All posts filed under: Vegan

Vegan Potatoes

Here are three vegan-friendly potato recipes that are really easy and delicious. Roasted Potatoes This recipe comes from my Aunt Susan. This is so easy and so tasty. I used both red and russet potatoes that my parents grew in their garden. Any leftovers are great reheated and served for breakfast this next day. Ingredients 3 medium red potatoes 3 medium russet potatoes olive oil salt pepper garlic powder Directions Preheat oven to 375 degrees. Cut potatoes into small wedges and place into a 3-quart glass pan. Lightly pour olive oil on top of potatoes. Sprinkle potatoes with salt, pepper, and garlic powder. With hands or spatula, toss potatoes until coated well. Bake in oven for 45 minutes. Mashed Potatoes Ingredients 6 medium red potatoes Earth Balance Organic Buttery Spread or butter, melted 2 teaspoons salt 1 teaspoon pepper 2 teaspoons garlic powder (or to taste) Directions Place potatoes in a large pot and cover with water. Bring to a light boil over medium-high heat, and allow to cook for about 20 minutes or until very tender. Drain …

Recipe Test: Vegan Red Pepper Fettuccine

I know what you’re thinking, “That looks delicious!” It does look delicious, and I am sure the creators of this recipe do a great job of making it, but I didn’t do a great job of making it. I ended up with a beautiful, tasteless dish with a super hot aftertaste (but still tasteless). I have never experienced a heat without any flavor. I followed the directions exactly. However, I didn’t use the nutritional yeast. Nutritional yeast is really expensive but I am thinking it is essential to this dish’s flavor. I am racking my brain trying to figure out what could be added, other than nutritional yeast, to give this pasta some flavor. Of course my husband suggested meat..haha. I read through all the comments on the original recipe post and didn’t get any ideas. If you try out this recipe, let me know how it turns out! If you have any ideas on how to make it more flavorful, comment below. The secret may just be the nutritional yeast.  

Recipe Test: Vegan Butternut Squash Linguine

This recipe is from Cookie and Kate and I began to prepare this dish not fully understanding the amount of effort and time required. I have much more baking experience than cooking experience and I am (I found out) in need of some tools and some skills. I am not too prideful to admit that I had find YouTube videos demonstrating how to cut butternut squash and how to chop sage. The color of the sauce was so pretty and I actually preferred the consistency I got straight out of the food processor over the watered down version I ended up with. If I could go back and do it all over again, I probably would have skipped parts of the original recipe’s step 5. Actually, if I could go back and do it all over again, I would first go buy some high quality knives, a big wooden chopping block, skip the fresh sage (the picture below is of the pasta with the fried sage on top), add a lot more red pepper flakes, and use less linguine ( I …