil -- until a skewer inserted in a potato comes away easily, about 20 minutes.

Meanwhile, in a medium skillet, combine 1 tablespoon of the butter and the onions over moderate heat. Season lightly, and cook until the onions are soft and translucent, 3 to 4 minutes. Set aside. As soon as the potatoes are cooked, drain them well. Pass them through the fine grid of a food mill into a large mixing bowl. (If the potatoes are large, you may want to halve or quarter them before passing through the mill.) With a wooden spoon, stir in the nutmeg, the remaining 3 tablespoons butter, and the egg yolks, one at a time. Continue stirring vigorously until the butter and egg yolks are thoroughly incorporated. The mixture will be thick and slippery.

Fold the onions, ham, and chives into the potato mixture. Transfer the mixture to the cake pan, and smooth it out with the back of a spoon. Place it in the center of the oven and bake, uncovered, until the potato cake is firm and the top is browned, 45 to 50 minutes. 6. Remove the potato cake from the oven and transfer it, browned-side up (for the golden top side is the prettier), to a large platter. Slice into wedges and serve warm or at room temperature. 6 to 8 servings. VARIATION: For individual potato cakes, bake these in nonstick muffin tins. Alternatively, bake the cake in a single 10 1/2-inch round porcelain baking dish.

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