Potatoes - Par Boiled Then Baked

Recipe Inspiration Sources:  
Brand New Vegan
Serious Eats
LiveStrong

I don't remember where I first heard about this technique.  I've read about it in a number of places actually.  I make potatoes often and prepare them different ways.  One of my go-to methods is cutting them into slices or chunks and baking them in the oven.  I try not to use oil.  As many times as I've done it, you'd think I knew the magic formula.  No.  But maybe adding the par-boiling step will be the answer.  My first go at this method was using the Live Strong version.  It was pretty successful, but I'm thinking the Serious Eats version might be even better.  It's the version currently on this page.

Photo from Serious Eats - I hope to get my own photo soon!

"Boiling your potatoes before you toss them into the oven helps the pieces develop a crispy outside coating. The boiling period also reduces the time you have to bake the potatoes to cook them completely and make them crispy. The potato pieces only need a short amount of time in the boiling water to get the cooking process started. Bite-sized pieces work best for this method of cooking. Use any type of potato to create the crispy side dish." - Livestrong

Why Parboiling Works

Large chunks of potato maximize the contrast between exterior and interior.  Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.  Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor.  - Serious Eats

• Kosher salt
• pinch baking soda  
• Potatoes - russet or Yukon Gold, peeled and cut into quarters, sixths, or eighths, depending on size (see note about potatoes types)  I did not peel mine. I like the peel! 
• extra-virgin olive oil  I prefer to avoid oil and sauté in broth instead.
• 3 medium cloves garlic, minced
• GARNISH - Small handful fresh parsley leaves, minced

Spices and Herbs (The choice is yours, but here are some ideas) -

• Flour - some people use this as a base for the spice mix.  You can also use corn meal, gluten free flour, oat flour or whatever.  Not much is needed.  A spoon or two will do.  On the other hand, some people skip it altogether.
• rosemary and garlic
• paprika - smoked is good
• cajun mix or cayenne
• herbs de provence
• garlic powder, onion powder, paprika, and chili powder 
• Freshly ground black pepper

Adjust oven rack to center position and preheat oven to 450°F (400°F if using convection).

Heat water in a large pot over high heat until boiling.

Add salt, baking soda, and potatoes and stir.

Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, mix up a little olive oil or broth with spices and herbs.  Note: If you like, you can sauté it all for about 3 minutes, especially if you are using fresh garlic.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.  *See humorous note about this at the bottom of the post!

Put the drained potatoes back in the pot. Add the spices and herbs.  Don't stir.   Put the lid on and shake the potatoes roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks and the spices have been incorporated.  This shaking step should not be skipped!!!  It's a game changer.

Transfer potatoes to a rimmed baking sheet and separate them, spreading them out evenly. Roast, without moving, for 20 minutes.

Use a spatula to release any stuck potatoes and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.   A total cooking time of an hour seems to work just right.

Transfer potatoes to a large bowl and add garnish. Toss to coat and season with more salt and pepper to taste. Serve immediately.



NOTES ABOUT THE POTATOES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two.

The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.

I prefer purple potatoes because they are healthier.   
See articles from these sources:  NutritionFacts   and  Healthy Hubb

FUNNY - I wasn't sure if I was cooking or doing a science experiment the first time I tried this recipe with purple potatoes. The par-boiling step includes a bit of salt and baking powder. The outside of purple potatoes are a deep purple, the inside a little lighter. When it was time to drain the potatoes, I was shocked to see the insides had turned a vivid green!!! I continued on with the recipe, adding spices and baking. During the baking process, the insides turned purple again. I'm glad I took the photo because if I tired to tell anyone what happened, they might just think it was time to begin looking at "special" homes for me.

Drink - Lattes - Vegan Style

Cashew Coffee

Recipe Inspiration Source:  Pinch of Yum

This is great for morning coffee or later in the day with decaf.
Bonus - the cashews give you a little protein boost!

Oh my!!!!!  I love it and can't believe it was so easy!

• 1 serving of strongly brewed coffee (about 1 1/2 cups) 
• 1/4 cup cashews (roasted and unsalted is my favorite)
• 1 tablespoon * honey (more or less to taste)
• a small pinch of coarse sea salt

* To keep this vegan, I will be trying other sweeteners.

