Ingredients:
2 yams
4 potatoes
1/2t salt
2T oil
Peel and cut potatoes and yams into wedges, toss in
a bowl with salt and oil. Bake at 350°
for 20 min or until golden.
TWICE
BAKED POTATOES
These
potatoes are out of this world. Be prepared to share this recipe and
try not to overeat, they are addictive
Ingredients:
6 medium to large potatoes
1/2c soy milk
1 1/2t salt
2t balsamic vinegar
1 medium onion (minced)
2 cloves of garlic (pressed or minced)
2T margarine or vegetable oil
2T nutritional yeast
Wash
and bake the potatoes at 350° for 30 minutes or until you can
stick a fork in easily. Remove from the oven. Let them cool slightly
then cut them in halves. Scoop out the insides into a large bowl and
place the skins on a cookie sheet. Add all the other ingredients and
mash till smooth, add more liquid if needed. Scoop the mix back into
the skins and re-bake for 10-15 minutes at 350° or until golden.
Serves 4.
DILLY
POTATO SALAD
Serves 6-8
Ingredients:
2 lbs. (1 kilo) unpeeled white potatoes
1 1/2 lbs. (675g) peeled sweet potatoes, either yellow or orange
2 tsp salt
1 large red bell pepper, diced
1 large green bell pepper, diced
1 Cup sweet onions, diced
3/4 Cup mayonnaise
1 6-oz. (170g) package Yves Canadian Veggie Bacon, cut into 1/2-inch
(1 cm) dice **
2 Tbsp. rice vinegar
Paprika
1 small carrot, shredded
1/4 cup fresh dill, chopped fine
Cut the white potatoes into bite-size chunks and put them into a medium
saucepan. Add enough water to just cover potatoes. Add 1/2 teaspoon
salt, cover pan, and bring to a boil over high heat. When boiling,
reduce heat slightly, and cook about 8 minutes. . Drain off water
and run cold water over potatoes to cool them. Drain well, and put
them into a large mixing bowl.
Cut the sweet potatoes into bite-size chunks and cook them separately
in the saucepan with salt. Follow the same procedure as with white
potatoes. Cook them for less time, only 6 minutes (test with a fork
they should still be somewhat firm but cooked), then drain and add
to mixing bowl.
In a small bowl whisk together the mayonnaise and vinegar. In the
mixing bowl with the potatoes combine the bell peppers, onion, veggie
bacon and dill. Add the mayonnaise mixture and gently mix with a wooden
spoon to distribute seasoning evenly.
Garnish with a light sprinkle of paprika. Spoon the shredded carrots
around the the edge of the bowl. Serve at room temperature or chill.
** Yves Canadian Veggie Bacon is available in natural food stores.
HERBAL
BEET VINAIGRETTE
This is a delicious accompaniment to our baked tofu
recipe
Serves
6
Ingredients:
3 large beets
1 clove garlic
2 Tbsp parsley, minced
3 Tbsp olive oil
3 Tbsp balsamic vinegar
1/4 tsp rosemary,dried and cut fine
1/4 tsp basil, dried and cut fine
1/2 tsp salt
Peel and cut
beets into cubed, bite sized pieces. Fill a medium saucepan with 2
inches of water and heat on high. Place beets into the top steamer
basket, cover with lid and place in saucepan and steam beets for 12
-15 minutes until tender. While the beets are steaming combine the
oil, vinegar, rosemary, basil and salt in a mixing cup. Press the
clove of garlic with a garlic presser and add to the vinaigrette.
Mix well with a fork. When the beets are steamed remove from heat
and transfer the beets into a medium serving/ mixing bowl. Add the
vinaigrette dressing and minced parsley to the bowl. Combine well
so that the beets are well covered with the vinaigrette. Serve with
tofu, tempeh or an entree of your choice.
CORN
FRITTERS
These
fritters are deliciously sweet and crunchy,
ideal to serve with a bean salad on a sunny day
Serves
4-6
Ingredients:
1/2
cup frozen or fresh corn
1/2 cup onion, minced
1/2 cup carrot, grated
1/2 cup yam, grated
1 egg
2 tsp cumin powder
1 tsp salt
1 cup white unbleached flour
1 cup canola oil
1 small red chili, chipped (optional)
In a medium sized mixing bowl beat the egg. Add all the remaining
ingredients and combine well. In a small skillet heat the canola oil
on high. Drop the mixture by tablespoons into the skillet. Cook for
3-4 minutes until golden, and remove with a fork. Place on paper towel
for a couple of minutes to absorb excess oil. Serve with your favorite
chutney or antipasto sauce, or enjoy them just as they are on their
own.
ROASTED
POTATOES AND YAMS
Serves 6
These roasted potatoes and yams are a delicious side
dish for any meal.
Ingredients:
7
medium potatoes, cut into wedges
1 large yam
1 tsp cumin
2 tsp salt
1 clove garlic, crushed
1/3 cup vegetable oil
1/4 cup nutritional yeast powder
2 Tbsp sesame seeds
Peel the potatoes and yams and cut into wedges. In a medium mixing
bowl combine the vegetable oil, nutritional yeast powder, cumin, garlic
and salt. Add the potatoes and yams to
the bowl and mix well until they are covered in the oil mixture.
Transfer
the potatoes and yams to baking sheet and sprinkle with sesame seeds.
Bake in the oven for 25 minutes until slightly browned and tender.
Serve warm.
CARROT
AND BEET VINAIGRETTE
Serves
4-6
This
salad is very easy to make, beautiful to the eyes and rich in vitamin
A and iron.
Ingredients:
2 cups of carrot, peeled and
grated
2 cups of beets, peeled and grated
2 Tbsp of parsley, chopped
3 Tbsp sesame seeds
Dressing:
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp tamari
1 clove garlic, crushed
In a small skillet toast the sesame seeds over medium heat for 3 minutes
until lightly toasted. Set aside.
In a mixing bowl combine the carrots,
beets, parsley and sesame seeds (set aside a small amount of sesame
seeds to garnish with).
In a measuring cup combine the olive oil, vinegar, tamari and garlic.
Pour the dressing over the salad and mix well. Transfer the salad
to a serving bowl and sprinkle the remaining sesame seeds on top.
Enjoy!
