Monthly Archives: June 2018

Vegan Recipes

Vegan Side Dish: Smashed Potatoes

What You’ll Need:

  • Russet Potatoes – Scubbed and Cubed
  • Water (enough to cover potatoes)
  • Pepper and Sea Salt (to taste)
  • Optional: Unsweetened/Unflavored Almond Milk
  • Optional: Vegan Butter

Bring potatoes and water to a boil. Reduce heat slightly and cook until soft (approximately 15-20 minutes). Drain and drop into large bowl. Sprinkle with salt and pepper. Using hand masher or fork, smash. Add almond milk and/or vegan butter for creamier consistency.

Refrigerate unused portion.

Note: I leave the skins on the potatoes, because most of the nutrients are found in the peel.

Also: I’ve been serving this version at family celebrations for years (even before becoming vegan), and no one has been the wiser.

Vegan Recipes

Vegan Salad: Green

What you’ll need:

  • Baby Arugula and/or Baby Spinach
  • Vine-Ripened Tomato – Chopped (1 medium)
  • English Cucumber – Chopped (1/2 medium)
  • Canned Black Beans (1/4 cup)
  • Fresh Cilantro and/or Parsley – Chopped (2 tbs.)
  • Green Onion/Scallion – Sliced (2 tbs.)
  • Pine Nuts (1 tbs.)
  • Lemon Juice (2 tbs.)
  • Extra Virgin Olive Oil (1/2 tbs.)
  • Sea Salt & Pepper (to taste)

Build salad, starting with leafy greens on bottom and  pine nuts on top. Whisk lemon juice, olive oil, salt and pepper together. Add dressing when ready to eat.

Note: Use small plate for side salad and large plate for meal-size salad. Adjust portions accordingly.