November 27, 2011
Savory Hash Browns, via Babble 2 cups sauteed hash browns – sauteed in safflower oil and vegan butter 1-2 Tbsp nutritional yeast 1 tsp maple syrup (for a savory-sweet accent) 1/2 tsp garlic powder pepper optional: handful of vegan cheddar cheese About 1 minute before you turn the heat off on your hash browns, fold in the nutritional yeast.Serve warm!

Savory Hash Browns, via Babble

  • 2 cups sauteed hash browns – sauteed in safflower oil and vegan butter
  • 1-2 Tbsp nutritional yeast
  • 1 tsp maple syrup (for a savory-sweet accent)
  • 1/2 tsp garlic powder
  • pepper
  • optional: handful of vegan cheddar cheese

About 1 minute before you turn the heat off on your hash browns, fold in the nutritional yeast.
Serve warm!

11:38am  |   URL: http://tmblr.co/ZpzpuwCU_2ek
(Notes: 9)
  
Filed under: potato hash browns breakfast 
November 21, 2011
Creamy Pumpkin Roasted Potato Salad, via Babble Roast: 3 cups tiny potatoes, halved and quartered 2 Tbsp olive oil 1/4 tsp truffle salt (or regular salt) 1/2 tsp fine black pepper 1 tsp parsley flakes fresh herb sprigs optional (I used a sprig of thyme) Pumpkin Salad Sauce: 1 cup pumpkin puree 1/3 cup Vegenaise, vegan mayo (add to taste) 1 tbsp maple syrup 2 tbsp dried parsley flakes 1/2 tsp fine black pepper 2 tbsp apple cider vinegar salt to taste Fold in: 1 cup diced sweet onion 1. Toss sliced taters with the roasting ingredients. You can add any fresh herb sprigs you’d like (optional). Roast at 400 degrees for about 20 minutes– or until taters are tender and crisp on the skins. 2. Whip together the pumpkin sauce. If you like a thinner sauce, add in some soy milk or additional apple cider to thin it out a bit. Adjust sweetness and salt to your taste preferences.3. Toss the roasted taters with the onions. Then fold the pumpkin sauce into the roasted potato/onion mixture.4. Serve warm or place in fridge to cool if you’d like to serve chilled. Delicious either way! The salad sauce will thicken when chilled.

Creamy Pumpkin Roasted Potato Salad, via Babble

Roast:

  • 3 cups tiny potatoes, halved and quartered
  • 2 Tbsp olive oil
  • 1/4 tsp truffle salt (or regular salt)
  • 1/2 tsp fine black pepper
  • 1 tsp parsley flakes
  • fresh herb sprigs optional (I used a sprig of thyme)

Pumpkin Salad Sauce:

  • 1 cup pumpkin puree
  • 1/3 cup Vegenaise, vegan mayo (add to taste)
  • 1 tbsp maple syrup
  • 2 tbsp dried parsley flakes
  • 1/2 tsp fine black pepper
  • 2 tbsp apple cider vinegar
  • salt to taste

Fold in:

  • 1 cup diced sweet onion

1. Toss sliced taters with the roasting ingredients. You can add any fresh herb sprigs you’d like (optional). Roast at 400 degrees for about 20 minutes– or until taters are tender and crisp on the skins.

2. Whip together the pumpkin sauce. If you like a thinner sauce, add in some soy milk or additional apple cider to thin it out a bit. Adjust sweetness and salt to your taste preferences.
3. Toss the roasted taters with the onions. Then fold the pumpkin sauce into the roasted potato/onion mixture.
4. Serve warm or place in fridge to cool if you’d like to serve chilled. Delicious either way! The salad sauce will thicken when chilled.

11:35am  |   URL: http://tmblr.co/ZpzpuwCDhSZo
(Notes: 3)
  
Filed under: pumpkin potato 
November 20, 2011
Ridiculously Easy Cheddar Spinach Potato Soup, by Lunchbox Bunch 2 1/2 cups white potatoes (tiny or large or a mix of both) 1 small sweet potato, peeled, diced 1/4 cup apple cider vinegar 5 cups veggie broth 3 Tbsp extra virgin olive oil 2 Tbsp garlic powder 2 Tbsp vegan cheddar cheese 1 cup frozen spinach salt & pepper to taste 2 bay leaves optional: 1/3 cup dehydrated “instant mashed potatoes”* (thickens soup) 1 can garbanzo beans, drained* (thickens, add protein/fiber/nuttiness) advised 1 heaping Tbsp Vegenaise* (always a plus) 1/4 cup nutritional yeast* (heightens the “cheesy” savory flavor) garnish: vegan cheddar cheese Vegenaise Tempeh “Facon” Bits Start on your soup by prepping all the potatoes. Toss them into your pot along with most your required ingredients. Leave out all optional ingredients and also the spinach and cheddar cheese. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender.  Add in the spinach. And remove the bay leaves. If you are adding in any optional ingredients (like the beans) - do it now. Then with an immersion bender, puree the soup until creamy. You can also use a high speed blender with caution. You can redeposit the bay leaves in the soup after you blend. Now that your soup is creamy, you can add in the cheese. Simmer on low until ready to serve. (Makes a big pot) To make your tempeh facon bits simply toss the tempeh bits in the ingredients and saute on high for a few minutes - until brown and crispy around the edges. Garnish over top vegan cheddar cheese and Vegenaise to serve your hot soup! 

Ridiculously Easy Cheddar Spinach Potato Soup, by Lunchbox Bunch

  • 2 1/2 cups white potatoes (tiny or large or a mix of both)
  • 1 small sweet potato, peeled, diced
  • 1/4 cup apple cider vinegar
  • 5 cups veggie broth
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp garlic powder
  • 2 Tbsp vegan cheddar cheese
  • 1 cup frozen spinach
  • salt & pepper to taste
  • 2 bay leaves

optional:

  • 1/3 cup dehydrated “instant mashed potatoes”* (thickens soup)
  • 1 can garbanzo beans, drained* (thickens, add protein/fiber/nuttiness) advised
  • 1 heaping Tbsp Vegenaise* (always a plus)
  • 1/4 cup nutritional yeast* (heightens the “cheesy” savory flavor)

garnish:

  1. Start on your soup by prepping all the potatoes. Toss them into your pot along with most your required ingredients. Leave out all optional ingredients and also the spinach and cheddar cheese.
  2. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender. 
  3. Add in the spinach. And remove the bay leaves. If you are adding in any optional ingredients (like the beans) - do it now. Then with an immersion bender, puree the soup until creamy. You can also use a high speed blender with caution. You can redeposit the bay leaves in the soup after you blend.
  4. Now that your soup is creamy, you can add in the cheese. Simmer on low until ready to serve. (Makes a big pot)
  5. To make your tempeh facon bits simply toss the tempeh bits in the ingredients and saute on high for a few minutes - until brown and crispy around the edges. Garnish over top vegan cheddar cheese and Vegenaise to serve your hot soup! 

2:55pm  |   URL: http://tmblr.co/ZpzpuwCBGsOK
(Notes: 5)
  
Filed under: tempeh soup spinach potato