In this show i make vegan Sweet Potato gnocchi with Basil Pinenut Pesto
www.therenegadehealthshow.com We wanted to tell you about Wendi Dee’s raw recipe for potato pancakes… She told us they were good, but we didn’t know just how good until we tried them.
Here’s an easy to make French fry recipe with a little twist. The curry seasoning really brings out the flavor of the sweet potato in a surprisingly good way. We bake them as well to cut down on the fat. I also prefer olive oil of course.. let me know what you think
Curry Style Sweet Potato Fries
INGREDIENTS
2 medium sweet potatoes
1 1/2 tablespoon oil
1 teaspoon curry powder
1/4 teaspoon tumeric
1/4 teaspoon ginger powder
1/2 teaspoon salt
METHOD
Preheat oven to 205C/400F. Scrub the potatoes and cut 1/4 to 1/2 inch / 6-1.3 centimeter thick sticks. In a cup, mix all spices and the oil together. Put the potatoes in a bowl, and throw the oil on them. Toss to coat, then arrange the sticks on a baking sheet. Bake for 35-40 minutes.
Original recipe found at vegan-food.net
Oct 172011
This is a perfect soup for a cold day, or even if you are just needing a little comfort food. This is a recipe I’ve been using for a while which turns out really well I think because of the sweetness of the apples. Feel free to leave them out if it’s not your thing, but don’t be afraid to try it!
Potato Leek Soup
INGREDIENTS
- 500 g / 1.1 lb potatoes
- 2 leek stalks
- 1 onion diced
- 2 apples (can be omitted)
- Salt
- Pepper
- 1 dl / 100 ml / 3.4 fl oz olive oil
- 1 litre / 2.1 pints of water
METHOD
Peel and dice potatoes finely. Clean the leeks and slice one of them roughly, the other finely. Shred the apples, roughly. Saute the potatoes and the roughly cut leek, with salt and pepper. Add the apples. Turn and add water. Let it boil until the potatoes are tender and blend the soup while adding olive oil (add, if you like, a splash of white wine). Sprinkle with the finely sliced leek and serve…
posted by Nikitta/MEow via vegan-food.net
Oct 092011
Image taken on 2005-06-26 08:39:16 by thorazine.
Sep 302011
I’ve found that this recipe gives the best consistency and taste I’ve come across when it comes to vegan potato salad. It’s the perfect side dish for some many different meals. The recipe is kind of a play it ear with the portions, but you’ll get the feel once you start putting it together.
INGREDIENTS
Silken tofu
Lemon juice
Mustard
Olive oil
Salt
Pepper
White vinegar
Celery, chopped
Green onion
Red onion
Yukon Gold potato cubes, boiled
METHOD
Use silken tofu, lemon juice, and a good squirt of mustard, a tiny bit of olive oil, some salt and pepper, and white vinegar, for the ‘mayo’ part.
Then I pan-fried little tofu cubes until they are pretty dry and firm, but not too golden for the ‘egg-y’ part
combine everything with chopped celery, green onion, red onion, and boiled yukon gold potato cubes.
originally found this at vegan-food.net
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