Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 I made one of my old favorites, and I've been meaning to make them, but when menu planning and so on it slips my mind somehow...but these are super yummy. We use Vegan Rella (we prefer it, but you can use whatever cheese/soy cheese you like). shred 3 small sweet potatoes (washed and peeled) maybe a handful of fresh chives from the garden (a friend of mine divided her chives and gave me half, so I used the ones that didn't quite make it with roots, which was surprisingly not too many) Shred Vegan Rella cheddar style and mozzarella style - maybe about 1/2-3/4cup I'd guess about 1-2 tsp of fresh toasted and ground cumin (I had some I made a little while ago) about 1/2 to 1 tsp of chili powder about 1/2 tsp kosher salt about 5 or 6 soft tortillas I use a combo of olive oil and canola, so I put in a cast iron frying pan about 1Tbsp or so (as needed, maybe less) to my pan, added the chives, let them 'sweat' with a pinch of kosher salt over med-low/low heat for a few minutes (don't use table salt, as it will be too 'salty' - you can add it at the end to taste ifyou don't have kosher salt). I then added my shredded sweet potatoes, cook almost until soft, and sweet, they might taste a little bland at this point, add the cumin and the chili powder. I have a griddle thing that's cast iron,too - though another frying pan that will hold your tortillas would work just fine, too. heat up the griddle/pan put down tortilla, spread a few Tbsps of the filling on half of the tortilla, sprinkle on cheese, fold over half of tortilla. cook till it gets nice and toasty, flip over, cook again till toasty. cut in half, then cut each into 4 pieces. Serve with salsa, tomatoes, whatever you like in them, really. you can also use onion instead of the chives (which is how I think the recipe I originally ever made them from called for - I think it was one of the Moosewood cookbooks, now that I think about it). We had these for dinner, and my 3 yr old declared that he liked them and that they were oh, so yummy. Missie -- -- I'm all out of bubblegum Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 The farmer's market started again this week; I'm planning to go tomorrow. This sounds so yummy, it will definitely be dinner Saturday night. Thanks for posting! Missie Ward <mszzzi wrote: I made one of my old favorites, and I've been meaning to make them, but when menu planning and so on it slips my mind somehow...but these are super yummy. We use Vegan Rella (we prefer it, but you can use whatever cheese/soy cheese you like). shred 3 small sweet potatoes (washed and peeled) maybe a handful of fresh chives from the garden (a friend of mine divided her chives and gave me half, so I used the ones that didn't quite make it with roots, which was surprisingly not too many) Shred Vegan Rella cheddar style and mozzarella style - maybe about 1/2-3/4cup I'd guess about 1-2 tsp of fresh toasted and ground cumin (I had some I made a little while ago) about 1/2 to 1 tsp of chili powder about 1/2 tsp kosher salt about 5 or 6 soft tortillas I use a combo of olive oil and canola, so I put in a cast iron frying pan about 1Tbsp or so (as needed, maybe less) to my pan, added the chives, let them 'sweat' with a pinch of kosher salt over med-low/low heat for a few minutes (don't use table salt, as it will be too 'salty' - you can add it at the end to taste ifyou don't have kosher salt). I then added my shredded sweet potatoes, cook almost until soft, and sweet, they might taste a little bland at this point, add the cumin and the chili powder. I have a griddle thing that's cast iron,too - though another frying pan that will hold your tortillas would work just fine, too. heat up the griddle/pan put down tortilla, spread a few Tbsps of the filling on half of the tortilla, sprinkle on cheese, fold over half of tortilla. cook till it gets nice and toasty, flip over, cook again till toasty. cut in half, then cut each into 4 pieces. Serve with salsa, tomatoes, whatever you like in them, really. you can also use onion instead of the chives (which is how I think the recipe I originally ever made them from called for - I think it was one of the Moosewood cookbooks, now that I think about it). We had these for dinner, and my 3 yr old declared that he liked them and that they were oh, so yummy. Missie -- -- I'm all out of bubblegum Quote Link to comment Share on other sites More sharing options...
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