For the second Vegan Iron Chef Challenge, I went with something fried again, because it was what was quickest and what came to me. We make a great kale and quinoa salad at the zen center’s cafe, but that would have been too easy. I saw sweet potatoes that needed using and came up with Quinoa and Cornmeal Crusted Sweet Potatoes. I dipped cooked sweet potatoes into apple cider, then into cornmeal, then back into the cider, then into a mixture of cooked quinoa, cornmeal, chipotle, and salt. I pan-fried in some olive oil until browned on each side.
This is a last minute creation and post and I’m a bit past the deadline, but maybe it’ll wind up in the Iron Chef round-up.