potato

Three Quick & Easy Recipes

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I have actually been doing a lot of cooking lately however I have failed at making much that I deem “blog worthy”. Last week was a lot of quinoa and veggie bowls with salad, Saturday morning we had tofu scramble with homefries and yesterday for lunch I made a mac and cheese with gluten free pasta that turned out too dry. I did find last nights dinner to be successful and I took the time to actually grab a photo of what I made.

Since we get our CSA on Wednesday’s Sunday until Tuesday usually ends up being unplanned meals because we never know how much of things we are going to receive. Last night I decided to use up the remaining potatoes, bright lights chard, dill and a cayenne pepper. I also found one carrot, one beet and half an onion that all needed to be used, and so they were.

Garlicky Chard, Creamy White Beans and a Dilly Root Veg Mash

Garlicky Chard
Makes 2-4 servings

  • 1 bunch bright lights chard (or any kind of swiss chard you like)
  • 1/2 tablespoon olive oil
  • 2 garlic cloves, minced
  • salt and pepper to taste.

Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for one minute. Add the chard and cook until wilted. Season with salt and pepper. Serve!

Creamy White Beans
Serves 4-6

  • Two 15oz cans of cannelini beans, drained and rinsed
  • 1 Tablespoon olive oil
  • 1/2 medium onion, minced
  • 1 garlic clove, minced
  • 2 tablespoons white wine, vegetable broth or water
  • 1 cayenne chili, minced (optional)
  • 1 tablespoon fresh dill, minced
  • 3 tablespoons vegan cream cheese
  • salt and pepper

In a medium pot heat the olive oil over medium high heat. Add the onion and cook for 4-5 minutes until soft and translucent. Stir in the garlic and cook for one minute. Stir in the beans and white wine, cook until liquid is gone. Add in the chili, dill, cream cheese and salt and pepper, stir until combined. Serve!

Dilly Root Veg Mash
Serves 2-4

  • 3-4 medium sized new potatoes, washed and quartered
  • 1 large red beet, peeled, washed and quartered
  • 1 large carrot, peeled and diced
  • 2 tablespoons vegan margarine
  • 2 heaping tablespoons chopped dill
  • salt and pepper to taste

Place the potatoes, beet and carrot in a pot and fill with water to cover. Bring to a boil over high heat and cook until fork tender. Drain and return to the pot; add the remaining ingredients mash together to combine. Serve!

Recipe: Pink Potato Salad

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Many of you have been asking for this recipe and so here it is! Enjoy!

Pink Potato Salad (beet-potato salad with mustard-horseradish dressing)

Ingredients:

  • 3 medium new potatoes, large dice
  • 1 bunch small beets, peeled and large dice
  • 1 tablespoon olive oil
  • salt and pepper
  • 3-4 sweet salad turnips, thinly sliced (or you could use radish- not exactly the same flavor but provides the crunch)
  • Dressing:
    • 1/3 cup vegenaise
    • 1 tablespoon prepared horseradish
    • 1 tablespoon whole grain dijon mustard
    • 1 teaspoon lemon juice
    • 2 scallions, thinly sliced
    • salt and pepper

Preheat an oven to 350F.  Toss the potatoes and beets together with the olive oil, salt and pepper and spread on to a sheet pan; bake for 20-25 minutes until fork tender. Remove from the oven and allow to cool slightly.

While the potatoes and beets are cooling prepare the dressing in the bottom of a large bowl.  Whisk together all of the dressing ingredients, toss in the turnips and the slightly cooled potatoes and beets.  Gently stir to combine. Cover and refrigerate for at least an hour.  Then toss again, taste for seasoning and then it’s ready to serve!

Stuffed Mushrooms & Root Veggie Phyllo Rolls

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Tempeh Stuffed Mushrooms

These mushrooms are super tasty and the perfect appetizer for a holiday party.  The marsala wine is really essential for this dish- the flavor it adds is really delicious. You can also use this same method and stuffing to stuff portobellos for a wonderful entree.

