Crispy on the outside and filled with vegan cheese and vegan bacony bits, our Potato Skins will be the hit of your next gameday party!
Potato
Our Sweet Potato Pie Martini uses the syrup from canned yams to make a drinkable version of a holiday favorite. Garnish it with a toasted vegan marshmallow for the full sweet potato pie effect.
Poutine is the fancy way of saying french fries with gravy and cheese. We can thank our friends in Canada for creating this amazing fast food.
Our Colcannon combines mashed potatoes with kale, shallots, leeks and liquid smoke. One taste and plain old mashed potatoes will a thing of the past. This is a great side dish to accompany almost any meal.
Combine the crispiness of a french fry and the creaminess of a baked potato and you get our take on the classic baked potato. You can load them with toppings and seasonings to go with any meal. You may never go back to regular baked potatoes again.
Salty, sweet and a little smokey make grilled sweet potatoes a great accompaniment for burgers and franks at any barbeque. You will want to make extra as they will go fast. They are a great alternative to French fries or potato chips. Also, by adding the oil to the potatoes and shaking them up in a bag, you end up using much less oil than if you brushed the oil on each one. It’s much quicker and easier too. You can use a store bought seasoned salt or try our recipe to make your own. Prep Time: 5 minutes Cooking Time: 6-8 minutes Servings 4-8 Ingredients: 4 sweet potatoes, scrubbed clean. 1 TBL olive oil 2 TBL seasoned salt* Directions: 1. Slice each potato in half lengthwise. Slice each half into 4 to 6 wedges lengthwise depending on the size of the potato. 2. Place potato wedges in a large resealable
Do not let the time or number of steps* deter you from making this hearty meal. This pie is an entire meal in one dish: a stew topped with mashed potatoes and cheese. It just doesn’t get any better. Even the “I don’t like vegan food” people will love this. This is great for a large crowd and the left overs reheat great. Make this on a Sunday and after cooking, let it cool completely. After completely cool, cover and store it in the refrigerator, then all you have to do to have dinner during the week is simply reheat as much as you need and keep the rest for another meal. * If you want to save a few steps, you can easily replace the TVP with chopped seitan or vegan crumbles. If you choose to do this, you will need 3 cups of whatever you use. Simply skip
Thanksgiving is extra special for some of us this year because, for the first time since 1888, the Jewish (lunar) calendar syncs up with the Gregorian calendar so that Thanksgiving falls on Hanuukah. Experts say it won’t happen again for another 77,798 years. So, we figured we’d better make the most of this once-in-seventy-seven-millenia coincidence. Traditionally on Hanukah to honor the miracle of the oil in the temple, one cooks with oil and make lots of fried foods. Latkes, fried potato pancakes, are the quintessential traditional food of Hanukkah. This year, we decided to infuse them with Thanksgiving flavors and the results were delightful. Traditionally, potato latkes are served with applesauce, sour cream or even ketchup (my father’s and brother’s preferred condiment). While these work great with all of the above, I strongly suggest using my chipotle aioli recipe or even topping them with some cranberry sauce, to give it
As a kid, mashed potatoes were only around at holidays or when we would pick up fried chicken and get it as a side dish. Because of this, I always assumed they were hard to make and took a lot of time. I was wrong. They are very easy to make and don’t require much work at all. These are a great side dish on their own, but a generous helping of gravy makes them even better. We also use them as a topping for our Shepherdless Pie. Next time you need some mashed potatoes, and yes, this is a legitimate need, don’t fret, here is your go to recipe. You can easily double or triple this recipe if you are making for a crowd. You can make these early in the day and just leave them in the pot on the stove, OFF THE HEAT, covered until you want them.
