Vegan Mashed Potatoes & Caramelized Onions:

Lala...love this recipe.

I have to admit, mashed potatoes have always been a favorite food of mine, not only because they're carby and starchy and comforting, but also because they're ever present at pretty much every family gathering. 

They remind me of all of the holidays and times spent with those I love the most. Funny, how something as simple as mashed potatoes can stir up such emotions, but these definitely do the trick for me. When I do actually take the time to make and enjoy mashed potatoes, I also take time to reminisce and be thankful for everyone who I've been blessed to have met in this beautiful and crazy life. I hope that these potatoes take you to that same place. 

Vegan "Greek-Style" Lemon & Dill Potatoes:

Summer is almost here....so I thought that I'd share this super fresh and delicious recipe with you.

I was inspired to make these potatoes after going to Taverna Opa in Orlando for lunch after my graduation ceremony. The food there is delicious, and they offer some good vegetarian and vegan options.

My dad ordered some tasty lemon and dill potatoes, which only meant that I just had to create my own version of them at home. The restaurant also serves a mean hummus, so I served these potatoes with a homemade roasted garlic and lemon hummus, pita chips, and fresh cucumber. To add a little more green to this dinner, I also sauteed some beet greens in red wine. It turned out to be a delicious (and filling) meal.

This is perfect for summer nights at the beach or Memorial Day barbecues. I hope that you enjoy it and share it with your family and friends over the summer. ☮

Ingredients:

2 cups small Yukon Gold Potatoes

5 cloves garlic, crushed

1/4 cup fresh dill, chopped

1 tbsp. vegan margarine

1 tbsp. olive oil

2 tsp. lemon juice (or to taste)

1/4 tsp. salt (+ more to taste)

1/4 tsp. dried rosemary

Dash of cayenne pepper

Pinch of black pepper

Serves about 6.

Total Cook Time: 25 minutes. 

Instructions:

1. Add the potatoes and garlic to a large pot and cover with water. Bring to a boil, and cook for 16 minutes or until tender. Drain.

2. Next, return the potatoes and garlic back to the pot. Add the vegan margarine, olive oil, lemon juice, salt, rosemary, cayenne pepper, and black pepper. Stir until the potatoes are coated with all of the seasonings.

3. Add the fresh dill and toss to coat. Add more dill, lemon juice, or salt to taste if necessary.

Vegan Oven Roasted Rosemary Potatoes:

Guaranteed to make your kitchen smell delicious. These oven-roasted potatoes won't disappoint. The garlic, lemon, and herbs provide a robust and comforting flavor that will keep your taste buds happy. I used white potatoes for this particular recipe, but redskin potatoes will also work. As a side, serve  arugula salad with balsamic or red wine vinaigrette. It compliments these potatoes well.

Ingredients:

4 1/2 cups white potatoes, diced into 1/4 inch pieces

1 yellow onion, diced
1/3 cup fresh parsley, chopped

3 or 4 cloves garlic, chopped

2 tbsp. olive oil

1 tbsp. vegan buttery spread

1 to 2 tsp. dried rosemary

1 tsp. dried thyme

1/2 Kosher salt (or to taste)
1/2 tsp. lemon juice

1/4 tsp. black pepper

1/4 tsp. paprika

Vegan Parmesan (optional - to taste)

Serves 6.
Total Cook Time: about 55 minutes.

Instructions:

1. Preheat your oven to 375 degrees.

2. In a 13 x 9 inch baking pan, mix the potatoes, onion, parsley, garlic, olive oil, buttery spread, lemon juice, rosemary, and thyme together. Sprinkle it with the salt, pepper, and paprika. Toss to coat.

3. Cover with aluminum foil, and bake for 35 to 40 minutes (or until tender), stirring every 10 minutes or so.

4. Once the potatoes are cooked, sprinkle with vegan Parmesan and serve.

Vegan Potato Cakes with Tahini Lime Dressing:

Decadent, delicious, and easy to make...what more could a girl ask for? These babies are amazing. I used canned new potatoes to make this less time-consuming. I also baked them so that I could study while they were cooking, but you can fry or saute them to achieve a little more crunch around the edges. The tahini lime dressing compliments the potatoes and paprika, giving them a hint of freshness. I'm actually in the library again, but I can't wait to get home and eat some more of these. My stomach is growling.

I only have a few more days until I'm done for the semester! Plans for break include: making this blog super awesome, setting up job interviews, writing a novel (haha), taking tons of pictures, spending time with family, and getting a little bit of traveling in.

Ingredients:

1 (49 oz.) can new potatoes, drained and rinsed

3/4 cup panko breadcrumbs 

1/2 cup fresh parsley, chopped

2 tbsp. olive oil

2 tbsp. plain unsweetened almond milk

3/4 tsp. paprika, plus more for sprinkling

1/2 tsp. salt (to taste)

1/2 cup tahini lime dressing (recipe below)

Instructions:

1. Add the potatoes, olive oil, almond milk, and salt to a large pot. Smash the potatoes with a potato masher, and heat over medium to medium-high heat until heated through. Smash a little bit more (these potatoes should still be a little chunky though).

2. Stir in the breadcrumbs, parsley, and paprika. Let the potato and parsley mixture cool in the fridge for a half an hour (optional).

3. Once the mixture has cooled, preheat your oven to 400, and generously grease a baking sheet. Separate the potato mixture into 15 patties, 1 1/2 to 2 inches in diameter. Place each on the baking sheet, sprinkle with salt and paprika, and spray or brush with a little oil.

4. Bake the patties until golden-brown, about 15 minutes on each side. NOTE: I baked them on the bottom rack of the oven for the last 7 minutes. Serve over a bed of fresh greens, and drizzle with the tahini dressing. 

TAHINI LIME DRESSING:

Ingredients:

1/3 cup water

2 tbsp. red wine vinegar

1 1/2 tbsp. sesame tahini

2 tsp. lime juice

1/2 tsp. to 1 tsp. agave nectar

Dash of salt

Instructions:

Add all of the ingredients to a small container. Mix until well combined, adding more or less of each ingredient to reach desired flavor.