Tag: potatoes

Vegan Creamy Potato Leek Soup
When I was little, one time when my Mom and I were out shopping on a Saturday, we stopped at this restaurant that I considered a little bit fancy at the time. Fancy was anything with ingredients I couldn’t pronounce or where the wait staff wore nice uniforms. They had a leek soup on the menu and we ordered it. I had never heard of leeks in my life. But I ended up liking it, because it was packed with rich flavor. After that my Mom made a leek soup at home and it was even better. I decided that I liked leeks. I was making something with them the other day at work and I decided that I should cook with them more often.

So, I decided to make a creamy potato leek soup when I got home. I knew it would be fairly simple and easy to make which is always a win on a week night when I am tired. The thing about leeks though, if you have never cooked with them before, is that they are very sandy. Even when you think you have washed the outside all nicely, when you cut into them you find sand. So I like to clean them once, then plunge them into a bowl of water, swish them around, let the sand settle, then scoop them out and use them in my recipe. Then they will be all good and delicious in your soup.

For this soup, there is no sauteeing required, and I did not use any oil for this reason. You just add the veggies and stock to the pot, let it simmer until it is all tender, and then add the “creamy” part of it. For that, I could have just added some coconut milk and called it a day, but instead I wanted to add a little more protein so I pureed chickpeas into the coconut milk as well as a little cashew butter. It made for a thick cream that was perfect in the soup!

I could not wait to try it! It smelled amazing and tasted even better. It has plenty of rich onion and leek flavor, a smooth rich texture and it is perfect served with crusty bread for dipping! That is one of my favorite uses for crusty bread besides bread pudding, dunking into my soup! If you are in need of some comfort food, give this a try!

Vegan Creamy Potato Leek Soup

Serves 2-4

Ingredients:
- 1 small yellow or white onion, diced
- 1 large leek, sliced thinly (and washed very well, I like to put mine in water after cutting, then drain)
- 2 garlic cloves, minced
- 1/2 tsp dried thyme
- 3 cups yukon gold potatoes, cubed
- 1 cup carrots, sliced
- 1 1/2 cups veggie broth (or as needed)
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 cup full fat or lite coconut milk
- 1 cup chickpeas
- 1/4 cup raw cashew butter
- 1/4 cup nutritional yeast
- 2 tsp white miso dissolved in 1 Tbsp filtered water (optional)
- 1 Tbsp cornstarch
1. Add the onions, leeks, garlic, thyme, potatoes, veggie broth, salt and pepper to a medium sized pot.
2. Bring to a boil, then lower to a simmer and let cook about 15-20 minutes or until the veggies are tender.
3. Add the coconut milk, chickpeas, cashew butter, and nutritional yeast, miso and cornstarch to a blender and blend until smooth.
4. Add the mixture to the soup, and cook until they are well blended into the soup and it has thickened.
5. Enjoy!
January 31, 2020
Root Vegetable Lentil Stew
In the deli I work at, we sell so much soup it is unreal. We sell at least 24 quarts a day. I understand. We do make really good soups and stews from scratch, using organic ingredients. I am the vegan soup maker. Of all of the soups I make, my favorites are the soups involving beans and lentils. Chili of course, but also just hearty comfort food lentil soups or curries. After making so much soup at work lately you would think I would not want to make soup when I got home, but I have made 3 already at home this week! The latest was a delicious lentil root vegetable soup that was so good I decided to share the recipe with you all. It was snowing and sleeting outside the day I made this and I was feeling a bit chilled after work and needed warming stew.

The best part was, I had all of the ingredients on hand. That is usually the deciding factor on what I make for dinner. Even though I work at a health food store and I could buy ingredients for things on a whim, I like to save money and use what I already have. As far as I am concerned, soups have to have a lot of vegetables. In fact, they should be the main ingredient. For this soup, I used a mixture of root veggies. They are so good this time of the year in pretty much anything. I had made a root vegetable mash as a side dish the night before and I had just the right amount left over for the soup. Rutabagas, sweet potatoes, and yukon gold potatoes. Starchy, delicious veggies are just what I was in the mood for.

I use sweet potatoes and potatoes all year round in things, but rutabagas are a bit more special because I only use them in the cooler months when they are in season. As a kid I disliked them just because I thought they were weird (even though I don’t think I had ever actually tried them but you know how kids are about things), but I grew to love them in college when branched out with veggies and I discovered that they are delicious roasted or included in your mashed potatoes. They are nice in a soup like this because they do not fall apart and get mushy.

I included lentils in the soup for protein, and aromatic thyme, sage, garlic and onions and it smelled wonderful while cooking. It tasted even better than it smelled too! I served it with some fresh parsley and it was lovely! This is the sort of comfort food I love, things that are hearty and delicious but also healthy! If you are looking for a warming weeknight meal, give this a try!

Root Vegetable Lentil Stew

Serves 2-4

Ingredients:
- 1 small red onion, diced
- 3 garlic cloves, minced
- 2 stalks celery, sliced
- 2/3 cup french lentils
- 4 cups vegetable broth or filtered water
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp black pepper or to taste
- 1/2 tsp sea salt, or to taste
- 2 medium rutabagas (2 cups), cubed
- 1 medium yukon gold potato, cubed
- 1 medium sweet potato (2 cups) cubed
- 2 Tbsp chopped fresh parsley
Instructions:
1. Combine the onions, garlic, celery, lentils, water, thyme, sage salt and pepper in a large pot and bring to a boil. Lower to a simmer, add the rutabagas and cook until the lentils are starting to soften, about 30-40 minutes.
2. Add the sweet potatoes and potatoes and cook until tender, about 15 more minutes.
3. When the lentils and veggies are tender, add the fresh parsley and serve!
November 6, 2018
Loaded Baked Potato Bites
I was watching a cooking show recently with a football game foods theme and they were making potato skins. They looked delicious and it got me to thinking, I haven’t eaten potato skins since I was about 10 probably. I mean, it isn’t something I really see often at the restaurants I go to and it isn’t like I ever made them at home. But I love the idea of them. They are usually loaded up with some pretty greasy stuff at most restaurants like bacon, cheese and sour cream so even if they were on a menu somewhere they are most likely not at all vegan or something I would eat. But you know me, I like to veganize things and make them a bit healthier, so I decided to do just that. Well, kind of. Let me explain, what I made wasn’t exactly skins because I instead sliced the potatoes and made little loaded baked potato bites. You know the concept of sweet potato toast? Well I thought why not use it with regular potatoes. I thought about making large ones and slicing the potato lengthwise, which you can totally do if you are having these for dinner or something and you want them more like actual potato skins without all of the work of scooping flesh (plus no wasting this way). But, I thought since it is the Holiday season, why not make them little bites perfect for serving at parties?

