Sweet Potato Samosa Pie

I saw this recipe and was inspired. I love sweet potatoes. I love samosas. There's really no downside here. Because I had a head of cauliflower, I decided to try this Caulipots style (check out Post Punk Kitchen's Appetite for Reduction for the skinny on that technique). And OMG. Completely delicious.

Note: A lot of the spices are optional here; I happen to have a crapload of Indian spices lying around. You could cheat and just go with more curry powder if you're feeling lazy.

1/2 head cauliflower, chopped

2 small or 1 large sweet potato, chopped

2 cups frozen peas

1 small yellow onion, diced

2 cloves garlic, minced

1 Tbsp fresh ginger, minced (you could sub dried)

1 Tbsp olive oil

1 cup vegetable broth + 1 cup water

1 tsp salt

1 pie crust OR 1 tube crescent rolls

Indian spice mix:

1 tsp yellow mustard seeds

1/2 tsp cumin

1 tsp curry powder

1 tsp garam masala

1/4 tsp cardamom

1/4 tsp coriander

1/4 tsp chipotle powder

For serving:

tamarind dipping sauce OR chipotle Tobasco

Heat the olive oil over medium-high heat in a largish pot. Add the mustard seeds and cover, until you hear the seeds popping. Uncover and add the onions; cook for 3-5 minutes, or until they start to get translucent. Add the garlic and ginger and stir for another minute, then dump in all the rest of the spices and stir for one more minute.

Add the cauliflower, sweet potato, salt, veggie broth and water. Cover and let simmer for 20 minutes, or until the cauliflower and sweet potato are very soft. Drain off any excess broth and mash the cauliflower and sweet potato together. Add the peas.

Spread the sweet potato mixture into a greased pie pan. Top with pie crust or crescent roll dough. Bake until the top is golden (45 minutes for pie crust, 20 or so for the crescent roll dough).

Serve with tamarind sauce or chipotle Tobasco drizzled on top.

Tamarind Tofu-Potato-Onion Roast

This is one of those perfect make-ahead meals... assemble the night before, let marinate in the fridge, and bake the next day.

1/2 block extra-firm tofu or tempeh, cubed
3-4 potatoes, diced
1/2 largish onion, cut into crescents
1/2 tsp each salt and fresh ground pepper
3-4 tablespoons olive oil
1/2 tsp each paprika & garam masala (or curry powder)
1 tsp saffron (optional)
1/4 cup Pickapeppa sauce (or other tamarind-based sauce)

Combine all ingredients in a casserole dish. Let marinate for 30 minutes or up to overnight (in the fridge). Bake, covered, at 400 degrees for 40 minutes.

Note: You could easily change up the sauce/spices here for a different effect. I've used barbecue sauce to good effect.

Tamarind Lentils & Sweet Potatoes with Quinoa

Inspired by the Tamarind Lentils recipe in Veganomicon, but altered to what I had on hand.

1 large sweet potato, diced
1 cup French green lentils
2 cups water
1/2 cup tamarind sauce
1 tsp curry powder
1 veg bouillon cube

Place all ingredients in a pressure cooker. Bring to a boil, then simmer for 20 minutes.

1 cup quinoa
2 cups water
1/4 tsp salt

Combine in a saucepan. Bring to a boil, then simmer for 20 minutes