Blend all ingredients for about 45 seconds in a high-powered blender. Start on a lower speed and gradually work your way up, ending with about 15 seconds on a very high speed to ensure smooth and creamy texture. Pour into a mug and enjoy, or chill for later (see notes)!


Notes about cold vs. hot cashew coffee: Cashews straight out the package should blend just fine with hot coffee (although if you’re particular, just give them an overnight soak). If you want to a COLD cashew coffee, you have two options.

• Option 1) Blend everything while the coffee is hot and then chill it overnight in a jar with a lid. It will separate, so just give it a good shake in the morning and pour over ice and you’ll be good to go.
• 
  
• Option 2) Soak your cashews in water for a few hours and give them a good rinse. Now they should blend up nicely with cold coffee – either cold press or just chilled brewed coffee.

MORE LATTE RECIPES

Ingredients to make it creamy -

• coconut milk, full fat, canned
• almond butter or tahini - just a dollop
• pumpkin puree 
• banana - crazy, right?

Note:  It's hard to stay super healthy with a latte.  Fat is a key component in a truly amazing mocha latte

Flavor Boost -

• cinnamon
• vanilla
• cocoa powder
• cacao nibs
• maca powder (good health boost with chocolate flavors)
• a pinch of salt 

Sweeten -

• honey - no, save the bees!
• maple syrup
• dates (2 per cup) or date sugar

TEA Latte Specialties -

• ginger
• turmeric
• chai spices

Squash - Acorn in the Instant Pot

Recipe Inspiration Source:  Not Quite Superhuman

Instead of following directions, I set the IP for 10 minutes.
It was too done - a bit mushy.
Next time follow directions!

• Acorn Squash
• 1 cup water
• Salt
• Pepper

• 2 tbs butter  Nothing else is necessary.  The squash will be just fine.  But if you are just dying for some grease, olive oil could be used or if you are dying for sugar, use a little maple syrup. 

1. Wash Acorn Squash and remove any labels.
2. Cut Acorn Squash in half and, using a spoon, scoop out any seeds.
3. Place water and trivet in inner pot of IP.
4. Place Acorn Squash side by side, cut side up on trivet.
5. Place 1tbs butter in each half, season with salt and pepper. 
6. Close lid and seal vent. Set at Manual on High pressure for 5 minutes. Natural release for 15 min.
7. When done, careful remove from pot using tongs or a large spoon.
8. Enjoy!

TIP: Once you’ve mastered this basic skill of how to cook acorn squash, here are a few ways to spice it up — acorn squash is such a versatile ingredient, so make it your own! - Source: Rachel Cooks

Sweet: Add a sprinkle of cinnamon

Sweet: Add brown sugar or maple syrup + butter

Sweet: Add cinnamon + nutmeg

Savory: Add chili powder

Savory: Add smoked paprika

Savory: Give it an Italian twist — add oregano, basil, and Parmesan cheese

Sweet and Spicy: Follow the sweet directions but add a bit of cinnamon and cayenne

Potatoes - Onions, Rosemary and Smoked Paprika

Recipe Inspiration Source:  All Recipes and Cooking' Canuck

These are purple potatoes and purple onions.
They were delicious, but lighter versions would have probably made a better photo.

If not using the grill for something else, I prefer baking them.  I need to remember to take a better photo, because the ones in the photo above look awful!  If I saw this photo, I wouldn't be tempted to try this recipe and that's a shame because it's really great.

Ingredients

• 4 potatoes, cut into 1-inch pieces 
• 1 onion, sliced - red is pretty
• salt and pepper 
• 6 garlic cloves, peeled & cut into thirds - optional
• carrots - optional, cutting in strips is a nice touch

• 1 tbsp + 1 tsp olive oil (or broth!)
• Herbs and spices - rosemary and smoked paprika is a great combo - If using fresh rosemary, mince is very small and use twice as much as you would have with dried.

In the Oven

1. Preheat oven to 400.
2. Place all ingredients in a casserole dish on parchment paper.
3. Bake for 50 minutes to an hour.

Grilling Directions

1. Preheat grill for medium heat.
2. Prepare the foil sheets - For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other.
   
