Archive for potatoes

Via the VeganMofo Twitter Account: Has a Non-Vegan Ever Cooked For you


This isn’t the most inspiring of posts, but the tweet caught my interest and maybe it’s love but I’ve been pretty touched by some minor efforts on behalf of my family and friends for their short-green-haired-vegan.

The most recent meal cooked for me by a non-vegan was from my lover A. It wasn’t fancy, heck it wasn’t healthy or balanced, but it was really sweet (for me anyway). Coming from a 20’something guy who doesn’t cook and eats Kraft dinner out of the pot for himself the effort was nice.

Ok, no more lies, the big seller is I just really, really love potatoes. He wound up baking us both up some potatoes which we ate with a variety of pickles he has stashed about his apartment. At the time I was staying with him and his roommate because I was homeless, going through a super rough time, not eating much (because I was a) couch surfing and b) low on $). So having a full stomach and eating with someone (who did all the cooking) was a nice change.

If I recall correctly, it was baked potatoes, bread and butter pickled vegetables, dill pickles and some pickled beets possibly with minute maid mix-from frozen juice. It wasn’t glamorous, but sometimes being taken care of by someone (despite their abilities/usual tendencies) was really nice. There is no better way to care for someone or take care of them then to feed them. That’s my mind set anyway.

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Simple Cheap Eats

Some leftover stew from Fatty Fatty Boom Boom! zine and leftover baked potato fried with some spices.

Veganmofo: the pyschological dance of the midnight snack



It’s midnight… you are home alone… watching some horrible exploitation film or horror movie which should never be watched by a single person alone at night when the neighbours are away.

Pressure rises, blood pumps a bit faster then usual. Every little noise makes you second guess if the doors were locked just right. And if your anything like me, when the AM rolls around so does the craving for food. Snacks. Edibles. and not just any, but the greasy, junkfoodie kind. The type of food you should likely limit your intake of and certainly not consume just before bed.

So here I sit, scared a bit witless craving french fries. Pause movie. Dash to Kitchen. Dice Potatoes. Fire up Toaster Oven. Jump at street Noises. Toss in Oil. Potatoes. Spicemixes. WTF WAS THAT CREAKING SOUND. Grab Knife. Insert fries. Return to movie chair.

It’s midnight snack cravings that make simple things like spice mixes crucial. It’s one less thing you have to worry about as everything your parents and dieting ever told you about eating after 8pm flashes through your mind. Well I say, fuck your parents and dieting and pass me some midnight munchies.

Midnight snacks can take on many a forums but my favourite late night group is carbs. Specifically potatoes, which are easy and versatile to whip up with little effort.

Your toaster oven is your best friend.

Late night nosh fries:

  • 3-4 small red skin potatoes
  • 4tbsp olive oil
  • veggie grill spice mix, tex-mex spice mix and canjun mix
  • check out yellow rose recipes for some awesome spice mix recipes!

1. turn on toaster oven 350
2. dice potatoes. toss oil into baking sheet. toss in potatoes and dump on your spices
3. cook for 10-20 mins, flip em, cook for another 10-20 until tender/crisp

Salt to taste. enjoy while hiding in a blanket fort.

Veganmofo: Vegan Iron Chef: Mashed Potatoes: Jyagatama


This weeks Vegan Iron Chef Challenge (posted on fridays by the lovely Katie @Don’t Eat off the Sidewalk will keep the posts and possible round ups (?) going.

This weeks challenge was :drumroll: Mashed Potatoes!

I cannot express how much I am looking forward to the results. I had a few different ideas, potato pancakes, cupcakes, burgers, mashed potato frosting for ‘neat’ loaves. So many possibilities with one of my favourite foods, even the Veganmofo round up of Sweet potato Gnocchi.

Then I remembered one of my Bento cookbooks and a recipe I’d been eyeing for a while for the adorable Jyagatamas. Which are basically like a potato salad dough ball. Cute, small, fast, adroable, simple and used everything I already had on hand!

Another tip, for a more traditional feel a potato ricer or food processor will give a smoother mash and lead to nicer balls. Mine are a tad ‘rustic’ due to the fork based mashing.
Plus they would make an adorable addition to lunches for the week.

Here’s the basic recipe:

Edit: mine were a bit to moist and almost hummusy in parts. Traditionally they are fairly dry and starchy. The flour edition kinda helped but next time I would cut the veganaise down to 1/4 cup to test the waters.

4 cups mashed potatoes (or a pot full of potatoes choppped and boiled)
3 carrots matchsticked, these only need to blanch for 2 minutes, I added them to the potatoes just before they were done
1/2 cup veganaise**
2 tps stone ground spicy or dijon mustard
4 pickle slices chopped, extra picked onions all diced (I had some great homemade stuff form my dad’s girlfriend)
dash of lemon juice
celery seed
pepper
chopped parsely
minced garlic

One the potatoes and carrots are cooking, dice your pickles and combine with everything else in a bowl. Whip together and wait until potatoes/carrots cool. Once cool mashed the potatoes with the dressing in the bowl the toss in carrots and toss to combine. Taste and adjust seasoning.

chill in the fridge for 30 minutes to allow flavours to combine. One the mixture is cool roll into little balls and serve immediately or chill for future use!

Traditionally they tend to contain peas and other cooked veggies but I only had carrots on hand. These were also a little wet so I experimented with adding a bit of WW flour to some.

Veganmofo: Vegan Brunch!

What better way to start the weekend? Pancakes, Sausage and homefries! All vegan of course.

