Tag Archives: potato

Nov 26 2013
27 Comments
Main Dishes, Soups and Stews, Virtual Vegan Potluck, Virtual Vegan Potluck Blog, Virtual Vegan Potluck Website

Creamy Potato & Cauliflower Soup

Creamy Potato & Cauliflower Soup

Must be something in the food, cuz once folks go plant-based they get inspired to share what they’re eating and what they’ve learned – and to then want to showcase what all of us other plant-based cooks and bakers are creating!  Case in point is the new site, Our Vegitable, from Danielle at Baking Backwards.  Danielle told me a few months back about this new site she was developing – and it sounded like a fantastic idea.  I couldn’t wait for it to launch.  Like Finding Vegan or Foodgawker, bloggers submit their food photos – but unlike those two sites, Our Vegitable digs a little deeper.  Accepted submissions include a description of the recipe along with a blurb about the author.  A link takes the reader to the source of the recipe, i.e., the blog or website.  The other cool thing Danielle did was to break the submissions down into the following categories:

  • WEEKDAY BREAKFAST
  • WEEKDAY LUNCH
  • WEEKDAY DINNER
  • WEEKDAY SNACK
  • WEEKDAY DESSERT
  • WEEKEND BRUNCH
  • SUNDAY SUPPER
  • WEEKEND DESSERT
  • PRODUCT REVIEW

See what she did there?  It’s a full week of meals!  And, yep, you can even submit product reviews!  Our Vegitable really showcases the recipes and the bloggers who created them.  Just like the other food photo sites, you can pick up a badge to add to your blog that will send your readers straight to your gallery of photos.  Consider this your engraved invitation to submit your recipes!  For the full details on how/where to submit your yummies, go here.  Oh, and this soup here?  I submitted it.

(Have you voted for your favorite dishes from the Virtual Vegan Potluck?  If no, start here!)

Creamy Potato & Cauliflower Soup
Serves 6-8

splash of Bragg Liquid Aminos
splash water or vegetable broth
1 large onion, chopped
1 tsp. dried thyme
1/4 tsp. smoked paprika
5 cloves garlic, minced
3 large baking potatoes, peeled and chopped
4 cups vegetable broth
1 cup water
1 bay leaf
1 tsp. extra virgin olive oil
1/2 large head cauliflower, chopped
ground black pepper
1 1/2 cups non-dairy milk (I used soy)
1/4 cup vegan Parmesan-style cheese (I used Go Veggie!)
1/4 cup nutritional yeast
green onions, chopped, for garnish
coconut bacon, for garnish

Preheat oven to 450F.  Coat cauliflower with the 1 tsp. olive oil and place in a shallow baking pan.  Bake for about 30 minutes, turning once, until browned and tender.  Set aside to cool slightly.

In a large pot, saute the onions, thyme, smoked paprika, and garlic in the Liquid Aminos and water/broth for about 5 minutes.  Add the potatoes, vegetable broth, water, bay leaf and pepper.  Cover the pot, reduce the heat and simmer for about 30 minutes or until potatoes are very tender.  Remove the bay leaf and discard.

While the potatoes cook, put the roasted cauliflower in a blender with the non-dairy milk, vegan Parm, nutritional yeast, and process until very smooth.  Pour this mixture into a large bowl.  Once the potatoes are very tender, carefully blend in batches and pour into the bowl with the cauliflower mixture.  Pour it all back into the pot and gently warm, adjusting the seasonings to taste.

Divide soup into bowls and top with green onions and coconut bacon.

Creamy Potato & Cauliflower Soup

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Jul 18 2013
35 Comments
cheez, Dehydrator, gluten-free, Snack Food, Starters and Small Plates

Potato/Sweet Potato Chipotle-Cheez “Chips.” Oil-free. Gluten-free. Nut-free. Not Raw, Exactly.

Potato ChipsI’m feeling pretty good about the fact that I haven’t consumed a bag of salty snacks in months thanks to my dehydrator (the various tiny bags of chips that come in my Vegan Cuts Snack Box DO NOT count!), but despite the warm fuzzies I’m experiencing, there was still something missing.  Something starchy.  And spudly.  And toasty.  Where does the potato fit into the raw world??  To answer this need, I went Frankenraw and created a chip that was part potato, part sweet potato, part raw and part roasted.

I’ve shared this recipe on Healthy Vegan Friday on The Veggie Nook.

Potato/Sweet Potato Chipotle-Cheez “Chips”
Who’s counting?  Makes 2 full dehydrator trays

1 1/2 cups flaxseed meal
2 red-skinned potatoes, baked (leave skin on if organic) & cooled
1 sweet potato, roasted, cooled and peeled
2 tbsp. vegan Parmesan cheese
1 tbsp. nutritional yeast
1 small onion, chopped
2 cloves garlic, chopped
3-4 baby carrots
pinch salt and black pepper
1 to 1 1/2 cups water
1 tbsp. Bragg Liquid Aminos
juice of 1 lemon
1 tsp. smoked paprika
1/2 tsp. cumin
1 tsp. dried onion flakes
1 tsp. prepared horseradish (not “sauce”)
1 tsp. agave nectar
1 tsp. chipotle in adobo (or more if you like it spicy)

Put the flaxseed meal in a large mixing bowl.  Set aside.

Cut the potatoes and sweet potato into chunks and add to a food processor.  Pulse a few times to break them down, then add the remaining ingredients (cheese through chipotle) and process until thoroughly combined and smooth.

