|Stuffed Mutant Flatbread - this week's surprise challenge recipe|
Wow, it's been six weeks since we started the challenge and there's a lot going on around here. This past week has been super stressful (we are in the middle of trying to buy a house) and I haven't done much cooking but I set this challenge for a reason and I was determined to create something wonderful today. I'm so glad I stuck to my guns because the end result was so mouth wateringly delicious that I have created a separate post for my creation. I had intended on making a mashed egpplant recipe from The Indian Vegan Kitchen and decided to look for a simple flatbread recipe to accompany it. Along the way, my plans were diverted and the resulting flatbread became a stuffed flatbread that was devoured in record time. Click here to see my entry for this week's challenge or you can just look at the post before this one. Simple, filling and completely satisfying. The mashed eggplant is sitting abandoned in a bowl on the countertop waiting for some attention! I'll finish it later and let you know how that goes.
This week Kathryn has submitted her unique take on a classic dish. Check out her Jumbalaya here! It's so satisfying when you create your own version of something yummy and it turns out wonderfully. Cheers to you and your husband for getting creative and I hope your transition to vegan cooking is going well!
Jeannette is sharing an adaptation to an old family recipe, here it is! Happy Labour Day everyone.
When I was growing up, I ate a lot of casseroles. When I was growing up, I ate a lot of casseroles. My mom liked something she could put together in one dish and then bake. These dishes were always made with hamburger. When I stopped eating meat, I missed these comfort foods, so I set out to duplicate them. For this dish I slice one large sweet potato and 3 large potatoes into 1/4 inch slices (halve the slices if they are too large, the pieces should be similar in size). I par-boiled them, just until they are no longer raw-crisp. Drain. This is the basis of the dish. To the potatoes I add one drained can of garbanzo beans and 1 cup or more of pasta sauce. I use a sweeter sauce to compliment the flavor of the sweet potatoes. Last night I added small pieces of cauliflower, also parboiled, and some leftover corn kernels. I usually add frozen green beans, but I subbed in the cauliflower. I always parboil any uncooked veggies to reduce the baking time, and to make sure everything has the same texture. I put this in a 9x12 glass dish and bake it, covered, at 375 degrees for about 45 minutes. We eat it as a main dish, but it would make a nice side dish, too.
1 large sweet potato
3 large potatoes
1 15oz can garbanzo beans
1 cup (or more) of pasta sauce, enough to coat the veggies
1/2 head of cauliflower, 1 cup corn kernels, 1 cup green beans
The measurements are not exact. Add more or less of any of the ingredients to suit your taste.