So, I sliced a few potatoes thinly into cute little rounds, and roasted them with some olive oil to create delicious little potato disks. Now, I thought about making a vegan sour cream to top them off with but I instead decided on using guacamole. After all, it is creamy, delicious, AND healthy. Already winning over those traditional potato skins. I wanted to top them with bacon too. No greasy animal products here though. I made a crispy coconut bacon to top them off. Trust me, if you have never tried coconut bacon it is something you have to try. It is the most delicious vegan bacon substitute I have had and perfect for crumbing over things like salads or popcorn or these little bites. Don’t do it until the last minute before serving though because you want them to stay nice and crispy not absorb moisture (this is not an appetizer that should be assembled more than an hour before serving). Lastly, I sprinkled scallions and red pepper flakes over them.

They looked adorable, but not only that, they were super delicious. If I were at a party, I would be the one that kept coming back and eating all of them. You know what I mean. I was kind of like that as a kid with anything involving cheese. No cheese here though, just vegan deliciousness. These are not only vegan, but they happen to be completely gluten free and nut free too, so they are perfect if you are serving guests with allergies to those things. Happy Holiday season!

Loaded Baked Potato Bites
Serves 12

Ingredients:

Potatoes:
- 4 yukon gold potatoes, sliced into 1/4 inch thick slices
- olive oil
- sea salt to taste
Coconut Bacon:
- 1 1/2 cups large flake coconut
- 2 Tbsp tamari
- 2 Tbsp liquid smoke
- 1 Tbsp maple syrup
For topping:
- 1 cup guacamole
- 2 scallions, sliced
- red pepper flakes
Instructions:
1. Preheat the oven to 400F degrees, and oil a sheet pan.
2. Toss the potatoes with just enough olive oil to coat, and sea salt. Spread the potatoes out on the sheet pan, place in the oven and roast until golden brown, about 25 minutes depending on your oven. Remove from the oven and let cool until just warm or at room temperature.
3. To make the coconut bacon, preheat the oven to 350F degrees, and line a sheet pan with parchment.
4. Toss the large flake coconut with the tamari, liquid smoke and maple syrup and spread out on the pan. Place in the oven and bake for about 12-15 minutes (depending on your oven), keeping a close eye at the end and checking it in the final minutes because it burns fast. Remove from oven and let cool.
5. Spoon some of the guacamole onto each potato slice. Place a little coconut bacon and scallions on each toast and sprinkle them with a little red pepper flakes. Arrange on a plate and serve!
December 6, 2017
Vegan Cheesy Potato Casserole
My Mom used to make a really delicious cheesy potato casserole when I was young to serve at family gatherings. Usually brunch type occasions, like when she hosted Easter at our house, or maybe a Christmas special request from me. I used to ask her to make it a lot because it was so good! I think it filled most of my plate when it was served over all else. I could have cared less about the meat of course, and I always took my token amount of veggies, and a roll, but the potatoes were the star to me. I mean, what’s not to like about layers of creamy cheese and potatoes! I have been saying to myself for a while now, you have to make a vegan version. So this past week, I finally got around to it. I had extra potatoes on hand, and some cheese sauce left over from some mac and cheese that I had made, so it was perfect! My Mom used to use frozen hash browns in hers, but I decided to be a little different with mine since I don’t think I have ever bought frozen hash browns, and I had fresh potatoes to use up.

I guess this was sort of in the style of a cheesy potatoes one of my coworkers at the deli used to make, crossed with my Mom’s potatoes. My coworker always just used large diced potatoes in her casserole and a little kick. My Mom’s was more mellow and just creamy and delicious. Combining the two ended up being awesome. Of course both of these dishes had tons of cheese, butter, flour and cream. I think my Mom’s had heavy cream in fact, because this dish was considered a treat. But my cheesy potatoes actually have a healthy cheese sauce made from a secret ingredient that gives them their lovely yellow color. Winter squash! I like to hide veggies in my dishes, and lighten things up with them, so that was the idea here. I guess I can’t bring myself to make vegan mac and cheese without including veggies in the sauce, so why would I not include them with the potatoes? Don’t worry, the sauce is super delicious. I added cashew butter to give it a little richness and volume so it has more of the texture of cheese, along with things like miso, nooch (nutritional yeast), salt, mustard and garlic to give it a wonderful savory flavor. It may sound like a weird combo but it is so good once it is done!

Once combined with the cooked potatoes it is bomb! I could eat a giant bowl of these potatoes (just like I used to when I was little), but I would not feel bad about doing so or get a tummy ache after because these are so much healthier than the original version. I love recreating old dishes from my childhood and making them vegan! Often times they turn out even better! If you are looking for a delicious side dish, or maybe you are just craving potatoes and cheese, which is totally legit too, give these a try!

