Monthly Archives: January 2016
Author: firstname.lastname@example.org | Category: Entertaining, Entree, Mushrooms, Pasta, Product Recommendations, Recipes | Tags: greens, low-fat, non-dairy, pasta, plant-based, Vegan, Vegetarian, Whole Food
Shells with Tofu-Cashew Ricotta, Spinach & Shitakes
“There are no mistakes in the kitchen; only new recipes to be discovered.” These may not be words to live by, but they sure are words to cook by. I heard this saying several years ago and I don’t recall who said them. I’ve always kept them in the back of my mind and they’ve been a motivating message for me as I explore the world of plant-based cooking. Well I had to rely on these words today as I experimented with a tofu-based ricotta cheese recipe that I found in a vegan cookbook. As an Italian from Brooklyn I had access to some of the best cheese stores in the country so it’s hard to sell me on non-dairy cheese. I wanted to use the ricotta straight up on toast. Well, it was pretty awful. What was I going to do with a pound of tofu “something”? “Fix this, Rose” echoed in my head. Instead of tossing what I already had I relied on my tried and true Tofu-Cashew Ricotta recipe to save the day. Wishfully, I added some raw cashews (didn’t even soak them) to the food processor, but sadly the cheese was still not tasty enough to eat as is. I decided to save it to make Stuffed Shells with Spinach–Tofu-Cashew Ricotta and placed it in the fridge overnight.
Day Two: As luck would have it, I only had a half bag of frozen spinach. (Really, I saved a half bag of spinach. Who does that?) Then I remembered a bag of shitake mushrooms hiding at the back of the fridge and decided to add them to the filling. I sauteed them with garlic and added the thawed and squeezed spinach, minced it in a food processor until coarse and folded it into the ricotta. (My tip for squeezing the liquid from spinach is to defrost it in the bag, then poke holes in the bag and squeeze. A tip for filling the shells is to use a pastry bag fitted with a large decorating tip.) My secret ingredient for the filling was to season it with truffle salt (totally not necessary, but definitely adds another layer of flavor.) A generous amount of marinara poured under and over the shells will keep them from drying out. Oh, boy, these are so creamy and delicious there’s no mistaking that this recipe will become one of my favorite plant-based baked pasta dishes. Thanks for being Vegi-curious.
Shells Stuffed with Tofu Ricotta, Spinach & Shitake Mushrooms
- 6 oz. jumbo shells, cooked according to package directions
- 8 oz. frozen spinach, defrosted and excess water squeezed out
- 8 oz. shitake mushrooms, stems removed
- 2 cups of Tofu-Cashew Ricotta (below) (make ahead of time)
- 1 clove of garlic, pressed
- ½ teaspoon truffle salt (or regular salt)
- Black pepper to taste
- Marinara sauce
Preheat oven to 350 degrees.
Saute mushrooms in non-stick skillet until brown and liquid has evaporated. Add garlic and cook for 2 minutes. Stir in spinach and cook to dry out any extra liquid. Let cool.
In bowl of food processor, process spinach/mushroom mixture until coarse. Remove and place in large bowl with ricotta, truffle salt and pepper. Stir well. Using a small spoon or a pastry bag fitted with a large tip, stuff shells with filling. Cover the bottom of a baking pan with sauce. Arrange shells on top of sauce, then spoon additional sauce over the shells. Cover with aluminum foil and bake for 25 to 30 minutes until thoroughly heated. You can remove the foil toward the end of baking to brown the top a bit.
Makes about 18 to 20 stuffed shells.
- 1 cup raw cashews, soaked overnight
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon lactic acid powder (or and extra teaspoons cider vinegar)
- 1 tsp. sugar
- ¼ tsp. salt (if using for a filling that usually calls for eggs, you can use black salt instead of table salt)
- 8 oz. firm tofu
- 1 Tbsp. nutritional yeast (optional)
Place soaked cashews, cider vinegar lemon juice, sugar and salt in food processor. Process until smooth but slightly grainy. Add tofu and nutritional yeast and process until incorporated with cashews. Refrigerate until ready to use.
Note: If you don’t want to bake the stuffed shells, simply place them on a baking sheet and freeze overnight then place in a zip-lock bag for future use.
