Okra, Vegan Sausage, Cranberry Red Potato, Mushroom, Spinach with Garlic, Brown Rice Noodles, and Turkish Acılı Ezme s
Posted Aug 22 2011 12:53am
Last night, we enjoyed, as we do each year, the puppet show by Paperhand Puppet Intervention . After the show, we went out to eat at Talulla's , a very nice Turkish restaurant that has many vegan choices.
One of the dishes that we had as an appetizer was Acili Ezme, "a spread made of spicy red peppers, tomatoes, green peppers, walnuts and Aegean olive oil" (I just found a recipe for it online). We thought that this was a dip that we had enjoyed in the past, but when it came out, both my wife and I found it really too spicy to enjoy. We somehow ate a little with the bread that they served, but brought most of it home - I realized that this could be a great dish-maker diluted with, what I was thinking then, rice.
When considering further tonight, I decided to make today's main dish more vegetable than grain centered. Here is what I did (serving with avocado and grape tomato) - we both loved the dish:
I started with a half dozen Cranberry Red (also known as "All Red") potatoes, which I chopped into small 3/8" cubes. I purchased these local organic potatoes at the Carrboro Farmer's Market ; they are red on the outside and pink inside. They are firm and taste good boiled (e.g., for a potato salad) or sauteed. I sauteed the potatoes over medium-high, using Meyer lemon-infused extra virgin olive oil.
While the potatoes were cooking, I soaked a handful of brown rice noodles in hot tap water.