Crispy Smashed Potatoes With Curry Sauce and Cilantro-Ginger Salsa
Recipe inspired by Oh How She Glows
Begin by making the curry sauce:
-Olive oil
-1 onion, chopped
-1/4 cup Thai red curry paste
-1 tablespoon Miso paste
-2 tablespoons coconut aminos or 1 tablespoon soy sauce
-1 can coconut milk
1) In a sauce pan, heat a splash of olive oil over medium heat and sauté the onion until softened. Add the remaining ingredients and stir to combine. Bring to a boil and cook, stirring often, for a minute or so. Allow to cool and whirl in a food processor or blender until smooth.
Can be gently reheated or used at room temperature for this recipe
For the potatoes:
-@2 pounds waxy potatoes (like gold, red, yellow or purple)
*potatoes should be on the smallish side, but not tiny
-Olive oil
-Salt, onion powder and black pepper for seasoning
-Cilantro Salsa Recipe follows
Heat the oven to 450
1) Place the unpeeled potatoes in a large pot and cover with cool water. Bring to a boil over high heat and cook uncovered until tender. Drain the potatoes and allow to cool for @ 5 minutes.
2) Place the cooked potatoes on a baking sheet greased with a good slick of olive oil. Smash each potato with the bottom of a heavy glass, or whatever. Drizzle each potato with @1 teaspoon of olive oil. Sprinkle the potatoes with the salt, onion powder and pepper and roast in the hot oven for 25-30 minutes, until golden and brown on the bottom.
3) While the potatoes cook, make the—
Cilantro- Ginger Salsa
-1/2 cup chopped cilantro
-1/2-1 jalapeño, minced
-1 tablespoon minced shallot
-zest of one lemon
1 clove garlic, minced
1 teaspoon minced fresh ginger
————Place all of the chopped ingredients + the zest in the middle of a chopping board and chop and stir them all together with your knife. Make sure to throughly combine, set aside in a small bowl
4) Remove the potatoes from the oven and sprinkle liberally with the salsa while potatoes are still hot. Serve with the curry either dolloped on top or on the side for dipping.
Meatballs
—Plan ahead, this recipe calls for cooked brown rice and lentils.
1 onion, diced
Olive oil for sautéing
8 oz mushrooms, quartered then finely minced in a food processor
2 tablespoons dry red wine
2 cups cooked brown rice ( I use short grain)
1 cup cooked lentils
2 slices whole wheat bread, whirled into crumbs by a food processor
***can use glutton free bread or 1 cup ground almonds or walnuts
1/2 cup rolled oats, processed just a bit in food processor (don’t reduce to a flour)
2 tablespoons soy sauce
2 tablespoons miso paste
2 tablespoons tomato paste
4 cloves garlic, minced
1/4 cup nutritional yeast
2 teaspoons fennel seeds
1/2 teaspoon crushed red pepper
1/4 cup vital wheat glutton, optional
Black pepper to taste
Preheat over to 350
1) Line 2 baking sheets with parchment paper of spray with nonstick.
2) Heat a sauté pan over medium heat; add a splash of olive oil and the onions and cook until the onions are tender. Add minced mushrooms and cook until all exuded moisture cooks away and mushrooms begin to brown a bit. Add the wine and cook until it evaporates. Remove from heat and allow to cool.
3) In a medium bowl combine onion/mushroom mixture, cooked rice and lentils, soy sauce, miso, breadcrumbs, oats, tomato paste, minced garlic, nutritional yeast, fennel seeds, red chili flakes and black pepper to taste. Mix throughly, making sure all ingredients are incorporated; hands are the best for this. If you’re cool with glutton, which will add a bit more structure, sprinkle the glutton over the mixture and combine.
4) Form mixture into balls and place on prepared baking sheets. Bake for 45 minutes, rotating the sheets a few times, until browned.
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Noel’s favorite Wonton Soup
Serves 4-6
Begin by making the wontons, which if you have extras or want to make ahead, can be frozen and then cooked as described in recipe.
-5 or 6 shiitake mushrooms, rough chopped
-1 small carrot, peeled and rough chopped
-2 garlic cloves, rough chopped
-1 green onion, white and green parts, rough chopped
-1/2 cake medium firm tofu, crumbled
-1 scant teaspoon salt
-1 scant teaspoon smoked paprika
-2 teaspoons toasted sesame oil
-2 teaspoons rice vinegar
-1 package vegan wonton wrappers
To make wonton filling:
1) Place mushrooms, carrot, garlic and green onion in the bowl of a food processor and pulse until finely minced. Place in a bowl and add the tofu, salt, paprika, sesame oil and vinegar to the minced veggies and mix throughly.
To form the wontons you’ll need a small bowl of water and a lightly floured baking sheet covered by a kitchen towel.