   Another packet option - Using 2 pieces of foil (each 24 inches long), form an X by overlapping the foil.  Place the potato mixture in the middle of the X, arranging so that it is an even height. Wrap the pieces of foil over the potato mixture, pinching the foil to seal.Use a third piece of foil to wrap around the package.
   
3. Dot with oil BEFORE putting the veggies inside (prevents burning and sticking).
4. Slice the potatoes and onion and mix together in a large bowl with olive oil, salt and pepper.
5. Place the potatoes and onion in the center of the packet, sprinkle with salt and pepper and any other herbs and spices you like.
6. Wrap it up tight into a flattened square, and seal the edges.  Flatten it out and leave it on the grill over indirect heat for 30 minutes, turning halfway. It came out perfect!

Note - another site recommended longer cook times - 

• Place the foil package on the grill and cook for 20 minutes. Flip the package over and cook for an additional 15 to 20 minutes, or until the potatoes are tender and starting to brown. Be careful when opening the package to test the vegetables, as hot steam will be released.
• The vegetables will stay warm in the package for 10 to 15 minutes. Serve.

Brussels Sprouts - Roasted with Apples

Recipe Inspiration Source:  Cadry's Kitchen (great food photos on her site!)

I have altered/simplified the original recipe, which is no doubt really good.  It always seemed like I was using onions in other recipes at the same meal, so the extra step and ingredients seemed unnecessary.

I served it with Mujadarra and carrots.

• Brussels sprouts,  sliced in half length-wise with ends removed
• 1 large apple 
• neutral-flavored oil, divided
• Salt to taste
• maple syrup 
• craisins - I use a small box and that's the perfect amount
• roasted pistachio halves and pieces I use unsalted. If using salted, adjust other salt in recipe accordingly

1. Preheat oven to 450 degrees.  (Or as low as 400 if you don't want them to be so crispy and caramelized.)
2. Cut up Brussels and apples and put in a bowl. 
3. Mix in a tiny bit of oil and maple syrup and maybe a pinch of salt.
4. Put the mix on a parchment paper lined baking sheet and sprinkle in craisins and pistachios. Spread everything evenly across the baking sheet, being careful not to overcrowd.
5. Roast Brussels sprouts and apples for 25-30 minutes, stopping once to flip. 
6. Don't flip the Brussels sprouts until they are nicely brown on one side. Brussels sprouts can vary in size and cooking time. They are done when they can easily be pierced with a fork. If necessary, roast for 5 to 10 minutes more.

I know the pistachios were meant to be added in later, but I put them right on the baking pan with the Brussels and apples.  I was afraid they'd be overcooked, but they were delicious.

A similar recipe on A Beautiful Plate calls for butternut squash instead of apples.  - Once the Brussels sprouts and butternut squash are roasted, they are tossed with a light and simple Dijon vinaigrette made up of only three ingredients: sweet rice vinegar, Dijon mustard, and olive oil. It could not be easier to throw together. The recipe makes just enough dressing to very thinly coat all of the roasted vegetables. As in, you’ll barely be able to tell that the vegetables are dressed, but it gives the dish that little kick of flavor that totally takes it over the top.

Salad - Tu-No Chickpea

Recipe Inspiration Source: Shane and Simple

Gosh, I love his photos!

His blog is becoming one of my favorites.

This is Shane's photo.

A pastry cutter is the bomb for cutting through the chickpeas -
much easier than a fork or potato masher.

I had been eating the salad as part of a sandwich,
but I think now I prefer it on the side.
My bread was itty bitty and I like more salad, less bread.

CHICKPEA SALAD INGREDIENTS

• 1 15-ounce can low-sodium or no salt added chickpeas
• 2 tbsp tahini
• 1 Tbsp Dijon mustard
• 1 Tbsp maple syrup
• 1/4 cup diced green onion
• 1/4 cup diced celery (use some of the leaves, too!)
• 1/4 cup sweet relish or dill pickles
• Pinch of salt & pepper

INSTRUCTIONS

Rinse and drain chickpeas.

Place in a mixing bowl and mash with a PASTRY CUTTER, leaving a few of the beans whole.  A fork or potato masher can be used but will take a little longer.

