Wednesday, November 12, 2008
curried sweet potato pressed wraps
Moosewood calls these roti, but I am such a gringo that I can't really call them that with a straight face, especially since I forgot to steam the tortillas and I would never want to disgrace the real roti love of my life... roti roll. I did hand grind the spices in our mortar and pestle though-- if only to laugh at the fact that we have a mortar and pestle kicking around-- so that was kind of "authentic." But mostly, yeah, these are just delicious wraps.
Also, I think the fact that the authenticity or not of my sandwiches makes me think of Baudrillard means it's time for grad school. You hear that, grad schools?
Anyways, this is kind of a lot of prep for a goddamn sandwich, but the filling is extremely delicious and they were still good cold at work the next day. So try it out, y'all.
Curried Sweet Potato Roti
from the moosewood low-fat cookbook... kind of.
handful of seitan strips, chopped pretty small (would be fine without it though)
3 sweet potatoes
half an onion
half a lime (ok, you got me! a whole lime, put the other half in your corona)
pinch of each:
ginger (fresh, if you have it)
(if you are missing some of these, don't sweat. "caribbean tasting spices" could also include nutmeg or allspice. if all else fails, got any garam masala?)
Wash the skins, now microwave those sweet potatoes in a bowl for like 5-6 minutes until they're cooked... while you're doing that, chop and fry the onion and garlic.
Let the potatoes cool, then wrestle them out of their skins, stick in a bowl and mash with a fork, squeezing the lime juice in there. Now add the spices and the onion and seitan. Smells gooood.
Microwave the tortillas for a few seconds with a wet paper towel so that they are pliable, then fill up and stick 'em in a sandwich press, forman grill, or in a skillet with a smaller pan on top until they are kind of brown and quite warm. Get a load of Moosewood's suggestion: wrap in tin foil and heat in a 350 degree oven for 20 minutes. Wacca wacca wacca.