The Happy Herbivore Cookbook (43 page)

BOOK: The Happy Herbivore Cookbook

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Potato Salad

Serves 6
|
Pictured opposite and on pg. 168
| Lemon and dill go together like peas and carrots. Really, it's kind of amazing.

1 lb red potatoes, cubed or
diced
2 tbsp Dijon mustard
¹â
₃c Mayo (pg. 271)
¹â
₄c chopped fresh dill
1 to 2 tsp lemon zest
crumbled vegan bacon
(optional)
pepper, to taste
fresh dill sprigs (optional)

1. Bring a large pot of water to a boil.

2. Add potatoes and cook until fork-tender.

3. Immediately rinse potatoes with cold water and allow to completely cool.

4. Once room temperature, mix all ingredients, except pepper and optional dill sprigs, together in a large bowl.

5. Add pepper.

6. Chill before serving and garnish with fresh dill sprigs.

NUTRITIONAL INFORMATION

Calories 70; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 15.2g; Dietary Fiber 1.7g; Sugars 1.7g; Protein 2.9g

Dirty Mashed Potatoes

Serves 2
|
Pictured on pg. 134
| I call these mashed potatoes “dirty” because I leave the skins on for added texture and nutrients (and because I'm lazy). Made without butter, cream, milk, or sour cream, these mashed potatoes are still the best on the block and you can happily go back for seconds guilt-free! After you've made the basic recipe, try the variations. The Herbed Mashed Potatoes go perfectly with steamed green beans, while asparagus is the perfect contrast to the Dijon Mashed Potatoes. Serve the Cheesy Mashed Potatoes with mixed vegetables such as peas, carrots, and corn, or mixed with Bacon Bits (pg. 137).

2 Russet potatoes or 6 red
potatoes, cubed
non-dairy milk, as needed
2 tbsp granulated garlic
powder
1 tbsp onion flakes
salt, to taste
pepper, to taste

1. Bring a large pot of water to a boil.

2. Add potatoes and cook until fork-tender but not waterlogged, about 8 minutes.

3. Drain potatoes and return to the pot. Add a splash of non-dairy milk and spices.

4. Blend everything together using an electric mixer or potato masher.

5. Add more non-dairy milk as necessary to achieve desired consistency.

6. Add salt and pepper.

VARIATIONS

Cheesy Mashed Potatoes

Add
¹â
₄cup of nutritional yeast

Herbed Mashed Potatoes

Add a few dashes of chopped fresh parsley, oregano, thyme, and/or tarragon.

Dijon Mashed Potatoes

Omit garlic and onion and add 2 to 3 tbsp of Dijon mustard.

NUTRITIONAL INFORMATION

Calories 192; Calories from Fat 5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 42.6g; Dietary Fiber 6.3g; Sugars 6.2g; Protein 6.0g

Twice-Baked Potatoes

Serves 4
| These taste just like the high-fat kind but are completely guiltless and healthy. Serve as an appetizer or a side dish to the Mushroom Burgers (pg. 89).

2 large baking potatoes
¹â
₄c non-dairy milk
¹â
₂tsp granulated garlic
powder
¹â
₂tsp granulated onion
powder
1 recipe Cheddar Cheesy
Sauce (pg. 264)
1 bunch green onions,
thinly sliced, green parts
only
1 recipe Bacon Bits (pg. 137)
green onions, chopped
(optional)

1. Preheat oven to 400Â°F.

2. Pierce potatoes with a fork and bake for 1 hour or until tender, when you can easily stick a fork in the potato. Cool slightly, just enough to handle without burning your hands.

3. Cut each potato in half lengthwise.

4. Scoop the inside potato out, leaving a
¹â
₄-inch-thick shell.

5. Mash potato pulp with a masher. Add non-dairy milk and spices, using a spatula to combine.

6. Spoon potato mixture back into shells and return to oven.

7. Bake for 10 to 15 minutes, or until warmed thoroughly.

â Spoon Cheddar Cheesy Sauce over top, then sprinkle with bacon and green onion before serving.

NUTRITIONAL INFORMATION