Add the tahini, Dijon mustard, maple syrup, green onion, celery, and sweet relish to the chickpeas and mix until everything is well combined.

Spoon about 1/2 cup of the chickpea salad onto one piece of bread. Add lettuce, tomato, red onions and more Dijon (if you prefer) to the second slice.  Put them together and make a sandwich.

NOTES
The salad will keep for 4-5 days in the fridge.

Feel free to add whatever toppings you wish. The ones in the recipe are my favorites, but get creative and build your own. Pssst...avocado works really well with this recipe 😉

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More... 

I love how he describes the ingredients in his post - 

CHICKPEA SALAD SANDWICH INGREDIENTS

I know this is not some new “revelation” of a recipe. There are lots of variations and I’m sure they’re great. But, I like my sandwich plain and simple. All you need are seven simple ingredients.

Chickpeas: Super healthy. Loaded with protein and fiber. They’re also hearty and very filling.

Dijon Mustard, Tahini, & Maple Syrup: These three come together to make an awesome sauce that replaces the mayo usually found in these types of sandwiches. Dijon for a little “twang.” Tahini provides a “nutty” flavor and healthy fats. And, the sweetness of the maple syrup brings everything together.

Celery, Green Onion, & Relish: Celery and onion add a savory crunchiness to this recipe. And, the sweet pickle relish adds a tanginess that just goes well with all these other flavors. You can use diced dill pickles. They work great! I just love sweet relish.

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Forks Over Knives has a slightly different version - 

FOR THE SALAD:

• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 tablespoons tahini
• 1 teaspoon Dijon or spicy brown mustard
• 1 tablespoon maple syrup or agave nectar
• ¼ cup diced red onion
• ¼ cup diced celery
• ¼ cup diced pickle
• 1 teaspoon capers, drained and loosely chopped
• Healthy pinch each sea salt and black pepper
• 1 tablespoon roasted unsalted sunflower seeds (optional)

Condiments - Mushroom "Bacon"

Recipe Inspiration Source:  Healthy Happy Life

"This super easy vegan Shiitake Bacon is sassy and smoky with a hint of sweet. Perfect for topping soups, salads and sandwiches."

This is an "in-progress" photo.
You continue cooking til the liquid is
about gone and the mushrooms caramelize.

Ingredients

• 5-6 medium shiitake mushrooms, thinly sliced - can use other types of mushrooms
• 2-3 tsp tamari
• 1-2 tsp oil 
• 1-2 tsp maple syrup
• 1/4 tsp smoky paprika (or liquid smoke)
• 1/8 tsp black pepper
• optional: 1/2 tsp apple cider vinegar

Instructions

Tip: If you have time, add the tamari and some paprika to the sliced mushrooms a few minutes before and allow those flavors to marinate into the mushroom. Otherwise, just toss everything in the pan and that is fine too.

Warm a skillet over hight heat and add the oil.

When oil is hot, add the mushrooms.

Spread out the mushrooms in a thin layer in the pan. Cook 1-2 minutes.

Add in all the remaining ingredients (except the optional vinegar) and stir them into the pan.

Let the mushrooms sizzle in the pan for as long as they need to absorb all the liquid and spices and start to caramelize.

Finish with a splash of the vinegar to de-glaze the pan a bit. Wiggle pan one last time and turn off heat.

 Let the mushrooms rest in the pan for a few minutes before using in recipes or transferring to serving bowl.

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Also From Healthy Happy Life - here's a recipe where she uses the mushroom bacon.  I read the post.  This sounds good and could be made with other sorts of hummus.

Sweet Potato Hummus Quesadillas with Mushroom Bacon

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ALSO, I saw this posted by "Laura Ann" on the Forks Over Knives Facebook page -

We need to talk about “bacon.” This is about 16oz thinly sliced mushrooms tossed with smoked paprika, salt & pepper, and a tiny bit of oil just to hold the seasonings. (Next time I’ll try water.) Cook at 375 until crispy. So good on top of pizza and pasta - gives a nice crunch and boost of flavor.

Condiments - Ranch Dill Salad Dressing - A Favorite!

Recipe Inspiration Source:  Plant Based Cooking Show

Link includes a video.

