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vegan side dishes

Roasted Potatoes Recipe

I’ve been working on not using the word “vegan” when I post a video recipe or blog post. There’s something about that word that stops too many people dead in their tracks. Words like “gross” “too healthy” and “bland” come to mind…at least that’s what I’ve heard.

Sometimes the food can seem different, but overall, you’re eating a lot of the same dishes you enjoy right now.

This roasted potatoes recipe is a perfect example…..

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All 3 of my sons love this recipe for breakfast with fruit and/or tempeh bacon. Simple, delicious and so filling. Enjoy! :-)

Roasted Potatoes

by Brown Vegan

Prep Time: 25 mins

Cook Time: 20-25 mins

Ingredients (Serves 4)

  • 4 large Idaho potatoes, washed and chopped into cubes
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Instructions

1. Place chopped potatoes in a large bowl and cover with water.

2. Allow to sit for 20 minutes (to remove the starch.)

3. Preheat the oven at 425º

4. Drain the potatoes and pat dry with a clean kitchen cloth.

5. Rinse and dry the bowl and put the potatoes back into it.

6. Mix in the olive oil, making sure that all of the potatoes are coated.

7. Then mix all the spices together in a small bowl and add to the potatoes until

evenly coated.

8. Spread the potatoes in a single layer on a baking sheet

9. Bake for 20-25, flipping them over after about 15 mins.

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Veganize it! Deviled Eggs

I was on Google+ a few weeks ago and came across this link for vegan deviled eggs.  My first thought was, why didn't I think of that?! Then I reposted the link and exclaimed that I had to try it ASAP!

Fortunately, this recipe didn't disappoint.

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Since tofu is tasteless (like a boiled egg with no seasoning), it was very easy to get the same texture as a traditional deviled egg.  The "egg yolk" doesn't taste exactly like a deviled egg but the consistency is fabulous and taste pretty similar.  

The original recipe calls for about a cup of silken tofu but it made the "egg yolk" too watery.  I reduced it to 1/3 cup and the result was perfect creamy deliciousness!

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Let me know if you try this recipe.

Read the full recipe here and watch me make it below.

Music playing while cooking (well un-cooking lol)....

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Did You Miss This Youtube Video?

From Decmeber 2011.....

This recipe is a simple and fun spin on french fries. When I first made the video someone asked whether or not it reminded me of polenta? At the time, I didn't think so, but now I do.

 Enjoy!

 

 

Ingredients:
2 cups water
1/4 cup extra virgin olive oil (EVOO)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 large garlic clove -- minced or crushed
1 1/2 cups chickpea flour

Line the bottom of a casserole dish with wax paper.
Bring the water, olive oil, garlic, salt and pepper to a boil and turn the fire down to a simmer.
Slowly whisk in the chickpea flour.
Once the mixture is thick and sticky, transfer it to the wax paper immediately. Don't over mix.
Using the other sheet of wax paper, cover the mixture and spread it across pan as evenly as you can.
Allow the mixture to chill in the refrigerator for at least 30 minutes. 20 minutes in a freezer will also do the trick.
When you're ready to fry, heat your frying oil.
Cut up the chickpea batter into slices.

Fry!

You can make several batches and freeze for later.

 

Adapted from Soul Veg Mama

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