30 Jan 2016
Author: email@example.com | Category: Entree, Full Plate Generation, Product Recommendations, Recipes, Soups | Tags: comfort food, low-fat, Recipe, Vegan, vegan plant-based, Vegetarian, Whole Food
Chinese Vegetable Soup
In a previous post I promised to share an Asian adaptation of vegetable soup. Learning to cook without using a recipe is all about building on past experience and knowing what ingredients are interchangeable. For this soup I used my vegetable soup recipe as a starting point and used leeks instead of onions; bok choy instead of celery; Chinese cabbage instead of kale; added some soy sauce and sesame oil. Rather than chopping the vegetables in big chunks, I sliced the bok choy thinly and shredded the carrots and cabbage. For ease of preparation I used a rotary grater that my cousin, Angela, recommended to me a few months ago. (Savvy cooks run in my family.) I ladled the soup over Chinese chow mein noodles and floated a soy puff on top. If you get the chance to shop at an Asian market you might be delighted to see all of the different types of noodles that are available — noodles made from rice flour, wheat flour, potato flour and bean flour that come in all thicknesses and lengths. (I cut the noodles in half before cooking and we still had to use a spoon and a fork to twirl the noodles from our bowls.) You can make the same soup and change it up every week just by using a different noodle. And then you can always use rice instead of noodles. Better yet you can simmer some vegetable dumplings in the soup. This soup, with its finely prepped vegetables and lightly-flavored broth, is a delicate yet satisfying version of vegetable soup. Get your soup on and make it a Vegi-curious day!
Carrots, Leeks, Bok Choy, Garlic
Chinese Vegetable Soup
Makes about 5 quarts
- 1 large leek, thinly sliced and rinsed
- 4 garlic cloves, minced
- 1 extra large carrot, shredded
- 6 to 8 oz. baby bok choy, thinly sliced (use stems and leaves)
- 8 oz. Chinese cabbage, thickly shredded
- 16 cups water or vegetable broth
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil (omit for fat free)
- Optional: 4 teaspoons Better Than Bouillon soup base to taste
- Grain of choice (brown/white rice, orzo, noodles, quinoa etc.)
In a large sauce pot saute leeks, garlic, carrots and bok choy until lightly browned. Add water or broth and bouillon if using. Bring to boil, add cabbage and simmer for about 10 minutes.
Place noodles or grain of choice in soup bowl and ladle the soup into the bowl.
28 Jan 2016
Author: firstname.lastname@example.org | Category: Entree, Full Plate Generation, Pasta, Recipes, Soups | Tags: comfort food, Easy, fat-free, low-fat, plant-based, Vegan, Vegetarian, Whole Food
Contrary to popular belief, the cliche “a chicken in every pot” did not originate in the United States during the Depression. In fact it is attributed to Henri IV (King of France from 1589 to 1610) who proclaimed, “I want there to be no peasant in my realm so poor that he will not have a chicken in his pot every Sunday.” Apparently, our man Henri had no clue about the harmful effects of eating poultry (nor, most likely, meat and dairy) that he wanted even the poorest people to have chicken once a week. The need-to-eat-meat delusion goes so far back in civilization, no wonder it’s hard to convince people to make a break from meat and dairy products over 400 years later. Which leads me to today’s recipe for Vegetable Soup. I don’t remember a time in my life when we didn’t have chicken soup. It seems like someone was making it for dinner and it’s always been a standard menu option in American diners. With the recent blizzard that dropped 20 inches of snow on us, I thought a hot and healthy bowl of vegetable soup was in order. Onions, carrots, celery and pasta; the only ingredient missing was the chicken. No chicken? No problem; simply add a few teaspoons of Better Than Bouillon No Chicken base to your soup. If you don’t care for the taste of chicken or don’t have the soup base on hand, simply use either a home-made or store-bought vegetable broth. If you prefer a soup with a little more flavor, you can add some of the liquid from canned tomatoes. (I like to freeze the liquid anytime a recipe calls for drained tomatoes.) What’s great about this soup is that you don’t even need a recipe; you can use whatever vegetables you like or happen to have on hand. One of my aims is to show you how to become a better cook and this recipe gives you that opportunity. But this post is more than a recipe; it’s a method that you can adapt to make other soup creations. Later on in the week, I’ll be making an Asian-inspired version of this soup, so be sure to check back for that post. Thanks for being Vegi-curious.
No-Chicken-in-Any-Pot Vegetable Soup
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- ½ lb. any type of greens (kale, spinach, chard, collards), chopped
- 16 cups water or vegetable broth
- Optional: Better Than Bouillon soup base to taste
- Grain of choice (brown/white rice, orzo, noodles, quinoa etc.)
