CHIPOTLE MASHED POTATOES
2/3 c. canned garbanzo beans, drai
Serving Size: 6
- 2 pounds medium red potatoes (peeled or unpeeled) — cut into chunks
- 6 tablespoons margarine
- 1/2 cup chipotle salsa
- 1/4 cup fresh cilantro — chopped
- salt to taste (approx. 1 tsp)
Place potatoes in a large saucepan with water to cover.
Bring to a boil, reduce heat to medium low, and cook until potatoes are fork tender, about 20 minutes.
Drain and return potatoes to the pot.
Set the pot over low heat and add the argarine, chipotle salsa, cilantro, and salt.
Mash until potatoes are as smooth as you like.
Taste and adjust seasonings. ned
- 1 tbs. lemon juice
- 1 large clove garlic, halved
- 3/4 c. coarsely chopped onion
- 1/2 c. peeled, cubed avocado
- 2 tbs. canned chopped green chiles
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 c. seeded, finely chopped tomato
- 1/2 c. finely chopped green onion
Position knife blade in food processor bowl; add first 3 ingredients.Process 20 seconds, scraping sides of processor bowl once. Add 3/4 c. chopped onion and next 4 ingredients; pulse 5 times or until mixture is chunky.
Transfer mixture to a medium bowl; stir in tomato and green onions.
Cover and chill thoroughly. Serve with chips.
ROASTED HERBED POTATOES
Serving Size: 4
- 2 lb white rose potatoes — cut in chunks
- 1 tbsp herbes de Provence
- 1 tbsp olive oil
Scrub potatoes and cut into large chunks (leave the skins on).
Brush a roasting pan with a little olive oil.
Crush the herbes de Provence slightly with a mortar and pestle to break up the large needles of rosemary.
Put potatoes in the roasting pan, drizzle with the one tablespoon of olive oil, and sprinkle the herbes de Provence over the potatoes.
Cover and bake at 350 degrees F until the potatoes are nicely roasted.164 calories per serving, 3.6 g fat, 19% calories from fat.
WEDNESDAY’S MASHED POTATOES
- Small red new potatoes
- Garlic cloves
- soy milk or other nondairy milk
- salt, pepper, cayenne
Wash but do not peel red potatoes.
Place an equal number of potatoes and garlic cloves in lightly salted water, simmer until the potatoes are tender.
Drain, reserving the liquid.
Using a hand masher thingie (are they called potato mashers, or do they have a real name?) mash the potatoes and garlic together until the texture you like — in our house we like them slightly lumpy.
Add margarine, milk and cooking liquid as you go.
Season to taste and serve
BASQUE POTATOES FROM SPAIN
This is one of the best potato dishes ever! Enjoy…
- 3 lbs. Small new white or red potatoes
- 6 T. margarine
- 3 T. olive oil
- 3 large garlic cloves, crushed
- 1/2 c. chopped parsley
- 1 T. minced fresh thyme or 1/2 tsp. dried
- 1-1/2 tsp. minced fresh or crushed rosemary
- 1-1/2 tsp. paprika
- Dash of cayenne pepper
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Preheat oven to 375 degrees.
Scrub potatoes and pat dry.
If they are large, cut them in quarters or halves.In a large roasting pan, melt margarine in the oil over moderate heat.
Add garlic, parsley, thyme, rosemary, paprika and cayenne.
Add potatoes and roll them in the seasoned margarine to coat well.
Bake, basting the potatoes occasionally with the margarine, for about 40 minutes, or until tender.
Season with the salt and pepper.
Yield: 8-10 servings as a side dish.
Note: I cut the margarine and oil in half to cut back on fat, and it comes out fine.
FRENCH STYLE POTATO SALAD
Serving Size: 4
- 2 pounds Yukon Gold potatoes, scrubbed — (not peeled)
- 1/3 cup dry white wine *or 1/2 c white wine vinegar*
- salt & freshly ground pepper to taste
- 1/2 cup extra virgin olive oil
- 1 tablespoon minced shallot
- 2/3 cup chopped scallions
Boil the whole unpeeled potatoes in generously salted water until fork-tender, about 20 to 30 minutes, depending on size.
As soon as you can handle the potatoes, but while they’re still warm, sliced them just under 1/2-inch thick.In a small saucepan over medium heat, boil the wine until it’s reduced by half (if using vinegar, don’t cook it).
Sprinkle the salt, pepper, and hot reduce wine (or the uncooked vinegar) over the warm potatoes, and toss gently.
Add the olive oil, tossing just until combined, and then add the shallots and scallions.
Taste and adjust seasonings.
Serve at room temperature.
Variations: Add chopped tomato
OR sliced roasted red peppers
OR minced garlic & olives
OR lemon juce and snipped chives
OR paprika and capers.
