Serves 4, Prep time:15 minutes, Cooking time: 16 – 20 minutes.
Ready in about half an hour.
- 1 lb potatoes, shredded (tip – potatoes are easier to shred if you parboil them first! Put ’em on the stove in a pot of boiling water for 4 to 6 minutes.)
- 1 onion, chopped (I find that the best kind of onion is yellow, wide, short, and sweet.)
- 2 tablespoons chopped parsley (or if you don’t wanna bother with that, some Italian seasoning or fresh chives will also work.)
- 2 eggs, beaten
- 2 tablespoons olive oil
- salt and pepper
- Place the shredded potatoes in a strainer and rinse well under cold water to remove excess starch. This will make it fry well. Drain.
- Place the potatoes in a bowl with the onion, parsley, eggs, and salt and pepper to taste. Mix thoroughly and divide into rounds.
- Heat the oil in an 8 or 9 inch heavy-based skillet. Cast iron works great. Add the potato cakes to pan in batches, and pat lightly with spatula. Fry them on medium low for 8 to 10 minutes until the undersides are crisp and brown, then fry the other side for 10 minutes until also crispy brown.
- Season with salt + pepper and serve immediately!
Thank goodness for Fusion cuisine! Mixing favorite elements of two or three cuisines produces layers of flavor and variety in each and every bite. Since we went to Louisiana on vacation I have developed a deeper love of spice. Thai cuisine has been a favorite of mine for years, but I always avoided the spicier options and stayed with the more gentle flavors. Now though, I embrace the bold mix of spices and really enjoy the clear sinuses that follow spicy meals! This onion, garlic, Sriracha deliciousness balances with the delicate flavors of vegetable broth, hummus and baby clams. This recipe makes one large, warm and tasty serving.
1.5 cups water
4 green onions, chopped
1/2 a 10 oz. can (3/5 cup) baby clams, drained
1 heaping tsp organic vegetable broth powder
2 TBS garlic hummus
Sriracha to taste
Put water on to slow boil. Add green onions. Return to slow boil. Add clams to pot. Add broth powder, slow boil for 5 minutes. Add hummus, stir until combined. Remove from heat. Transfer to bowl. Add Sriracha to taste. Nom nom nom nom.
This recipe makes 5 servings of delicious Irish potato dessert. It’s gluten free, and if you substitute the milk and eggs for, say, 3/4 cup soymilk and 5 teaspoons chia seeds, vegan too! (Note – I haven’t tested a vegan version, so I’m not sure chia seeds would be a perfect egg replacement, but the soymilk will definitely work. Let me know how it turns out if you try it!)
- 5 Potatoes, mashed, with no excess fluid – or, instant potatoes, made stiff.
- 2 eggs (or egg substitute)
- 3/4 cup powdered sugar
- 3/4 cup milk (or soymilk)
- 1 teaspoon vanilla
- Mint sprigs to garnish!
- Form lime sized balls with potatoes,
- Put in 9×9 glass baking pan.
- In 2 cup measuring cup, add powdered sugar, eggs, vanilla, and milk, to equal 2 cups. Mix well.
- Pour over potatoes. Place in cold oven, then preheat to 350 degrees. Bake for 45 minutes. Will still be liquid on top in center.
- Remove from oven and let sit for 5 – 10 minutes.
- Serve warm with a sprig of mint as garnish.
These crepes are dairy free, but not vegan – unless you use a vegan egg substitute!
Makes 12 crepes. Ready in 15 minutes.
- 4 eggs
- 1 cup soymilk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted, + a little extra to grease the skillet/griddle
- 3/4 cup gluten free flour
- 1 tablespoon brown sugar
- Gather ingredients. In a medium bowl, beat eggs until thoroughly mixed. Add soymilk, vanilla, and melted coconut oil. Stir. Add brown sugar and gluten free flour.
- Lightly grease your skillet or griddle. Turn to medium-high heat.
- When a drop of water flicked in the pan sizzles, it’s ready.
- Crepes will pour thin – this is what makes them so good! They cook fast, so keep an eye on them.
- Serve immediately with fresh fruit, powdered sugar, or syrup. The possibilities are endless!
This recipe is gluten free and vegan.
- 2 large, ripe avocados
- 2 teaspoons olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, crushed or minced
- 1/4 teaspoon ground cumin
- chopped cilantro to taste
- lime juice to taste
- salt and pepper to taste
- optional: 1 roma tomato, chopped
- optional: 1 fresh green chile (like a poblano pepper), seeded and finely chopped
- Cut avocados in half lengthwise, and twist the halves sideways to separate. Stab the pits with the point of a sharp knife, and lift to remove.
- Peel and coarsely chop the avocado halves, and place in a nonmetallic bowl.
- Add lime juice and olive oil.
- Mash everything with a fork until the desired consistency is reached – this is all personal preference! I like mine smooth. Blend in the onion, tomato, chile, garlic, cumin, and chopped cilantro, then season with salt and pepper.
- Transfer to a serving dish and serve immediately, to avoid discoloration. Note – I don’t really find that the taste is affected when the guacamole starts browing, so it should be just fine kept overnight in an airtight container in the fridge.
- Garnish with cilantro leaves, if you like!
Makes four large servings. Excellent with crackers or thick and crusty toast, or garlic bread.
- Stock pot with lid.
- Wooden spoon.
- Measuring cup.
- Bowls for serving.
- Spoons for supping.
- 1 TBS olive oil
- 1 clove garlic (or a tsp of garlic powder)
- 4 cups shredded pumpkin
- 4 cups vegetable broth
- 1 tsp finely ground red pepper (cayenne)
- 1 tsp ground black pepper
- 1 TBS + 1 tsp parsley
On medium heat sauté minced garlic in olive oil until brown and soft. Add pumpkin, broth, and pepper. Simmer on Medium-Low for 20 minutes. Let cool slightly. Transfer to blender by cupfuls. Add Parsley. Blend until smooth. Serve immediately. Saves well and easily re-heats in the microwave.
Oh heck yeah.
These don’t take hardly any time at all to cook, and they are sure to be a hit!
About 10 minutes total.
- 1/2 cup brown sugar
- 1 (or 2) eggs, beaten
- 1 1/2 teaspoons melted coconut oil
- 1 1/4 cup uncooked quick oats
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Add sugar to eggs and whisk until blended.
- Add coconut oil
- Combine dry ingredients, and add to egg mixture.
- Stir in vanilla.
- Teaspoon dough about 2 inches apart onto lightly greased cookie sheet.
- Bake for 6 minutes.
Yield: about 4 dozen.
These cookies are thin, crispy, and lovely. Wonderful to pack in a lunch or to nibble on after supper!
Or if you’re like me you could eat them for breakfast. No shame there.