Rosemary Infused Hasselback Potatoes by Ingredients: Olive oil Potatoes S…

Rosemary Infused Hasselback Potatoes

by healthylivingjames

Ingredients:

Olive oil
Potatoes
Spring rosemary
Salt

Method:

 Thinly slice the potatoes
 Place in a baking dish and drizzle with olive oil, finely chopped rosemary and salt
 Bake at 200C (fan oven) for 1 hour
Enjoy!
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Baked Garlic “Parmesan” French Fries . by . Get the recipe:​.​INGREDIENTS: 4…

Baked Garlic “Parmesan” French Fries
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by sixvegansisters
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Get the recipe:
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​INGREDIENTS:
4 cups russet potatoes (about 4-5 potatoes, depending on size)
2 tbsp olive or canola oil any cooking oil you have on hand should work
1 tsp garlic salt
1 tsp onion powder
1 tsp paprika
1 tbsp cornstarch
1 tsp dried parsley
1/2 tsp salt more or less to taste
1/8 tsp black pepper more or less to taste
2 tsp minced garlic
2 tbsp vegan parmesan can sub for vegan mozzarella or any vegan cheese you have on hand
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INSTRUCTIONS:
Peel and slice the potatoes into long, 1/2 to 1 inch thick slices (or desired fry shape).
Place the peeled and sliced potatoes in a strainer and run under cold water for at least 30 seconds.
Soak the potatoes in cold water for 1-3 hours (this is optional but lends to crispier fries. If in a time crunch, limit the time or skip all together).
Preheat oven to 425°F. Prepare a large baking sheet by coating with oil or lining with parchment paper.
Once potatoes are done soaking, strain, pat dry and place in a large bowl. Add in the 2 tbsp of olive or canola oil and toss to coat evenly.
In a small bowl, mix the garlic salt, onion powder, paprika and cornstarch. Pour over fries and toss to coat evenly.
Spread fries evenly on prepared baking sheet (make sure they are not overlapping/touching – you may need a second baking sheet if they don’t all fit). Place in the preheated oven and bake for about 45 minutes, flipping halfway. If necessary, cook longer until desired crispiness.
Once the fries are finished baking, place them back in the seasoning bowl & toss in dried parsley, salt, pepper, minced garlic & vegan parmesan until evenly coated.
Serve with a side of ketchup, sriracha, spicy mayo, smashed avo or any of your favorite dips!
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Red Cauliflower and Potato Curry with Crispy Tofu Triangles by A cozy and …

Red Cauliflower and Potato Curry with Crispy Tofu Triangles

by plantbased.traveler

 A cozy and super tasty curry, that’s perfect for a hearty meal. Check out the recipe below!

​ ​Ingredients
1 head of cauliflower
2 large potatoes/sweet potatoes
3 tbsp (more or less depending on your preference and curry paste) red Thai curry paste *
1 tbsp coconut or avocado oil
1 can of coconut milk
1 cup no chicken or vegetable broth
1 tbsp coconut sugar
2-3 kaffir lime leaves **
Juice of 1 small lime
Fresh Thai basil
Optional:
1 small red chili
Coconut aminos or salt to taste

1/2 block super firm high protein tofu
1 tbsp avocado oil
1-2 tbsp coconut aminos

Served with jasmin rice

*make sure it’s vegan friendly (no fish/shellfish ingredients)
** if you can’t find kaffir lime leaves, you can use some lime peel. Don’t grate it but cut thin large slices from an organic washed lime, let it simmer for 5-10 minutes with the curry, then discard.

​ Steps
Cut cauliflower into large florets and wash thoroughly. Peel potatoes and cut them into bite size pieces. I used one large regular and one white sweet potato. Slice chili if using.
Heat up 1 tbsp of oil in your wok or large sauté pan and add curry paste. Fry paste for a minute, then stir in coconut milk, veggie broth and coconut sugar. Add cauliflower and potatoes, chili and kaffir leaves and bring to a boil. Let simmer (covered if possible) until potatoes are soft.
At the end add Thai basil, lime juice, and if needed season with some salt or coconut aminos.
For the crispy tofu, slice tofu into into desired shape, heat up oil and fry triangles on both sides for about 3 minutes or until browned. Turn off the heat and glaze tofu pieces with coconut aminos from both sides. If you are not using super firm tofu, you may want to press it first to remove excess liquid.

Serve curry with tofu and rice and enjoy!

This vegan soup is the perfect cold-weather dinner, vegetables simmered in a gar…

This vegan soup is the perfect cold-weather dinner, vegetables simmered in a garlicky vegetable broth with pasta and spinach.

By micadeli_

Recipe:

Ingredients:

* 2 onions
* 3 cloves of garlic
* 4 carrots (150g.)
* 1 zucchini (courgette)
* 1 teaspoon of thyme
* 1 teaspoon of rosemary
* 1 can chopped tomatoes
* 1 tablespoon tomato paste
* 700 ml. Vegetable broth
* 200 g. White beans or butterbeans, cooked
* A handful of spinach
* 200 g. pasta or macaroni (not cooked)
* Black pepper

Instructions:
In a pot add chopped onions and garlic. Add chopped carrots, zucchini, thyme, rosemary and chopped tomatoes. Cook for a few minutes. 
Add tomato paste, Vegetable broth, cooked white beans, a handful of spinach + pasta. Let it simmer in 10-12 mins until the pasta has cooked. 
Serve the soup warm with oven-baked bread (topped with vegan cheese), thyme, salt and pepper.
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