Monday, 24 September 2012

Deconstructed Not-Baked Potato

Yeah, the focus is off but you get the idea.

Last Tuesday, I met some mates for lunch. We arranged to meet at Crêperie Le Triskel, and I was dying to try some vegan crepes. Being allergic to eggs, I've never actually tried a crepe, so imagine my disappointment when we arrived to a shut store with a sign on the door saying they'd be reopening for business THAT DAY. Just my luck! Anyway, we had some tea/coffee at The Hardware Sociéte then went in search of food. We found Spud Bar, a place which is kinda like if Subway was actually good and did baked potatoes instead of limp sandwiches? The idea is so simple-- potato as a base, topped with, like, anything you want. I got the red lentil dahl and beetroot and replaced the tzatziki with hummus, making a hearty vegan monster.

Spud Bar: sweet potato, red lentil dahl, rice, beetroot, spinach, hummus, peas. I died...and only $8.20!

I was super inspired by this, and decided to make a kinda fancy/wanky "deconstructed" version of it. And this makes a great post-workout meal, full of carbs, protein and as much or as little calories as you fancy. 

Deconstructed Not-Baked Potato

1 medium sweet potato

1/4 cup tahini
2 tbsp nutritional yeast
Water/stock to dilute

1/4 cup red lentils
3/4 cup + 1/3 cup water
1/2 tsp coconut oil (or any vegetable oil, I prefer coconut for frying)
1/2 small brown onion, roughly diced
2 cloves garlic, minced
1/2 tsp mustard seeds, whole
1/2 tsp turmeric
1 1/2 tsp cumin, ground
1 tsp chilli powder

Optional toppings/sides:
1/2 cup parboiled rice
fresh black fungus
1 medium tomato
1 tbsp sauerkraut
1 tsp deep-fried bitter gourd (you can find this at Indian grocery stores)
2 tsp pine nuts, toasted
green peas
coriander, finely chopped

In a wide based pot or saucepan, cover the sweet potato with water and bring to a boil. Cook until a fork can go through easily (around 20 minutes).

For the lentil curry:
In a small saucepan add the lentils and 3/4 cup water, bring the boil, then simmer uncovered til most of the liquid has gone and the lentils are tender. Should take 15-20 minutes. Whilst they're cooking, in a larger saucepan, heat the coconut oil and mustard seeds. When the seeds crackle, turn the heat down and add the garlic and onion. Sauté until the onion is browned and translucent. Add the spices and sauté for a few minutes more. At this point, add the lentils and 1/3 cup of water to this mix. Simmer and reduce until the mixture thickens. You can add more water and reduce for longer for a thicker consistency.

Mix together tahini and nutritional yeast, and add liquid to get it to your desired consistency. I like it thick (though it sticks to your mouth a bit), so I didn't add any extra liquid. Also, the consistency of tahini varies from brand to brand, so yeah.

Then it's just a matter of plating everything up.

Potato on, comrades!

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