CLASSIC POTATO HASH
Serving Size: 4
- 3 large potatoes — diced
- 1/4 cup vegetable broth
- 1 cup onion — chopped
- 1 cup green pepper — chopped
- 1 cup red pepper — chopped
- 1 cup corn kernels
- 1 teaspoon thyme
- 1/2 teaspoon tarragon
- salt & pepper — to taste
- oil or margarine
Parboil diced potatoes until tender, drain.
In a large skillet, combine stock, onion, and peppers.
Cook over medium heat about 5 minutes.
Add corn, cook a few more mins.
Add vegetables to potatoes and toss with thyme, tarragon, salt & pepper.
Wipe out skillet and heat oil or margarine.
Add potato mixture to skillet and cook until potatoes being to turn golden.
PESTO POTATOES AND BEANS
adapted from The Vegetarian Times
4 Tbsp. olive oil
2 lb. yukon gold potatoes,
cut in 1-inch cubes
1 large onion,
preferably Vidalia or Mayan Sweet,
2 15-oz. cans white beans
2 Tbsp. minced garlic
12 oz. fresh green beans,
cut into 2-inch pieces
1 recipe vegan pesto
1/4 tsp. seasoned salt
In a large non-stick skillet, over medium heat, saute potatoes and onions until soft, about 10 minutes. Add canned beans, green beans, and garlic, and continue to saute for another 2 or 3 minutes. Cover skillet and allow to cook for another 5 minutes.
Uncover, stir in pesto and seasoned salt, and cook for another 2 or 3 minutes, until heated through and potatoes are of desired consistency.
Makes 4-6 servings.
SPICY ROASTED TOFU & MIXED POTATOES
2 pounds sweet potatoes
2 pounds regular potatoes (red, yukon gold, white, or a mix)
1 pound firm tofu
1 Tbsp. curry paste (yellow, panang, or red,
depending on how hot you like it)
2 Tbsp. brown sugar
1 tsp. ground rosemary
1/3 cup olive oil
teriyaki sauce (any kind you like, but I prefer Soy Vay)
Preheat oven to 425 degrees.
Cut tofu into small cubes and place in a ziplock bag with enough teriyaki sauce to cover. Turn bag occasionally to distribute evenly. Marinate for as long as you like, but at least 10 minutes.
Put oil, curry paste, brown sugar, and rosemary in a large bowl and mix well. Slice potatoes in half lengthwise and then again crosswise. Cut each potato quarter into slices, about 1/8" thick. Cut onion into chunks. Mix potatoes and onions with marinade in bowl. Add marinated tofu, along with the teriyaki marinade, and mix well.
Cut 2 sheets of heavy-duty aluminum foil, each sized to cover a cookie sheet. Place half potato mix on each sheet and spread out evenly. Bake for 30 minutes, scoop into a serving bowl, and enjoy!
Makes 4-6 servings.
Fruity Sweet Potato Tzimmes4 large sweet potatoes or yams, cut in 1" cubes
1 medium butternut squash, cut in 1"cubes
2 large apples, sliced thinly
1 pound assorted dried fruit (prunes, apricots, peaches)
3/4 cup orange juice
1/4 cup honey or liquid sweetener
1/4 cup packed brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
Combine all ingredients and place in greased 2-quart baking dish or 9" x 13" pan. Cover tightly and bake at 375* for 1 1/2 hours, until vegetables are tender and fruit is soft and squishy. Stir before serving.
Makes at least 8 servings.
BLACK BEAN AND SWEET POTATO CHILI
adapted from TheGlobal Vegetarian
1 T. oil
1 medium yellow onion, diced
1 medium green bell pepper, seeded and diced
1 cup sliced celery
2 cloves garlic, minced
1 package chili seasoning mix
2 15-oz. cans chopped tomatoes
2 15-oz. cans black beans, drained
1 T. dried parsley
2 t. ground cumin
1/2 t. black pepper
1/2 t. salt
3 – 4 cups unpeeled, diced sweet potato
( about 2 large potatoes )
1 red onion or 4 scallions, chopped ( optional )
In a large saucepan, heat the oil. Add the onion, bell pepper, celery, and garlic, and cook for 7 minutes over medium heat, stirring frequently. Stir in the tomatoes and cook for 3 to 4 minutes more. Stir in the beans and seasonings and cook for about 30 minute over medium-low heat, stirring occasionally.
In a medium saucepan, place the sweet potatoes in enough boiling water to cover. Cook for about 15 minutes over medium heat, until tender, and drain in a colander.
When the chili has cooked for about 25 minutes, stir the potatoes into the pot.
Ladle the chili into bowls and garnish with chopped red onion or scallions.
Makes 6 servings.