Give your sides are flavourful twist with tahini dressed greens and a tasty sweet potato mash. This recipe contains kitniyot.
Whether you need vegan recipes for everyday, for ensuring guests are well fed or if you’ve taken on the meatless Monday challenge, embracing vegetables and showcasing how they can truly shine is really important here at Ta’am. This recipe does contain kitniyot, so while it is Pesach friendly (for those who eat kitniyot) you might want to bookmark this recipe for later in the year. Vegan cooking doesn’t have to be difficult, and whether you’re looking for a tasty starter, such as vegan creamy mushroom soup, or an out-of-this-world vegan dessert, raw chocolate cheesecake, embracing nutrient-dense foods is a sure-fire way of making you feel great.
Lara Balsam, Director of JVS shows us how to make everyday greens truly shine. Packed full of goodness and flavour, if you’re ever wondered how to style out a sweet potato, this is the answer.
For the greens:
3 tbsp sesame oil
1 medium white onion, sliced in half moons
5 garlic cloves, peeled and crushed
1.5 inch of fresh ginger, peeled and sliced into thin strips
500 g fresh greens, sliced 2 – 3 cm wide on the diagonal
3 heaped tbsp of good quality tahini
5 level tbsp of coconut aminos, a great Pesach alternative to soy sauce (needs to be KFP)/ imitation soy sauce
Juice of 1 lime
Fresh red chilli and sesame seeds for garnish
For the mash:
3 large sweet potatoes, steamed until soft
½ tsp cinnamon
Pinch of sea salt
Freshly ground black pepper
Drizzle of olive oil
1. Start by preparing all of your ingredients. Heat a large wok on a medium heat and add the sesame oil. After 20 seconds add the onion, ginger and garlic and stir to combine. Cook until the onion is translucent. Add the fresh greens and stir well. Cook for a further five minutes on a medium to high heat, stirring occasionally. They will shrink during cooking so don’t worry about the wok being overly full. Add a couple of tablespoons of tahini and mix well, followed by a couple of tablespoons of coconut aminos. Taste and add more for a richer flavour.
2. Just before serving, squeeze in the juice of a fresh lime. Roll it along the worktop using the palm of your hand to release more juice. To serve, top with sliced red chilli and sesame seeds. To make the sweet potato accompaniment: Use a fork or potato masher to mash the potatoes until smooth (or leave a bit chunky if you prefer, sprinkle in some cinnamon (a little at a time) and crushed sea salt and black pepper, mix well and taste. To serve: drizzle with olive oil and add a final pinch of cinnamon.
Recipe and photo by Lara Balsam, Director if JVS