Dijon-Roasted Purple Potatoes

These wonderful potatoes are oil free crispy baked jewels! You can substitute any kind of potato but the baking time may need to be adjusted.

Dijon-Roasted Purple Potatoes

Ingredients:

2 pounds purple potatoes
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon vegan Worchestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:


Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper or Silpat. Wash the potatoes, halve them length-wise and cut each half into 4 or more long wedges like steak fries, soak wedges in cold water with about a teaspoon salt for 10-15 minutes, drain and rinse, then pat dry. In a bowl whisk together the lemon juice, mustard, vegan Worchestershire sauce, garlic powder, onion powder, salt and pepper. Toss the potatoes with the Dijon mixture, then evenly spread on the prepared baking sheet. Roast for 20-30 minutes, stirring once or twice, until browned and the tines of a fork easily go through the potatoes.

Home Fries with Vegan Ketchup

This is an easy low fat way to enjoy home fries.  Scrub 3-4 medium sized red potatoes (or other type if you don't have red potatoes) into 1" pieces, put into a microwave safe bowl, add 1/2 cup water, cover the bowl with a microwave safe lid and microwave for 3-4 minutes on high.  You want the potatoes to start to cook.

Set oven on broil and line a baking sheet with parchment paper making sure the edges of the paper are not sticking up at the edges.  Add the partially cooked potatoes to a bowl, spray lightly with cooking spray, lightly sprinkle with salt and stir to coat the potatoes.  Spread the potatoes in a single layer on the baking pan and put under the broiler until the edges are brown, turn the potatoes and put under the broiler until the other side is brown.  Serve with ketchup.  Yum!

Tofu Scramble with Home Fries

Today's breakfast includes a tofu scramble including vegetables that we had leftover from other dishes and home fries made from lovely organically grown red potatoes:

Tofu Scramble

14 oz. firm tofu crumbled into a colander and allowed to drain for about 5 minutes
1/2 onion, diced
1/2 green bell pepper, seeded and diced
1 small tomato, diced
1 small zucchini, diced
1/2 tsp. ground turmeric
1 tsp. or more Bragg liquid aminos (or tamari sauce or soy sauce)
1-2 Tbsp. nutritional yeast (optional)
vegetable broth or water for sauteing

Add about 1/4 cup vegetable broth or water to a large skillet and heat over medium heat.  Add the vegetables, saute until soft.  Add the tofu, nutritional yeast, Bragg aminos and turmeric.  Stir and cook for 1-2 minutes to blend flavors.  Taste, adjust seasonings to suit your palette and serve.

Note:  Add whatever veggies you might have leftover from other dishes.  Corn or black beans would be good, as well and carrots diced small (about 1/4 inch dice), mushrooms, yellow squash, you name it.

Home Fries

6 red potatoes (about 2-2-1/2" diameter each) diced into 3/4" pieces
1/2 cup vegetable broth

Preheat oven to 450°F.  Toss the potato pieces with broth and pour into a pan lined with parchment paper or lightly sprayed with cooking spray.  Cover with foil.  Bake for 15 minutes, remove foil and turn the potato pieces over with a spatula.  Bake for another 10-15 minutes, or until the potatoes are soft and browned on the edges.