Iron Chef Challenge: #1

Welcome, everyone, to another year of Vegan MoFo Iron Chef!  Katie, who usually hosts this competition, has put her faith in me this month.

Fridays during the month of October will feature Iron Chef Challenges, wherein participants will use the week’s secret ingredient in a unique dish and post a link to the recipe. On Sundays I will do a roundup of the participating blogs’ dishes.

This week I wanted to chose an ingredient that is used in cuisines around the world, is fairly inexpensive, and can be used in a diversity of dishes.  According to Wikipedia, this vegetable has been cultivated since the second millennium BC, so I’m sure there are a few recipes to guide you through this challenge.

A quick review of our few simple rules/guidelines:

1. Whatever you come up with has to be new, nothing from a cookbook or a blog, not something you posted last week that happens to involve the secret ingredient. It’s fine to use a recipe for a jump-off point, but make it your own!
2. Entries are due at 3 pm PST on Sunday.
3. Have fun and be creative!

Let’s not beet around the bush. (Did you guess the secret ingredient just then?)

The secret ingredient is BEETROOT!

Think pickled/steamed/roasted/pureed/boiled/shredded beets, beet greens, beet juice as dye…really beets are quite a diverse vegetable! With their natural sweetness, they lend themselves to both sweet and savory dishes.

To participate, just comment on this entry with the link to your blog post by Sunday, 3 pm PST.

Allez Végétalien Cuisine!
(Disregard the carrots! Although delicious, they are not part of this challenge!)

PS- I apologize for posting this late.  Work gets in the way sometimes.  For this reason, if you don’t get around to posting your links until a little after 3 p.m. on Sunday, I’ll try to still feature your dish in the roundup!  I’ll be posting the challenges earlier in upcoming weeks.

This entry was posted in 2012, Iron Chef Challenge, VeganMoFo. Bookmark the permalink.

About AndyDufresne

I live in Portland, Oregon, where I blog about the goings on 'in my vegan garden'. One month a year, my garden blog is transformed by the 31days of vegan food craziness known as Vegan MoFo. Come say hello and tell me how cute my pups are!

26 Responses to Iron Chef Challenge: #1

  1. Kelly says:

    Done! Beets are my favourite! (I have a yard full of them)

    Pickled Roasted Beets and Radishes:

  2. Mandee says:

    I must have read your mind, Andy! Yesterday I made some beetroot pesto and then used it as the base for pizza!

  3. Trista says:

    I’m too beat to cook with or post about beets! It’s only week one, and I’m wondering how y’all are doing it! All the Round Up photos have been so beautiful and professional. I’m just using this space to say thanks for everyone’s awesome blogging. I’m amazed …

  4. Kate says:

    I’ve been thinking about making beetroot mini cobs for awhile…so this was a good reason to finally make them! Looking forward to seeing everyone’s beet recipes!

  5. I’m not the biggest beet fan, so I am excited to try and make something I really like!

  6. rita says:

    I made a hummus inspired (pink) dip with chickpeas!
    (Scroll down for the english version!)

  7. Pingback: Rote Rüben-Kichererbsen-Dip « veganolution :. vegane rezepte

  8. Becky says:

    Well, beets are tough, because I am the only one who likes them. I finally decided to run one through my juicer, and was quite pleased with the results:
    It’s raw, is that technically a recipe?

  9. Dianne Berg says:

    Wartime roasted beets with kale – simple, frugal, locally sourced, and nutritious/sustaining in the midst of heavy rationing:

  10. Taylor K. says:

    I did some homemade beet pasta topped with vegan alfredo– aka Boba Fettuccine beet blend pasta!

  11. Kirsten says:

    Yeah! homemade pasta! Mine is beetroot ravioli with spinach pesto, love the color!

  12. Cara says:

    I’m in:

    I had to use a whole bunch of beets and so I made two dishes: Beets with Coconut Sauce and a Raw Beet Tarlet

    Now I go and have a look on what the other challengers came up with :)

  13. Jonathan says:

    I DID ITTTTTTT: chocolate beet pudding (including a recipe for a sweet beet purée).

    P.S.: I’ve never had fresh beets before. I feel adventurous.

  14. Adeline says:

    I couldn’t resist making samosas. This is the first time I participate in a challenge, it was fun!

  15. Kristy says:

    Love Beets! I’m co-blogging with my friend, Danna, at her blog Catawissa Crafty. While she completes her vegan grocery shopping this afternoon, I’m jumping in to post my recipe for Czech Beet Slaw:

  16. Pingback: Curried Beet and Sweet Potato Latke with Apple-Beet Chutney | The Picky Vegan

  17. Pingback: Iron Chef Challenge #2: Sesame Coconut Encrusted Portobello Stuffed With Mashed Sweet Potatoes and Teriyaki Mushroom Gravy | Don't Fear The Vegan

  18. Pingback: Iron Chef Challenge: #3 | VeganMoFo

  19. Pingback: Beet “Cheesecake” Bites | Ripe

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