Vegan Cheesy Potato Casserole

Serves 6-8

Cheese Sauce:
- 2 cups mashed cooked butternut squash or sweet potato*
- 1 cup hot filtered water (or as needed)
- 1/3 cup raw cashew butter or almond butter
- 1 medium garlic clove
- 2 tsp yellow mustard or stone ground mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp white miso (optional)
- 1/4 cup plus 2 Tbsp nutritional yeast
- 1/8 tsp cayenne pepper
- 3/4 tsp sea salt (or to taste)
Potatoes:
- 3 lbs yukon gold potatoes, cut into 1 inch cubes
- filtered water
- sea salt
Topping:
- 3 Tbsp nutritional yeast
- paprika for sprinkling
Instructions:
1. To make the cheese sauce, combine the squash, water, cashew butter, garlic, mustard, cider vinegar, yeast, cayenne, sea salt and turmeric in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water). Set aside.
2. Preheat the oven to 375F degrees.
3. To make the potatoes, put them in a large pot, and cover with filtered water by 1 inch. Add a few tsp sea salt to the water. Bring to a boil, and then lower to a simmer. Allow the potatoes to cook until tender, about 10-12 minutes. Drain, then add back to the pot.
4. Stir in the cheese sauce, then pour into a baking dish.
5. Sprinkle the potatoes with the nutritional yeast, and place in the oven for about 15 minutes. Sprinkle with paprika and serve!
*To cook the squash, I like to roast them in the oven. Cut one medium squash in half top to bottom, and remove the seeds. Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender. Remove from oven and let cool before removing the skin and mashing.
October 27, 2017
Vegan Cheesy Hasselback Potatoes
Monday was kind of a rainy dreary day here in Minnesota. Everyone was excited about the lunar eclipse taking place, but it ended up being covered by clouds. Eric and I were hoping to see it, but instead we went out for a walk with our umbrellas. It was one of those days where the weather makes you tired and you want to just curl up and watch movies. I had a big bag of potatoes that needed to be eaten and I figured this was just the day to use them. After all, potatoes are one of the best comfort foods! I thought about mashed potatoes, tater tots, or just roasted potatoes, but I wanted to do something more fun with them. I decided on a vegan version of hasselback potatoes. I had seen a version on Pinterest for parmesan hasselback potatoes, and I figured I could make cheesy vegan potatoes with some nutritional yeast to make them a bit crispy instead.

I have always seen this type of potato dish, and always wanted to try it but never have for some reason. Maybe all of the little cuts into the potatoes intimidated me. They sounded time consuming. But actually these ended up being fairly quick to prep. They took a while to bake, but that gives you time to relax, or prepare something to go with them. Most recipes for hasselback potatoes have lots of butter, but I used avocado oil instead. Because it is vegan of course, and because it is neutral and stands up to high heat. I coated the potatoes with plenty of nooch as well as some thyme, sea salt, garlic and pepper, to keep it simple. A good hour plus in the oven later, my house smelled wonderful. I don’t know about you, but nutritional yeast is a life saver for anyone who is craving something cheesy. Good on popcorn or pasta dishes, or now roasted potatoes!

They turned out delicious! Cheesy tasting with just the right amount of garlic and thyme for aromatics. Some of the potato at the edges got nice and crispy like chips, which was delicious, but then the inside ones were nice and tender. These would be delicious served with a vegan porterhouse “steak” from the Herbivorous Butcher, or some sauteed tempeh, or my Chickpea Cutlets with Mushroom Gravy. They turned out even more delicious than I thought, and I definitely forgot about the crummy weather outside. So the next time you are in the mood for some comfort food potato style, give these a try!

Vegan Cheesy Hasselback Potatoes
Serves 5

Ingredients:
- 10 medium organic Yukon Gold potatoes
- avocado oil or olive oil
- 1 cup nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tsp dried thyme
- 2 garlic cloves, minced
Instructions:
1. Preheat the oven to 400F degrees, and oil a sheet pan.
2. To prepare the potatoes, place one on a cutting board, and set 2 chopsticks on either side of it lengthwise (this will prevent you from cutting all the way through). Use a knife to cut it into 1/8 inch thick slices crosswise, and set on the pan. Repeat with the remaining potatoes.
3. When they are all cut, drizzle each one with the avocado oil, being sure it covers all of the potato and gets in the sliced part too (being careful not to break it).
4. Combine the nutritional yeast, sea salt, pepper, thyme, and garlic in a bowl, and mix up.
5. Roll each potato in this mixture, and sprinkle a little between each cut. Place back on the tray. Repeat with other potatoes.
6. Drizzle with a little more oil, and sprinkle with some of the leftover nutritional yeast mixture.
7. Place in the oven and bake for about 1 hour and 15 minutes until the potatoes are tender and browning slightly.
8. Remove from the oven and let cool for a few minutes before serving.
August 23, 2017
Vegan Colcannon with Tempeh Bacon
My Mom e-mailed me a recipe the other day for colcannon with bacon, asking me if I could veganize it. I have actually never had it or made it before, but I thought why not give it a go! It sounded good to me, and like the perfect comfort food for a chilly day. Also, since St. Patrick’s Day is coming up, and it is an Irish dish, it was perfect! If you have never heard of it before, it is a traditional Irish dish, made with mashed potatoes, cabbage, milk, and butter. Sometimes it has leeks, and things like bacon added, which is where I went with it. I can’t believe I have never made it before, because it is the type of thing I enjoy when I want comfort food, and there are lots of veggies added which is always a plus in my book! My Mom says that I make the best mashed potatoes, just as good if not better than my Grandma’s and I know she is not just saying that because she is super picky. So, I figured I would start this dish off with my classic mashed potato recipe.

I have a secret ingredient that I put into them that makes them really good. And that is coconut butter. It may sound odd, but seriously, it melts into them and makes the most luscious mashed potatoes ever! You don’t even need to add any milk or other non-dairy butter or anything because they are so tasty with just that and the cooking water. They turn out super fluffy too if you put them through a ricer. I could eat a whole bowl of these potatoes just as they are, but it is even better adding veggies to them! So I sauteed some leeks and cabbage with some garlic and mixed those into the potatoes and soon found out how good colcannon was. I didn’t stop there though, this dish had to have a little protein too since it was going to be a main dish.

So, I had made some tempeh bacon both to stir into it and sprinkle on top. I admit, the idea of tempeh bacon is so much more appealing to me then regular bacon because no animals were harmed in the process, and it isn’t all greasy. Once that was stirred into the colcannon it was super delicious! I was proud to share it with my Mom, because I knew she would love it too! If you are looking for a comfort food dish to make for St. Patrick’s Day, give this a go! It might not be the prettiest, but it is darn delicious!

