LLAPINGACHOS DE CAMOTE
Con Salsa de Mani
"Ecuadorian Style Cheese Filled Sweet Potato Patties
With A Spicy Peanut Sauce"
So this is my Vegan version of the Ecuadorian classic. I used my Vegan version of Requeson made of cashews which is similar to Ricotta.
Ingredients:
7 Medium Sweet Potatoes
1/2 cup of Vegan Requeson Cheese
1 small red onion
2 Aji Peppers
2 Garlic cloves
1/2 tsp Ground Achiote
1 tsp Coconut Oil
Salt to taste
Ingredients For The Vegan Requeson Cheese Filling:
1 cup of cashews (soak them for a few hours)
2 tablespoons of non-dairy milk
1 tablespoons of fresh Lemon Juice
1 teaspoon Mild Yellow Miso
1/2 tablespoon of Maple Syrup
1/4 tsp salt
Directions:
Boil the sweet potatoes until soft. It takes about 15-20 minutes. Once they are done, drain the water and pat the potatoes dry.
Dice the onions and aji peppers. Mince the garlic.
Saute the onions, garlic, aji peppers and achiote over medium heat in coconut oil until the onions are soft.
Combine the onion mixture with the sweet potatoes. Mash the mixture together. Salt to taste.
Shape the potato dough into balls with your palms. Make a hole in the middle of each one.
Fill each ball with about 1 -2 teaspoons of Vegan Requeson cheese.
Put an extra dollop of the potato mixture on top of the balls to cover the hole. Then use your palm to press down on the ball to flatten the ball and create a patty.
Let them rest and firm up in the refrigerator for about an hour.
Cook the patties in a frying pan for about 4-6 min on each side til they're golden brown.
Directions for the Cheese:
Soak the cashews up to 24 hours. The longer you soak them, the creamier the cheese will be.
Put all the cheese ingredients into the food processor or blender. Pulse til you get the consistency you want. You want it to be creamy but still crumbly.
Con Salsa de Mani
"Ecuadorian Style Cheese Filled Sweet Potato Patties
With A Spicy Peanut Sauce"
So this is my Vegan version of the Ecuadorian classic. I used my Vegan version of Requeson made of cashews which is similar to Ricotta.
Ingredients:
7 Medium Sweet Potatoes
1/2 cup of Vegan Requeson Cheese
1 small red onion
2 Aji Peppers
2 Garlic cloves
1/2 tsp Ground Achiote
1 tsp Coconut Oil
Salt to taste
Ingredients For The Vegan Requeson Cheese Filling:
1 cup of cashews (soak them for a few hours)
2 tablespoons of non-dairy milk
1 tablespoons of fresh Lemon Juice
1 teaspoon Mild Yellow Miso
1/2 tablespoon of Maple Syrup
1/4 tsp salt
Directions:
Boil the sweet potatoes until soft. It takes about 15-20 minutes. Once they are done, drain the water and pat the potatoes dry.
Dice the onions and aji peppers. Mince the garlic.
Saute the onions, garlic, aji peppers and achiote over medium heat in coconut oil until the onions are soft.
Combine the onion mixture with the sweet potatoes. Mash the mixture together. Salt to taste.
Shape the potato dough into balls with your palms. Make a hole in the middle of each one.
Fill each ball with about 1 -2 teaspoons of Vegan Requeson cheese.
Put an extra dollop of the potato mixture on top of the balls to cover the hole. Then use your palm to press down on the ball to flatten the ball and create a patty.
Let them rest and firm up in the refrigerator for about an hour.
Cook the patties in a frying pan for about 4-6 min on each side til they're golden brown.
Directions for the Cheese:
Soak the cashews up to 24 hours. The longer you soak them, the creamier the cheese will be.
Put all the cheese ingredients into the food processor or blender. Pulse til you get the consistency you want. You want it to be creamy but still crumbly.
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Salsa de Mani
(Peanut Sauce)
Ingredients:
1/2 cup Natural Peanut Butter
1 cup Non-Dairy Milk
1/2 small Onion
1 Garlic clove
1 Aji Pepper
1 Roma Tomato
1/4 tsp Cumin
1/2 tsp Ground Achiote
1/2 tsp Coconut Oil
Juice of 1 lime
a handful of finely chopped Cilantro
Salt to taste
Directions for making the Salsa de Mani:
Take a sauce pan and heat up the oil. Saute the onion, garlic, tomato, achiote, cumin, salt, lime juice and aji together. Cook til the onions are soft.
Add the milk and peanut butter.
Stir well til its all blended and creamy smooth. Simmer and reduce for a few min.
Top with Cilantro.
(Peanut Sauce)
Ingredients:
1/2 cup Natural Peanut Butter
1 cup Non-Dairy Milk
1/2 small Onion
1 Garlic clove
1 Aji Pepper
1 Roma Tomato
1/4 tsp Cumin
1/2 tsp Ground Achiote
1/2 tsp Coconut Oil
Juice of 1 lime
a handful of finely chopped Cilantro
Salt to taste
Directions for making the Salsa de Mani:
Take a sauce pan and heat up the oil. Saute the onion, garlic, tomato, achiote, cumin, salt, lime juice and aji together. Cook til the onions are soft.
Add the milk and peanut butter.
Stir well til its all blended and creamy smooth. Simmer and reduce for a few min.
Top with Cilantro.
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