I've never participated in the Iron Chef Challenge before, but in the spirit of VeganMoFo and because the ingredients this week (bananas and coffee) spoke to me. I am new to cooking with coffee or even drinking coffee on any sort of regular basis. I decided to start the day with a banana and coffee to get the creative juices flowing. I decided to call this a shake instead of a smoothie since it is pretty thick, but call it whatever you like...it is darn good. The picture shows Parker's mug he made in pottery class through the local park district.
1 frozen banana
2 Tablespoons brewed coffee cooled*
1 cup favorite non-dairy milk
1 Tablespoon Nutiva Organic Chocolate Hemp Shake
2 Brazil nuts
1 Tablespoon flax seeds**
1/8 cup rolled oats
1/8 cup shredded unsweetened coconut
shaved dark chocolate (optional)
Throw everything except the cinnamon and shaved chocolate in a Vitamix and blend until smooth. **If you are using a lesser blender, just grind the nuts and flax seeds first. *I made this a cool beverage, but as the temps drop, you might want to make this a hot beverage so you could use a banana freshly peeled and hot coffee. Sprinkle the cinnamon and chocolate on top. Serves two adults, but my family of five all had a bit and gave it an enthusiastic thumbs up. Enjoy!
1 Tablespoon olive oil
1 small onion diced
1 red hot pepper diced (with seeds)
2 Tablespoons brewed coffee
2 cups water with 1 tsp vegetable Better than Bouillon dissolved (or equivalent veg stock)
1 medium sweet potato peeled and diced
2 new potatoes peeled and diced
1 10 oz. bag cauliflower blend (or a couple cups fresh broccoli, cauliflower, and carrots)
1 tsp iodized salt
1 banana peeled, sliced and fried
1/2 cup coconut milk
Heat olive oil in medium sized soup pot on medium heat. Saute onion and chili pepper until onion is translucent. Add coffee and saute for 2 minutes until liquid is absorbed. Add water with dissolved food base or vegetable stock, sweet and white potatoes. Cover and cook for 20 minutes or until potatoes are tender. Add frozen veggies (or fresh) and cook covered for 5 to 10 more minutes until veggies are cooked. While the curry is cooking, fry a banana in a cast iron skillet until brown and set aside. Add salt to taste. Turn heat to low for the curry and thoroughly mix in the coconut milk. Let cook for 2 to 5 minutes. Add fried bananas. Serve hot over cooked brown basmati rice or your favorite rice. Serves five.