Vegan Colcannon with Tempeh Bacon
Serves 2-3

Ingredients:

For the Potatoes:
- 3 large russett potatoes, peeled and cut into 2 inch chunks
- filtered water
- sea salt
- 1/2 cup reserved potato cooking water
- 3 Tbsp coconut butter (not oil)
For the tempeh:
- 1 8 oz pkg tempeh, cut into 1/4 inch thick slices
- 1 Tbsp olive oil
- 2 tsp maple syrup
- 1 Tbsp tamari
- 2 tsp liquid smoke
- 1/8 tsp ground chipotle pepper
Veggies:
- 1 Tbsp olive oil
- 2 medium leeks, sliced
- 3 cups chopped cabbage
- 2 garlic cloves, minced
- sea salt to taste
Instructions:
1. To cook the potatoes, place them in a pot of filtered water with about 1 tsp sea salt, and bring to a boil. Lower to a simmer and cook until the potatoes are tender, about 10-12 minutes. Drain, reserving about 3/4 cup of the water (you may not need all of it but just in case) and put potatoes through a ricer (or mash) into a large bowl. Add the reserved water and coconut butter, and stir in until well combined (you may add more if you need to in order to make them fluffy and smooth).
2. To make the tempeh, preheat the oven to 400F degrees.
3. Combine all marinade ingredients in a bowl. Add the tempeh strips to it and carefully mix them around until they are coated. Place the tempeh strips on a parchment lined sheet pan, place in the oven and cook for about 20-30 minutes until starting to brown and crisp up. Remove from the oven, and cut into 1/2 inch pieces.
4. Meanwhile, heat the oil over medium heat in a sautee pan, and add the leeks. Sautee until starting to get tender, about 4 minutes. Then add the cabbage and garlic and cook until tender.
5. Add the cabbage and leeks to the potatoes, add sea salt to taste, and mix well. Fold in the tempeh, and enjoy!
March 17, 2017
Vegan Cheesy Squash Tots with Cranberry Chipotle Ketchup
It’s funny, growing up I was never a big fan of tater tots. Whenever they were included in my school lunches, I just left them there, because for some reason they did not appeal to me. French fries however were another story. Kind of weird for a kid or teenager I know, but that is how I was. So, as an adult, I decided to make my own tater tots at home once, and see if I liked them any better. Well, I am happy to report I loved them! They were so much better than the gross frozen ones in my school lunch. I even made vegan tater tot hot dish with some! I was no longer against tater tots. But sadly, it has been last year since I made any. I consider them sort of a cool weather thing, so now is the time.

I wanted to make some yesterday, but I decided to do a variation on the ones from last year due to my lack of potatoes, and my love of all things squash right now. I made cheesy squash tots. They were made the same as the other ones, but these were even better! They had the sweetness of butternut squash, the starch of the potatoes, and I could have eaten the whole batch! I added some nutritional yeast for the cheesy flavor, and a dash of chipotle and sea salt and they were just right! I made some of my Cranberry Chipotle Ketchup to dip them in and it was perfect! I am not a big fan of most store bought ketchups because they have lots of sugar but this ketchup tastes better and is sweetened mostly with fruit. These tots are crave worthy…just sayin’ so do make yourself some when you get the chance!

Also, do you notice the pretty heathered granite napkin my tater tots are sitting on? Well, it was a gift from Kari over at the Beautiful Ingredient! She sells them over at Food 52! She actually started making the napkins for her family, and turned it into a side business! So cool! The napkin she sent me is made with organic cotton and hemp recycled fibers, so these are a product you can feel good about using! I love the idea of cloth napkins, not only for food photos, but for every day use. My family has been using them for a while, because it saves on costs and the environment of course. These are good quality napkins that I can tell will hold up well for a long time. If you would like to buy some hers for yourself, you can find them HERE. Also, Kari has been kind enough to offer a discount code on her products, so when you head over use the discount code: HOLIDAYVB1012 for 15% off of $25 orders through November. While you are over at her blog be sure to check out her recipes as well, they all sound delicious!

Vegan Cheesy Squash Tots with Cranberry Chipotle Ketchup
Serves 2-4 (two if you are me)

Ingredients:
- 3 russett potatoes, peeled and cut into 2 inch chunks
- 1 medium butternut squash, peeled and cut into chunks
- filtered water
- sea salt to taste
- 1/3 cup nutritional yeast
- 1/4 tsp chipotle pepper
- 1 Tbsp olive or avocado oil (optional)
- Cranberry Chipotle Ketchup
Directions:

Pre-heat the oven to 425F degrees. To make the tater tots, place the potatoes and squash in a large pot of salted boiling water on the stove, and bring to a boil. Cook until the potatoes and squash are just tender but not too mushy, and drain. Let cool until able to handle the potatoes, and grate them into a bowl. Add sea salt to taste, nutritional yeast, chipotle pepper, and mix together. Shape the potatoes into tater tots (they will be a little sticky, but no worries, they will crisp up when baked). Place on an oiled sheet pan, and drizzle with 1 Tbsp oil, tossing them around in it gently to coat them. Place in the oven and bake for about 30 minutes until lightly browned and crisp on the outside. Serve with chipotle cranberry ketchup, or your favorite ketchup.
November 4, 2016
Vegan German Chocolate Potato Cake

When someone asks me if I can veganize a recipe I am always game. So when a reader asked me a few weeks back if I would make a potato cake, I was excited to do so! I had never actually had a potato cake, so I looked up other recipes to see if I could get an idea of what it was, and I gathered that most of them are chocolate. So that was even better. I am not going to turn down making a chocolate cake. I told Eric about it, and he said I should make it a German chocolate potato cake. After all, the cake layers would be the same, I would just be adding some caramel filling laced with coconut and walnuts!

I loved the idea. So, I made the cake layers with mashed potatoes, well, potato puree, and all of the ingredients I usually include in my chocolate cake, and even the batter tasted amazing. But what was important was the fact that the cake had the perfect texture. I did not even use any oil in it! I used pecan butter and the potatoes instead and what resulted was the most moist soft and delicious cake. I frosted it with a simple fudgy frosting made from dates, pecan butter, cocoa powder and sea salt. That stuff was so good. Also, I made a date caramel for the filling and topping with walnuts and coconut as is customary for German chocolate cake.

This cake was freaking delicious. Me and Eric shared a few pieces with some wine as is tradition on Sunday nights for us, and we were both in awe of the cake. He said it was the best cake I have ever made. Well, I don’t know about that because I think some of the others were equally delicious, but it ranks way up there. I shared some with my Mom as well, and she loved it too. So, you should totally make this if you are craving decadent deliciousness. I think it would make the perfect birthday cake as well for any of you who have birthdays coming up.

