Ⓥ Easy Pan-fried Potatoes Ⓥ

This is a super delicious side dish to a tofu scramble, a veggie burger, or even a starchy meal on its own. ;) Easy, quick, yummy! 

vegan / gluten free/ sugar-free 

Easy Pan-fried Potatoes

2-3 large Potatoes, chopped into cubes 

1/2 tsp Salt

1-2 Garlic cloves, minced (depending how garlicky you want them)

1 tsp Thyme

1 tsp Basil

1/2 tsp the following spices: oregano, cumin, turmeric

1/4 tsp black pepper 

Olive Oil

2 Tbsp Coconut Oil 

In a large frying pan, bring some water to a boil. 

Toss in your cubed potatoes and lit boil for a couple of minutes until the potatoes cook to a nice firmness--do Not overcook them, you don't want them fully cooked at this point, just enough so that you can poke a fork in them. 

Drain the water. 

Add your spices and the garlic and a touch of olive oil, sauté for a couple of minutes. 

Once the potatoes start sticking a bit, add your coconut oil and continue to fry until your potatoes are a lovely golden brown, stirring fairly frequently. 

The coconut oil adds a lovely flavour while also prevents the potatoes from sticking. I always make perfect pan-fried potatoes this method, though you do have to watch the first boiling step because if you overcook them at this step then the potatoes turn out a little more on the mushy side--though still taste amazing. 

Makes 4 small servings, or 3 larger portions. 

Enjoy! 

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Ⓥ Vegan Kitchen: Stuffed Zucchini Ⓥ

It's Zucchini season and this year our garden is brimming with them for the first time. We actually can't keep up! So, obviously, it's time for some fun zucchini recipes. ;)

This recipe is super easy to make and delicious. It takes a little time but takes very little effort. Perfect! :) 

This makes a perfect summer meal, or a great side dish! 

Stuffed Zucchini

1 large Zucchini (or a few smaller ones)

1 cup Red Lentils

2 cups Water

1 tbsp Miso (veggie stock works too)

2 Garlic cloves, minced

2 Tbsp Nurtitional Yeast

1/2 tsp ground Oregano 

1/2 tsp Black Pepper

1/2 tsp Salt

Daiya cheese (optional/ or other vegan cheese)

Preheat oven to 350° F.

Cut the Zucchini lengthwise. Using a teaspoon, scoop out the centres (seeds and soft centre)--save the scooped out portion. Place the zucchini halves into a large shallow baking dish. 

In a medium saucepan, cook the red lentils in water for about 20 minutes. Chop the scooped out zucchini and add it to the pot along with the miso and spices; cook another 5-10 minutes until the lentils are fully cooked through. 

Spoon the lentil mixture into the hollowed out centres of the zucchini halves. Top with daiya cheese (optional). 

Bake in the oven for 30-45 minutes (cooking time will depend on the size of your zucchini--so check it at about the 30 minute mark by poking it with a fork--it should still be firm but not so firm that it's still hard). 

Serve and enjoy! Makes 4 servings. 

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Ⓥ Vegan Kitchen: Sautéed Mustard Greens! Ⓥ

Mustard greens can be intensely spicy, especially when you're growing them fresh from your own garden. This year we have a healthy happy supply of mustard greens and were trying to figure out how to eat them since they are entirely too zingy for my taste in a salad. That's when this recipe came along. This is super easy to make and super delicious and healthy!  

Sautéed Mustard Greens

2-3 large bunches Mustard Greens, chopped  

1/4 cup Walnuts (or almonds or other nuts) 

1 Garlic Clove, minced

1 Tbsp Nutritional Yeast

1 Tbsp Lemon Juice

1 Tbsp (just under) Tamari or Soy Sauce

dash of Black Pepper

a little water for consistency

In a large frying pan or pot, toss all your ingredients together and sauté on medium heat until lightly cooked. The greens will shrink a lot. 

I like to add chickpeas sometimes as well, really you can add whatever you feel like. :) This recipe is so simple and easy and delicious! Great way to get more greens into your day. 

Makes a wonderful side dish or snack. 

Makes 2-3 servings. 

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Ⓥ Vegan Kitchen: Easy "Cheesy" Potatoes! Ⓥ

This is a delicious, creamy, easy and quick recipe to whip up. It's the perfect comfort food and/or side dish to any meal and will leave any cheesy cravings satisfied. 

This recipe is gluten free, dairy free (and vegan of course), free of nuts, and free of soy--for those with lots of allergies like myself. ;)  

Easy "Cheesy" Potatoes

1 Large Sweet Potato (or regular potatoes)

1 Tbsp Earth Balance, or vegan margarine

1 Tbsp Rice flour (or other flour)

1/4 cup vegetable broth

4 Tbsp Nutritional Yeast

1 Tbsp Lemon Juice

3/4 tsp Salt

1 tsp Mustard, ground

1/2 tsp Garlic salt

1/2 tsp Turmeric 

about 1/2 cup "Milk" (I like to use coconut because it's a little creamier)

Chop up your potatoes and in a medium pot, boil them until almost cooked. Don't overcook them though, you want to be able to be firm but able to poke them with a fork but for them not to be mushy.  

Drain the water. 

In the same pot, add the earth balance, stock, and spices and stir for a moment. Add the flour, nutritional yeast, and lemon juice, and then gradually add the milk, stirring constantly. The flour will thicken up the sauce so you can add more or less milk depending on how creamy you want it to be. Cook for a few minutes until your sauce has thickened up. 

Serve and enjoy! Super easy cheesy potatoes! 

Makes 2 servings. If you want larger portions just double up the recipe. 

This recipe has been shared at: Fat Tuesday

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Ⓥ Vegan Kitchen: Rice "Stuffing" Ⓥ

A lovely, easy gluten-free alternative to tradition stuffing but still packed full of lovely flavour. 

Rice "Stuffing"

1 cup Brown Rice

1 cup Water

1 cup Vegetable Broth

1/2 tsp Salt

1/4 tsp Pepper

1 tsp Garlic Powder

1 Tbsp dried Parsley

1 tsp Thyme

Optional: add in chopped celery or onion. 

In a medium pot, add all the ingredients together, bring to a boil and then reduce to simmer for about 45 minutes to an hour--until the rice is fully cooked. 

Serve! Super easy! 

Makes approximately 4 servings. 

Goes great with Root Vegetable Roast, Tofu Balls, and Vegan Gravy for a lovely holiday feast! 

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