In large sauce pot, saute onions, garlic, carrots and celery until lightly browned using a few tablespoons of broth. Add the remaining water or broth and bouillon if using. Bring to boil, add greens and simmer for about 30 minutes.
Place grain of choice in soup bowl and ladle the soup into the bowl.
You can use home-made vegetable broths. I make a variety of cooking broths with all types of vegetable trimmings (mushrooms, leeks,celery, carrots, anise) and I save the drained liquid from cans of diced tomatoes to add to home-made broth.
26 Jan 2016
Author: email@example.com | Category: Beverages, Entertaining, Recipes | Tags: cocktail, Easy, holiday, non-dairy, plant-based, Vegan, Vegetarian
Orchard Grove Sparkler
Our Girl Caitie
T.G.I.F. Thank Goodness, It’s Flowing! Delaware is expecting the big first snow storm of the winter this weekend. Except for some snow plowing and shoveling, we’ll be spending a lot of time indoors. When life gives you lemons, make lemonade; in other words, let’s make it a party. I’ll be getting some DVD’s from the library, stocking up on healthy snacks and making sure we have a nice selection of beverages to keep us warm and cheerful. And we’ll be spending a lot of time playing with our puppy, Caitie. Around the holidays I cut out a recipe from a local paper for a cocktail called the Sparkling Orchard Grove. It’s made with an apple cider-orange juice reduction amaretto liqueur, sparkling wine and a sprig of rosemary. (I thought the rosemary wouldn’t work, but it actually gives a pleasant aroma to the cocktail.) I bet you could make a nice non-alcoholic version by using sparkling cider. While I was squeezing the oranges for the reduction I decided to save the zest to make a batch of mulling spices for hot apple cider. The great thing about mulling spices is that you can tailor them to your palate. I like mine with orange zest, cinnamon sticks, whole cloves, allspice and star anise. (My tip for saving money on spices: look for spices in the ethnic aisle or Indian grocer as they’re less costly than McRipOff spices.) You can simmer the spices in red or white wine or cider then pour into a thermal carafe to keep warm.
Mulling Spice Jar
So what happens if it doesn’t snow this weekend? Well, I guess we’ll stay at home and celebrate the fair weather. Pick up some apple cider, sparkling wine and mulling spices and make it a Vegi-curious weekend!
Orchard Grove Sparkler
makes 8 servings
- 1 cup apple cider
- ½ cup orange juice
- 4 oz. amaretto liqueur
- 750 milliliter bottle of sparkling wine (dry Prosecco)
- 8 sprigs fresh rosemary (optional)
In a small saucepan over medium-high heat combine the cider and orange juice. Simmer until reduced to ½ cup, 20 to 25 minutes. Set aside to cool.
To prepare cocktail, pour ½ ounce (1 tablespoon) of the cider-juice reduction into a champagne flute. Add ½ ounce (1 tablespoon) of the Amaretto to the glass, then top off with sparkling wine. Lightly smack each rosemary sprig to release the oils, then place one sprig into each cocktail.
Mulled Wine or Apple Cider
- Rind of 1 orange
- 6 cinnamon sticks, chopped
- 1 tsp. whole cloves
- 2 tsp. whole allspice
- 3 star anise, broken into pieces
- Red and white wine
- sugar (optional)
Using vegetable peeler, remove rind from orange trying to peel off just the orange part. You can dry this for a few days or use fresh. Combine with spices, place into jar and leave uncovered until rind dries out. When ready to use, place mulling spices into a tea infuser. Pour wine into sauce pot; add sugar to taste (1/4 to ½ cup). Simmer wine or cider with spices for about 15 minutes.
The amount of spices you use depends on your personal taste. This recipe will spice up about three bottles of wine or 1 gallon of cider. When making mulled wine, I like a mixture of blush and a red wine with sugar added to taste.
22 Jan 2016
Author: firstname.lastname@example.org | Category: Recipes, Vegetables | Tags: fat-free, low-fat, pizza, sandwich, Vegan, vegan plant-based, Vegetarian, Whole Food
Brussel Sprout Bagel
“We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels sprouts.”
