pantry+ the southern hot mess

Sometimes, late at night, when thoughts keep me up and I'm too tired to read, but I need some mindless bs to take my mind off things, I turn on the TV to the food channel. I'm a cook, so that makes sense for me.

One of those restless nights found me staring at Diners Drive-ins and Dives. Unfortunately for me (and the animals), it was another BBQ show - Guy seems to showcase those joins way too often. This time, however, my head popped off the pillow, in the middle of drifting off to sleep, when I heard the term "sweet potato." In a BBQ joint? Sweet potato was being featured?

Of course, the sweet potato was only a vessel, but still, there was promise here. The woman cook goes on to share that, yes, indeed, this is a true Southern favorite. I was in.

This is The Southern Hot Mess - originally with cheese, brisket, bacon and chipotle crema - all animal-based. It's time for another flip. And this is a Pantry+ recipe! This recipe uses 4 pantry items (HERE) and 7 fresh items.

The Southern Hot Mess:

Equipment:
oven
small blender [such as Magic Bullet]
cast-iron skillet
small bowl

Pantry ingredients:
Oregano
Cumin
Chickpeas
Chipotle en adobo

Fresh ingredients:
Sweet potato
Lime
Garlic
Green onions
Chili powder
Vegan bacon
Vegan sour cream

You blend all the ingredients to make the adobo sauce and set it aside. Cook the chickpeas in the dry skillet until golden and then add the reserved sauce. This is our chickpea adobo.

Prepare your vegan bacon (I *love* the tofu bacon from Everyday Vegan Eats, but now I air-fry it instead of pan-frying it - so good!!), mix up the simple chipotle sauce and just wait for your sweet potatoes to bake. Then split the potatoes, top with all the goodies and go to town.

The Southern Hot Mess (a Pantry+ recipe)
Makes 4 servings
Pantry list is HERE.

4 medium sweet potatoes
Sea salt, as needed
1/4 cup water
2 tablespoons fresh lime juice
3 garlic cloves
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cups cooked chickpeas
4 strips vegan bacon (such as tofu, seitan or tempeh)
1/4 cup vegan sour cream or mayonnaise
1 to 2 teaspoons chipotle puree*
2 green onions, minced

1. Wash the sweet potatoes, pierce them in 4 or 5 places with a knife and sprinkle with salt. Preheat the oven to 400-degrees F and bake until tender (no need to wait to preheat), about 60 minutes. 
2. To make the adobo, combine the water, lime juice, garlic, chili powder, oregano, cumin and 1/4 teaspoon of salt in a small blender and blend until smooth. Set aside. Heat a dry medium cast-iron skillet over medium-low heat. Add the chickpeas and cook until golden, about 10 minutes, mashing the beans lightly as they cook. Add the adobo sauce, cover the skillet and cook until the sauce is absorbed and the chickpeas are flavorful, about 8 to 10 minutes, adding a few tablespoons of water as needed. Taste and adjust seasoning with salt.
3. Cook the vegan bacon either in the oven or in a skillet, either with oil or oil spray, until crisp. Chop and set aside. Combine the sour cream and chipotle, mix well and set aside.
4. Split a cooked potato in half, top with the adobo chickpeas, add some chipotle cream, sprinkle on some bacon and green onions and serve. 


*Chipotle Puree: Blend an entire can of chipotle en adobo in a small blender until smooth. Transfer to a mason jar and store with a lid in the refrigerator for up to 6 months.

© 2016 Copyright Zsu Dever. All rights reserved.

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caramel apple cupcakes (aquafaba recipe)

Treat time! I am sharing a really delicious cupcake recipe with you, but, be warned, it is decadent. It uses a homemade caramel sauce that is to die for, but is best left as an occasional treat.

Caramel Sauce is made by melting sugar and cooking it to a light amber color. The darker the color, the stronger the caramel flavor. Take care that it doesn't reach toffee stage, which is actually burnt sugar.

When the sugar is at the right color, you add milk. I tried making this with high-protein soymilk (one I use to make yogurt with) but it burned the caramel sauce to a crisp, so I recommend using a low-protein milk, such as lower protein soymilk or, better, yet, if you aren't allergic, store-bought almond milk.

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Then you stir and stir until the re-crystallized sugar melts again. Attach a candy thermometer and cook the syrup until it reaches about 228-degrees F. Yes, get a candy thermometer if you will be making candy. The cheaper ones are as low as $5 [AMAZON] or the better ones are below $10 [AMAZON], but I recommend a digital thermometer. This [AMAZON] is the one I use.

The batter is made with tart apples, but you can use whatever you like - I've made them with all kinds of apples. You drizzle the cooled cupcakes with that amazing caramel sauce and serve these treats right away.

Because caramel sauce can be a bit tricky to work with, I've made a video detailing this recipe.

Caramel Apple Cupcakes 
Makes 6 cupcakes/ 1/4 cup caramel sauce

Caramel:
1 tablespoon vegan butter
1/2 cup granulated sugar
1/2 cup low-protein nondairy milk (commercial almond milk works well)
1 teaspoon pure vanilla extract

Cupcakes:
1 1/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1/2 cup neutral oil
6 tablespoons aquafaba**
1/3 cup packed brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups diced tart apples
2 tablespoons chopped toasted walnuts

1. Caramel: Melt the butter in a medium saucepan over medium heat. Add the sugar and melt the sugar, stirring as needed to melt as much of the sugar as possible. Cook the sugar only until it is turning a light amber (any longer and the sugar could burn). Remove the pan from the heat and add the milk. The mixture will bubble and foam up. Stir until the crystallized sugar dissolves again, using a sturdy wooden spoon. Take it on and off the heat to facilitate this. 
2. When most of the sugar has melted, return the pot to the heat and add a candy thermometer. Cook the caramel, without stirring, until the temperature reaches 228-degrees F. Very gently remove it from the heat and set it aside for a full 15 minutes. This will help prevent it from crystallizing. When it is cool, stir in the vanilla. Chill the caramel to firm up and warm it up to melt it if using from the fridge.
3. Cupcakes: Preheat the oven to 350-degrees F. Prepare a 6-tin muffin pan with cupcake liners and oil spray or just oil spray. Combine the flour, baking powder, pumpkin pie spice, ginger and salt in a small bowl. Combine the oil, aquafaba, brown sugar and vanilla in a large bowl. Add the flour mixture and the apples and fold to combine. Divide the batter evenly among the muffin tins and bake the cupcakes until a toothpick inserted in the middle of one comes out clean, about 20 minutes. 
4. Cool the cupcakes in the tin for 5 minutes before transferring to a cooling rack. Cool the cupcakes completely before adding caramel. Add the caramel and nuts right before serving. 

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

© 2016 Copyright Zsu Dever. All rights reserved.

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