Posts tagged "potato"

Happy Thanksgiving!!!

Here is our centerpiece—a favorite :)

Vegan Gratitude Pot Pie

Ingredients

Crust (adapted from Lunch Box Bunch):
2 sticks vegan butter, placed in freezer for about an hour (I used Earth Balance)
1 1/2 cup all purpose flour
3/4 cup whole wheat baking flour
1 tsp salt
1 tsp brown sugar
water to moisten mixture (about ¼ - ½ cup)

Pot Pie Filling:
3 small potatoes, any kind, cut into small pieces
1.5 tbsp olive oil or coconut oil
1 medium sweet onion, diced
2 large garlic cloves, minced or pressed
1/2 cup or 3 shiitake mushrooms, diced
1 (or more…why not?) large Portobello mushroom cap, diced
2 carrots, peeled and diced
3 celery stalks, diced
1 3/4 cup water or vegetable broth
1 brouillon cube
1/8 cup tamari, soy sauce, or Bragg’s Liquid Aminos
1 tsp corn starch
1 package of seitan or pre-seasoned TVP (optional)
seasonings to taste (I used nutritional yeast, dried thyme, dried basil, a little bit of smoke flavor)
salt and pepper to taste 

Directions

Make the crust first!  
1.  Remove the vegan butter from freezer/fridge (keeping it cold like that will help make the crust flakier).  Put salt, sugar, and flours in food processor* and mix.  
2.  Add in chunks of the butter and keep mixing, being careful not to overdo it.  
3.  Slowly add in water until the dough sticks together into a ball.  
4.  Separate dough into two even halves, and wrap them in plastic and store in the freezer until ready to use.

In the meantime, start making the filling!  
5.  Bring a saucepan of water to a boil. Add potatoes and cook on medium heat.
6.  After several minutes, add in carrots and celery and cook until tender.
7.  In a separate pan, while the potatoes are cooking, heat oil and add onions.
8.  Cook until onions become slightly translucent, then add various mushrooms and garlic and keep cooking.  Add seitan or TVP last and simmer for about 5 minutes.
9.  Combine contents of pan into the potato/carrot/celery mixture, and pour in water/broth and tamari.  Whisk in corn starch slowly, stirring until there are no lumps. 

Putting it all together!
10.  Preheat oven to 350 degrees.  Remove dough from the freezer and let soften a little on the counter, if needed.
11.  Use some flour or a non-stick surface and roll the dough balls out flat as best you can, making an even layer about 1/4” thick.  
12.  Carefully peel up one of the flat doughy circles and press into and up the sides of a pie tin; you may need to reshape and squish it in order to have it fill the whole thing. 
13.  Pour the filling carefully into the prepared crust. Don’t be afraid of the broth/stock – it will thicken while baking!
14.  Cover with the other pie crust, and crimp edges to seal (with your hands or a fork for extra reinforcement/added prettiness).  
15.  Cut a few slits in the center of the top crust to let the vent steam in the oven, and then stick it in!  
16.  Momentarily check on your pie and make sure that it is not getting burnt; you may also have to re-open the slits you cut into the center of the top crust, as the filling might harden and close them up.
17.  After about 40min - 1 hour (depending on your oven), remove pie.  The crust should be slightly golden brown on the edges.  

Let cool on the counter and then enjoy this compassionate meal with your loved ones!

Quick dinner tonight included some leftover potato bits that I turned into home fries (with Earth Balance Mindful Mayo as a small condiment), and a big salad consisting of mâche, romaine lettuce, field roast vegan sausage, purple cabbage, sprouts, avocado, and homemade dressing!  And yes, the home fries are being eaten off the top portion of my salad container, haha.

Quick dinner tonight included some leftover potato bits that I turned into home fries (with Earth Balance Mindful Mayo as a small condiment), and a big salad consisting of mâche, romaine lettuce, field roast vegan sausage, purple cabbage, sprouts, avocado, and homemade dressing!  And yes, the home fries are being eaten off the top portion of my salad container, haha.

Another variant of my Sunshine Potato Chowder, this time made with a Russet potato, a red pepper, heirloom tomatoes, half a sweet onion, and some cauliflower.  Topped it off with plenty of thyme, rosemary, and other fragrant goodies.

Easy and yummy when topped with a few slices of Daiya jalapeno garlic harvati wedge and a kale garnish.

As a treat, we munched on some homemade garlic bread courtesy of Jeff: garlic chunks folded in pizza dough and glazed with olive oil, more garlic, spices, and homemade Parma.