Dave Barry, Miami Herald Columnist, ‘Dave Barry’s Bad Habits’ (1987)
What is it with Brussel sprouts? Any time I bring them up people wrinkle their noses like a child getting ready to take a dose of cough medicine. I’ll admit that even I didn’t like them until later in life when I came across a recipe that instructed me to shave them instead of cooking them whole. What a difference a little effort makes. So last summer I decided to grow a few plants in our garden. Since we get most of our sun in the front of our yard, I thought Brussel sprouts could be somewhat ornamental in a quirky sort of way. The seed packet said that if you leave them on the stalk until after a frost, the sprouts become “sweeter”. Well, we had a very warm autumn in Delaware and I harvested my sprouts about two weeks ago. These things were huge. With each stalk weighing about 5 pounds and topped off with what looks like a small cabbage, I barely had room in the kitchen to work on them. Look at Mom toiling away behind that mountain of sprouts. I had four stalks, which yielded about 7 pounds of sprouts.
Home Grown Brussel Sprouts
I previously wrote about my all-time favorite Brussel Sprout recipe, so I’d just like to share a few ways to enjoy the leftovers.The first is a tasty little sandwich that I made out of desperation. I was running a little late for an appointment with Mom and wanted to have a quick bite to eat. Horror of all horrors . . . there was nothing I wanted to eat in the fridge. No rice. No beans. No hummus. No chick pea salad. What’s a hungry and harried girl to do? I foraged around and uncovered some leftover Brussel sprouts, cashew cheese and a pumpernickel-everything bagel. Hmmmmm? The minutes were ticking away, so I donned my best “devil-may-care” attitude, set my expectations low and made myself a sandwich. What I expected was simple sustenance; what I tasted was just short of bliss.
The next creation was another of my “what-the-heck-let’s-give-it-a-try” experiments. While making an exotic mushroom pizza using aquafaba mozzarella from Avocados & Ales, I decided to make one half of the pizza with some more of the leftover Brussel sprouts. What I thought would be so-so turned out to be so delicious. We liked it more than the mushroom pizza. Who’d have thunk it?
Brussel Sprout Pizza
So, there’s no new recipe today, just some ideas that will hopefully inspire some creativity in the kitchen. Click here for the original post on the Brussel sprouts and have yourself a Vegi-curious day.
20 Jan 2016
Author: email@example.com | Category: Entree, Mushrooms, Pasta, Recipes | Tags: fat-free, mushrooms, pasta, plant-based, Vegan, Vegetarian, Whole Food
Sometimes my sentimentality gets a hold of me and expresses itself in the form of a new recipe. It’s that sentimentality (and a bag of shitake mushrooms) that’s behind today’s post. There’s something about the texture of shitake mushrooms that reminds me of clams. I never enjoyed raw clams, but I did like them cooked in sauce and served over linguini. For Italians there are two camps with regards to clam sauce: red or white.You either like one or the other, usually not both. In another lifetime my preference was for a white clam sauce made with copious amounts of olive oil, garlic, white wine and parsley. Since I’m trying to limit the amount of oil in my recipes, I decided to put that recipe on the back burner and come up with a version that’s made with tomato sauce. For this recipe I used my technique of soaking shitake mushrooms in a nori seaweed broth to impart a taste of the sea to the mushrooms. The shitakes and the broth are then added to a garlicky marinara, cooked until thick and spooned over linguini. My Linguini with Shitake Mushrooms satisfies not only my desire to make flavorful, healthy meals but also my craving for sentimentality. All I can say is “delizioso” . . . and thanks for being Vegi-curious.
Linguini with Shitake Mushroom Sauce
Makes about 1 quart of sauce
- about 1 lb. shitake mushrooms, stems removed and chopped
- 2 cups water
- 1 teaspoon Better Than Bouillon “No Chicken” base
- ½ sheet nori seaweed, crumbled
- 4 garlic cloves, minced
- Olive oil or water for sauteeing
- 1 can (28 oz.) crushed tomatoes
- 1 tablespoon fresh parsley
- Salt, black pepper and crushed red pepper to taste
- 1 lb. linguini, spaghetti or fettucine
Take a 4 quart container and fill it half way with water and add bouillon and nori seaweed. Add enough chopped shitake mushrooms to fill up the remaining volume in the container (about 2 cups). Let soak for about 30 minutes.
