Archive for Vegan Iron Chef Challenge

Veganmofo: Vegan Iron Chef: Mashed Potatoes: Jyagatama


This weeks Vegan Iron Chef Challenge (posted on fridays by the lovely Katie @Don’t Eat off the Sidewalk will keep the posts and possible round ups (?) going.

This weeks challenge was :drumroll: Mashed Potatoes!

I cannot express how much I am looking forward to the results. I had a few different ideas, potato pancakes, cupcakes, burgers, mashed potato frosting for ‘neat’ loaves. So many possibilities with one of my favourite foods, even the Veganmofo round up of Sweet potato Gnocchi.

Then I remembered one of my Bento cookbooks and a recipe I’d been eyeing for a while for the adorable Jyagatamas. Which are basically like a potato salad dough ball. Cute, small, fast, adroable, simple and used everything I already had on hand!

Another tip, for a more traditional feel a potato ricer or food processor will give a smoother mash and lead to nicer balls. Mine are a tad ‘rustic’ due to the fork based mashing.
Plus they would make an adorable addition to lunches for the week.

Here’s the basic recipe:

Edit: mine were a bit to moist and almost hummusy in parts. Traditionally they are fairly dry and starchy. The flour edition kinda helped but next time I would cut the veganaise down to 1/4 cup to test the waters.

4 cups mashed potatoes (or a pot full of potatoes choppped and boiled)
3 carrots matchsticked, these only need to blanch for 2 minutes, I added them to the potatoes just before they were done
1/2 cup veganaise**
2 tps stone ground spicy or dijon mustard
4 pickle slices chopped, extra picked onions all diced (I had some great homemade stuff form my dad’s girlfriend)
dash of lemon juice
celery seed
pepper
chopped parsely
minced garlic

One the potatoes and carrots are cooking, dice your pickles and combine with everything else in a bowl. Whip together and wait until potatoes/carrots cool. Once cool mashed the potatoes with the dressing in the bowl the toss in carrots and toss to combine. Taste and adjust seasoning.

chill in the fridge for 30 minutes to allow flavours to combine. One the mixture is cool roll into little balls and serve immediately or chill for future use!

Traditionally they tend to contain peas and other cooked veggies but I only had carrots on hand. These were also a little wet so I experimented with adding a bit of WW flour to some.

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Veganmofo:Thanksgiving In Canada

This weekend, but seeing as I am in the states I celebrated by bringing a feast to a turkey named Troy. Which he loved and it was super fun and awesome. Although quieter, calmer and without all the tasty vegan eats this may just be one of the best thanksgivings I’ve had in a while.

I was planning to participate in this weeks Vegan Iron Chef, but due to our night out last night I didn’t get any groceries. I will still be making PB Pear stuffed French Toast, but not until later this week.

Here is a Short and sadly poorly shot video of the days events. Feeding food animals instead of eating them is a tradition that should be widely practiced.

(apologies for farm apparel)

VeganMofo: Iron Chef Challenge! (week one) *Rough Post, This will be fixed up*

Vegan Iron Chef Challenge, as suggested and put on by Katie so I’m doing my part here on the Farm.

As I am on my way to work, and may not make it back in time. This is just a quick informal post about my contribution to this weeks challenge.

I did one raw recipe and one cooked.

#1) Apple Ginger Tempeh Rubens

This was my first time crafting a Ruben and I have to say they turned out pretty well (photos will be sorted and added on my lunch hour, recipe included of course)

Basically saute onions (thinly sliced), with 2-3 inches of ginger and 3 cubed apples, cook until apples are soft and reduce in size. Throw mixture in oven (don’t wash the pan) and fry your tempeh bacon (marinade based off vwav). To assemble toast rye bread, spread with eb on both sides, thin layer of veganaise, toffuties cheese slice, apples ginger mixture, strips on bacon, other toasted rye slice with veganaise. Cook and press in same frying pan.

#2) Raw apple orange salad with ginger lime dressing

This is pretty basic, but I have a raw housemate and wanted him to have something to eat too.

Peel and chop oranges (6 large ones), chop a dozen apples (I used Macintosh and gala mix), and 2-3 cups of raw sesame seeds. To make the dressing peel 2 inches of ginger and puree with a handful of sliced apple, zest and juice 6 limes and add 4 heaping tablespoons of raw agave. Mix and taste, if you want more of anything adjust to taste. Combine with fruit and let sit over night or one hour.

This salad also makes an amazing topping for Hawaiian burgers or French toast stuffing. (if chopped finely an interesting relish/salsa)