Ingredients:

  • 12 Large Button Mushrooms, stems removed and hallowed out; reserve stems
  • 1 Tbsp olive oil
  • 3 Tbsp Marsala Wine
  • 1/2 Cup tempeh, small dice
    • Tempeh marinade
      • 1/2 Tbsp lite soy sauce
      • 1/4 tsp smoked paprika
      • 1/8 tsp chili flakes
      • 1/8 tsp garlic powder
      • 1/8 tsp thyme
      • 1 Tbsp water
  • 1 Tbsp olive oil
  • 1/3 cup onion, small dice
  • 1/4 cup celery, small dice
  • 1/2 cup whole wheat panko
  • 2 Tbsp vegetable broth
  • salt and pepper to taste

Directions:

Preheat oven to 375F

  1. Place the mushrooms in a bowl and toss with the olive oil and marsala and marinate while preparing the remaining ingredients.
  2. In another bowl whisk together the tempeh marinade ingredients and then place the tempeh in the marinade.
  3. While the mushrooms and tempeh are marinating chop up the mushroom stems.  Heat the 1 tablespoon of olive oil in a large saute pan over medium-high heat and toss in the onion, mushroom stems and celery;cook for 4-5 minutes.
  4. Stir the tempeh with marinade into the pan with the onion mixture; cook for 5-6 minutes. Stir in the panko and vegetable broth; cook for 3-4 minutes.
  5. Taste and season with salt and pepper.
  6. Place the mushrooms in a shallow baking dish, pour the leftover marsala marinade over. Using a teaspoon stuff the mushrooms until full.
  7. Bake for 35-40 minutes until browned.

Root Veggie Phyllo Rolls

Ingredients:

  • 2 yukon gold potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 Tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 package phyllo dough
  • 1/4 cup vegan butter, melted

Directions:

Preheat the oven to 350F

  1. Toss the potatoes, carrots, and parsnips with the olive oil, curry powder, salt and pepper; place in a single layer in a baking dish and bake for 30 minutes.
  2. Line a baking sheet with parchment paper. Place two sheets of phyllo on the baking sheet side by side, slightly overlapping in the middle. Brush the phyllo with vegan butter and then place another layer of phyllo and continue for 5 layers.
  3. Place the potato mixture on one side of the phyllo dough leaving a one inch boarder.  Now roll up the phyllo brushing the phyllo with vegan butter as you roll.
  4. Bake for 30-35 minute until brown. Let sit for 5 minutes and then slice into rounds.


Holiday Recipes: Potato Latkes with Apple Sauce and Scallion Tofu Cream

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Potato Latkes with Apple Sauce and Scallion Sour Cream

1 ½ lb red potatoes peeled and grated
¼ cup finely chopped scallions
2 “eggs” (use a powdered egg replacer like Ener-g)
2 T flour
1 ½ t salt and pepper
Vegetable oil for frying

Grate the potatoes and squeeze the liquid out of them.
In a bowl mix together the potatoes, flour, shallots, “eggs”, salt and pepper.
In a large skillet heat ¼ in of oil over medium high heat.
Drop heaping tablespoons of potato mixture and cook 3-4 minutes a side.
Place on a paper towel lined plate to drain. Serve immediately with applesauce and scallion sour cream

Applesauce

2 ½ lbs apples peeled and cored
3 T sugar
1 T lemon
3 T water

Combine everything in a large pot and bring to a boil over high heat.
Cover and lower heat to a simmer, cook for 20 minutes.
Uncover and cook 30 minutes.
Mash.

Scallion Sour Cream

5 scallions sliced, both greens and whites
1 package of lite silken tofu
1 T lemon juice
2 teaspoons apple cider vinegar
1 teaspoon agave
1/2 teaspoon salt

In a blender of food processor, blend all tofu through salt together, then place in a bowl.
Stir in sliced scallions.

CSA: Celeriac Mash

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We did not eat the cat!

We did not eat the cat!

Last night marked the beginning of week two for our CSA “Winter Food Basket”. Every two weeks we get a basket full of assorted winter/fall veggies from many different local farms. As we began the second week, we had mostly root vegetables and squash left as greens and other veggies obviously don’t last as long.