While shitakes are soaking, prepare sauce. In medium saucepot, brown garlic in olive oil or water. Add tomatoes, bring to boil, then reduce to simmer for about 30 minutes. Add mushrooms and seaweed broth and continue simmering until mushrooms are soft and sauce is thick. Season with salt, black pepper, red pepper and parsley.
While sauce is simmering, cook linguini according to package directions. Ladle the sauce over the pasta. If you want to cook the pasta in the sauce, boil the pasta for 2 minutes less and reserve a cup of the cooking liquid before draining. Return the pasta to the pot and add some of the sauce, adding enough water to keep the pasta from sticking. Simmer for 2 minutes. Serve with additional sauce if desired.
18 Jan 2016
Author: firstname.lastname@example.org | Category: Full Plate Generation, Recipes, Salads | Tags: escarole, fat-free, low-fat, Recipe, Vegan, vegan plant-based, Vegetarian, Whole Food
Escarole, Fennel & Pear Salad
OOOOPS! In my ‘Scarole & Beans post I forgot to share what I do with the tender hearts of escarole. When Grandma made escarole and beans, she made it a point to put the tender white leaves from the center of the escarole to the side to make a salad. It was quite simple: escarole, black olives, onions, oil, vinegar, salt and pepper. Sometimes she would add a tomato. Since I remembered to set aside the hearts from the escarole I used a few days ago, I threw together a version of escarole salad that also included some shaved fennel. In the middle of photographing the salad, I thought some sliced pears would be a nice contrast to the dressing. Oh, and what the heck, I’ll dress it up with a smear of macadamia nut cheese (look for that post in a few days). You can keep it simple and forego the fennel, pears and cheese and your salad will look like this:
Anyway you slice it, you’ll have one fresh and flavorful salad. Thanks for being Vegi-curious.
Hearts of Escarole & Fennel Salad with Pears
- Leaves from the center of one or more heads of escarole
- Yellow onion, sliced
- Shaved fennel (anise)
- Kalamata olives
- 1 or more pears, cut into thin slices
- ½ cup white wine or white balsamic vinegar
- 2 tablespoons agave or honey
- Oregano, salt, pepper, garlic powder to taste
Place salad ingredients into large serving bowl. Whisk together vinegar, sweetener and seasonings and toss with salad.
14 Jan 2016
Author: email@example.com | Category: Breakfast, Muffins, Recipes | Tags: breakfast, chocolate, dessert, high fiber, low-fat, non-dairy, oatmeal, plant-based, snack, Vegan, Vegetarian
It’s okay to have chocolate for breakfast and I’m not talking cocoa puffs. While I was making the Chocolate Pumpkin loaf from the Forks Over Knives cookbook the other day it hit me (not the book, but an idea). This is a moist, chocolately loaf that’s not too sweet, (especially since I use less sugar than the recipe calls for) that could be enjoyed for breakfast. I pondered ways to transform this loaf into more of a breakfast treat and here’s how the recipe evolved. We usually have oatmeal every day, so that seemed like a sensible addition. I wanted to add some type of dried fruit and opted for cherries as they are a nice complement to chocolate. I kept some of the ingredients in the mix (pumpkin, cocoa powder, applesauce), replaced some of the whole wheat pastry flour with oatmeal and used soy milk instead of water. So often when making over a recipe it looks better on paper (in this case, in my head) than it does in reality. Well, I’m happy to report that this is not one of those times. These muffins are delightful –slightly sweet, tender and moist with just enough chocolate to make you feel indulged. Now you can have your chocolate and eat it too . . . for breakfast! Thanks for being Vegi-curious.
Black Forest Oatmeal Muffins
Makes 12 muffins
- ¾ cup whole wheat pastry flour
- ¾ cup oatmeal
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon (optional)
- ½ tsp. salt
- ½ cup dried cherries
- 1 cup pumpkin puree
- ¼ cup applesauce
- 1/3 cup cocoa powder
- ¾ cup sugar
- ½ cup non-dairy milk
Preheat oven to 350F. Place 12 cupcake liners in muffin tin.
In medium bowl, whisk together pastry flour, oatmeal, baking powder, baking soda, salt, and cinnamon. Add dried cherries and toss to coat.
In large bowl, mix together pumpkin, applesauce and cocoa powder until smooth. Blend in sugar, then whisk in milk. Add dry ingredients to wet ingredients and stir just until blended.
Using an ice cream scoop, fill cupcake liners about ¾ the way. Bake for about 20 minutes. Let cool slightly before removing from muffin tin and place on cooling racks to cool completely.
