Sunday, July 3, 2016

Vegan BBQ Pulled Sweet Potato Sliders.............. Incredible!

We spent the morning at the Dallas Farmers Market today. The Market has been going through some changes over the past few years and it has improved greatly.
There is an enclosed building with some great restaurants, gift shops, an Italian Coffee Shop, Ice Cream, Taco, Fish Market, etc. There are a number of great venues that cater to Vegetarians too.
The Produce vendors are all located in an Open Air Building and they have to be local and most of them are Organic. There is a British Baker, Homemade Soaps, Candles, Spices, Fruits and Vegetables, a Food Truck or two and places to sit and enjoy lunch from additional food vendors.
I discovered a new Food Vendor that serves Vegan BBQ Pulled Sweet Potato Sliders. They're served on a Biscuit with a side salad. I loved the Sliders so much that I asked permission to talk about them on my Blog.
I've posted a link to one of her You Tube Videos. I've also posted an adapted recipe for the sliders at the end of this page.
I look forward to seeing what Deah serves the next time we visit the Market.

Eatertainment with Deah : SEASON PREMIERE - Episode 1 - YouTube
You can see all of her instructional videos on You Tube. Please check them out and I think you'll find them entertaining with some great recipes.

Vegan BBQ Pulled Sweet Potato Sliders.

Here's what you'll need:
A Traditional Box Grater to Shred the Potatoes and prepare the Cabbage Slaw.
I've included a picture at the end of the post.

1- Large Sweet Potato, enough to make 2 1/2 C of Shredded Potatoes. More or less depending on how many you plan on serving.
1 tsp Vegetable Oil
Salt and Pepper to taste.
A Bottle of your favorite BBQ Sauce. You'll use at least 1/2 C depending on your taste and the consistency you want.
You can use Small Toasted Slider Buns or Biscuits. I prefer the Biscuits. Spread the cut sides with Butter and Grill them on a BBQ Grill or a Cast Iron Griddle or Skillet.
I've included a recipe for my favorite  Cole Slaw to serve with them.

Shred the Potato to measure 2 1/2 C. You can adjust the amount and add just enough BBQ sauce to make the right consistency.

In a Skillet on Medium High Heat:
Heat the Oil first.
Shredded Sweet Potatoes
Stir and cook for about 5 minutes.
Add Salt and Pepper to taste.
Continue to flip them as they fry
They should begin to get crispy and crunchy and then the consistency will change when the BBQ
Sauce is added.

After they're fried for 5 minutes:
Add the Sauce, reduce heat to Low and continue to cook for an additional 10 minutes.
Stir often.

Serve on a Buttered and Grilled Biscuit, with a side of Cole Slaw.

Here's my favorite Cole Slaw and Dressing recipe.
This makes a lot so you'll have plenty left over. Just keep it refrigerated in a Jar for the next meal.

2 heads of Green Cabbage, thinly sliced or shredded
1/4  head of Purple Cabbage, thinly sliced or shredded
1  Large Onion, chopped
4 large Carrots, shredded
Prepare and mix together in a Large Serving Bowl.
Refrigerate until ready to add Dressing and Serve.


I use a homemade Ranch Dressing.
You can double or triple the recipe , store it in a jar in the refrigerator for other salads.

1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)

Combine all ingredients, except the Buttermilk and whisk well.
Add the Buttermilk at the end to desired consistency.
Place in a jar,  (Shake, Shake, Shake) and store in the refrigerator until chilled.
Just before serving, add the dressing to the cabbage and toss to mix well.

I wanted to talk about the difference between Shredded and Grated.
Many people are confused by these two processes.

Shredding and Grating are two completely different processes that create different results.
There are many types of Graters and Shredders available, but having one that gives you both surfaces is the best.
I've posted a picture of a Box Shredder/Grater.
The front is for Shredding, the back is for Grating.
You can see that the end result will be completely different.

Shredded food results in a thread like shape, Grated creates  smaller, finer pieces.
Think about grated Parmesan Cheese that has a powder like texture, that's Grated.

Shredded Carrots are fine for Cole Slaw where Grated Carrots would not create the desired texture.

This side is the Shredder, the back is the Grater.
Peace in the Kitchen!

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