So, last night was a fairly quick and easy dinner made (mostly) out of our CSA items. We roasted up some delicata squash rings (although, these delicata are different than ones we’ve had in the past. more stringy like spaghetti squash) and a Celeriac and Potato Mash. We were originally thinking celeriac soup, but were more in the mood for a quick meal. So, Lindsay whipped this up while I did some dishes.

In addition to the veggies, we had some “light life ginger teriyaki tempehtations”. I found them to be quite dull. The flavor was weak and the tempeh was dried out and definitely of a lower grade than we are used to.

Below, is the recipe for the mash:

Celeriac Potato Mash

2 medium sized celeriac (celery root), peeled and diced
2 large potatoes, peeled and diced
¼ cup sour supreme
¼ cup nondairy milk
2 tablespoons vegan margarine
2 heading tablespoons nutritional yeast
Salt and Pepper to taste

1.Boil the potatoes and celeriac until fork tender.
2.Drain the potatoes and celeriac and add back to the pot.
3.Mash in the sour supreme, nondairy milk, margarine and nutritional yeast. Mash together- I like to keep it a little more chunky but if you like it whipped you’d like.
4.Season with salt and pepper to taste.

Vegan Mofo#17: Creamless Potato Leek Soup

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I picked up some beautiful baby leeks at the market on saturday along with some red potatoes.  I was going to roasted them up together and then my husband said “would it be okay to potato leek soup” and of course I jumped at the chance to make soup especially when it was my husband requesting it (he isn’t so hot on soups usually).  So tonight after an amazing dinner of roasted butternut squash and braised collards I decided to whip up batch of Creamless Potato Leek Soup.

IMG_4881

You can get the recipe here.

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Potato Perogies with Cabbage and Red Wine Mushroom Sauce

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Tonight I was actually back to my old self and ready to do some major dinner cooking. I got home from work and I decided to make some perogies out Japanese yam and purple potatoes served with sauteed spinach and a red wine mushroom sauce.

IMG_4618(i know you’re thinking that’s supposed to be good – trust me delicious)

 

The dough consisted of:
2 cups self rising flour
1/3 cup water
3 T olive oil
1 t salt

Mix together until formed into a ball. I used my Kitchen Aid mixer to do all the work for me. Then wrap the dough in plastic wrap and place in the refrigerator for 15 min to an hour.

For the potaotes:
2 small puprle potatoes
1 large Japanese yam
3 T soy milk
1t Montreal Chicken Spice
2T nutritional yeast

Cut the potatoes into small chunks and boil, cook until they fall apart when pricked by a fork. Blend together with soy milk, montreal chicken spice and nutritional yeast. Allow to cool for a moment.

When ready to make the perogies: take a golf ball size of dough and roll out. Put about a tablespoon of potatoes in and fold over pressing down and the sealing with a fork. To a sauce pan add 1 tablespoon of olive oil and 1/3 cup water, allow to heat up and then add the perogies (you may need to add only a few at a time). Cover the pan and allow to steam for 3-5 minutes then uncover and flip until the water evaporates and the perogies brown slightly. Make sure to move them around some as they may stick a little. This recipe makes about 12 large perogies.

For the cabbage:
1 small head of green cabbage
1/2 large onion
1T olive oil
salt and pepper to taste

Sautee on high for 2-4 minutes. Lower the heat and cook at medium for 10 min. Set to the side.

For the Mushroom Sauce:
3 garlic cloves minced
1/2 large onion minced
8oz mixture of mushrooms (I used button and cremini)
1T Earth Balance
1/4 C Red Wine
1 C Vegetable Stock
1T cornstarch plus 2T broth whisked together
salt and pepper to taste

Sautee mushrooms, onions, and garlic on med-high for 5-7 min then turn down to medium for 10 minutes. Add the wine and allow to reduce for 10 minutes then add the remaining ingredients. Allow to thicken.

Place the cabbage in the center of the plate, place 3 perogies around the cabbage and top with the mushroom sauce.

ENJOY!