Potato

Pakoras (Indian Chick-pea Fritters)

1 cup chick-pea flour
3/4 cup warm water
1/4 cup finely grated carrot
1/4 cup finely grated potato
1/2 cup finely grated onion
1/4 cup chopped greens – kale, spinach, broccoli
1 tsp sea salt
1/2 tsp ground coriander
1/2 tsp ground cumin

Add water to flour in a large bowl. Whisk until smooth. Set aside for 30 minutes.  Add vegetables and spices to the flour, mix together well.  Heat oil in a frying pan, cook on both sides until golden. Serve immediately or keep warm in the oven.

Grilled Potato Salad With Green Beans and Mint

  • 2 quarts water , salted
  • 2 lbs potatoes
  • 1 lb green beans ,
  •  olive oil
  • 1 garlic clove , peeled and minced
  • 1 tablespoon, Dijon mustard
  • 1 tablespoon, balsamic vinegar
  • 1/2 cup fresh parsley , chopped
  • 1 teaspoon dried mint
  • 1 tablespoon extra-virgin olive oil
  • salt and pepper
  • 1 cup kalamata olives , pitted
  • 1pint cherry tomatoes , halved (optional)

1 In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.

2 While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.

3 Drizzle potatoes in olive oil and roast in the oven at 375 until crisp.  About 20 minutes.

4 Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature

 

Creamy Mashed Potatoes with Goat Cheese and Fresh Sage

  • 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
  • 3 ounces soft fresh goat cheese
  • 1/8 cup (or more) whole milk
  • 1 tablespoons (1/4 stick) butter
  • 2 teaspoons chopped fresh sage
  • Fresh sage sprigs

Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/8 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.

 

You Can’t Resist – Veggie Pate

Almost everyone who has tried this recipe loves it!  Makes enough for a week of lunches and it sneaks greens into your diet!

Toast 1 cup of sunflower seeds in a dry frying pan

Blend in food processor
The cup of toasted sunflower seeds
1/2 cup olive oil

Once processed until seeds are smooth add:

1 small onion chopped
1 medium potato cut in chunks
1 clove garlic
1 leaf of kale
1/4 piece of zucchini (feel free to substitute for other vegetables)
1/4 cup soy sauce
1/2 cup water
1/2 cup Nutritional Yeast
1 teaspoon of each rosemary, oregano, basil and thyme.

Blend until smooth.  Pour into a loaf pan and bake at 375 for 45-55 minutes.  Use with crackers or on sandwiches.