Divide the mixture between two dehydrator trays that have been lined with non-stick sheets and pat or roll out (using another sheet on top) to create a smooth and even layer.  Lightly score the dough into desired shapes and place the trays in the dehydrator and turn it on to 145F.  Dehydrate for 30 minutes, then turn it down to 115F and continue dehydrating for about 12-14 hours – or until the chips are very crisp and dry.

Chips with Dip

Chips on Green Plate

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Apr 08 2013
42 Comments
Activism

Food Bloggers Against Hunger: A Recipe from my Grandmother

pepper, onions, potatoes & beansWhen I make my weekly run to the grocery store, long list in hand, I rarely look at prices – and most days I take that luxury for granted.  For this day, for this post, I’m stopping to think about how truly lucky I am.

Lillian

My grandmother.

Signing on to Food Bloggers Against Hunger (along with over 200 bloggers!) has made me pause, to take stock, to whittle down my grocery list to the bare essentials – to compare prices.  I went to the grocery store armed with $4 and a very short list.  When I thought about how I would stretch that $4, I immediately thought of this dish.  It’s one my Sicilian grandmother made for her family of five.  I’m sure that there were many nights when my grandmother had to stretch a few ingredients to feed her hungry kids – and this dish would’ve have filled their bellies.  She might have added scrambled eggs to this dish – and probably a handful of Parmesano Reggiano if she had it.  This recipe has stood the test of time – my father made it for his family and we kids always thought it was a treat.  Later, it became one of my go-to recipes as a singleton and it’s never failed to satisfy.

Incidentally, I came in under $4 – with nearly a whole whopping dollar to spare.  Here’s how my purchases added up:

Green bell pepper: $0.68
Potato: $0.78
Yellow onion: $0.63
15 oz. can great northern beans: $0.68
Tax: $0.27
Total: $3.04

Instead of eggs or tofu, I added a can of white beans – a bargain.  My grandmother probably would have used olive oil to prepare this dish, but since I run an oil-free kitchen, I’ve cooked mine in some vegetable broth, soy sauce and water.

A Place at the Table

I hope after reading this post you’ll click here and take 30 seconds and send a letter to Congress asking them to support anti-hunger legislation. Your participation will help protect nutrition programs that help kids get much-needed food into their bellies.  For more detailed information, visit Share Our Strength – and check out the documentary, A Place at the Table, via Amazon or iTunes.  Thank you, The Giving Table, for organizing this event.

ingredients

Peppers, Potatoes, Beans & Onions
Serves 4

1 green bell pepper, stemmed, cored and sliced
1 large onion, sliced
3 cloves garlic, minced and divided
1 large potato, scrubbed and peeled
1 15 oz. can great northern beans, rinsed and drained
splash of vegetable broth, water, and or soy sauce
ground black pepper, to taste

Peel and wash the potato, then cut into small cubes.  Pour a little water and soy sauce into a baking dish.  Add the potato, 1/3 of the minced garlic and plenty of ground black pepper.  Now – turn on the oven to 425F and put the pan with the potatoes in the oven.  I start with a cold oven for roasting potatoes because I discovered that they stick less to the pan this way.  Keep a close eye on these guys and add water/broth/soy sauce as necessary to prevent sticking.  They’ll soften and brown a little bit.  After about 20 minutes, they should be done.

Meanwhile, in a large, deep skillet, heat a little water/vegetable broth and add the bell pepper, onion and garlic.  Sauté for 10 minutes or until veggies are soft.  Add water/broth as necessary to prevent sticking.  Stir in the beans and the potatoes, and season with pepper.  Cook just enough to heat the beans through.  Serve immediately.

bowls

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Dec 05 2011
4 Comments
Main Dishes, Quick & Easy, Soups and Stews

Asparagus and Cilantro Soup

Bowl of Aspargus SoupThis is another simple, savory recipe that tastes like you are doing something healthful and healing for your body.  Because you are.  It would be the perfect meal after an overindulgent day.  The flavors are subtle and comforting: the smoky cumin, earthy asparagus and bright cilantro; the smooth texture is pure silken luxury for your tongue.  I served this alongside my Quick Quinoa Salad and thick slices of braided whole wheat walnut bread.

Asparagus and Cilantro Soup
Serves 6

1/4-1/2 cup vegetable broth
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, chopped
1 small potato, peeled and chopped
1 tbsp. fresh basil
1 tsp. dried oregano
1 tsp. ground cumin
6 cups vegetable broth
2 pounds asparagus, cut into 1-inch pieces (reserve several of the tips for garnish)
1 tbsp. tamari
1/2 cup fresh cilantro, finely chopped
ground black pepper to taste

Heat the 1/4-1/2 cup of vegetable broth in a soup-pot.  Add the onion, garlic and celery and cook until soft.  Stir in the potato, basil, oregano and cumin.  Then add the stock and bring to a simmer over high heat.  Decrease the heat to medium-low and cover, stirring occasionally, for about 10 minutes.  Potato should be almost tender.  Add the asparagus (except the tips reserved for garnish) and simmer for another 5 minutes, or until the asparagus is tender and the potato is very soft.

Puree the soup in batches in a blender or use a stick blender.  Stir in the tamari, pepper and cilantro and return to the heat.

Use the microwave to quickly cook the asparagus tips – just a few seconds so that they aren’t mushy, but retain their bright color and snap.

Ladle the soup into bowls and garnish with the asparagus tips.

(I stole this recipe lock, stock and asparagus tip from Ann Gentry’s The Real Food Daily Cookbook.  The only thing I changed was omitting the olive oil to saute the onion, garlic and celery.  You won’t miss it.)

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