I’ve been dreaming about making colorful vegan dishes, but also, dishes that consist of one single color. This weekend I ran into something you usually don’t get to see at my supermarket: purple potatoes. There were so few of them, they didn’t have a sign on them. So, obviously I decided to buy a whole lot and try to make this dream come true. Hence, this is my purple dinner. Also, although I haven’t posted any of my vegan burger recipes yet, I wanted to try to make something easier, so I went with baked croquettes.
Ingredients (for 4 plates)
- 1 large beet, cooked (please don’t use canned beets because they’re gross. Give the real thing a try).
- ¾ cup black beans, cooked.
- ½ cup rolled oats (I use gluten free).
- ¼ cup flaxseed, milled.
- 1 tablespoon of tahini.
- 5-6 medium size purple potatoes, cooked.
- ½ medium size red cabbage, sliced.
- ½ medium size purple/red onion, fine julienne cut.
- Spices: salt, black pepper.
- Optional: vegan butter, olive oil, white sesame seeds, lemon vinaigrette (lemon juice, olive oil or apple cider vinegar and salt)..
- Materials: a cooking dish/pan and parchment paper.
- Black Beans: wash, drain, rinse and leave soaking over night with abundant water. The next day drain, rinse and once again cover with water. Bring to a boil and then let simmer for 20-40 minutes at medium heat (depending on your stove) until soft. Drain while storing some of the water (for thinning). Place ¾ of the beans into a blender and put the rest in a large mixing bowl.
- Beet: You can cook it by boiling or roasting it. To boil it; place beet in a large pot with cold water and bring to a boil letting it simmer. Once cooked, drain. To roast it; wrap the beet in foil and place in the oven to a high temperature. In both cases it’ll take approximately 40-60 minutes to cook, and you will know it’s done once you’re able to “stab” it with a knife without placing too much pressure on it. (Note: roasted beets have a stronger, richer flavor than boiled beets. But be careful when removing the foil because some scalding hot beet juice might splash and burn you). Once cooked and cooled, remove the skin by rubbing it with your fingers or under running cold water. Then chop into medium-small size pieces. Place ¾ of the cut pieces into a blender with the black beans and the rest into the mixing bowl.
- Add the tahini into the blender and some salt and pepper to taste. Blend and gradually add some of the reserved black bean water to the blender if it’s too thick (Note: the paste should be a bit wet and very thick. The black bean water is only to be used to help the blender to continue working).
- Place the blended ingredients in the mixing bowl with the black beans and beetroot pieces. Add the flaxseed and oats, and mix until achieving a sticky texture (more or less oats might be needed).
- Preheat the oven at 200 degrees (Celsius). Line a baking pan with lightly oiled parchment paper. With your hands, mold the mix into croquettes (you should get between 10-12 croquettes). Sprinkle some salt and white sesame seeds on top and lightly press on top of the croquettes so that the seeds stick.
- Bake for 20 minutes (more or less depending on your oven) until hard on top and lightly brown. Once ready, remove from the oven and serve while hot or store in an air tight container for up to a week.
- Mashed Potatoes:
- Peel, wash and cut the potatoes into small pieces. Cook in a pot with abundant water until soft (same “stabbing” process as with the beets).
- Drain and then place back in the pot. (Optional: add some vegan butter, olive oil – or both – to taste). Using a fork, a hand mixer or a potato ricer, mash the potatoes until achieving your desired texture.
- Add salt and black pepper to taste.
- Salad: Cut the onions and cabbage into fine slices. (Tip: massage the onions with sugar to soften. Wash and drain before mixing with the cabbage). Put them in a bowl and drizzle with the lemon vinaigrette.
- Plating: Serve some mashed potatoes, 2-3 croquettes while hot and garnish with your salad.