Vegan MoFo #6: Iron Chef Mashed!
Here are the results of our first Iron Chef! I’m glad to see that there are people who loved mashed potatoes as much as I do, I was a little worried that no one would be into the ingredient.
Joe got in first, with Po’rn Puppies – Balls of mashed potatoes dipped in corn batter and deep fried, hello!
Shannon made vegan Needham Candy, which is basically a mounds bar, but with potatoes and vegan!
Jody gives us carbs with a side of carbs with her Mashed Potato Pizza. I’ve never had potatoes on pizza, but I know plenty of people who have so i’d imagine this tastes AWESOME (and would be good for any picky eaters you know since it’s all white foods!).
Eve Love brings us an epic tale of kitchen woe in french! I ran this through the google translator, which I don’t think gives a perfect translation, but it’s good enough to give me the idea to pass along: basically, she wanted to make these, decided to try dyeing some of the potatoes (one is with red cabbage), and…it didn’t turn out. She doesn’t say if she ate them to see if they at least tasted okay. Kudos to her for being creative and blogging her attempt anyway.
Carolyn made Sweet Potato and Black Bean Cakes, zomg! They look really good and I am in serious want.
Megan veganized a recipe for Loaded Potato Soup from Southern Living, and if you’re as half-assed about measuring as I am, this recipe is for you!
Kelly brings us a simple yet tasty sounding recipe for Mashed Potato Pancakes – not like latkes, but breakfast pancakes!
Christina used sweet and white potatoes to make Samosas with currants and almonds, which i’ve never seen done so i’m intrigued and really want to try these!
Stephanie presents us with Korokke, which she explains is kind of like an asian croquette, aka deep fried and delicious looking! She gets bonus points for getting almost all of her ingredients from the farmer’s market.
Kip has seduced me with her Green Curry Duchesse Jewel Sweet Potatoes in Ginger Coconut Cream. I would marry her for the cream part alone!
Kate came up with a neat party dish – Blue Corn Chip and Sweet Potato Crushers, complete with a homemade ale-infused salsa!
Eileen used this opportunity to clean out her pantry, and came up with an amazing looking Sweet and Savory Frozen Sweet Potato Tarts. Holy macaroni! And a good thing to make for those that have ice cream makers that probably aren’t seeing as much use now that summer is over.
Amanda shows us how to make Jyagatamas (potato salad balls) and gives tips for nicer balls (heh).
Kim brings us an interesting take on mashed potatoes with Porcini and Caramelized Jalapeno Whipped Potatoes.
And what did I do? You would think that knowing what the ingredient is ahead of time would give me an advantage, but I honestly didn’t have any idea of what I was going to make until I woke up on Saturday morning. I had sweet and yukon gold potatoes, but I went with sweet because my first thought was, “Something chocolate!” But that’s a thought I have on the daily. My usual thoughts for the day go: I should wake up, chocolate, zombies, t.v., dog pills, fuzzy things, chocolate, stupid cat barfed again, song currently stuck in my head, chocolate, I should go to sleep. /digression
Anyway, I was going to also make potato candy (i’ve made mint patties before), but with sweet potatoes. I made chocolate cups ala Hannah, and while they froze I started to mix my sweet potatoes with powdered sugar. Well, I forgot just how much powdered sugar is needed. Some crazy science happens with you mix powdered sugar with potatoes, it turns to practically syrup and takes a lot to bulk back up. I realized I didn’t have enough to even come close, and rather than waste all of my sugar trying, I dumped the bowl and tried to figure out an alternative. I already had the cups in the fridge. I was weary of adding flour because I didn’t want the filling to taste like…flour. So I settled on peanut butter.
While I liked what I ended up with, the recipe definitely needs some tweaking. For one, I would add more sugar to firm it up, and then make balls, freeze them, and dip them in chocolate because even with double the sugar, I think the filling would still be too soft for cups. I couldn’t get an inside shot because with the thicker chocolate and the soft interior, I just crushed them. I also might just add more peanut butter because it didn’t taste much like peanut butter at all, it was more like sweet potato pie filling (with nuts because I used chunky peanut butter). Anyway, while not perfect, I would make again, maybe for Christmas gift baskets.
If you would like to try this out with my suggested modifications, here’s the ingredient list:
1/2 c sweet potatoes, mashed
1/2 c peanut butter
1/4 c powdered sugar
1/2 tsp cinammon
dashes of ginger
half bag of chocolate chips
crystallized ginger (optional)