I've even fried thin
cut yukon gold potatoes in extra virgin olive oil (the California EVOO from Trader Joe's, to be exact) and they were great.
Not exact matches
2 lbs
yukon gold potatoes,
cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and
cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
I didn't want an overwhelming sweet potato flavor which is why I
cut the mashed potatoes with half
yukon gold.
For the mashed potatoes: 3 medium
yukon gold potatoes, and
cut into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond milk, hemp milk or other milk substitute of choice
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed,
cut into florets) 1 medium
yukon gold potato (peeled,
cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
Begin by
cutting all the vegetables first, finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, finely dice 1/2 of a green bell pepper and
cut 1 large
yukon gold potato into small cubes
Filling: 1 1/2 lbs
yukon gold potatoes, peeled and sliced,
cut into 3/4 inch chunks 1/4 cup canola oil 1 small onion, finely chopped 1/2 teaspoon pepper 1/2 teaspoons salt
8 tbsp Ancient Organics Ghee 1 small yellow onion,
cut into 1 inch dice 2 shallots,
cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small
yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly sliced 2 scallions, thinly sliced 6 cloves garlic, peeled and roughly chopped 2 inch piece ginger, peeled and thickly sliced 1/2 teaspoon salt 1 medium potato (white or
yukon gold), peeled, thinly sliced, and
cut into half circles 1 medium (Korean if possible) zucchini, thinly sliced and
cut into half circles Garnish: 1 - 2 scallions (green only), thinly sliced 1 teaspoon toasted sesame seeds, ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste
Cut 1
yukon gold potato into 1/4 inch thick slices, half of a zuchinni into 1/4 inch thick slices, and half of a green and red bell pepper into 1/4 inch thick strips
2 large
yukon gold potatoes, scrubbed and
cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large yellow onion, diced 1 medium poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black pepper 1/2 cup chopped fresh cilantro