Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume VIII, Number 2 Spring 2000
PURPLE AND WHITE:
POTATOES AND EGGPLANT FIT EVERY VEGGIE NEED
Potatoes and eggplant, once suspected of being poisonous (they both belong
to the nightshade family), have become the cook’s friends. On their
own, eggplant and potatoes have mild, comforting flavors. A simple steamed
potato or roasted eggplant slice is an excellent accompaniment for spicy
entrées. Simply peel and slice eggplant. Brush with olive oil and
grill as an underliner for a hot vegan chili or gunpowder hot five-bean stew.
Steam potatoes and sprinkle with chopped fresh parsley to complement fiery
vegan paella or a Thai-dish sparked with ginger and chilies.
Willing "palates," eggplant and potatoes can be used to create international
cuisine. In French cuisine, eggplant can be married with zucchini, tomatoes,
and bell peppers as a wonderful summer stew. Italian cuisine uses eggplant
sliced and layered with tomatoes and herbs. In Indian cuisine, eggplant is
sautéed with cardamom and peppercorns. Eggplant "caviar" is popular
in Russian cuisine, and in Turkish cuisine the eggplant is used as the perfect
edible "stuffing" container. The potato is "fritata-ed" in Italian and Mexican
cuisine, "pancaked" in Russian and Irish cuisine, and "au gratined" in French
cuisine.
We have listed below examples of several countries’ seasonings, including
ingredients readily available from most suppliers. If you have time, visit
international markets for exciting spice blends and fresh herbs. Try these
flavor profiles in mashed or roasted white or sweet potatoes or in stewed
eggplant or on roasted eggplant slices:
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Brazil: bay leaf, whole peppercorns, coriander, cloves, cardamom,
and nutmeg
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Caribbean: allspice, nutmeg, ginger, cloves, thyme, and chilies
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China: five-spice, star anise, dried orange peel, chili pepper, garlic,
and ginger
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Greece: allspice, bay leaf, basil, fennel seed, nutmeg, cloves, dill,
and mint
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India: cardamom, cloves, cinnamon, mustard seed, saffron, dill seed,
tamarind, turmeric and prepared spice blends
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Mexico: annato seed, cilantro, cumin, chilies, cinnamon, vanilla,
and oregano
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Morocco: cinnamon, cumin, ginger, paprika, thyme, and preserved lemon
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Spain: nutmeg, saffron, sweet and savory paprika, and anise seed
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Thailand: ginger, lemon grass, chilies, and mint
Along with grains, beans, and legumes, pasta, and root vegetables, eggplant
and potatoes should be a staple in the vegan quantity kitchen. They are tolerant
veggies, able to be stored for extended periods, hold up to heat and cold
well, and can be prepared ahead of time. They can be used as a basis for
an entrée or as a supporting cast member to a meal.
Potatoes can be purchased fresh, frozen, canned, and dried. Select a variety
of forms to fit your menu and prep time. For example, mashed potatoes can
be made from fresh or dried potatoes. Fresh mashed potatoes will require
time and labor for cooking, peeling, and prepping. The flavor and texture
of fresh mashed potatoes require little assistance; a small amount of margarine
or vegetable broth to moisten, and a shake or two of white pepper (black
pepper gives too speckled an appearance) would be enough. Dried potatoes
may require a bit more pepper and margarine. Both fresh and dried mashed
potatoes can be spiced up with rosemary, oregano, horseradish, sundried tomatoes,
garlic, and fresh or dried parsley or cilantro. Mashed potatoes make a great
side dish and can also be used to thicken soups and sauces, or as a base
for "cream" soups. They can be shaped into potato pancakes, too.
Baked potatoes make great side dishes and supporting ingredients for
entrées. Build a baked potato entrée by topping baked potato
halves with leftover chili, bean and veggie stew or lentil stew, chopped
fresh onions, summer squash (like zucchini or crooked neck), and salsa, or
with sautéed garbanzo beans or hummus, sliced olives, chopped tomatoes,
and chopped fresh parsley. Potato skins can also serve as a basis for an
entrée: simply scoop out potato to give it a mashed-like texture,
and top as preferred.
