Cuban Sloppy Joes and Mojito Mashed Sweet Potatoes

Rachael Ray always inspires me with her meals. Most of them are not vegetarian, but they can easily be modified. Here is my version of her Cuban dinner, serves two (plus some left overs). It is pretty garlicy and oniony, so don't make this if you plan to be around a lot of people. Oh and it is normal if your eyes tear up from the onions while eating this meal.

Ropa Vieja Joses

Mojo Sauce:
4 cloves garlic
1 small onion
1 T Cumin
1 Lemon (zested and juiced)
1/4 cup water
1/4 cup olive oil
Dash of salt

Pulse it a few times in a food processor, do not puree.

Sloppy Joes:
2/3 the mojo sauce
1 bag of Boca meatless ground crumbles
1T paprika
1T Cumin
A1 sauce to taste
Cholula sauce to taste
1 small can of no salt added tomato sauce
1 small can sliced black olives, chopped up
4 slices of zesty dill pickle
small amount of cheddar cheese
2 hoagie rolls
optional - one bag of plantain chips

On med-hi heat, cook the mojo sauce for a few minutes to take the edge off of the raw onions (no oil needed in the pan). Pour in the Boca crumbles and olives. It only takes a few minutes to cook these, so don't walk away from the stove. Then add in spices and sauces and tomato sauce. Taste it and adjust the seasonings to suit your taste. When it's hot, it's done!

Prepare your hoagie rolls by cutting them in half and hollowing them out, then toast in a toaster oven. When toasted, put the cheese in the bottom well and top with the sloppy joe mixture. Put the dill pickle slices on top.

Mojito Mashed Sweet Potatoes

1 large sweet potato (I buy the ones marked yams and they are bright orange under the skin)
2 limes, zested and juiced
1 pat of butter
2 sprigs of mint leaves, chopped

Peel and chop the sweet potato, boil until tender, hint: the thinner the slices the faster it cooks. Drain and place back onto burner, add butter, lime juice and zest. Mash with a masher. Just before serving add the mint leaves and stir them in.

When you've got it all on your plate a nice side to this is plantain chips topped with the reserved mojo (pronounced mo-ho) sauce.

Eat and enjoy!