You can place in plastic bags and freeze for future enjoyment.
11 Jan 2016
Author: firstname.lastname@example.org | Category: Beans, Entree, Full Plate Generation, Recipes, Stews | Tags: beans, Easy, entree, fat-free, low-fat, Vegan, vegan plant-based, Vegetarian, Whole Food
What I remember most about spending time in the kitchen with my grandmother was that cooking just came so naturally to her. It was like those pots and pans were an extension of her arms and the ingredients that went into them were an outpouring of her love. I think she could have put together a meal with her eyes closed. While we all were meat eaters back in the day, many of her meals were what we warmly called “peasant food” because they consisted of inexpensive ingredients like beans and pasta. In her Italian dialect, she would say “come, sit, have some ‘scarole and beans”. Her recipe was a simple melange of garlic, olive oil, cannelini beans and escarole. And there was always a loaf of Italian bread waiting to be dunked. It’s funny how something so simple could taste so good. We never followed a recipe — just a little bit of this and a lot of that. There are no mistakes to be made, just a tasty and nutritious meal. With regards to the olive oil: you can make it virtually fat-free (VFF) by lightly coating then wiping the bottom of the pot; or totally fat-free (TFF) by using water to saute the garlic. “Go. Make some ‘scarole and beans.” And make it a Vegi-curious day!
Escarole and Beans
- olive oil or water for browning garlic
- a lot of garlic (6 cloves), chopped
- 2 cans (3 cups) cannelini beans, drained
- a big bunch of escarole (1 pound?), leaves torn in half
- crushed red pepper to taste
- salt & pepper to taste
Coat a large sauce pot with olive oil and wipe up excess. Saute garlic until lightly browned. Add beans and cook for about 5 minutes. Add a little water to prevent beans from sticking. Place escarole on top of beans, cover pot and cook on medium heat until escarole starts to wilt. Add crushed red pepper, salt and black pepper and continue cooking until escarole is completely cooked, adding more water if necessary.
07 Jan 2016
Author: email@example.com | Category: Breakfast, Food for Thought, Potatoes, Recipes | Tags: breakfast, fat-free, gluten-free, low-fat, non-dairy, plant-based, vegan plant-based, Vegetarian, Whole Food
For me, making a New Year’s resolution is like sticking to a diet. In the long run, it just doesn’t stick. I saw an article in a local newspaper’s first edition of the year suggesting that instead of making a resolution to get in shape you make a commitment. Commitment sounds too impersonal and business-like. After all, getting in shape is a very personal undertaking. I think the word “promise” is more personal and much kinder. Last year was a challenging year for me and I strayed quite a bit from keeping myself in shape. So I’m making a promise to myself and my family to do things that will keep me healthy . . . eat less fat and sugar, drink more water, eat more fruit, walk more. I started out my new year (actually on January 2nd) by making VFF Home Fries (the VFF stands for” virtually fat-free”) with onions, sweet potatoes and white potatoes. My technique for virtually fat-free cooking is to pour a small amount of oil in the skillet, then wipe it until almost dry with a paper towel. Of course, you can eliminate the oil completely by constantly turning the potatoes to prevent sticking. As an afterthought, I heated up a tablespoon of maple syrup laced with a few drops of hot sauce and drizzled it over some leftovers the next morning; but you can spice it up with just ketchup, hot sauce or barbeque sauce. Enjoy the home fries by themselves or as a side for a tofu breakfast scramble. You can also serve them alongside a lentil loaf, bean burgers or baked winter squash for lunch or dinner. Make a promise to be good to yourself and have a Vegi-curious day.
VFF Home Fries
- 1 large sweet potato, cut into 1” cubes
- 1 large russet potato, but into 1” cubes
- 1 medium onion, diced
- Olive oil or vegan butter (optional)
- Salt, pepper, garlic powder and thyme to taste
Bring a pot of water to boil and partially cook the sweet and russet potatoes, about four minutes, then drain in colander. You can do this the night before and refrigerate until ready to use.
Heat a large non-stick skillet over medium-high heat. Add oil or vegan butter if using and wipe out excess with paper towel. Saute onions until they begin to soften and turn light brown. Add potatoes and continue to cook, turning occasionally to prevent burning. When potatoes are cooked through, add salt, pepper, garlic powder and thyme and cook for one more minute.
04 Jan 2016