My favorite version includes spinach!
The spinach makes it prettier and gives a little nutrition boost.

I didn't even have dill on my spice shelf til I decided to try this recipe.  WOW.  I had no idea how much I would love dill!!!  This dressing has become my favorite!

This is how it looks with no spinach.
The taste is pretty much the same.  Crazy, but true.

INGREDIENTS

• 1/2 cup raw, unsalted cashews
• 2 Tbsp raisins
• 1/2 tsp onion powder
• 1 tsp dried dill weed
• 2 Tbsp white wine vinegar
• 1 tsp Braggs Liquid Amino Acids
• 1/2 cup filtered water
• spinach - Optional - It turns the dressing green - like a green goddess dressing.

INSTRUCTIONS

Add all to a blender and blend until smooth.

This is good as a salad dressing or a dip!

This dressing would probably be even more amazing with fresh dill!
Look into this post - 3 Methods for Preserving Fresh Dill

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Forks Over Knives 

has a SPICY ranch version that sounds good - 

• ½ cup raw cashews
• ¼ cup oil-free salsa
• 1 tablespoon apple cider vinegar
• 1 clove garlic
• ¼ teaspoon dried dill
• ¼ teaspoon dried oregano
• ⅛ to ¼ teaspoon sea salt
• Hot pepper sauce, such as Cholula, to taste (optional)

Rice, Lentils, Onions - Mujadarra

Inspiration Source:  A Family Feast

This recipe is a good reminder to sometimes cook lentils in with the rice for a protein and nutrient boost.  Plus, it's yummy!

My notes - The onions in the recipe caramelize to a rich brown color thanks to a big glob of olive oil and look a whole lot more appetizing.  I skipped the oil.  I wish it weren't so pale.   

-> Next time I might use some aminos to get a better color or add mushrooms.   

I used orange lentils instead of brown.  They disappeared completely into the rice.  At first I wondered if I had forgotten to add them, but they were there.  Despite the lack of color, this recipe was very tasty.  JC was thrilled and wanted to know what I had done to make the rice so much better.  He didn't realize there were lentils in there. 

RICE AND LENTILS - cook in the instant pot

• 1 cup water
• 1/3 cup brown lentils, sorted and rinsed
• 2/3 cup rice 
• salt

CARAMELIZED ONIONS -

In a large skillet, heat a bit of oil over medium high heat.

• a bit of oil

Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized.  

• Vidalia or sweet onions, sliced into thin rings 

Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.

• Paprika

SERVE

Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)

Drink - Milk - Plant Based Oat Milk

I'm very excited about making my own oat milk.  I have seen recipes for plant based milks all over the vegan blog world.  I used to make my own almond milk, but that's expensive and a bit of trouble.  Cashew milk is easy but too rich for some uses.  I went back to store bought almond milk - convenient, but expensive and includes ingredients I would prefer to avoid.  Oat milk is now my favorite.  I now understand why so many vegans rave about it.  It's cheap.  It's fast - 5 minutes.  It uses ingredients I keep on hand.

Inspiration Source:  The Conscientious Eater

First - 

Pour the oats, water and any optional ingredients into your blender and blend on high until smooth.

• 1 cup old-fashioned rolled oats
• 3 cups filtered water

Strain the oat milk by pouring it through a nut milk bag (or cheese cloth) into a pitcher or bowl. Use your hands to squeeze the milk out of your nut milk bag. Once no more milk is coming out, you can discard the oat pulp.

*If you have a high speed blender and want your oat milk to remain thick, you can drink it without straining it.

Options - 

*If you are flavoring your milk, first make and strain your milk using only the oats and water. After you've strained your milk, then pour the oat milk back into your blender and blend in your liquid sweetener.

• 2 teaspoons vanilla extract
• 4 Medjool dates or 1-2 tablespoons liquid sweetener of choice

More Options -

• Chocolate nibs

Storing

Refrigerate your oat milk until chilled.  This recipe amount fits perfectly in a quart-sized mason jar!
Store your oat milk in the refrigerator for 2-3 days.
Shake thoroughly before using.

*This milk CANNOT be heated up, unless you want a thick, gelatinous mess:)