Sunshine Potato Chowder
I made this the other night with ingredients that were sitting around and seemed like they would go well together.  And they did :)  I will give it an A+ for the sheer amount of vitamin A in each serving!Ingredients- 1 Tbs coconut or grapeseed oil- 1 sweet potato, cubed or diced- 1 Russet (or other) potato, cubed or diced- 1/2 Vidalia onion, chopped- 2 organic carrots, chopped- 1 cup cauliflower, chopped- 1 can of corn- 2 tsp liquid smoke- 2 Tbs Bragg’s Liquid Aminos- 2 Tbs nutritional yeast- salt and pepper to taste- seasonings/spices of choice (ideas: pepper flakes, bay leaves, thyme, peppercorn, store-bought spice mixes, dulse flakes…)- 3-5 cups water- 2 Tbs hemp protein (optional)Directions1.  Preheat oven to 250 degrees.  You can heat it to 425 degrees for a more roasted taste, but I just wanted to get my veggies warm and soft.2.  Lightly oil a baking sheet or two, and spread out the two potatoes, onion, carrot, and cauliflower on top.  Stick these in the oven until everything is cooked, and the onions slightly brown.  The kitchen will smell goooooood.3.  In a pot, simmer the water, can of corn, liquid smoke, and liquid aminos. 4.  When the veggies in the oven are ready, remove them from the oven and add all except for the Russet potatoes to the brothy/corny mixture in the pot.5.  Separate the contents of the pot into as many batches as necessary (for me, usually 2). In a blender, blend each batch on high for several seconds or until desired soup consistency is reached.6.  Return batches to the same pot, and add remaining seasonings, ingredients, and Russet potato chunks. 
Nutritional Facts per serving (approx):calories: 213, carbs: 33g, fat: 6g, protein: 9g, fiber: 8g 
The nice thing about this is that you can get pretty good results by baking/roasting almost any veggies.  You can experiment with various seasonings and combinations to create a different soup every time!  It doesn’t take a lot of effort or active cooking time, and you don’t even have to warm the broth because the fresh-out-of-the-oven veggies will warm the soup plenty.  Enjoy!

Sunshine Potato Chowder

I made this the other night with ingredients that were sitting around and seemed like they would go well together.  And they did :)  I will give it an A+ for the sheer amount of vitamin A in each serving!

Ingredients
- 1 Tbs coconut or grapeseed oil
- 1 sweet potato, cubed or diced
- 1 Russet (or other) potato, cubed or diced
- 1/2 Vidalia onion, chopped
- 2 organic carrots, chopped
- 1 cup cauliflower, chopped
- 1 can of corn
- 2 tsp liquid smoke
- 2 Tbs Bragg’s Liquid Aminos
- 2 Tbs nutritional yeast
- salt and pepper to taste
- seasonings/spices of choice (ideas: pepper flakes, bay leaves, thyme, peppercorn, store-bought spice mixes, dulse flakes…)
- 3-5 cups water
- 2 Tbs hemp protein (optional)

Directions
1.  Preheat oven to 250 degrees.  You can heat it to 425 degrees for a more roasted taste, but I just wanted to get my veggies warm and soft.
2.  Lightly oil a baking sheet or two, and spread out the two potatoes, onion, carrot, and cauliflower on top.  Stick these in the oven until everything is cooked, and the onions slightly brown.  The kitchen will smell goooooood.
3.  In a pot, simmer the water, can of corn, liquid smoke, and liquid aminos.
4.  When the veggies in the oven are ready, remove them from the oven and add all except for the Russet potatoes to the brothy/corny mixture in the pot.
5.  Separate the contents of the pot into as many batches as necessary (for me, usually 2). In a blender, blend each batch on high for several seconds or until desired soup consistency is reached.
6.  Return batches to the same pot, and add remaining seasonings, ingredients, and Russet potato chunks. 

Nutritional Facts per serving (approx):
calories: 213, carbs: 33g, fat: 6g, protein: 9g, fiber: 8g 

The nice thing about this is that you can get pretty good results by baking/roasting almost any veggies.  You can experiment with various seasonings and combinations to create a different soup every time!  It doesn’t take a lot of effort or active cooking time, and you don’t even have to warm the broth because the fresh-out-of-the-oven veggies will warm the soup plenty.  Enjoy!

Culinary adventures and training updates of a plant-based fitness & health enthusiast-turned-triathlete.

My interests include holistic health, cooking/gobbling up fresh produce, exercise, and contributing to a healthier, happier, and more compassionate world!

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