After a crazy, whirlwind three weeks, we have reached the final week of Vegan Mofo!! *phew* Technically, next week is the final week but that's just got three days whereas this week is the last full week of MoFo goodness. :)
I pre planned a lot in September to have many of the posts scheduled and ready in advance so that during MoFo, I could blog hop and enjoy the delicious vegan food posts all over the blogosphere. It didn't matter, things got crazy anyway, as they always tend to during MoFo month. So I am very proud to have reached 16 posts so far. And I am also quite happy to say that I have met so many awesome Vegan MoFo bloggers over the past three weeks. The Newsify google reader app on my phone is full and bursting and I'll continue to visit 2012 MoFo-ers blogs right until MoFo 2013, when I will have a fresh set of RSS feeds. :)
I've followed a theme throughout Vegan MoFo. Each week was reserved for recipes for one course of a Super Scrumptious Four Course Meal.
Week 1 was Desserts (the sub-theme being 'Mostly Raw') - Avocado Orange Chocolate Mousse, Fig and Cinnamon Ice Cream, Hazelnut Mocha Cheezecakes, Cashew Barfi Truffles and Banana Walnut Cinnamon Vanilla Crème.
Week 2 was Soups and Salads - Carrot Hesarubele Kosumbari, Nalli Kai Salad, Spinach Coconut Mylk Soup and Masala Mandakki.
Week 3 was Snacks and Starters (sub theme was 'Fairly Healthy') - Kandu Unde, Baked Akki Rotti Bites, Summer Rolls with Spicy Peanut Sauce and Sesame Encrusted Roasted Vegetables with Pumpkin Banana Poppy Seed Dip.
Yesterday I had a Bonus Dessert Recipe for Vegan Jamoon.
And now I begin Week 4 with Main Courses.
Today's dish is filling, delicious and really simple to put together. I based the general idea of the recipe on a yummy dish called Epinard à la Crème which I used to enjoy at a local restaurant called Casa Piccola many many years ago (during my pre-vegan days).
I made my baked dish out of potatoes and sweet potatoes mashed together with basic spices. The creamy spinach and tender baby corn go beautifully with the potatoes. The bread crumbs were a last minute addition and ended up being a great, crunchy touch!
We ate this by itself but it can also be served with toasted garlic bread or a nice, leafy salad on the side.
Mashed Potato Sweet Potato Bake
5 medium Potatoes
2 Sweet Potatoes
1 C Spinach
10-12 Baby Corn
Preheat oven to 225 C.
Boil, peel and mash potatoes and sweet potatoes.
Blanch spinach and chop roughly.
Slice baby corn into rounds.
Mix all ingredients, except Tabasco Sauce and bread crumbs.
Press into a baking dish.
Sprinkle generously with bread crumbs and press lightly.
Bake at 225 C for 10 minutes.
Reduce heat to 180 C and continue baking for 30 more minutes.
Let it cool in the oven for 5-10 minutes.
Serve hot with Tabasco Sauce drizzled on top and optionally a bit of ketchup on the side.