Vegan German Chocolate Potato Cake
Makes 1 6 inch 4 layer cake

2 6 inch cake pans

Cake:
1 cup gluten free all purpose flour
1/2 cup unsweetened cocoa powder
1 cup coconut sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
3/4 cup pureed cooked potato
1/4 cup raw pecan butter or almond butter
1 Tbsp pure vanilla extract
3/4 cup filtered water
2 Tbsp apple cider vinegar

Frosting:
1 1/4 cups pitted medjool dates, soaked in water for 30 minutes, and 1 cup of the water reserved
3/4 cup raw pecan butter or raw almond butter
3/4 cup unsweetened cocoa powder
pinch sea salt

Caramel:
1 cup pitted medjool dates
3 Tbsp raw pecan butter or almond butter
2 tsp pure vanilla extract
pinch sea salt
1/3 cup filtered water
¾ cup finely shredded, dried coconut
1/4 cup finely chopped walnuts

Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, cocoa powder, baking soda, salt, and sugar in a large bowl to blend well. Whisk potato puree, pecan butter, vanilla extract, and coconut milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.

Meanwhile, to make the frosting, combine all ingredients in a high speed blender, and blend until smooth (since moisture content in dates varies, and nut butters may vary in runniness, if it seems too thin, add a little more cacao powder, too thick, a little more water). Set aside.
To make the caramel, combine all ingredients but the coconut in a high speed blender and blend until smooth. Stir in coconut until well combined.
To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it, then half of the caramel. Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake. Spread the remaining caramel over the top of the cake.

*If you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

June 19, 2016

Vegan Totchos with BBQ Jackfruit

I never used to care about football. Growing up, when my family members would have it on, I would complain…”Do we have to watch this…” But about 10 years ago, I actually started to enjoy it and get into the games. I am a Vikings fan, loyal to the Minnesota team, and they did pretty well this year compared to other years, but did not make it to the Superbowl. That does not mean however that I will not be watching it. I will, because it is always exciting to watch. If not for the football, for the entertaining commercials. And of course, it is always better when you have good food to enjoy too, right? Well, I thought I would make something in the spirit of the Superbowl. Some Vegan Totchos with BBQ Jackfruit.

I have been wanting to make totchos for a while (tatertot+nachos, in case I am confusing you with the term). I love my home made tater tots, and covered in nacho cheese? Even better. I made a sweet potato cheese sauce which was delicious, but I also made another element to these totchos. BBQ Jackfruit. Vivapura recently sent me some of their dried jackfruit, to create a recipe with, and I was excited to use it. I must add, it is a delicious snack as it is, just dried and sweet. But I soaked some until it was a little soft, and made a sort of vegan pulled pork substitute. I know most people use canned for recipes like this, but soaking the dried worked too. It ended up being really delicious and a perfect pairing with the totchos. It was all in all a big pile of deliciousness. Of course chips, salsa and guacamole are all delicious and wonderful Superbowl foods, but totchos are even better! If you want to get some of Vivapura‘s Jackfruit for yourself, you can find it HERE.

Vegan Totchos with BBQ Jackfruit

Serves 3-4

Tater Tots:

6 russett potatoes, peeled and cut into 2 inch chunks

filtered water

sea salt and pepper to taste

1 Tbsp coconut oil (optional)

Pre-heat the oven to 425F degrees. To make the tater tots, place the russets in a large pot of salted boiling water on the stove, and bring to a boil. Cook until the potatoes are just tender but not too mushy, and drain. Let cool until able to handle the potatoes, and grate them into a bowl. Add sea salt and pepper to taste, and shape the potatoes into tater tots. Place on an oiled sheet pan, and drizzle with olive oil, tossing them around in it gently to coat them. Place in the oven and bake for about 20-30 minutes until lightly browned and crisp on the outside.

Nacho Cheese:

1 small sweet potato (about 1 1/2 cups)

1 garlic clove

1/4 cup raw cashew butter

1 jalapeno, seeded

2 Tbsp cider vinegar

2 tsp ground cumin

1/4 tsp ground chipotle pepper

1/4 cup nutritional yeast (optional)

sea salt to taste

filtered water as needed

Prick the potato with a fork all over, and set in the oven on a pan. Roast for about 45 minutes to 1 hour until tender. Place in a high speed blender, along with all other ingredients and blend until smooth (adding water as necessary until you reach a nacho cheese like consistency. Keep warm.

BBQ Jackfruit:

2 cups Vivapura dried jackfruit, soaked in filtered water for 30 minutes, and drained

2 cups tomato sauce

2 Tbsp maple syrup (or to taste)

1 Tbsp Dijon mustard

2 Tbsp coconut sugar

sea salt to taste

1/4 tsp chipotle powder

2 Tbsp hot sauce

2 Tbsp cider vinegar

1 garlic clove, minced

Combine all ingredients but the jackfruit in a saucepan and bring to a simmer. Simmer for about 20 minutes, until the sauce has thickened and reduced. Add the jackfruit, and cook another 5 minutes on low.

For Assembly:

Sliced jalapeno

Sliced scallions

To assemble, place the tater tots on a plate, then drizzle with some of the cheese, then top that off with the jackfruit, then more cheese, then sprinkle with the jalapeno and scallions. Serve!

February 6, 2016

Mini Mashed Potato Cakes

On Christmas Day afternoon, we had a bunch special snacky type foods instead of lunch, since it was a special occasion. We are going to do the same on New Years day, and have delicious little bites and snacks, so I thought it would be nice to start figuring out what would be good. I made some little mashed potato cakes, and they were pretty simple to make but so delicious. Because who doesn’t love mashed potatoes? Especially when they taste like cheese and garlic. Of course mine were vegan, but they didn’t taste like it.

My coworker at the deli makes a larger non-vegan version of these a lot, and people love them, and that was sort of what inspired them. I have never actually made them before but I thought that a little mini version would be perfect! And, easier to work with. This is actually the perfect use for leftover mashed potatoes, provided there is not too much moisture in them. I coat the little mashed potato cakes in a nutritional yeast mixture and it makes a delicious crust. I ate them plain, but I imagine a vegan sour cream would be perfect to serve with them!