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Brunch is just one of those things you look forward to like fall and cozy sweaters.
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Today brunch features, Banana pancakes from Vegan Brunch! By Isa Chandra M. , followed my rosemary roasted garlic potatoes also taken from Vegan Brunch (sort of) and to round it out we ate some yves sausage rounds.
Vegan pancakes
Yum!
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Adam’s plate
Adam's plate.
What are you eating for brunch?

Veganmofo: unlikely pair

This is one of my current late night, no groceries and papers due in 6 hours meals.
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Potatoes and sesame seeds!
Because protein is important, but not always present in my apartment.

Needs:
Cast iron skillet
Olive oil
Sesame Seeds
Potatoes
Garlic
cumin, mustardseed, sage, thyme, oregano, paprika, Cayenne, coriander, rosemary, pepper and anything else you find laying around.

Pre-heat oven to 400, dice potatoes and toss in oil, spices and seeds.
Throw your skillet into the oven with potatoes (I put extra oil over top, to be good and sure nothing sticks). cook for 20-30 minutes or until done.

Stir occasionally and enjoy!

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Apologies for the bad photos, this was eaten late and our lighting is awful.

Veganmofo: Cheesy Potatoes!!

The other day I needed something for breakfast, and as my luck would have it Ms. Kittee herself was waking up and logging on. So I asked the expert who told me these three magical words: nooch, oil and Potatoes.

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Scalloped potatoes it was!

Now, unfortunately there aren’t any real measurements here just simple steps.

First:

Slice your potatoes as thinly as possible and pre-heat your oven to 350.

2nd:
Combine nooch and oil in a measuring glass. I had a cup or so of nooch the first time, but the flakes deflate when they get wet, so you might have to play with it a bit.

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I used a fork to whisk the nooch and olive oil together with salt and pepper. I also added a bit of soymilk for creaminess. You’ll know when you get the right consistency because it will be thick, creamy and saucy.

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3rd step:
Toss your potatoes slices into a casserole dish and cover in sauce. If you need more sauce, repeat step two until adequate sauce coverage is achieved.

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Step 4:
Cover in tinfoil or lid if you have one. Bake in the oven for 30 minutes covered (until potatoes are soft and sauce is bubbly). Then increase to 400, remove lid and cook for 15 minutes of until edge brown.

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Optional: I added some vegan cheese to the mix, but it’s totally not needed!
I do recommend you serve these hot! I find the next day the sauce tends to really dry out and they are more like nooch crusted potatoes.

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For a more complete meal serve with some baked tofu and greens. Yum!

Simple Potato Curry


I originally found this on a LJ community and made enough to last me all week. I also used some leftover curry to fill some home made samosas! This is a great week night curry that you can throw together easily and enjoy leftovers for lunch. Being a little lazy and less authentic, I used whole wheat tortillas to scoop this stuff into my face.

Easy Potato Curry

4 large potatoes, unpeeled diced and boiled until soft.
2 T canola oil
1 yellow onion diced
3 garlic cloves
1 large carrot sliced into thin coins
5 t hot curry powder
4 t garam masala
1 fat inch of frozen ginger, grated
2 t paprika
1 t sea salt
1 can stewed tomatoes broken up (or diced if you have it!)
1 can coconut milk
1 large can chickpeas, rinsed
1 can peas, rinsed

Plop your potatoes into a pot of salted water and boil until tender. Drain and set aside.

If you don’t have pre-boiled potatoes, do this while you wait.
Warm oil in a large pot (enough to fit everything) over medium heat. Add your onions once the oil is heated, saute for 2-3 minutes before adding your garlic. Once onions are translucent and garlic is fragrant toss in the carrot pieces and cook for 3-4 minutes. Then add your spices. Cook for 1-2 minutes while stirring. Now add your potatoes, rinsed beans and peas, cook for a few minutes. Now dump in your canned tomatoes and coconut milk and bring the whole thing to a low simmer for 5-10 minutes. If you find the curry to liquidly as I did, sift in a little corn starch to thicken it up.

Star Starches!


Featuring our favorite spud, the potato!
What better cheap, easy and oh-so-delightfully-filling product could there be?

The ways to prepare our fabulous spudding buddy are endless.
Wither mashed, baked, roasted, grilled, chilled, or fried potatoes make a great addition or composition to any meal.

Eaten with the skin the potato provides you with a rad assortment of vitamins and minerals, heavy on the C with some potassium and vitamin B6.

Its carbby goodness has filled many a hungry student belly, so when you take a break from saving animals do something nice for yourself and curl up with one of these fluffy baked delights and re-fuel your bad ass self.

Use them to bulk up, or compliment any meal. No matter what the menu, there is a potato accompaniment. If the cupboard is looking bare, then bake up one of these bad boys and top them anyway you’d like.

Happy eating!

(In our featured photo, we see the might spud enjoying a coating of paprika, pepper, earth balance, vegan bacon bits and some garlic salt. mmm)

Miso and Roast Garlic Mashed Potatoes


An amazingly delectable dish with added health benefits of miso, making the classic Mashed Potato a healthier indulgence.

This recipe is extremely simple, you may use whichever miso you have on hand, I used dark.

3 large potatoes (diced into small cubes, leaving the skins on! They are good for you and we’re trying to be healthy here)
1/2 red onion minced
1 T olive oil
3 large cloves of roasted garlic
1/2 T miso
1 T soy milk
1/4 Cup EB
Pepper

Chop you potatoes and boil in salted water until tender. Chop your red onion, preheat a cast iron skillet with Olive Oil and fry onions until crispy. While you wait on the potatoes combine the other ingredients and mash well (to insure there are no garlic chunks). Whip the miso mixture until smooth and combine with the cooked potatoes. Mash together. Top with your onions and enjoy.

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