Saturday, February 6, 2016

Deviled Yukon Golds

Gluten Free Apetizers | Vegan Deviled Eggs
People flip out when I serve these. They are the first to go at my catering events. Its’ like 1950’s nostalgia remixed by Skrillex for a brand new beat. SO! Listen up! You’ve got to use Kala Namak salt in this recipe, nothing else is a substitute. This specific salt is the key to recipe success. Its’ hard to find and you may have to go to a middle eastern grocer or order it off of Amazon (like I did). This salt is featured in other recipes of mine, think quiche and veg fried rice, so you’ll be glad you made the purchase. Its’ an Indian black salt that smells and tastes like eggs because of its’ high sulfur content. Don’t substitute “black salt” or anything else. Only use Kala Namak. Got it? Recipe makes 20 Deviled Yukons

This recipe was inspired by the following recipe blog on Post Punk Kitchen:

You have to plan ahead on this recipe! 2 hours before starting, soak:
1/2c hemp hearts in 1c water

Preheat oven to 425 degrees.

20 small Yukon gold potatoes, the size of an egg*

Cut all potatoes in half lengthwise. Cut off round ends of halves so the cut part resembles the diameter of a dime. Basically, make the cut as small as possible. This helps the potato half sits nicely on serving platter. Put all potato halves on a sheet pan and top with:

1-2T olive oil
1t sea salt or sal gris

Toss to coat and then arrange potatoes large side down onto sheet pan. Bake for 15-22 minutes, flipping over/rotating potatoes halfway through. Potatoes should be tender and lightly browned. Baking time varies dependent on factors such as potato type and size. When done, take out and remove from pan. Place potatoes in a container and let them cool a bit before proceeding to next step.

Now the fun part…making the potato look like a deviled egg:
Relax. You got this. This step takes a detailed hand and patience. Give yourself a little extra time to get the hang of it. With a small soup spoon, gently carve out the inside of each potato half, leaving ¼ inch onto the potato skin edges. Be careful not to break through the cut bottoms or to tear the top browned part. Save the scooped out insides and set aside.

Lets’ make the filling. 
Strain the soaked hemp hearts (remember that first step to the recipe?) through a fine meshed strainer or cheesecloth. Discard the water. Place in food processor (or blender if you absolutely have to) with:

3/8c vegetable broth

Process or blend on high till creamy, about 1 minute, scraping the sides down halfway through. A blender is a pain in the arse here. You will have to stop repeatedly and scrape down the sides often, but it will work.

Add to the mixture:
Potato insides
1/2t turmeric
1t Kala Namak, not optional so find this shiz fast
2t fresh lemon juice, from a real lemon
fresh cracked black pepper

Process on high till perfectly thick and creamy. The goal is a thick enough mixture that will hold its’ form when piped with decorator bag. Yet, it has to be pipable and creamy too. If its’ too thick, it won’t be go through piping tip. If its’ too thin it will lose its’ shape. Yep- kinda tricky! Add 1/8 -1/4c more vegetable stock, if needed, to get the proper consistency. If you find that you added too much stock and the mixture isn’t thick enough, you can add arrowroot or potato starch 1/8c at a time until right texture is achieved. The starch has to be mixed in with a blender or food processor. Proceed.

Okay so the perfect filling has been made. I knew you could do it!
Get your pastry bag (those triangle plastic bag thingys in cake decorating section) outfitted with the largest star shaped tip you have. Kitchen specialty stores carry big ones, my favorite to use. Fill it up with potato filling mixture. Put in refrigerator for 10 minutes or so to let the mixture thicken up.
Arrange potato skins on large platter. Pipe filling into each halve to resemble a deviled egg. 

Garnish with:
Smoked Paprika
Sprigs of Fresh Dill

Take a look at the pretty photo in this blog again for artsy plating inspiration.

 *Search out baby yukons the size of an egg. Trader Joes’ sells these by the bag. I’ve also had luck at Natural Grocers and King Soopers with finding smallish potatoes within the potato section. Baby red potatoes can be substituted if need be.

Copyright Disclaimer:  The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information visit

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