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Showing posts from October, 2015

Vegan Potato and Leek Soup - A cold weather delight.

I love a good soup and potato soup is a particular favorite. Sadly, most are not vegan and can be very rich. I created this recipe and after a few dry runs have perfected it into a wonderful hearty, but still very healthy winter soup. The key to really concentrating the flavor is the finishing off in the oven. I find my Le Creuset is perfect for this. In this updated version, I have added some carrots, celery, mushrooms and shallots. It really gives it a richer flavor. I find that the shiitake mushrooms really boost the umami. Enjoy! Ingredients  2 lbs Yukon Gold Potatoes, cut into 1/2 cubes. You may peel if you prefer, but the result is richer when you don't.  1 cup Carrots, chopped 1 cup Celery, chopped 4 Tbsp non dairy Spread, like Earth Balance 3 cloves Garlic, chopped 1 Shallot, sliced 2-3 Leeks, halved, cleaned and sliced into 1/4 inch slices. Use both green and white bits.  1 cup of Shiitake  Mushrooms, sliced and cut into 2inch pieces  4 cups Vegetable Brot

The Ultimate Garlic Mashed Potatoes

I really enjoy mashed potatoes, and garlic mashed are a particular favorite of mine. That being said, I have had more poorly prepared garlic mashed potatoes, than I care to remember.  So, what is the problem? I'd say in most cases, it's two issues. Too much garlic and/or poorly prepared garlic. My method is simple and delivers a rich garlic flavor, without the bitter bite. The key is the milk. Ingredients 2 - 3 lbs of Yukon Gold potatoes or similar, unpeeled and cut into 1 inch pieces. 1/2 cup or 8 Tbsp Earth Balance spread or similar. 6 large cloves of Garlic, peeled and smashed with the side of your knife. 3/4 cup of Soy or Almond Milk 1 1/2 Tbsp Sea Salt Lots of freshly ground Black Pepper 2 Tbsp fresh Chives, minced. Put the cut potatoes into a large saucepan and fill with water. Bring it up to a gentle boil and add 1 Tbsp of the salt. Cook until tender and a bit softer than normal boiled potatoes. Once the potatoes are on the stove. Combine all the milk, garlic and

Vegan Enchiladas Verde

This is from a fellow blogger at Tastetickler and is a delicious, easy to prepare dish. Sort of a version of my enchilada pie. I like the addition of the butternut squash and I have veganized it. Ingredients  4 cups (32 oz) Salsa Verde 18 small Corn Tortillas, cut it half 1 1/2 lbs Butternut Squash, peeled and sliced 1/8 inch thick 1 - 14.5oz can Black Beans, drained and rinsed 3 cups Daiya shredded Pepper Jack and  1 cup Daiya shredded Mozzarella to finish.  Toppings: Chopped Cilantro, non dairy Sour Cream and sliced pickled Jalapenos for topping. Preheat the oven to 375 F Spread 1 cup of the salsa verde in a 9 by 13″ baking dish and top with tortillas. Top with 1 more cup of the salsa, 1/3 of the butternut squash, 1/3 of the beans and 1 cup of the cheese, spreading evenly. Repeat the layering two more times reserving the final 1 cup of cheese. Cover with foil Bake for 1 hour until the squash is tender. Uncover and sprinkle with the reserved 1 cup of cheese