Oven combinations are a perfect venue for potatoes. Mix prepared mashed potatoes
with shredded sautéed cabbage or sauerkraut and crumbled smoked tofu
or vegan breakfast links and bake. This is a take-off on a traditional Bavarian
winter dish. Potato lasagna can be made with reconstituted sliced dried potatoes
or fresh sliced potatoes. Alternate layers of potato with thinly sliced zucchini,
mushrooms, tomatoes, onions, and carrots, and use a tomato or soymilk-based
sauce. Potato croquettes can be made with mashed potatoes, bread crumbs,
finely diced vegetables, and soft tofu or soymilk. Potato pancakes can comprise
a whole food category of their own. Find a basic recipe and then go wild
with seasoning (see the potato pancake recipe in this issue and the seasoning
suggestions above).
To the basic batter add, chopped onions, garlic, sundried tomatoes, chili
or bell pepper, mushrooms, and fresh chopped herbs for flavor variety. Offer
salsa, bean-based sauces (such as black bean or garbanzo), apple or pear
sauce, diced fresh or canned fruit, and soy yogurt as accompaniments to potato
pancakes. For breakfast, offer sweet potato pancakes, seasoned with nutmeg,
ginger, lemon or orange zest, and cinnamon, and serve with stewed apple slices,
fruit preserves, and raisins.
Eggplant can be peeled or not, depending on the age of the vegetable. Although
edible, eggplant skin can be tough and bitter. Eggplant will discolor when
exposed to air, so plan to prepare it right away or layer it with water and
lemon juice to prevent oxidation. Eggplant slices can be dipped in soymilk
or soft tofu and bread crumbs and baked or fried. Serve slices with a variety
of sauces for a satisfying and attractive entrée. Or cube peeled eggplant
and grill on a skewer with button mushrooms and cherry tomatoes. Brush with
olive oil and sprinkle with fresh and dried herbs.
Whole eggplants can be placed in the oven or on an open flame to be roasted
(be sure to pierce vegetables in several places to avoid eggplant explosions).
Turn and roast until the eggplant becomes soft enough to mash. Depending
on whom you speak with, this kind of preparation is either an old Arabic,
Russian, or Indian method. The soft eggplant can be peeled and mashed and
used as a dip (add lots of garlic and tomato), as eggplant "caviar" (with
chopped onions and garlic), or as an ingredient in soups and casseroles.
Eggplant slices can be layered (instead of or in addition to the pasta) in
lasagna for a hearty entrée. This dish can be prepared, baked, and
frozen until ready to use. Chunks of eggplant can be stewed with chilies,
tomatoes, and potatoes for a fast stew. Add cooked beans and different types
of herbs and spices to create several dishes from one basic dish. Steam chunks
of eggplant with garlic and onions. Allow to cool. Then, for a change, create
an eggplant salad instead of potato or pasta. For example, a Moroccan eggplant
salad that can be served hot or cold consists of roasted bell peppers, roasted
mild chilies, sautéed eggplant slices, tomatoes stewed with garlic,
and all tossed with lemon juice and paprika. Stewed eggplant can be tossed
with pasta or cooked grains for an entrée or side dish. For example,
add stewed eggplant to sautéed garlic, onions, fennel, and green peas.
Toss with pesto sauce (basil, pine nuts, and olive oil) and add to cooked
pasta or rice for a fast entrée.
We haven’t even mentioned the many menu items you can create with eggplant
and potato combinations. Put on your veggie thinking caps and see where your
imagination takes you!
Excerpts from the Spring 2000
Issue:
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Foodservice Hotline
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Vegan Tidbits
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Vegan Offerings on a College Campus
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Vegan Products for Food Service & Quantity Recipes
For the complete issue, please subscribe to the magazine. To
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