Sweet Potato and Edamame Papdi Chaat
Before sweet potatoes go out of fashion
This was that annual week that everyone puts their winter jacket in storage, only to realize that nature has other plans. Storms and frigid weather across the US this week had me thanking myself for my lack of initiative. I did invest in a fuchsia pink winter jacket though, willing spring to come already!
It’s almost time to start talking about spring vegetables (hurray), but I had one last winter vegetable recipe that simply.must.land on your plate. This Chaat is a winter adaptation of my Cucumber Papdi Chaat from my cookbook - think cucumber in the summer, brussels sprouts in the fall and sweet potato in the winter. (Overcome by the sheer elegance of my ideas? Me too). We make crispy chips out of sweet potato and use edamame in place of the chickpeas for an extra boost of protein. Layered with Greek yogurt, tangy chutneys and masala walnuts for those omega-3’s, you’ve got yourself a showstopper with no compromises!
But first!
The next v8well Cooking Club is on Wednesday, April 5th at 12pm ET. We will be making the Vegan Zucchini Bread and the Avocado Toast so lunch is ready right after! Join me - it was so fun last time meeting you all and cooking together (you don’t have to cook or turn on your camera, lurkers welcome). I will be sharing tips and tricks and also doing a Q&A. Be sure to get your copy of The Vegetarian Reset beforehand. RSVP below.
Sweet Potato and Edamame Papdi Chaat
Ingredients
11 oz/300g long sweet potato
1 ½ Tbsp. olive oil
Masala Walnuts
⅓ cup/42g walnuts (sub peanuts or cashews)
1 Tbsp. chickpea flour
2 tsp. water
¼ tsp. ground turmeric
1 tsp. ground paprika
¼ tsp. ground cumin
¼ tsp. cracked black pepper
1 tsp. avocado oil
¼ tsp. salt, to taste
¾ cup/170g whole milk plain Greek yogurt or dairy-free yogurt to make this vegan
1 cup/150g frozen shelled edamame, thawed
⅛ tsp. cayenne, to taste
¼ tsp. salt, to taste
2 Tbsp. tamarind-date chutney, (storebought, such as Swad), to taste
1 ½ Tbsp. coriander (cilantro) chutney, (storebought, such as Swad), to taste
4 Tbsp. finely chopped onion
½/90g cup finely chopped tomatoes
2 Tbsp. finely chopped cilantro/coriander
1 tsp. chaat masala (optional)
Directions
Step 1. Preheat the air-fryer to 300°F/150°C. Slice the sweet potato crosswise with a mandoline or a knife to 1mm thickness. In a medium bowl, toss the sweet potato rounds with the olive oil. Air-fry for 20 minutes, working in batches if needed. Check and toss 2-3 times in between, removing slices that have browned and crisped up. (You want these to brown, that's when they are crisp and they'll get covered anyway). If using the oven, bake at 350°F/180°C for 30-35 minutes. Remove and set aside to cool.
Step 2. Now preheat the air fryer to 350°F/180°C. Mix together all the ingredients for masala walnuts, except the walnuts, in a bowl. Add the walnuts and mix until they are coated with the paste. Lightly spray the air fryer base with oil and spread the nut mixture evenly on the base. Air fry for 5 minutes, tossing halfway through. If using the oven, bake at 400°F/200°C for 8-10 minutes. Remove from the air fryer and let cool. Finely chop or pulse the walnuts 3–4 times in a food processor and set aside.
Step 3. Whip the yogurt in a bowl with just enough water to make it spreadable. In a separate bowl, mix the edamame with salt and cayenne.
Step 4. Layer the sweet potato chips, edamame, and yogurt on a serving plate. Drizzle the tamarind-date chutney and coriander chutney over the top. Sprinkle the tomato, onion and masala walnuts on top.
Garnish with cilantro and chaat masala, and serve.
Write a review for The Vegetarian Reset, win a cookbook!
It was brought to my attention that reviews take a few days to be moderated and posted on Amazon and Barnes & Noble, so I’m extending this anniversary giveaway for a couple more weeks. Two early bird reviewers have already claimed Mumbai Modern and To Asia, With Love! But never fear, I have added two more fabulous books to this list of vegetarian cookbooks by women authors.
PlantYou - An instant NYT bestseller, this book follows the popular WFPB (Whole Foods Plant Based) diet and is written by Carleigh Bodrug, of the Instagram community by the same name. I’m not so sure about an oil-free diet but I will admit that the recipes in this book look appealing and are very creative.
Vibrant India - A loving and detailed compilation of South Indian home cooking, by Chitra Agrawal of Brooklyn Delhi (those chutneys are to die for). You will find several authentic recipes from the her mother’s hometown of Bangalore (also mine!) as well as the author’s Brooklyn spin on traditional recipes.
East: Vegan and Vegetarian Recipes from Bangalore to Beijing - an ode to Asian cooking by Meera Sodha. You’ll find unique recipes for noodles, rice and curries from India, Sri Lanka, Vietnam, Thailand and beyond. The recipes are vegetable-centric and there are plenty of ideas for tofu as well.
The Vegan Instant Pot cookbook - exactly what it sounds like! By Nisha Vora of the fabulous vegan blog Rainbow Plant Life
Dada Eats: Love to cook it - a lovely vegetarian book with healthy and interesting recipes, by Samah Dada. Has lots of delicious looking gluten-free desserts.
To win one of these cookbooks:
You will need to have purchased a copy of The Vegetarian Reset.
Write an honest review for the book on Amazon, Barnes & Noble or GoodReads. Reviews on multiple platforms count as multiple entries!
Send me a screenshot of the review by replying to this email (you can screenshot your submission, even if it’s being moderated).
If you want a particular book from this stash, make a request in your email and I’ll do my best to honor it. First come, first served! Tiebreakers will be chosen at random.
Please note that the giveaway is open to continental US and UK only at this time and is subject to availability. Participants must be 18 years of age or older.
Giveaway ends on 31st March, 2023.
v8well Good Things
Brand new recommendations section!
To read
If you haven’t read In Defense of Food, please make it a priority. Michael Pollan addresses the cloud of nutritional confusion that we all live under with striking clarity and ends with actionable and practical guidance, most famously - “Eat Food. Mostly Plants. Not Too Much”.
To listen
Intermittent Fasting to Improve Health, Cognition and Longevity: Dr. Satchin Panda on the Huberman Lab. I’ve bookmarked this one but haven’t gotten around to listening. “Dr. Panda explains how TRE, and also longer fasts, can positively impact obesity, diabetes, cardiovascular health, age-related chronic diseases, and improve mood and cognitive performance.“
To eat
Did you know that green onions will regrow from the bottoms? Game-changer.
I made this Green Goddess Salad from Baked By Melissa for St. Patrick’s Day and highly recommend. I had no idea raw cabbage could be so delicious!
Cookbook News
I was quoted in Food Network magazine about meatless go-to tips (slide 10). Spoiler alert, mine includes vegetables!
I’m going to be in London on vacation next week, any recommendations on where to eat?
If you are on Facebook, join my cookbook group here and share your pictures as you cook along from the book! You can also ask questions about recipes and I will help in any way I can.
Get your copy of The Vegetarian Reset now!
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