Monday, February 12, 2007

The Great Potato Challenge


Inspired by my canned potato post Kate of Vegan Ventures asked for ideas on dishes with potatoes.
I could share a few dishes I enjoy that include potatoes and will, but I thought it would be fun to see what other vegan bloggers say about their favorite potato dishes.

The potato picture (click the pix to go to the site I found it) is from www.slate.com and may be copyrighted, so I must give them a proper citation and be thankful this potato recipe page can look interesting.

VEGAN POTATO BLOGGERS: If you would like to link this page on your potato blog entry it will appear at the bottom of this page. Other potato interested readers can click there to see your potato recipe.

When I first changed my diet I was in a position to attend group meals or to help plan them frequently. To allow myself some food choices in a buffet style meal I always recommended a potato bar that would include a big variety of toppings. Baking a bunch of potatoes in a crockpot (and leeping them warm there) was easy work. If we were serving pot luck style guests would be asked to bring their favorite potato topping. I liked to bring my favorite Chili Sin Carne and serve it with a few morsels of vegan chedda' (although I just usually brought a container of some of Bryanna's cheesy sauce and drizzled that on top because I was on a strict budget back then). A side salad was a must also. This type of buffet really allowed flexibility for everyone's food preferences, even low carbers would munch on salads.

On Sunday's we leave for church around 8:30 and get home around 12 - 12:30. I like to fill my four quart crock pot up with potatoes and cook them on high. At four hours they seem just perfect. Then when we get home we have potatoes ready to top and eat. I will usually have things like veg baked beans, smartlife hotdogs, chedda cheese, already cooked and needs reheated cauliflower and broccoli, etc in the frig to pull out for quick fixings. The leftovers get stored in the frig and we eat on them during the week in whatever way strikes our fancy.

VEGAN POTATO LINKS:
  • Dori's Dry Potato Soup Mix. When my children were younger I used to make these up ahead of time (and in large quantity so we could just scoop out amount needed) so they could make an easy meal for the family.
  • Sweet Potato Oven Fries. Sometimes I wonder why I don't make these more often.
  • Bazu says, " love potatoes in any form- cubed and roasted in the oven with olive oil, garlic and rosemary? Yes.

    Potato salad with onions, celery, vegannaise, and fresh dill? Yes.

    Mashed? Oh yes. Mmmmmm, potatoes, how do I love thee. There- that was my valentine's day poem. =)"
  • Axtvegan says white food is still a it of a concern for her, but she recently made green beans and red potatoes and purple potatoes she would eat roasted anytime! "
  • A picnic in France: New Potato Salad.
  • BRYANNA'S POTATO AND MUSHROOM MISO SOUP
    I want to try this sometime, so am adding the whole recipe here to remind me. :b
    Combine in a pot:
    4 c. light broth (to make a quick "dashi" [Japanese broth], I use mushroom bouillon cubes [enough for only 3 cups broth] and a piece of kombu sea vegetable-- you can also use soaking water from shiitake mushrooms)
    4 oz. any fresh mushrooms, sliced
    8 oz. thin-skinned potato, scrubbed and thinly sliced
    1 medium onion, thinly sliced

    Simmer about 15 minutes, or til potato is tender. Remove and discard kombu, if using.

    Add:1/2 (12.3 oz.) box firm or extra-firm slken tofu, or 6 oz. medium firm regular tofu, in cubes

    After heating tofu, turn off heat. Mix some of the broth with:
    1/3 c. brown rice or barley miso

    Add back to soup with:
    2 green onions, thinly sliced

    Serve immediately. Servings: 4

    Nutrition Facts
    Nutrition (per serving):
    136.4 calories; 15% calories from fat; 2.4g total fat; 0.0mg cholesterol; 880.0mg sodium; 588.5mg potassium; 22.0g carbohydrates; 3.3g fiber; 4.0g sugar; 18.7g net carbs; 8.4g protein; 2.3 points.
  • Bryanna's CAUSA (Peruvian Potato Salad). I made this dish to serve at a cultural dinner hosted by us when we invited friends over to share there experiences living in this area for more than a year with us. This was my first experience with blue potatoes, we thought they were so fun that we planted them in the garden the next year.
  • Bryanna's Potato and Sweet Potato Gratin
  • Bryanna's Bread Machine Sourdough Potato Bread

Also, about canned potatoes. Of course I would rather eat a fresh potato, but having them already cooked ready to dice, mash or otherwise prepare to add to another seasoned dish I like them for this use (soups, stir-fries, etc). I have noticed a difference in taste between the type of potato I used to can with, I will not can russet potatoes in the future. I will definitely grow more yukon gold though. I keep hearing reports from my other canning friends that this is what they prefer to use. Personal note: Keep a cold storage potato supply for fresh potatoes and can a few because I like the prep they offer.

I am still working on my tomato using the harvest post and should have some great things to share by the end of this week. Midwest Vegan, I will include pictures and a thorough description of texture, etc in this post.

ALSO HAPPY V-DAY FRIENDS! I hope to bake up something fun for Wednesday, something like a Dreena cake ... maybe something including chocolate and raspberries (oh yummers).

7 comments:

Twisted Cinderella said...

Mmm . . . I have been looking for creative way to cook potatoes. I am definitely going to keep an eye on this post!

erica said...

Dori, I finally had seitan success! Hooray! I have strips of it marinating in tempeh gyros marinade (minus the tempeh) and will cook it up and use it on salads. Yum.

Hmm, potatos. Nope, I got nothing. I'm trying to decrease my potato intake.

Did someone in your family draw those potatos? I noticed you didn't link the illustrator.

Vivacious Vegan said...

What great ideas for the potatoes. I especially like your dried potato soup recipes. Something like that would be perfect for a quick meal. I'm definitely going to whip up a batch.

Dori said...

You are right erica, I didn't... in a hurry to get this completed this morning. It's in there, thanks for checking up on me :)

bazu said...

Thanks for the great idea, Dori- I had no idea you could cook potatoes in a crockpot. I'll definitely give it a try.

I love potatoes in any form- cubed and roasted in the oven with olive oil, garlic and rosemary? Yes.

Potato salad with onions, celery, vegannaise, and fresh dill? Yes.

Mashed? Oh yes. Mmmmmm, potatoes, how do I love thee. There- that was my valentine's day poem. =)

aTxVegn said...

I can't seem to get the "no white food" rule out of my head and we generally just eat sweet potatoes. I did, however, recently make green beans and red potatoes at my son's request. Oh, and the purple potatoes I would eat roasted anytime!

I've never put potatoes in the crockpot before. I really like that idea!

Fairly Odd Tofu Mom said...

My daughter's caught the "food-blog-bug" with her potato recipe success! Thanks for linking! We wouldn't survive without our crockpot and do potatoes in the crockpot fairly often, (I need to post my "Vegan Crockpot Scalloped Potatoes" sometime.) Don't get me started, I love-love-love potatoes in any size, shape, color or style!