Con-fusing definitions [Kidney Bean Pot Pie with Mashed Parsnip Topping]

First things first: I’m glad many of you like the idea of a Blogger Birthday Calendar! Just so I can work on it [further, that is, as I already got started] please let me know your birth date in the comments of yesterday’s post if you’d like to be included. What’s not to like about birthday wishes from all over the [blog] world?!

Let’s talked [confusing] defintions! In case you’re really busy and just want to see the recipe you’re excused to skip to the bottom of this post right away. If, like me, you enjoy some random musings in a recipe post join me in my ponderings.

bite

While taking the first bites of this dish I wondered how I personally defined strange but good. It’s [obviously] never an inedible dish but just something I wouldn’t serve to my parents [or any other family member for that matter]. Granted, they are interested in new foods and dishes but at the same time consider oat bran [not kidding!] strange already so … there you go. Who knows what my dad would think of Indian-German fusion dishes? I’d rather not try to avoid creating memories or running gags of the “do you remember the time* when you served us that weird food?!”

Bean Bake

*Michael Jackson reference totally unintended but not unwelcome

The next definition confusion: Know that when I’ using the term ‘fusion cuisine’ I actually have no idea what the exact definition is. Usually being Miss proof-read-and-check-everything-twice when it comes to work I’m letting loose of my need to control everything on the blog. That being said my definition of fusion cuisine is met by just combining elements of different styles of cooking. Mashed potatoes [Kartoffelpüree] are typically German to me, the spices in the kidney bean part are Indian-inspired – ergo: fusing two cuisines. Simple. Wrong or right? Feel free to let me know if you’re familiar with these terms.

Fusion

Vegan Kidney Bean Pot Pie with Mashed Parsnip Topping

  • 1 small red onion, diced
  • ½ cup kidney beans (100 g)
  • ½ cup passata/tomato sauce
  • ¾ tsp cumin seeds
  • ½ tsp coriander
  • ¼ tsp cayenne pepper
  • ¼ tsp cinnamon
  • coconut oil for frying
  • optional: 4-5 mushrooms, sliced
  • 1 medium parsnip, peeled and chopped
  • 4-5 brussels sprouts, outer leaves removed and quartered
  • Scant ½ cup unsweetened almond milk
  • Garlic + onion powder
  • salt and pepper to taste

For the beans:

  1. Heat the oil in a saucepan and sauté the onion until translucent.
  2. sprinkle in the spices. Turn the heat down to medium and carefully toast the spices for about two minutes. Don’t walk away or you might burn them.
  3. Mix in the kidney beans and sauté for about two to three minutes.
  4. Add the passata and let simmer for five more minutes. Lightly mash some of the kidney beans to create a creamier texture.
  5. Layer the kidney bean sauce into a small casserole dish. Add the mushrooms on top if using.

For the mashed parsnips:

  1. Add parnsips and Brussels sprouts to a small pot and add just enough water to cover them. Cook until tender.
  2. Pour in almond milk and blend [I used an immersion blender] until not completely smooth but leaving parts of the Brussels sprouts whole.
  3. Season to taste with garlic and onion powder*, salt and pepper.
  4. Spoon the mashed parsnips on top of the kidney bean mixture. Smoothen out the top.
  5. Bake the covered casserole in the preheated oven [375°F] for 20-25 minutes.

*I find tastes vary hugely so my advice would be to start by adding just a sprinkle of garlic powder and 1/4 tsp of onion powder for a start. Then season to taste.

Seeing this as a spin on the classic American pot pie I noticed just now that I’m writing this post that I actually fused three cuisines. An American/German/Indian fusion dish? Should we call it a multicultural taste experience?! I’ll let Laura and Kierston – as well as you – be the judges :). I’m also linking up with Healthy Vegan Friday for the first time.

Happiness inducing today: Many wonderful happening that almost made me forget today (Friday) [or todmorrow – depening on what time you’re reading this] is my last day at the newspaper.

Have you ever fused two cuisines? Which ones and how?

Are you a fact-checker or relaxed about terms, definitions and spelling? I’m usually really finicky about it and my colleagues and family are simultaneously glad and scared when asking me to proof-read any texts they’ve written. Knowing I’ll be deeply honest and hard in my criticism.

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17 thoughts on “Con-fusing definitions [Kidney Bean Pot Pie with Mashed Parsnip Topping]

    • Miss Polkadot says:

      Mashed parsnips are even creamier and satisfying than cauliflower so I hope you’ll get to try it.
      I’d be curious to try both authentic Sri-Lankan and American/Sri-Lankan fusion cuisine 🙂 .

  1. sprint2thetable says:

    Whoa! This is awesome – especially since you used parsnips instead of potatoes (which I can’t stand)

    #strangebutgood is unique to everyone, IMHO. One man’s pedestrian is another man’s odd. 😉

    • Miss Polkadot says:

      It’s a tie between kidney beans and chickpeas for me when it comes to favourite legumes. At best using both in a dish. Oh, and you’re aware I’m going to check back to find out if you actually tried it, right 😉 ? [Kidding.]

  2. Kierston says:

    Awesome combo! It looks delicious. You know, I’ve never thought about whether or not I’ve ever made any fusion type dishes lol Hmm…I’ll have to take a look see!

  3. Anna says:

    I’ve never had parsnips but love that you used them instead of potatoes, how clever and creative! Thanks for linking up to Healthy Vegan Fridays! Please make sure to link this recipe to this week’s HVF post on one of the co-hosts blogs!

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