Mini Vegan Mashed Potato Cakes

makes about 10

3 large russett potatoes, peeled and cut into 2 inch chunks

sea salt to taste

1 Tbsp coconut butter (optional)

2 Tbsp coconut milk (or as needed, you may also add water, and it will still be good)

1 garlic clove, minced

2 scallions, sliced

2 Tbsp chopped parsley

1 Tbsp nutritional yeast (optional)

Coating:

1/3 cup nutritional yeast

2 Tbsp ground flax seed

1/4 tsp sea salt

olive oil for coating (I have mine in a spray bottle, and I just spritzed the cakes)

Place the russets in a large pot of salted boiling water on the stove, and bring to a boil. Cook until the potatoes are tender, and drain. Add sea salt to taste, along with the coconut butter and milk and mash until soft (but not too soft, because you want them to hold together when shaped and baked), adding a little more milk if desired. Add remaining ingredients and stir until well blended. Refrigerate for about an hour, then roll into little patties about 2 inches wide.

Mix the coating ingredients together in a bowl, then drop the patties into it one by one, softly pressing the coating into them. Spread out on a lined sheet pan, and spray with the olive oil. Place in a 375F degree oven, and bake for about 20 minutes until golden brown, and heated through.

December 30, 2015

Vegan Tater Tot Hotdish

Anyone who lives in Minnesota has had tater tot hotdish in their lifetime most likely, it is pretty much a staple here of Grandmothers to serve to their families, or at church basement functions. My Grandma made it. But the funny thing is, I have never been a fan. Usually it is made with cream of mushroom soup, cream of chicken soup, frozen veggies, and tater tots thrown on top. None of which I liked as a child. Crazy and blasphemous I know for a Minnesotan. But for some reason, I saw someone making it on the news the other day and I decided I wanted to veganize it.

It could be good after all. It had potential. Except this was all going to be from scratch, no cream of anything soup, no frozen anything, and no meat. I even made the tater tots from scratch, and it was actually pretty easy sans the shaping them part which takes a little patience just like scooping meatballs or cookie dough.

For the base, I made a sort of a gravy like I do for my shepard’s pie, and I included mushrooms so it had that cream of soup sort of thing going, but way better and healthier. I had fresh green beans, leeks and celery from my CSA box, so I included those as well for my veggies. Instead of ground beef, lentils filled in, and I must say they were way more tasty than the beef in the casserole I remember as a child.

Once the hotdish was all assembled and in the oven, I was pretty pleased with myself. This was going to be good! I was excited about it! It smelled amazing, not like the hotdish I remember from when I was little which made me want to gag. It tasted wonderful as well. Me and Eric enjoyed it, and it was the perfect dinner for a cool fall evening. This tater tot hotdish was a win! If you are looking for a special weekend, meal, this is it, and the best part is there are leftovers if you are only serving two, so you can enjoy it the next day as well!

Vegan Tater Tot Hotdish

Makes 4 mini hotdishes

four 4 inch oven proof dishes

Tater Tots:

6 russett potatoes, peeled and cut into 2 inch chunks

filtered water

sea salt and pepper to taste

1 Tbsp coconut oil (optional)

Lentils:

1 1/3 cups french lentils

filtered water

Veggies and gravy:

Extra virgin olive oil

2 large leeks sliced

2 cloves garlic, minced

2 cups sliced celery

1 tsp dried thyme

2 cups green beans, cut into 1 inch pieces

2 cups crimini mushrooms, sliced

2 cups filtered water

2 Tbsp tamari

2 Tbsp nutritional yeast

1 Tbsp miso

¼ cup corn starch dissolved in 1/4 cup filtered water

Meanwhile, to cook the lentils, place in a pot covered with filtered water by a few inches, and bring to a boil. Lower to a simmer, and cook for about 20 minutes until tender. Drain, and set aside.

Meanwhile, heat the olive oil in a large stockpot, and add the leeks, thyme, celery, and cook until they have softened a bit, then add the garlic, beans, mushrooms, tamari, nutritional yeast, miso, and water and bring to a boil. Lower to a simmer, and place the lid on the pot. Let cook until the veggies are tender, about 10 minutes. Once they are tender, add the cornstarch mixture, and let cook a few more minutes while stirring until it has thickened. Remove from the heat, and stir in the lentils.

To assemble, spoon the veggie mixture into 4 ovenproof dishes or bowls, then top with the tater tots.

Place the dishes in the oven and cook for about 10 minutes until bubbling. Let cool slightly before serving.

September 29, 2015

Vegan Avocado Potato Salad

I got my hands on some of the most beautiful potatoes I had ever seen last week. They were a mix of purple, pink and yellow. I have seen a lot of these potatoes at the farmer’s market lately and I have been wanting to buy some, but didn’t get around to it until now. I wanted to do roasted potatoes for dinner, but my oven was on the fritz so I decided on potato salad instead, so I could cook the potatoes stove top. It was a good thing to not heat up the house anyhow because it has been so hot here lately.

I wanted the salad to have a creamy dressing, and I had some avocadoes so I decided that they would be the perfect addition! Once I added in the herbs, lemon juice and other ingredients it reminded me of mayo but way better. I am a sucker for avocado, so I suppose that is part of it. I added in some other veggies from my CSA box, radishes, beans, scallions and zucchini and it was a beautiful salad! But most importantly delicious. I am so thankful I live somewhere where I can get fresh local produce in the summer!

Vegan Avocado Potato Salad

Serves 2-4

4 cups potatoes cut into large dice I used a mix of purple, pink, and gold
4 scallions, sliced
4 radishes, sliced
1 cup green beans, cut into 1 inch pieces
1 medium zucchini, sliced

Dressing:
1 large avocado, diced
3 Tbsp lemon juice
1/4 cup water
1/4 tsp sea salt or to taste
1 Tbsp fresh dill
1 Tbsp fresh basil

Add the potatoes to a pot of salted water, and bring to a boil. Lower to a simmer and cook for about 10 minutes until the potatoes are tender when pierced with a fork. Allow to cool completely.

