Not Your Average College Food

Sweet Potato Mushroom “Bahn Mi”

Dinner, Healthy, Lunch, Vegetarian | May 19, 2016 | By

One of my favorite cooking shows out there is Chopped. The competitors are asked to make a dish in a short amount of time from a basket of random, miscellaneous ingredients. Their crazy, innovative creations always inspire me to cook and whip up some spectacular dish of my own. I had always thought it would be fun to enter a Chopped-like competition but never thought I’d get a chance to until recently.

To celebrate Earth Day, our school hosts a Celebration Fair, where many student groups set up booths and activities related to Earth Day. A student group called Real Food Hopkins hosted a “Veg Fest” competition, where 4 student chefs competed to see who could make the best vegetarian dish. They gave us the list of ingredients a few days beforehand so we could come up with a recipe (a bit more time than they give you in Chopped). The students then prepared the recipes the night before the competition to hand out as samples to students at the fair. On the actual day of the fair, we cooked our dishes in front of everyone and had the judges taste them.

The list of ingredients they gave were: beets, radishes, turnips, carrots, kale, fingerling sweet potatoes, white button mushrooms, and French shallots. After tossing a few ideas in my head I thought of creating a twist on the Vietnamese bahn mi sandwich by using a veggie patty filling. This was a completely original recipe and actually turned out pretty great the first time I made it. I used the same recipe for the competition and although I didn’t win, the sandwich got some rave reviews from friends and students for being “creative and delicious.” :)

Sweet Potato Mushroom "Bahn Mi"
Yields 3
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813 calories
87 g
83 g
43 g
18 g
7 g
447 g
2409 g
13 g
0 g
34 g
Nutrition Facts
Serving Size
447g
Yields
3
Amount Per Serving
Calories 813
Calories from Fat 382
% Daily Value *
Total Fat 43g
67%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 24g
Monounsaturated Fat 10g
Cholesterol 83mg
28%
Sodium 2409mg
100%
Total Carbohydrates 87g
29%
Dietary Fiber 7g
29%
Sugars 13g
Protein 18g
Vitamin A
194%
Vitamin C
71%
Calcium
20%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pickled vegetables
  1. 1 cup carrots, peeled intro thin strips
  2. 1/2 cup radish, chopped into thin slivers
  3. 1/2 shallot, chopped into slivers
  4. 1/2 cup rice vinegar
  5. 1 tablespoon sugar
  6. 1 teaspoon kosher salt
Sandwich
  1. 2 cups fingerling sweet potatoes
  2. 2 cups white button mushrooms, chopped into small bits
  3. 1 cup red kale, chopped into small pieces
  4. 1 red shallot
  5. olive oil
  6. 2 tablespoons soy sauce
  7. 1 egg
  8. 1 cup plain breadcrumbs
  9. 3 French baguettes (8-in long)
  10. salt and pepper
Hot chili mayo
  1. 2/3 cup mayonnaise
  2. 1 tablespoon chili garlic sauce or Srirarcha
Instructions
  1. In a medium bowl, mix together rice vinegar, sugar, and salt. Using a vegetable peeler, peel outer layer of carrots and discard. Then continue peeling into long, thin strips. Using a knife, thinly slice radish into small circles. Thinly slice shallots. Add the carrots, radish, and shallot into the vinegar bowl and stir. Let stand at room temperature.
  2. Boil water in a large pot. Peel and cut sweet potatoes into small cubes. Steam sweet potato cubes for 15 min, until tender when poked with a fork.
  3. While sweet potatoes are steaming, peel and mince shallot. Roughly chop mushrooms and kale into small pieces. In a medium pan, sauté shallots. Then add mushrooms and kale. Stir for about 5 minutes, until cooked well.
  4. Transfer the steamed sweet potatoes into a bowl and mash well with a fork. Add the mushroom-kale mix and mash together. Add soy sauce, egg, and breadcrumbs and mix well. Season with a pinch of salt and pepper.
  5. Using hands, form sweet potato mix into small ½ inch balls. Press gently to flatten.
  6. In the same pan as before, heat oil to medium-high heat. Add the sweet potato discs and fry on both sides until dark golden on the outside (about 30-60 sec each).
  7. Cut baguettes horizontally. Mix mayonnaise and hot chili sauce together. Spread on the bottom inner side of the baguette. Add sweet potato discs and top with the pickled carrots, radish, and shallots.
beta
calories
813
fat
43g
protein
18g
carbs
87g
more
Not Your Average College Food http://notyouraveragecollegefood.com/

Comments

  1. Leave a Reply

    Brian Robben
    June 29, 2016

    Just found your website and I’m loving the content. I also wish I could have had a bite out of that bahn mi!

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