The mashed potato Vegan MoFo Iron Chef Challenge turned out to be a great way to clean out my fridge and pantry.
For the Crust:
1/3 cup raw hazelnuts
1 cup raw walnuts
1/2 cup almond meal
1/2 tsp kosher salt
1 clove garlic
fresh ground nutmeg, to taste
fresh cracked pepper, to taste
3 tbsp coconut oil
Combine all ingredients in a food processor and pulse until nuts are ground to small crumbs. Divide mixture in 4 mini-tart pans and freeze
For the Filling:
2 medium sweet potatoes, peeled and cut into large chunks
3/4 cup coconut milk
1/2 piece of ginger, grated
1/2 tsp kosher salt
dash cayenne
fresh ground nutmeg, to taste
fresh cracked pepper, to taste
Boil sweet potatoes in salted water until soft. Drain and rinse in cold water. Add remaining ingredients and mash, leaving mixture chunky. Transfer potatoes to bowl and chill in freezer for 1 hour. Churn in ice cream maker until firm. Fill crusts and serve.
Malnourished Triathlete 