To make the dressing, combine all ingredients in a food processor and process until smooth.

Add the potatoes, and all other veggies to a bowl, and toss with the dressing. Serve!

July 28, 2015

Vegan Jalapeno Cheddar Mashed Potatoes

Who doesn’t like mashed potatoes?! They are after all one of the quintessential comfort foods. I remember when I was little I loved them…especially when my Mom made them out of a box. Sad, I know. But my 5 year old self did not have the best tastes. Funny because she made them the old fashioned way too, but I did not like those. My tastes changed as I got older though and I loved my Grandma’s home made mashed potatoes. She knew what she was doing making them! They were perfect clouds of fluffy warm rich delicious goodness that I could not wait to dive into on the Holidays. I now make my own mashed potatoes, and I think they are pretty tasty. I had made some last Thanksgiving for my family and my Mom said that they were even better than Grandmas. Which was a big complement. Grandma would have been proud had she still been alive to try mine.

I do not save them just for holidays though. I had a craving for them recently, and I decided to make a version that was kicked up a notch. Not only were they fluffy and delicious, they had spicy bits of jalapeno, savory scallions, and the flavor of cheese. Pretty awesome if you ask me. They are a wonderful side dish for a non-meat loaf…or just as a midnight snack. Crave worthy I tell you! I need to create a new shepard’s pie recipe just so I can use these to top it.

6 medium russet potatoes or Yukon gold potatoes peeled and cut into large cubes

1 clove garlic, minced

3 scallions, sliced

1 jalapeno, minced

sea salt to taste

1/4 cup nutritional yeast

1/2 cup coconut milk or other non dairy milk or as needed

Place the potatoes in a large pot of salted water (the potatoes should be completely covered), and bring to a boil. Lower to a simmer, and cook for about 10 minutes until the potatoes are very tender when pierced with a fork. Drain, and put through a ricer (if you do not have a ricer, it is ok, they will still work just might not be as smooth) into a bowl. If you do not have a ricer, simply use a potato masher. Stir in all remaining ingredients, whipping the potatoes with a wooden spoon until they are light and fluffy, adding a little more milk if necessary. Serve right away!

July 18, 2015

Garlicy Kale Salad with Roasted Potatoes and Chickpeas

I always try to think of what I can make out of ingredients I already have at home to save on money and not waste things. So, last week I had lots of kale and potatoes. I thought about making a soup or vegan frittata or something, but what I ended up really wanting was a salad. It had been a really hot day, I never really cooled down from my morning run, working in a kitchen and sweating all day, so salad sounded wonderful. You know, something that didn’t make me more hot.

I roasted the potatoes until they were perfect and crispy, then combined them with the kale, some cherry tomatoes, and some chickpeas for protein. I dressed it all with this luscious garlicy lemony creamy dressing I made quickly in the blender. It was so good I could have eaten it with a spoon, but then I would have had no dressing for my salad. Once it was combined, it was delicious! Just what I had been hoping for! It was so good, I had to share the recipe with you all, so you can enjoy it too!

Garlicy Kale Salad with Roasted Potatoes and Chickpeas

Serves 2-4

Potatoes:
4 medium red or yellow potatoes, cut into cubes
olive oil

Dressing:
1 cup raw macadamia nuts, pine nuts, or cashews, soaked for 4 hours and drained
2/3 cup filtered water
1/4 cup lemon juice
1 Tbsp organic lemon zest
1/4 tsp sea salt or to taste
2 garlic cloves

2 bunches kale, torn or cut into bite sized pieces
1 cup cherry tomatoes
1 1/2 cups cooked chickpeas (one 15 oz can drained will work)

To prepare the potatoes, pre heat the oven to 400F degrees. Toss the potatoes with just enough olive oil to coat, and sprinkle with sea salt. Spread out on the pan and roast in the oven until they are starting to brown and are tender about 30 minutes. Remove from the oven and let cool slightly.

Meanwhile, to make the dressing, combine all ingredients in a high speed blender or food processor and blend until smooth. Set aside.

In a large bowl combine the potatoes, kale, tomatoes, chickpeas, and dressing and toss to combine. Serve at room temperature.

July 6, 2015

Vegan Chickpea Flour Pancakes and Spiced Lentil Potato Hash

I have always loved Indian food since the first time I tried it back when I was in college. I loved it so much I used to get cookbooks from the library and look for traditional recipes to make at home so I could enjoy it all the time, not just when I went out to eat somewhere. There is a vegetarian Indian restaurant by my house that was always my favorite since I did not have to worry about any meat being included. I enjoyed everything I ordered there, but my favorite were always the dosa with filling, or the chana masala.

When I saw Richa Hingle of the blog Vegan Richa was coming out with a new cookbook, “Vegan Richa’s Indian Kitchen” I had to get myself a copy. I am always drooling over her recipes whenever I get them in my inbox or see them on Facebook. Everything she makes looks delicious from the desserts to the traditional Indian food so I knew this cookbook was going to be good.

It has so many different recipes in it I could eat Indian food for a year and never tire of it. Everything from the dosa to veggie dishes, sweets and even breakfast. Her recipes are simple and anyone could follow them and end up with delicious results. The first recipe I decided to try was the Vegan Chickpea Flour Pancakes. I had all of the ingredients on hand so it was perfect! They were super simple to make and so delicious.

I served them with a Spiced Lentil Potato Hash I made. I am calling it hash because I sautéed it at the end with the spices but I made it a little lower fat and deeper in flavor by roasting the veggies instead of just frying them. They were delicious and so comforting along with the pancakes. I am including my recipe for the hash in this post of course, as well as a link to the recipe for Richa’s Vegan Chickpea Flour Pancakes. But you should definitely get yourself a copy of her book: Vegan Richa’s Indian Kitchen!

Vegan Chickpea Flour Pancakes (Besan Chilla) by Vegan Richa

Spiced Lentil Potato Hash

Serves 4

4 medium red potatoes, diced

2 large carrots, sliced

2 small red bell peppers, diced

olive oil

1/2 cup French lentils

filtered water

1 garlic clove minced

1 jalapeno, minced

1 tsp corinander seeds

1 tsp cumin seeds

sea salt to taste

Preheat the oven to 400F degrees and oil 2 sheet pans. Toss the potatoes with just enough oil to coat, and spread out on one sheet pan. Do the same with the carrots and peppers and spread out on the other. Roast the potatoes for about 30-35 minutes until tender and starting to brown. Roast the carrots and peppers for about 20-25 minutes until tender and starting to brown. Remove from the oven.

