Chili Marinated Grilled Vegetable Stack

(Serves 6)

SWEET POTATO CHIPOLTE BROTH: 3 tbls blended oil

6 sweet potatoes (medium dice)

1 Spanish onion (small dice)

2 chipolte peppers

1 tbls granulated garlic

1 tbls cumin

1 tbls coriander

3 cups vegetable stock

1 tbls molasses

1 tbls salt

1 tbls pepper

1 Mix seasonings with oil.

2. Sweat sweet potato, onion and chipolte peppers in oil until onions are tender (approximately five minutes).

3. Add vegetable stock and simmer until potatoes are just cooked.

4. Puree potato, onion, and peppers until smooth. Check and adjust seasonings accordingly.

BLACK BEAN MASH:

6 cups cooked black beans

1 cup water

1 tsp cumin

1 tsp coriander

1 tsp granulated garlic

1 tsp salt

1 tsp pepper

1. Mash beans using the water to achieve a consistency of mashed potatoes

2. Add seasonings and mix well.

CHAR-GRILLED CHILE MARINATED EGGPLANT AND PORTABELLA MUSHROOM WITH CELERIAC:

1 cup blended oil

1 tbls chili powder

1 tbls granulated garlic

1 cup fresh cilantro, chopped

1 tbls cumin

1 tbls salt

1 tbls pepper

1 medium eggplant, sliced

3 Portabella mushrooms, stem and gill

1 red onion, sliced

celeriac, peeled and sliced

1. Combine oil and herbs and mix well.

2. Toss oil and herbs with vegetables. Marinate for one hour.

3. Grill vegetables on both sides and return to marinade while still warm.

To Assemble:

In a large pasta bowl, ladle enough sweet potato broth to cover bottom.

Spoon black bean mash in center of bowl. Layer grilled vegetables on top of mashed beans.

Note: Some of us enjoy this dish as a garnish to a large Porterhouse steak.