In the U.S. there are more than 100 varieties of potatoes. Each of them fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. If you want to learn more about potato varieties, follow the link below!
The Potato Association Of America
Vegetable Quinoa Croquettes
Makes 16 croquettes
1 cup dry quinoa
8 oz. sweet potato, peeled, diced, steamed, mashed
8 oz. white potato, peeled, diced, steamed, mashed
1 cup red onion, finely diced
½ cup red pepper, finely diced
4 cloves garlic, crushed
2 tbsp. olive oil plus 1 tbsp. to brown the croquettes
1/3 cup fresh cilantro, chopped
14 oz. white beans, drained and rinsed
1 tsp. dried Italian seasoning
1 tsp. ground cumin
Juice of one lime
1 tsp. sea salt
1. Cook quinoa in 2 cups water, yielding 3 cups cooked quinoa, cooled.
2. In a large mixing bowl, combine the cooked quinoa, mashed sweet potato, and mashed white potato.
3. Sauté the onion, red pepper, and crushed garlic in 2 tbsp. olive oil for 2 – 3 minutes until translucent. Allow to cool, then add to the mixing bowl.
4. Add remaining ingredients to the bowl. Stir or combine by hand.
5. Heat olive oil in sauté pan over medium heat. Form mixture into croquettes and gently turn into the pan.
6. Heat through while browning gently on both sides. Remove from heat and slide directly onto a dining plate. Repeat until you have enough for you and your dinner crowd.
7. These patties are tender and fragile, so handle them as little as possible by turning them onto a dinner plate directly from the sauté pan if possible for the nicest presentation.
He really is the better half 💗 My super amazing hubby likes to surprise me with gifts. Which he knows I love because they are unplanned, spur of the moment and not given at the traditional birthday, Christmas, Yule, etc…. We exchange gifts for those too, but he likes me to feel pampered and will get me things I would never spend the money on because “they aren’t practical”. And he wants more for me.
So after opening my super awesome presents I decided a great accompaniment to the fruit would be a nice hot cup of semi-homemade cider. The apples are wrapped in chocolate and caramel so the sound of cider along with the fruit sounded so good! So I made some cider!
Throw It Together Quick Cider
4-5 cups apple juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
a couple drops of artificial caramel, or rum flavoring, to taste (optional)
garnish with a cinnamon stick or apple slice (if you have it and want to make it pretty)
Heat the apple juice and spices in a small pot, stir over medium heat, reducing heat as it starts to get hotter. Keep stirring so the spices fully dissolve or you will have clumps in your cider. Last, before removing from heat add in the artificial flavoring if adding it, stir for a moment or two. Serve hot and enjoy a cozy cup of autumn
Pan fried Cauliflower Gnocchi with Lemon & Rosemary Sauce
- 1 medium cauliflower head
- little over 1/2 lb silken tofu
- 2 tablespoons lime juice
- 2 tablespoons of chives
- 1 teaspoon salt
- ¾ cup (to 1 cup) of gluten free flour, plus extra for dusting
- ¼ cup smart balance
- 3 tablespoons olive oil
- 1 small brown onion chopped
- 1 tablespoon lemon zest
- 2 teaspoons freshly chopped rosemary
- 2 teaspoons fresh lemon juice
- 2 tablespoons vegan Parmesan
- Pinch of salt
- Pinch of ground black pepper
- Break up cauliflower, discard leaves & stem. Put through a food processor until a fine rice texture
- Place into a microwavable bowl, cover with plastic & microwave on high for three minutes
- Allow to cool to a point where you can handle it. Place into a cheesecloth & squeeze out as much liquid as you can
- Return to the bowl & using your hands, mix through silken tofu, lime juice, chives & salt
- Add flour & mix to a dough then knead of a lightly floured bench (the dough will be quite soft but does come together once boiled – just handle gently)
- Cut into workable portions & roll into small logs about 1 cm in diameter & then cut 1 cm portions off. Place on a wire rack & allow to cool in the fridge for about a hour (or longer if you are making well in advance)
- Boil a pot of water, add a little extra salt & cook in batches. Remove from water with a slotted spoon 2-3 minutes in or once they rise to the surface. Drain in a colander
- To make the sauce, heat all ingredients in a saucepan until melted, combined & heated through.
