01 Aug Praise the Potato
For a long time, potatoes have gotten a bad rap and mainly because they’ve either been fried, or slathered in fattening dairy. But, the reality is that potatoes pack a punch…loaded with potassium, fiber and Vitamin C., you can’t go wrong with a delicious, baked potato. They are very versatile and are a great grab-and-go snack, especially when they’re oven-roasted Fingerlings, my favorite. Fingerlings cook quickly, taste a tad sweeter than most other potatoes, and look pretty.
The versatility of the potato goes on for days and days. Here is a list of “Quick Ten” recipes that you can use to enhance any plant-strong dinner. Before you begin, get a five-pound bag of your favorite tuber and bake them all at once, this way you will have a stash to use for various meals and snacks.
Here we go…
1. Simple snack. Throw a cooked, plain potato in your back-pack. When you are hungry, you’ve got the perfect snack to keep you going throughout the day. They are the perfect post-workout snack. Better than an energy bar, for sure!
2. Potato “Taboulleh.” While most of us think of taboulleh as a grain based dish, take two-three cooked potatoes and press them through a potato “ricer.” Add parsley, chopped tomatoes, mint, cucumbers, and lemon juice, gently mix, and you have a new spin on potatoes. Serve chilled.
3. Use potatoes as a thickener in any soup. Puree a cooked potato with one cup of broth. Add to large pot of soup, and the creaminess will appear.
4. Oven fries are a plant-strong staple. Cut them into strips. Place on a lined baking pan, season, and bake at 375 until golden brown. These will taste as good as any fries you’ve ever had. Really. (A sil-pat is the perfect liner)
5. Mash potatoes! Use four cooked potatoes, add plant-based milk (unsweetened), nutritional yeast, garlic powder and black pepper. These will taste so creamy!
6. Add some zing to your crudite platter. Move over carrot sticks, potato wedges are the new “must-have” for the veggie platter.
7. Make your own potato chips. Slice raw potatoes in the food processor so that you have “thin” potatoes. Bake in a 375 pre-heated oven. They will get super crispy and everyone will love them. Season with garlic powder. (NOTE: you can use a “microwave” dehydrator, and in minutes, you will have delicious chips.)
8. For dessert, sweet potato pudding is a favorite. Use a large baked sweet potato, peel it, add to your blender with a quarter-cup of your favorite plant-based milk. Add two dates and a dash of cinnamon. Blender until smooth and silky. Garnish with fresh berries. Makes enough pudding for three hungry dessert lovers!
9. The “new” soup bowl is actually a baked potato! Take a large baked potato, cut down the center, squeeze open, and cover with chili or soup. Can also be a “salad bowl.” We love edible bowls.
10. We all love potato salad, but an easy-peasy version is to use fat-free hummus in your potato salad. Adds flavor and takes minutes to make. Garnish with chopped parsley.
Give potatoes a new lease on life. Recognize them as the NEW kitchen staple in your plant-strong kitchen. Oh, and don’t forget, one potato has 4.3 grams of protein.
The next time someone asks, “But, where do you get your protein?” Just point to your delicious potato!