Vegan MoFo Day 19: Sweet Potato Rösti and Mediterranean Vegetable Crumble

Sweet Potato Rösti and Mediterranean Vegetable Crumble

Mr treehugger LOVES these Röstis, and I don't make them often enough in his opinion. Actually that's true - I don't make them often enough as they are ridiculously easy to do. If you have weak wrists then get someone to help you here as there is a LOT of squeezing involved, I find it very good therapy especially when imagining it is the necks of people that have annoyed me recently.......Mwah ahhh ahhhh! Sweet Potato Rösti makes 6 Ingredients 1 Potato, peeled and grated 1 Sweet Potato, peeled and grated Few slithers of Onion Salt Pepper Place both the grated Potato and Sweet Potato in the centre of a clean tea cloth and, over the sink, squeeze all the liquid out. This will take a bit of effort as just when you think you've squeezed as much as you can - squeeze again and there'll be more. Once squeezed, place in a bowl and add the Onion, Salt and pepper. Toss everything up with a fork. Heat a skillet pan and add a drizzle of Oil. Use your hands to scoop up a load of the Potato mix and place on the skillet. With the back of a fish slice (really...is there another word for this utensil?) flatten the Potato mix down into the pan. Add as many as you can without over crowding the pan. Cook for 2 mins on quite a high heat. Flip the Rösti over and cook on medium heat for 5-8 mins. Flip over again, pat the sides to form a roundish shape and cook on low for 8 ish mins. You'll probably need to flip over again but you'll know when they are ready - they will be golden brown in colour with a few black areas. Serve! These are DELICIOUS!

I served these with a new creation that I just made up as I went along. Mediterranean Vegetable Crumble serves 2 Ingredients 2 Tblsp Olive Oil 1/2 Aubergine, cubed 1 Roasted Red Pepper (I used tinned) 4 Mushrooms 1/2 Courgette, peeled and cubed Half a small Onion, sliced 3 Cloves garlic, sliced 8 Pitted Black Olives, quartered 1 cup Tomato Sauce Sprig Fresh Rosemary Salt Pepper 4 slices whole, nutty, seedy Bread Heat the Olive Oil in a pan and fry the Aubergine for 10 mins - stirring regularly. Add the Peppers and cook for a few minutes before adding the Mushrooms and Courgettes. Cook everything together for 5 mins then add the Onion, Olives and Garlic. Cook for a few more minutes. Add the Tomato Sauce and place a lid on the pan, turn the heat down low and simmer for 10 mins. Add the Rosemary and season to taste - I find this needs quite a bit of Salt. Leave to cool then place in an oven proof dish. Heat the oven to 200 degrees. Blitz the Bread in a food blender so as they are reduced to Bread Crumbs and sprinkle over the top of the Vegetables. Place in the oven and cook for half an hour - make sure the Bread Crumbs don't burn - that would be a disaster. I have to cover mine after a few minutes - you all know about my oven by now, right? If you want - you can drizzle Oil over the Bread Crumbs before putting in the oven, but I am trying to watch my weight!!

HUZZAH!!!

This is really tasty and yummy and the combo of the rich Tomatoey Vegetables with the crunchy, nutty, toasted, seediness of the Bread Crumbs is just a delight to the senses.

Todays song is Animal Nitrate by Suede!! Brit Pop's finest hour, though the name's not very Vegan - I will forgive their oversight!! Brett Anderson...I SO would........