Smashed Crispy Potatoes with Cucumber Dill Garlic Sauce

Smashed Crispy Cracked Potatoes with Cucumber Dill Garlic Sauce
(Serves 4) – Vegan, Gluten-Free, Soy-Free

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Potatoes are extraordinary. They are so versatile, easy to use and so many potato dishes can be created, try this recipe my spinach cakes or potato leek soup.

Ingredients:
24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.
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If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
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If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

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Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

Smashed Cracked Potatoes with Cucumber Dill Garlic Sauce

  • Servings: 4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
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Ingredients:

24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.

If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

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Potato Spinach Cakes with Creamy Chive Garlic Sauce

Potato Spinach Cakes with Creamy Chive Garlic Sauce
(Makes 10 Patties) – Vegan, can be Gluten-Free (GF Breadcrumbs)
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Welcome back – well for me anyway 🙂 . I took a week-long hiatus from blogging to enjoy some quality time with my family. We took a family vacation this past week – road trip style. We went along the East Coast making a few stops along the way. Our first stop was in Washington, DC – we walked so much this day, it was great! We visited: two Smithsonian museums, the Lincoln Memorial & Reflecting Pool, Washington Monument and saw the White House. We started off our day with breakfast at – Woodland’s Vegan Bistro; the French toast was great. Amongst the group the breakfast sandwich and grits were also sampled. We then stopped in Myrtle Beach, SC. My cousin lives out there, it was awesome connecting with family. We missed them the last time they came out to our area PA/NJ, so it was nice to visit with them. He has a beautiful wife and three wonderful children. Their kids had me in stitches, so adorable. They are blessed. Their hospitality was so appreciated. Delicious food and great coffee too, just chatting with my cousin gave me so many ideas. The last stop was Disney in Orlando. We visited Magic Kingdom and also Universal – we had a blast. Personally, I had as much fun as the kids and I can say that place is truly magical. In Orlando we also ate at Ethos Vegan Kitchen, great vegan eats.
So there’s my update. I hope you all have been well. Naturally I missed being away from my kitchen after so long, so I wanted to make something quick and easy. This recipe is delicious. A must try. To quote my husband, “This is a mixture of Chive & Garlicky heaven.” Enjoy!
Note: I baked this recipe but it can just as easily be fried in canola or olive oil for 3-5 minutes on each side.

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Ingredients:
3 Russet Potatoes, peeled/boiled
2 (9oz Pkg) Frozen Chopped Spinach (abt 2 cups), thawed and drained well
1/3 Cup Panko Bread Crumbs
1 Tsp Garlic Powder
1 Tsp Sea Salt
1 Tsp course Ground Pepper
2 Tbsp Earth Balance (vegan butter)
1 Tbsp Ground Flax Seeds (Flax meal)
2 ½ Tbsp Water

Directions:
-Preheat oven 400 degrees. Grease baking sheet.
-Combine Flax Seeds and Water for about 15 minutes to create Flax Egg.
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-Peel Potatoes and chop/quarter then boil large pot of water (enough water to cover).
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-Boil for 15 minutes until fork tender. Drain and return potatoes to hot pot so any remaining water will absorb about 5 minutes.
-Mash potatoes. Add Earth Balance butter, seasonings and fluff with fork. Stir in Panko and Spinach.
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-Combine into patties and bake for 15 minutes each side (30 minutes total).
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Creamy Chive Garlic Sauce
(Makes about 2 Cups) – Vegan, Gluten-Free, Soy-Free
Chive Sauce

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Ingredients:
1 Cup Cashews, soaked
Juice of ½ Lemon
1 Tsp Sea Salt
1 Tsp Apple Cider Vinegar
3-4 Garlic Cloves, chopped
2 ½ Tbsp Nutritional Yeast
½ Cup Sunflower Seeds
(.75 oz) Chives, chopped (abt ½ cup packed chopped)
1 Cup Water

Directions:
-Soak cashews, I soaked for about 1 hr, then drain.
-Combine all ingredients in high-speed blender (I used my nutribullet), serve and enjoy!
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Great for topping on potato cakes and fantastic as a dip or topping for a burger too. My husband and son dipped a potato chip in this sauce and instantly thought (sour cream and onion potato chip).

Potato and Leek Soup

Potato and Leek Soup

Vegan/Gluten-Free (Serves 6)

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We really enjoyed this soup it is a simple weeknight dinner, pair with a sandwich or roll. The thyme permeates throughout this soup and evokes memories of Thanksgiving for me. This soup is hearty and velvety without the cream, warm your tummies and enjoy!

Ingredients:

1 Tbsp Earth Balance (Vegan Butter)
1 bunch of Leeks (4), sliced
5 Garlic cloves, minced
8 Gold Potatoes, peeled/diced small
8 Cups Water
1 bunch fresh Thyme
1 Tbsp Salt
1 Tsp fresh ground Pepper

Directions:

-Remove and discard roots from Leeks, then continue slicing white parts only. I include a bit of the light green section also.
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-Place the leeks in a colander and rinse thoroughly under cool water. *Leeks are very gritty and hang on to a lot of dirt between their layers, rinse them well.
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-Heat butter in soup pot over medium heat. Sauté leeks for about 5 minutes. Add garlic and potatoes to leeks and heat through.
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-Add water and fresh thyme then bring to boil. Reduce heat cover and simmer for 30 minutes.
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-After 30 minutes remove thyme stems from soup. Let the soup cool slightly.
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-Blend in batches in a blender or use an immersion blender if you have one. I leave some chunks also.

-Add salt and pepper – serve up and enjoy!

Curried Chickpeas with Potatoes & Carrots

Curried Chickpeas with Potatoes/Carrots (Serves 4-6)

Vegan/Gluten-Free

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This curry chickpea recipe is truly simple and fragrant; I served it over basmati rice. The addition of potatoes, sweet potatoes and carrots make this a hearty and flavorful dish. You can swap or add ingredients; this really is a versatile dish, throw in some kale or spinach for example. Monday was one of those days coming in from work I needed to make something quick; this is roughly a 30-minute meal. Enjoy and fill your kitchen with the aroma of curry.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 Shallot, chopped
1 Sweet Potato, diced
1 Quart (32oz) Vegetable Broth, divided
2 (15.5 oz can) Chickpeas (Garbanzo Beans), drained/rinsed
5 small Gold Potatoes, chopped/quartered-smaller ones
2 Carrots, diced
½ Tbsp Curry powder
1 Tsp Garlic Powder
Salt/Pepper to taste (Abt 1 ½ Tsp Salt and ½ Tsp Pepper)

Directions:
-Heat olive oil over medium heat and sauté shallots for 2-3 minutes until softened.

-Add Sweet Potatoes and continue sautéing for another 2-3 minutes. Then add ½ of the vegetable broth. Bring broth to simmer – low boil, cook sweet potatoes for about 5 minutes.

-Add remaining ingredients: Chickpeas, Potatoes, Carrots, Seasonings and remaining broth. Heat to boil – then reduce heat and simmer for about 20 minutes – potatoes and carrots should be fork tender.

-Serve over Basmati Rice – click here for recipe. Enjoy!