Meanwhile, to cook the lentils, cover with water in a medium saucepan, and bring to a boil. Lower to a simmer and cook for about 20 minutes until tender but not falling apart.

Heat 1 Tbsp olive oil in a skillet and add the garlic, jalapeno, coriander seeds, cumin seeds. Saute for a minute until the spices and garlic are fragrant. Add the potatoes, carrots and peppers and lentils and salt to taste sauté a few minutes more until it is all well blended. Stir in some spinach at the last minute. Serve warm.

June 10, 2015

Spicy Roasted Potatoes with Tahini Cheddar Sauce

Sometimes you just need a little comfort food. Which is exactly why I decided to make some roasted potatoes last week. To me, roasted potatoes are comfort food. Just like mashed potatoes are to some people. But they have more texture because the middle is soft and the outside is crispy so I can not resist them. Just plain with olive oil and sea salt and I am a happy girl. But sometimes I elaborate on that. If I have more time and if I am in the mood. And that is what these potatoes last week were…elaborated on. I spiced them up and gave them a kick with chili powder and chipotle, then smothered them in a creamy and slightly spicy tahini “cheddar” sauce.

Because I was thinking nachos would be good…but potatoes would be better. I was one of those kids who used to love nachos and cheese. Which is ok when you have vegan cheese made from real ingredients. It was all delicious! The crunchy spicy potatoes and the silky smooth cheese cascading over them with a little kick and some freshness from the peppers and chives I scattered over it…MMM…cloud nine! Never deprive yourself of a comfort food craving when you can make it from healthful and real ingredients. Trust me it is worth the time making something good for yourself!

Spicy Roasted Potatoes with Tahini Cheddar Sauce

Serves 4

Potatoes:

6 cups cubed red or Yukon gold potatoes

olive oil

1 tsp cumin

1 Tbsp chili powder

1/2-1 tsp chipotle powder (depending on how spicy you want it)

1/2 tsp sea salt

Sauce:

1/2 cup raw tahini*

1/2 cup filtered water

1/2 cup chopped carrot

1/4 cup nutritional yeast

1 garlic clove

1/4 tsp sea salt or to taste

1 Tbsp white miso

1 Tbsp cider vinegar

1/4 tsp chipotle powder

Sliced hot or sweet peppers

sliced chives or scallions

Pre-heat the oven to 425F degrees. Toss the potatoes with just enough olive oil to coat in a bowl with the spices and sea salt and spread out onto an oiled sheet pan. Roast in the oven for about 20-30 minutes (depending on your oven) until starting to brown and tender when pierced with a fork.
Meanwhile, to make the sauce, combine all ingredients in the blender and blend until smooth (adding a little water if you would like it thinner, you want to be able to drizzle it).
Serve the potatoes with the cheese drizzled over and peppers and chives scattered over that.

*If you are not a fan of tahini raw cashew butter may be used

May 25, 2015

Vegan Mushroom Walnut “Meatballs” with Gravy and Mashed Potatoes

My Mom’s Birthday was a few weeks back, and she didn’t ask for a cake, but instead vegan meatballs. You see, I have made mushroom meatballs before and my Mom loved them so much she requests them every so often for special occasions. I made some for Christmas last year. I usually make them with red sauce, but this time she wanted them in a gravy. Also, she wanted mashed potatoes. She loves my mashed potatoes so much she says they are even better than my Grandma’s, which is a huge compliment. I don’t know if I agree, but coming from her it means a lot.

What I ended up making was a mushroom gravy with the mashed potatoes, because I feel like mushrooms add so much delicious flavor, and it echoed the flavor of the meatballs themselves. For the mashed potatoes, I made them creamy and fluffy with coconut milk. I served it with peas because it seemed right for this veganized classic comfort food meal. Mom loved it, and that made me happy!

Vegan Mushroom Walnut “Meatballs” with Gravy and Mashed Potatoes
Serves 3-4

Meatballs:
1 Tbsp olive oil
1 cup chopped red onion
3 cups chopped crimini mushrooms
1 1/2 cups toasted walnuts
1 1/2 cups gluten free rolled oats, or as needed
3 Tbsp nutritional yeast
2 tsp sea salt

Mashed Potatoes:

4 cups cubed russet potatoes

sea salt to taste

1/4 cup coconut milk or as needed

Gravy:

1 tsp olive oil

1 garlic clove, minced

1 cup mushrooms, sliced

2 cups filtered water

1 1/2 Tbsp tamari

1 Tbsp nutritional yeast

1 Tbsp white miso

3 Tbsp arrowroot starch dissolved in 3 Tbsp water

1 Tbsp coconut butter

Preheat the oven to 400F. To make meatballs, heat 1 Tbsp olive oil in a large non-stick skillet over medium heat. Add onion, and saute until softened, about 5 minutes, then add the mushrooms and saute until soft, about 3 minutes. Add garlic and saute another minute until fragrant, then remove from heat. Place mixture in a food processor along with walnuts, oats, nutritional yeast, and sea salt. Process until smooth. Add a little more oats if too sticky, then shape into 16 little balls and place on a baking sheet lined with foil and sprayed with non-stick spray. Bake for about 15-20 minutes until heated through, and starting to brown.

Meanwhile, place the russets in a large pot of salted boiling water on the stove, and bring to a boil. Cook until the potatoes are tender, and drain. Add sea salt to taste, along with the coconut milk and mash until soft, adding a little more milk if desired.

To make the gravy, sauté the mushrooms and garlic in the olive oil over medium heat, then add the remaining ingredients except the arrowroot starch and coconut butter. Bring to a simmer, and simmer for about 10 minutes. Add the arrowrootstarch mixture and cook until thickened, whisking. Then add the coconut butter and whisk until melted.

Once the meatballs have finished cooking, place them in the gravy and toss to coat. Serve with the mashed potatoes.

April 27, 2015