Roasted Potatoes

Yields a side for 4 people

8-9 yellow gold potatoes (medium to large)

Ingredients

For the boil

Salt

Paprika powder

Garlic powder

Salt

Pepper

For the roasting

Dill

Garlic powder

Lemon pepper

Salt
EVOO

 

Directions

1. Peel and dice the potatoes in one-inch squares.

2. In a large boiling pot, boil a gallon of water with ‘for the boil’ ingredients.

3. Add diced potatoes in and bring to a boil for about 15 mins.

4. Pre-heat oven on 425 degrees Fahrenheit.

5. With a large strainer ladle, scoop potatoes from the water into a large roasting pan.

6. Drizzle ‘for the roasting’ ingredients.

7. Shake back and forth in the pan to make them fall in place in a more even distribution.

8. Bake for 45-50 minutes or until golden brown.

9. Let sit for 10 mins before serving.

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Polenta

Polenta flour

Milk

EVOO

Parmigiano-Reggiano

 

1. 1 part polenta and 4 parts water is the standard. Try instead 1 part polenta, 2.5 parts water, 1.5 milk.

2. 3 tbsp of butter is the standard. Try 3 tbsp EVOO and ½ cup of ground Parmigiano-Reggiano.

3. Place EVOO, water, and milk in a pot and bring to a boil. Lower heat to lowest setting. Slowly pour in cornmeal while stirring with a whisk. Do so for 3 minutes then remove from stove and let cool for 2 mins.

4. Add the cheese on top and enjoy!

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Falafel

1 can chickpeas

Handful hazelnuts

1 cup of loose curly parsley

½ small onion

2 garlic cloves

1 tsp salt

2 pinches of cayenne pepper, paprika, and cumin.

4-5 cups of vegetable oil

 

In food processor, blend all until smooth then cover and put in the fridge for 3 hours.

 

1 tsp of baking powder

4 tbsp all-purpose flour

 

Pulse a few times to evenly spread the flour and baking powder. Pour dough into a bowl. Make balls, cover in panko gently, deep fry.

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Rice inspired by mid-east

Ingredients

5 cups of white rice

½ cup of dried currants

1 cup of raw hazelnuts

½ cup of raw cashews

2 handfuls of parsley (chopped)

2 carrots (diced)

2 tbsp of EVOO

2 tbsp of honey

Salt and pepper to taste

3 tbsp of vegan butter (Miyoko's Creamery European Style Cultured Vegan Butter with a Hint of Sea Salt)

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Directions

1. Soak currants, hazelnuts, and cashews in a pot of water for 1 hour before you start the rest of the cooking process

2. Cook white rice: In a medium-sized deep pot, sauté rice over 2 tbsp of EVOO until it starts looking transparent. Mix often to make sure it doesn’t burn on the bottom. Add ¼ tbsp of salt and 10 cups of boiling water. Mix well so it doesn’t stick on the bottom. Leave the heat on high until it comes to a boil. Then turn heat all the way to low. Cover with a lid. Note: My prefer method to a lid is a towel folded at least 4 layers thick. Wait to open for 15 mins. Taste rice to check if it is cooked. If yes, turn off. If not, add ½ cup of water by sprinkling it on the top and cover with lid again for another 5-10 mins.

3. In a large sauce pan (I often use a household paella pan), over medium to high heat, sauté carrots over 3 tbsp of vegan butter. Then add drained currants and nuts. Then lower heat to medium-low, add honey and let it melt into the rest. Then add cooked white rice over it, salt, pepper, and chopped parsley and mix well. Cover with lid or foil until you are ready to serve it.​

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