A Little Respect (And a Recipe Worth Trying)

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Granted there are a lot of bigger issues in the world right now, but I need to tell you something. I’m feeling a little sad for the potato. For some reason, it doesn’t get a lot of respect. Probably the deep fryer’s fault, but we really shouldn’t point fingers, should we?

Potatoes, in and of themselves, are quite good for you, as they are an excellent source of fiber, potassium, vitamin B6, vitamin A (sweet potatoes), and iron.

I love potatoes!

Typically I eat:

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Roasted Baby Red Potatoes (with homemade ketchup)

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Sweet Potato and Potato Chips (with tahini)

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Sweet Potato with Maple Tahini Dressing

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Potato Fries (with a yummy portobello mushroom burger)

But hold onto your hats! I have now fallen head over heels in love with smashed potatoes with avocado aioli!

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You need to try these. You will not be sorry!

Smashed Potatoes with Avocado Aioli

(recipe from Angela Liddon of ohsheglows.com, but simplified and slightly modified by me)

8 yukon gold potatoes (small to medium in size)

olive oil

garlic powder

onion powder

sea salt

Bring large pot of water to a boil. Add potatoes (peel and all) and cook until fork tender. Time will vary according to the size of your potatoes. Typically this will take about 20-30 minutes.

Once potatoes are cooked, drain water. Preheat oven to 450 degrees. Place slightly cooled potatoes on a greased cookie sheet, spacing them evenly. Then smash them down with a spatula or the bottom of a glass. Drizzle with olive oil and sprinkle with onion powder, garlic powder, and sea salt. Bake for 30 minutes, or until they start to get crispy around the edges.

While they are baking, prepare avocado aioli.

1 ripe avocado

1/4 c. veganaise

juice of 1/2 of a small lemon

sea salt

fresh parsley

Place all ingredients (except parsley) into a blender or a mini-processor. Blend until combined, stirring down sides as necessary. Spoon mixture into a sandwich size baggie. Cut off a tiny piece of one of the bottom corners. This will allow you to pipe the aioli onto the potatoes once they come out of the oven. If you want to get all fancy, sprinkle with chopped parsley.

 

 

 

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Recipes

All recipes are vegan.

Breakfast

Donuts/Muffins/Scones

Chia Seed Donuts (Angela Liddon of Oh She Glows)

Donuts

Blueberry Walnut Scones

Pick Your Berry Muffins

Pumpkin Chocolate Chip Muffins with Pecans

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Buckwheat Porridge

Chia Seed Breakfast Bowl

Millet Breakfast Bowl

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Apple Cinnamon Steel Cut Oats with Quinoa, Pecans and Maple Syrup

Chia Oatmeal

Chia Oatmeal with Cashew Pudding

Cinnamon Roll Baked Oatmeal

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Overnight Oats

Peanut Butter Banana Oatmeal

Peanut Butter and Chocolate Chia Oatmeal

Pumpkin Chia Oatmeal

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Avocado Toast

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Veggie Tofu Scramble

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Colcannon

Kale-Sweet Potato-Chickpea Bowl with Spicy Peanut Butter Sauce

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Black Bean Quinoa Mushroom Burgers

Grilled “Cheese” with Avocado

Philly “Cheese Steak” Sandwiches

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Chickpea Coconut Curry with Quinoa

Crockpot Curry

Vegetable Coconut Curry with Rice

Grains

Asparagus and Artichokes with Quinoa in “Cheesy” Spinach Pesto

Lentils

Smoky Tomato Lentils with Rice

Noodles

Macaroni and Cashew “Cheese” with Broccoli

Macaroni and Cheese (Nut Free)

Marinara with Italian Sausages

Tangy Tomato Sauce with Zucchini Zoodles

Veggie Stir-fry with Udon or Soba Noodles

Veggies and Noodles with Spicy Peanut Sauce

Tofu

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Roasted Veggies with Tofu and Turmeric Tahini Sauce

Stacked Vegan Plate (kale/quinoa/sweet potato/tofu)

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Black Bean Soup

Broccoli Soup (with croutons)

Red Lentil Soup

Minestrone Soup

Mushroom Lentil Adzuki Soup

Quinoa Chili

Tofu Noodle Soup

Tomato Soup

Veggies

Cauliflower Steaks with Smoked Paprika Cashew Cream

Roasted Daikon Radish

Smashed Potatoes with avocado aoli

Steamed Kale

Salads

Curried Chickpea Salad (wrap)

End of Summer Salad (aka Detox Salad)

Eggless Salad

Fiesta Salad

Wild Child Salad

Dressings/Sauces

Cashew “Cheese” Sauce

Maple Tahini Dressing

Spicy Peanut Sauce

Turmeric Tahini Sauce (Gena Hamshaw of Choosing Raw)

Baked Goods

Black Bean Brownies

Blueberry Walnut Scones

Chocolate Cake with Chocolate Frosting

Chocolate Peanut Butter Cake for 2

Double Chocolate Peanut Butter Cookies

Breads

Banana Bread (Angela Liddon of Oh She Glows)

Chocolate Swirl Pumpkin Bread

Kale Flatbread

Kathy Patalsky’s Oatmeal Pumpkin Bread

Zucchini Bread

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Avocado Mash on Toast

Hummus

Kale Chips

Nachos

Snacks-Sweet

Candy Bar

Cherry Almond Energy Balls

Chocolate Chip Cookie Dough Balls (raw)

Chocolate and Peanut Butter Brownie Bites

Kettle Corn

Matcha Balls

Sea Salt Caramels

Desserts

Banana Ice Cream

Chocolate Peanut Butter Tart

Delicious Bars (raw)

Peanut Butter Cookies  (raw)

