Tag Archives: potatoes

Tikil Gomen (Ethiopian Cabbage and Potatoes)

20 Dec

One of my favorite types of food is Ethiopian (check out my recipe for Ethiopian Chickpea Salad). This veg-friendly cuisine offers a variety of dishes to choose from and one of my favorites is Tikil Gomen. Tikil Gomen (Cabbage and Potatoes) is a type of wat that is commonly consumed by being scooped up with a piece of injera, a sourdough flatbread somewhat similar to a tortilla. If you are fortunate enough to live in a city with an Ethiopian restaurant or store, you will likely be able to order some injera to take home so you can eat your homemade Tikil Gomen in style. Otherwise, don’t worry, I won’t judge you for eating this delicious dish with a trusty old fork.

A star ingredient, cabbage, is a cruciferous vegetable that is a good source of dietary fiber, folate, and vitamins B6, C and K (source). Check out the benefits of potatoes and carrots.

Tikil Gomen (Ethiopian Cabbage and Potatoes)

Tikil Gomen (Ethiopian Cabbage and Potatoes)

4-6 tablespoons olive oil
8 yellow baby potatoes, scrubbed and quartered
3 medium carrots, peeled and sliced
1 (10-ounce) bag shredded green cabbage
1/2 cup white onion, chopped
2 large cloves garlic, minced
2 teaspoons salt
1/2 teaspoon grated fresh ginger
1/2 teaspoon turmeric

Heat olive oil in a large pot over medium heat. Add potatoes; stir, cover and cook for 5 minutes.

Add carrots; stir, cover and cook for an additional 5 minutes.

Add cabbage and onion; stir, cover and cook for an additional 5 minutes.

Add garlic, salt, ginger and turmeric; stir, cover and cook for a final 5 minutes.

Allow to cool slightly before serving.

Microwave Twice-Baked Potatoes

13 Oct

The potato, derived from the Spanish word patata, is said to have originated in Bolivia and present-day Peru, and is the world’s fourth-largest food crop (source). A good source of Manganese, Potassium, and Vitamins B6 and C (source), baked potatoes have the potential to lower blood pressure, build cells, assist with and protect the nervous and cardiovascular systems, and even help improve athletic performance (source).

Twice-baked potatoes get their name from, you guessed it, being baked twice. Whether using the microwave or conventional oven, raw potatoes are first baked thoroughly in order to scoop out the inner flesh, mix it with various ingredients and then place the mixture back into the potato shells, baking a second time until the entire mixture is heated through. The result is a handy bowl-like potato that can simply be picked up and eaten without silverware.

Twice-Baked Potato

Microwave Twice-Baked Potatoes

2 large russet potatoes
1/2 cup regular unsweetened almond milk
1/2 cup shredded vegan cheese
1/4 cup vegan sour cream
2 tablespoons vegan butter
1/2 teaspoon salt
fresh cracked black pepper to taste
ground paprika
chopped fresh chives

Scrub potatoes and pierce each with a fork 6-8 times.

Place potatoes on a microwave-safe dish and microwave on high for 10 minutes, or until tender.

Remove from microwave and allow to cool for 5-10 minutes, or until cool enough to handle.

Cut each potato in half and scoop out flesh, leaving a shell that is approximately 1/4-inch thick.

Place flesh of potatoes in a large bowl with deep sides along with almond milk, cheese, sour cream, butter, salt and pepper, and blend with a hand mixer until smooth.

Spoon blended mixture into potato shells, and place in microwave, cooking an additional 60-90 seconds on high, or until heated through.

Sprinkle with paprika and chives and serve.

Oil-Free Pesto-Grilled Potatoes

8 Aug

Oh, how I love pesto! And potatoes. And a hot grill. Grab some aluminum foil and you’ve got a great dish.

Living in a climate with a rather ugly winter, we make the most out of summer in our home. Fresh basil, just the scent of it, is the spirit of summer in herb form. I’ve always loved pesto but I don’t want all the oil found in all the recipes. The beauty of this recipe is that you get the bright, verdant flavor of pesto without the oil because we will be using an aluminum packet over a grill, locking in the flavors and the moisture of the sauce.