- Once the gnocchi is drained, fry in a fry pan with a little margarine until brown on the outside
- Place on top of salad of choice: spinach & halved cherry tomatoes for example
- Drizzle with sauce
recipe source: unknown, it was shared with me
HAVE to make this and so I HAD to share it 🍵
Found @ Gimme Some Oven
This Creamy Cauliflower Soup recipe is made with healthier ingredients, it’s quick and easy to make, and it is so comforting and tasty!
Source: Creamy Cauliflower Soup | Gimme Some Oven
Cauliflower with Parmesan, Lemon & Thyme
1 Large Head Cauliflower (about 2 pounds), broken into florets
3 Tbsp Olive Oil
4 Garlic Cloves, thinly sliced
1 Shallot, sliced
4 Sprigs Thyme
2 Lemons, thinly sliced
¼ Cup Parmesan, grated
Coarse Salt and Freshly Ground Pepper
Preheat oven to 475°F
On two rimmed baking sheets, toss cauliflower with oil, garlic, and lemons; season generously with salt and pepper. Tuck shallot slices and sprigs of thyme underneath the cauliflower. Roast for 25 to 30 minutes until brown and tender, tossing once halfway through. Serve with grated parmesan on top.
yam noodles with sweet sauce, marinated mushrooms & sesame seeds
1 teaspoons sesame oil (optional but recommended)
1 teaspoon tamari
sweet miso sauce:
2 tablespoons of nutritional yeast
1 tablespoon agave/maple syrup/raw honey
1 tablespoon miso
1 tablespoons hummus (not raw, too bad)
1 peeled garlic clove
2 tablespoons mustard
3-5 tablespoons water, as needed
1 tablespoon sesame seeds
1 peeled yam
To make the mushrooms: slice them really thin then rub in the oil and tamari. Put them in a warm spot (I put them in my oven at its lowest temperature) and forget about them for a minute.
To make the sauce: blend all ingredients except sesame seeds together until smooth. Add whatever else you want. Then toss in the sesame seeds by hand. Set aside.
To make the noodles: put the yam through your spiral slicer (spirooli)
or slice on a mandolin Then cover them with the sauce and them get to know each other for a few minutes. The noodles will soften and pick up more flavour. Now remember your marinating fungi friends being warmed somewhere? Add those on top, and sprinkle on some more sesame seeds and raisins. Yum. Yams, man.
This recipe just appeared in the latest Cotsco Magazine and it sounds delicious!!!!!
You can find more of his fabulous recipes here & here!!
This is the recipe, but I never use the exact amounts with any recipe. I use what I have available. For this I had less beans and tomatoes so I upped the amount of rice, added some canned carrots and just watched closely.
(makes 6 servings)
In small Crockpot, combine beans, tomatoes, vegetable stock, garlic, cumin, oregano, and Chile powder Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.
When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.
Add kale or cilantro and cook 5 minutes more. Serve hot!
This vegan Stuffed Acorn Squash is sweet, savory, hearty and oh-so gorgeous! It’s gluten-free and packed with nutrition. Perfect for fall!
1 cup dry quinoa
, cooked according to package instructions. (add a pinch of salt to the water)
3 acorn squash (medium-sized)
2 1/2 tablespoons olive oil (or preferred cooking oil)
1 cup onion, diced
2 cloves garlic, minced
1/2 cup celery, diced
1 large apple, diced
2 cups cremini mushrooms, cleaned and chopped (about 8 oz)
1/2 cup cranberries (fresh or frozen)
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon cinnamon
1 teaspoon sea salt, more to taste
Source & Instruction: Sweet & Savory Stuffed Acorn Squash (Vegan & GF) – Vegan Huggs