1) Place a heaping teaspoon of filling in the center of the square, wet the edges of the wrapper and fold into a triangle, pressing the wrapper gently to remove any trapped air around the filling.
Slightly overlap and pinch together the two corners with an extra dab of water. Lay each finished wonton on the prepared baking sheet and cover with the towel.
To make broth:
-1 tablespoon toasted sesame oil
-6 green onions, white parts finely chopped and green parts reserved for garnish
-1 heaping tablespoon minced fresh ginger
-2 cloves garlic, minced
-1 medium head Napa cabbage, finely chopped
-1 tablespoon rice vinegar
-1 tablespoon soy sauce
-4 cups veggie broth
-2 cups water
- salt to taste
To make broth:
1) Heat a medium pot over medium heat and add sesame oil; when hot, add the onion, ginger and garlic and cook until beginning to soften, @ 2 minutes. Add the cabbage and continue to sauté for another 2 minutes or so, stirring frequently. Add the vinegar and soy sauce and cook for a minute before adding broth, water and salt to taste. Bring to a simmer and cook for @ 5 minutes.
To finish soup:
1) Being a pot of water to a rolling boil and add the wontons. They take @ 2 minutes to cook and will float to the surface when done. Remove wontons with a slotted spoon and place in individual bowls and cover with broth. Garnish with slivers of green onion and a drizzle of sesame oil.
Banana Coconut Cream with Raspberry Sauce
We here at the Peaceable Kitchen think this tastes even better after it chills in the fridge for a few hours—or even overnight. It also tastes great right after it’s made—so, whatever works.
2 chilled cans coconut milk, liquid discarded
8 oz vegan cream cheese
1/2 cup sugar
1 ripe banana
Seeds from 1 vanilla bean
Zest from 1 lime
Garnish ideas:
Granola
Fresh raspberries
Mint
Dark chocolate
1) Chill a bowl and beaters for a bit before starting.
2) Place the solid coconut cream in the chilled bowl and with a hand held beater, beat the cream until fluffy, a minute or two. To this, add cream cheese, sugar, banana, vanilla and zest; beat until throughly mixed. Serve with sauce and garnishes.
Begin by placing a 2 cans of organic coconut milk in the fridge overnight. In addition, make the raspberry sauce first which needs time to cool before serving. In fact, both the sauce and the banana coconut cream can be made the day before—making this recipe, except for the plating and garnishing, a make ahead dessert that will feed 4-6.
Raspberry Sauce
1 cup seedless raspberry jam
1 cup fresh raspberries
1/2 cup sugar
Juice of 1 lime
2 tablespoons Chambord
1) Place all of the sauce ingredients in a small saucepan, bring to a simmer and cook for 6 minutes. Allow to cool a bit before whirling in a blender or food processor until smooth. The sauce can be kept in the fridge for several weeks.
Creamy Winter Veggie Mash
-1 medium celery root, peeled and diced
-1 medium head cauliflower, chopped
-2-3 parsnips, peeled and chopped
-5-6 large garlic cloves, peeled
-1 15oz can white beans,drained and rinsed (like cannelloni or great northern)
-olive oil
-salt and black pepper
1) Place chopped veggies and peeled garlic cloves in a large saucepan and cover with cold water. Place over medium heat and bring to a boil; simmer until veggies are tender, @ 15 minutes.
2) Drain the cooked veggies; add the drained beans to the veggies and in batches, whirl the veggie/bean mixture in a food processor. To each batch, add salt and pepper to taste and @2 teaspoon drizzle of olive oil as you whirl and scrape the mixture into a smooth mash. Return the mixture to the saucepan to keep warm.
Mushroom Miso Gravy
-olive oil
-1 1/2 lbs mushrooms, sliced( I used a mixture of shiitake and creaming)
-@5 sprigs thyme, leaves chopped
-4-5 cloves garlic, minced
-salt and black pepper
-1 tablespoon balsamic vinegar
-3 cups veggie stock
-1 heaping tablespoon miso
-1 tablespoon arrowroot
- additional black pepper and chopped thyme leaves for finishing
1) In a large sauté pan, heat a slick of olive oil over medium heat. Add the mushrooms to the hot oil and allow them to sit, undisturbed, for 2 whole minutes; stir the mushrooms and then let them sit again for 2 minutes. Add the garlic and thyme and continue to cook until the mushrooms are soft and glisteny, stirring often. Season with salt and pepper, add vinegar and continue to cook until vinegar evaporates. Turn the heat to low while you prepare miso/stock mixture.
2) In a small bowl, whisk together stock, miso and arrowroot until no lumps remain. Turn the heat under the mushrooms back up to medium and pour the stock mixture into the pan and bring to a simmer; cook until the gravy thickens.