NOTE: For those without a grill, you can achieve the same results with a parchment packet in the oven at 425 degrees, cooking the same length of time as on the grill recipe below.

Pesto-Grilled Potatoes

Oil-Free Pesto-Grilled Potatoes
Yields 4-6 Servings

2 cups fresh basil
1 cup spinach
1/4 cup pine nuts, lightly toasted
1/4 cup low sodium vegetable stock
3 cloves garlic, minced
1-2 tablespoons nutritional yeast
2 teaspoons organic lemon rind, grated
1-2 teaspoons fresh lemon juice
Salt and pepper to taste
2 pounds Yukon Gold or baby potatoes

First, make your pesto by placing all of the above ingredients, except for potatoes, into a food processor and process until it is a paste. Add stock by the tablespoon if it is too dry and not coming together.

Wash potatoes and slice into halves or quarters. Very small potatoes can be left whole.

In a large bowl, add the potatoes and 1/3 – 1/2 cup of pesto.

Lay a large sheet of foil, add the potatoes and fold over the edges to make one sealed package. Cook over a hot grill for 20 minutes, turn with tongs and cook for 15 more minutes. Enjoy!

Marla RoseMarla Rose is a writer, mother and activist.
She recently relaunched VeganStreet.com and is co-founder of Chicago VeganMania.

Garlicky Mashed Potato and Stuffing Pierogi

17 Nov

Thanksgiving should bring with it the requirement for stretchy pants as it never fails…you finish your Thanksgiving meal and your pants are über tight from the mass amount of food you just ate. You then find a cozy place to rest while the uncomfortable feeling of fullness subsides. Why subject yourself to such torture? Because you’ve waited all year to eat this vast expanse of food, and this special day only comes once a year! Totally worth it!

With so many flavors and such a large variety of food, the gluttony that ensues during Thanksgiving is coupled with a time of thanks alongside loved ones. This holiday is a day that brings people together, and with it, compassion. Why not celebrate it by showing compassion for the turkeys and other animals? Below is a dish I created to encompass many people’s favorites: garlicky mashed potatoes and stuffing, enveloped in a fresh pasta shell, then drizzled with a savory brown gravy.

Pierogi are traditionally boiled, then baked or fried in butter and onions. To save you some work, however, I’ve just included the boiling step as they are delicious as is! If you want to fry them up after boiling, feel free to do so as this would contribute an added dimension of flavor. These pierogi are worth the time and they freeze well if you want to prepare them in advance.

Thanksgiving Pierogi

Garlicky Mashed Potato and Stuffing Pierogi
Yields 60-65 pierogi

Dough:
4 cups all-purpose flour
1 teaspoon salt
1/3 cup non-dairy sour cream
1 tablespoon olive oil
1 cup + 1-2 tablespoons water

Filling:
2 peeled and cubed russet potatoes
3/4 cup vegetable broth
1-1/2 teaspoons garlic salt
1-1/2 cups unflavored dry stuffing mix
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped white onion
1 cup chopped mushrooms
1 teaspoon dried rubbed sage
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme

Gravy:
2 teaspoons olive oil
1 clove garlic, minced
6 tablespoons all-purpose flour
2 cups vegetable broth
1/2 cup regular unsweetened almond milk
1/3 cup soy sauce
1 teaspoon red wine vinegar

For the dough, mix together flour and salt in a bowl; set aside. In a separate large bowl combine sour cream and olive oil; beat until thoroughly incorporated. Add dry ingredients and stir until mixture becomes crumbly. Slowly add water, 1 cup, then 1 tablespoon at a time, and stir just until mixture comes together into a non-sticky ball.

On a lightly floured work surface, knead dough until elastic and slightly firm, approximately 5 minutes. Cover with plastic wrap and allow to rest for 30 minutes while preparing the filling.

