CABBAGE and POTATOES CURRIED STYLE

January 24, 2020January 24, 2020

CABBAGE and POTATOES CURRIED STYLE

CURRIED CABBAGE and POTATOES INDIAN STYLE

Add some spice in your life with this easy-to-make Indian style vegetable side dish. Mustard seeds and plenty of spices enhance the flavor of the cabbage and potatoes dish. It has eye appeal, as well as tummy appeal!

Serves: 4 || Prep Time: 20 minutes || Cook Time: 15 minutes

4 cups green cabbage, shredded
2 medium yellow potatoes, peeled and julienned
1 medium sweet potato, peeled and julienned
1/2 green or red bell pepper, sliced
1/2 cup water or vegetable broth, lo sodium
1 teaspoon mustard seeds
1 tablespoon curry powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 pinch asafetida

Optional: Add brown rice and Roti to make this side a full meal. ++++++++++++++++

In a small amount of vegetable broth, heat the mustard seeds in a pan for 3-4 minutes until the mustard seeds appear to be cooked.

Add and stir potatoes, curry, broth (as needed), turmeric and asafetida to the pot; cover and cook on medium-low for 4-5 minutes.

Add the cabbage and bell pepper when the potatoes are almost cooked; stir and continue to cook for 3-4 minutes until the potatoes are tender. Add cayenne pepper and coriander powder, toss gently. Serve hot.

Nutrition Facts:Calories 108 Calories from Fat 3, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 121mg, Total Carbohydrate 24g, Fiber 7g, Sugars 9g, Protein 5g

Tom loves to throw this easy meal together. We love Indian! Enjoy!

April 15, 2018

Smashed Potatoes

Rustic Smashed Potatoes are so yummy! Here is a quick method to use and cook a variety of potatoes. We usually have yellow, red and sweet potatoes on hand. Use yellow potatoes as the base, red potatoes are so creamy and sweet potatoes, of course, add a slight sweetness. OR use any type you have. So just grab a few…no peeling needed…easy to mash with a simple hand-held potato masher. In no time you’ll have a pot full of cooked potatoes. Add your favorite leafy greens to make an outstanding side dish.

Serves: 8 || Prep Time: 15 minutes || Cook Time: 15 minutes

6 medium yellow potatoes, 1 1/2″ cubed (do not peel)
1 medium red potato, 1 1/2″ cubed (do not peel)
1 medium sweet potato, 1 1’2, cubed (do not peel)
3/4 cup non-dairy milk, as needed
1 tablespoon nutritional yeast
1 tablespoon Dijon style mustard
1/2 teaspoon onion powder
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste

++++++++++++++++

Place prepared potatoes into a medium pot and cover with cold water. Boil about 15 minutes until potatoes are easily pierced with a knife. Drain (reserve hot water to wilt leafy greens) and add nutritional yeast, mustard, onion powder, salt and pepper to a serving bowl. I use a hand-held masher to smash the potatoes by adding milk, little by little, until desired consistency is reached.

Nutrition Facts
Calories 117 Calories from Fat 4, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 127mg, Total Carbohydrate 23g, Fiber 3g, Sugars 0g, Protein 3g

Add leafy greens:

To make the potatoes even more nutritious, add your favorite leafy greens
Tear greens into bite-sized pieces and place into the reserved hot potato water for 2 minutes to wilt
Drain and stir greens into potatoes

I have eaten rustic smashed potatoes for breakfast, lunch or dinner. I love the chunkiness and creaminess of this dish and you can’t beat the lovely color!

ENJOY!!

September 7, 2017June 10, 2021

Potatoes in a Crock Pot

POTATOES, POTATOES, POTATOES! We’re always searching for methods to prepare vegetables that is quick and easy…potatoes cooked in a Crock Pot fits this bill perfectly. At frequently cook a batch of various potatoes – our favorites and the most nutritious are yellows, sweets and reds. You can mix and match, just be aware, each one takes a different amounts of time to cook.

You can make these in the evenings or on weekends, let the slow cooker do the job. This technique is very simple, just scrub potatoes and put them into the pot (no need to pierce or add water). Fill, cover and slow cook on low for between 4-6 hours. That’s all there is to it.

Now you have a batch to use for a potato bar or snacks. Store the extras in a bowl in the refrigerator…yum, just waiting for anyone who wants a healthy snack to grab it on their way out or as an evening snack. In particular, we love our potatoes plated on leafy greens and topped with specialty mustards. An additional benefit of using a Crock Pot, especially in the summer, is to save the environment, it’s an energy saver and keeps the kitchen from getting hot.

See we told you eating whole food, plant-based can be simple!