Pumpkin Pie Pudding

Beverages

Almond Milk

Cashew Coffee Creamer

Cold Brew Coffee

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Green Tea Latte

Hot Cacao

Latte (made with cashew/hemp milk)

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“Betterfinger Hooch” Shake

Cacao + Coconut Almond Butter Shake

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Cherry Slushy

Chocolate Ice Cream

Chocolate Peanut Butter Shake

Coffee Smoothie

Mint Shake

My Vega One Shake

Strawberry Coconut Water Slushy

Marinades

Marinade

Thug Kitchen’s Smoky Maple Marinade

Miscellaneous

Apple Chia Seed Jam

Brendan Brazier’s Direct Fuel Bites

Brendan Brazier’s Energy Pudding

Butterless Butter

Cashew Queso (Crack Sauce)

Cashew Sour Cream

Cheese Sauce (nut free)

Cheesy Sundried Tomato Basil Pesto

Chocolate Peanut Butter

Chocolate Sauce

Chia Seed Jam

Ketchup

Nut Butter

Walnut Taco “Meat”

Biking, Hiking, Eating and Drinking Our Way thru Door County (It was a tough job, but somebody had to do it.)

We spent this past weekend camping at Peninsula State Park in Door County, Wisconsin. Door County has  been one of our favorite “get away” locations for as long as I can remember. Located on the northernmost tip of a peninsula separating Lake Michigan from Green Bay, the county is composed of quaint little harbor towns filled with boutiques, bed and breakfasts, art galleries, wineries, incredible food, breathtaking views, and tons of outdoor activities.

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We left Neenah right after work/school on Friday, arriving at our campsite by 6:30. We set up camp in time to enjoy the sunset.

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We grabbed a bite to eat at Julie’s Park Cafe, a homey little restaurant, located just outside the main entrance of the park. I had a DC style “burger”.  (dried cherries and onions, hold the cheese)…

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and a black bean salad on the side. I will be recreating this little dish at home. It was DE-LISH…kind of a sweet-sour tanginess with Mexican flair. I’m salivating just thinking about it.

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And, because it was a Friday evening, I felt a need to celebrate. It had been a long week.

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(Perhaps the week had been long because of this…almost a full moon. And yes, I do believe in the power of full moons. I’m a teacher. I have proof.)

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We woke early (definitely a sign of old age) the next morning to the sound of birds chirping, and the soft glow of dawn. Not a bad way to start the day. By 8:15, we were showered, dressed, (and might I add, sans makeup and sporting a ponytail) and on our way to eat at one of our favorite breakfast spots…The Inn at Cedar Crossing in Sturgeon Bay.

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I started with some tea. (Because it makes me feel all kinds of classy. With my ponytail and no makeup, I need all the assistance I can get.)

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The real reason we come, however, is because of these…morning buns. Sadly, not vegan. Happily, these are worthy enough to get my kids out of bed early on Saturday mornings. (The Hovie family has a traditional “golf” outing in Door County each summer. If we don’t get here early enough, they run out!)

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I opted for roasted breakfast potatoes and fruit.

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Then, on our way back to the campground, we stopped and did a little wine tasting. Door County has a plethora of orchards (tart cherry and apple), plus there are a few vineyards to boot.

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We also did a little wine buying. And no, it’s not box wine. It’s wine bottles in a box.

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After the wine tasting, we stopped at Door County Coffee and Tea.

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Reed enjoyed a blueberry pomegranate smoothie made with blueberry tea, and I had a soy latte. I love their coffee cup sleeves!IMG_1042

Then we relaxed. This lasted 10 minutes. I know, because I timed myself.

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We spent the rest of the day biking…

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and hiking.

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For dinner, we biked to the Wild Tomato. I started with Sangria.

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Then, moved on to what I will call the best hummus plate ever known to man. Or woman. Which is probably more important. Being one and all. The veggies and the pita were grilled over a wood fire and served warm. Yum, yum, yum!

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That would be my pizza you’re gazing upon…vegan cheese sprinkled on top of artichokes, mushrooms, spinach, and sun dried  tomatoes. In hindsight, we probably should have A. not ordered an appetizer, or B. split a pizza, or C. not biked. Carrying a large pizza box back to the campsite was a bit challenging, but nothing my honey couldn’t handle. I did assure him, had he fallen, I would have dragged him off the road, but only after saving the pizza. After all, you need to adhere to the 5 second rule.

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And because 2 meals a day didn’t cut it for me….a little bedtime campfire snack.

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The next morning, we headed back to Julie’s because I LOVE the coffee cups. And the lattes are pretty tasty as well…lots of froth!

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I had the Highland Medley (steel cut oats, barley and brown rice) topped with dried cherries, nuts, and a smidge of Reed’s maple syrup. This was incredibly satisfying. And energizing. Which was very important. (Foreshadowing alert.)

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Because look what was next on the agenda. THE TOWER. I knew I needed some serious fuel. While the tower may not look that intimidating, it is. I promise. Plus, there is a monster hill we had to bike up to get to the tower. Actually it’s a never ending monster hill. You know, the kind that you think you are at the top, and then you look up and there is more hill. I would have taken a picture of said hill, but had I gotten off my bike, there was no way I would have ever gotten back on. So I didn’t. Take a picture, that is.

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The look on my face is pure fear. I’m not a fan of heights to begin with. Then, throw in Reed’s comment about how he would feel better if there would be a few new boards put in place…just to make you believe that somebody is testing for structural integrity from time to time..yeah. The sight is incredible, however. Well worth the fear factor.

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And some more hiking!

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And more nourishment. I looked at this meal as the last supper. Reality was looming. The glass of cherry apple cider helped. A little.

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And this was yet another meal I will need to create. Of course, I said that the last time I had it as well, but sadly,  it never happened. A smashed chickpea sandwich!

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Not bad for a weekend in early May!