For the filling, place cubed potatoes in a large pot of water. Bring to a boil over high heat and cook for 15-20 minutes, or until potatoes are tender when pierced with a fork. Drain, discarding water.

In a large bowl, combine cooked potatoes, vegetable broth and garlic salt, mashing until smooth. Fold in dried stuffing and set aside.

Heat olive oil in a frying pan over medium heat. Add celery and onion, and cook for 5 minutes. Add mushrooms, sage, rosemary and thyme, and continue cooking for an additional 5 minutes, or until vegetables are tender. Add to potato mixture and stir to combine; set aside.

On a clean, flat, lightly floured work surface, roll out dough until approximately 1/8-inch thick. Using a circular cookie cutter or drinking glass, cut out 3-inch circles. Place a tablespoon of filling into the center of each circle, allowing at least 1/2-inch of dough around. Moisten the outer edge of each circle with water, and fold dough in half over the filling. Using the rim of a glass or a fork, crimp the rounded edge of each circle to seal the pierogi.

For the gravy, heat olive oil in a saucepan over medium heat. Add garlic and cook, stirring frequently for 1 minute. Add flour and stir to form a roux; mixture will be dry and crumbly. Whisk in vegetable broth, almond milk, soy sauce, and vinegar and stir to combine. Bring to a boil then reduce heat to low, stirring continuously for 2-5 more minutes, or until gravy has thickened slightly. Remove from heat.

Bring a large pot of water and 1 teaspoon olive oil to a gentle boil over medium heat. Carefully slide the pierogi in and boil for 7-9 minutes, or until all pierogi float to the top. Remove pierogi with a slotted spoon and allow to cool slightly. Drizzle with gravy and serve.

NOTE: To freeze pierogi for future use, prepare a cookie sheet by covering with a piece of wax paper. Place pierogi 1-2 inches apart on cookie sheet and store in freezer for 15-20 minutes, or until solid. Store frozen pierogi in a sealed plastic bag in the freezer for up to 6 months.

Thanksgiving Pierogi

Crunchy Dill and “Sour Cream” Potato Bites

13 Apr

Follow Your HeartSour cream is something that vegans don’t consume. DAIRY sour cream that is. Thanks to companies like Follow Your Heart, however, enjoying [non-dairy] sour cream is now a reality. Initially a food market and restaurant, Follow Your Heart was established in 1970 by a group of friends. Having recognized the need for commercially-available vegetarian products, the owners began creating branded items, i.e. their sour cream. Perhaps most well-known for their Vegenaise, Follow Your Heart has changed the lives of vegetarians and vegans worldwide.

Upon first tasting Follow Your Heart’s vegan sour cream, I noticed that it doesn’t taste quite as sour as the dairy version I remember, though definitely not a bad thing! I’ve tried making a few different things with this and each time they turned out well. Follow Your Heart’s sour cream fares well when used as a main ingredient for sauces or spreads, as a topping for burritos and fajitas, and makes for an excellent coating for potatoes.

Crunchy Dill and Sour Cream Potato Bites

Crunchy Dill and “Sour Cream” Potato Bites

1 large russet potato
1/4 cup non-dairy sour cream (I used Follow Your Heart)
3/4 teaspoon garlic salt
1/2 teaspoon + 1/4 teaspoon dried dill weed, divided
1/2 teaspoon onion powder
1/2 cup panko

Preheat oven to 325º F. Grease baking sheet and set aside.

Combine sour cream, garlic salt, 1/2 teaspoon dill weed and onion powder in a small bowl. Place remaining ¼ teaspoon dill weed and panko in a separate small bowl, mixing to combine.

Scrub potato and cut into bite-size pieces. Dip each piece into sour cream mixture then roll in panko mixture. Place in a single layer on prepared baking sheet and spray with cooking oil.

Bake in preheated oven for 55-60 minutes, stirring halfway through, or until bites are golden brown.

NOTE: The sour cream noted in this recipe was a free sample provided by Follow Your Heart. Vegan Food Addict is in no way affiliated with Follow Your Heart. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.

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