Yukon Gold and Smoky Sweet Potato Swirl

 

Ingredients
1 pound Yukon Gold potatoes
1 pound Garnet yams
1 head garlic
1-1/2 cups plant milk
4 tablespoons Churn Style Butter
2 teaspoons smoked paprika
1 teaspoon garlic powder
salt a d pepper to taste

Instructions
Preheat oven to 350°F.
Wrap whole head of garlic in foil. Bake at 350°F for 45 minures, or until garlic is soft.
Raise oven to 400°F. Bake all potatoes til tender, ~ 1 hour.
Remove skins and press potatoes through a potato ricer keeping each separate. Press roasted garlic into the orange sweet mixture, add half butter, and mash. Add plant milk til you get your desired texture. Add garlic powder, smoked paprika, pepper and salt. Set aside.
Mash your Yukon Gold potatoes with the ricer and add butter, milk,  salt, and pepper.
Add alternating portions of potato mixtures to plates and gently swirl.
Enjoy!

Mashed Potatoes

 

Ingredients
2 pounds baking potatoes, peeled and quartered
1 cup plant milk
2 tablespoons Churn Style Butter
salt and ground black pepper to taste

Instructions
Bring a large pot of salted water to a boil. Add potatoes, lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.
When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.
Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher until potatoes are smooth and creamy. Season with salt and pepper.
Enjoy!

Deluxe Instant Mashed Potatoes

 

Ingredients
3/4 cup water
2/3 cup potato flakes
1/4 cup vegan cream
2 tablespoons Churn Style Butter
salt and pepper to taste

Instructions
Add water, butter, and salt to a saucepan. Bring to a boil.
When boiling, remove from heat. Add cream, and stir well.
Add potato flakes and stir. Wait 2 to 3 minutes to thicken.
Season with black pepper to taste, and fluff with a fork.
Makes two servings.
Enjoy!

Classic American Potato Salad

 

Ingredients
2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
½ teaspoon salt
a pinch of black salt (kala namak)
½ teaspoon freshly ground black pepper
8 oz firm silken tofu
1 small celery stalk
¼ cup chopped pickle (not relish)
1 teaspoon agave nectar (optional)
3 scallions
2 tablespoons chopped fresh parsley
½ cup vegan mayonnaise
2 tablespoons Dijon-style mustard

Instructions 
Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut tofu, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Enjoy!

Creamy Baked Potato Soup

 

Ingredients
2 large russet potatoes
2 teaspoons onion powder
1 teaspoon garlic powder
cashew cream, as needed
Churn Style Butter, as needed
salt and pepper to taste
a sprig of fresh thyme

Instructions
Preheat oven to 400° F.
Bake the potatoes for one hour at 400°F, until done.
Allow the potatoes to get cool enough to handle, but still pretty warm. Slice them open and remove the potato flesh. Place it in a saucepan.
Slice the potato skins into strips and reserve.
Mash the potatoes. Add onion powder, garlic powder, cashew cream, salt, and pepper. Bring mixture to a boil, reduce heat, cover pot, and allow to simmer for 15 minutes.
Meanwhile, melt some butter in a skillet, add the reserved potato skins, and sauté over medium heat til crisp on both sides.
Place the soup in bowls, sprinkle with fresh thyme leaves, and garnish with potato skins.
Enjoy!

German Potato Salad

 

Ingredients
2 pounds waxy potatoes
6-8 slices plant bacon, finely diced
½ cup finely chopped onion
¾ cup no-beef stock
6 Tbsp white wine vinegar
1 teaspoon Dijon or mild German mustard
2 tablespoons  avocado oil
1 teaspoon sugar
½ teaspoon salt, or more to taste
¼ teaspoon black pepper, freshly ground
2 tablespoons chopped parsley, or chives

Instructions
Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
Meanwhile, make the dressing. Cook the plant bacon in a skillet with the butter over medium heat until crispy. Take out the bacon and set it aside, leaving the butter in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 minutes. Add no-beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper.
Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl.
Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces. Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.

Notes
Use Yukon Gold potatoes, Yellow Potatoes, Charlotte, or New Red potatoes because of their waxy flesh and firm texture. Don’t use starchy potatoes like russet.
Potato salad can be served warm, at room temperature, or cold. The salad should not sit at room temperature for more than 2 hours for food safety reasons.
The potatoes are cooked unpeeled and are peeled while they’re still hot because this way the potatoes will better soak up the salad dressing.
Sprinkle the salad with chopped chives or parsley before serving.
Enjoy!

Red, White, and Blue Potato Salad

Ingredients
3/4 pound red potatoes
3/4 pound white potatoes
3/4 pound purple potatoes
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
1/3 cup clove of minced garlic
1 teaspoon agave nectar
1 teaspoon white wine vinegar
1 teaspoon whole grain mustard
1 tablespoon fresh chives, chopped
salt and pepper to taste

Instructions
Thoroughly wash the potatoes and place in a medium saucepan, cover with water and add salt. Over high heat, bring to a boil. Reduce to medium heat, cover and cook for about 20 minutes. Using a fork, check to see if the potato is soft. If it is, drain the water and allow to cool.
When completely cool, cut the potatoes into quarter slices and set aside.
In a small bowl, mix together the olive oil, garlic, honey, vinegar, mustard, and chives.
Pour the sauce mixture over the potatoes and mix gently. Add salt and pepper to taste. Cover the bowl and chill until ready to serve.
Enjoy!

Taco Bell Cheesy Fiesta Potatoes

 

Ingredients

Nacho Cheese Sauce

For the Potatoes
¾ teaspoon garlic powder
¼ teaspoon ground cumin
¾ teaspoon onion powder
1 teaspoon salt
2 pounds large white potatoes cut into 1" cubes
2 tablespoons Churn Style Butter
2 tablespoons olive oil

To Garnish
chopped green onions
Cashew Sour Cream

Instructions 
Preheat oven to 475º F.
In a resealable plastic sandwich bag, mix the onion powder, garlic powder and cumin together. Add the cubed potatoes, seal the bag, and toss it all together until potatoes are coated evenly.
In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes. Cover and cook an additional 10 minutes or until potatoes are tender. Season to taste with salt and pepper.
While the potatoes are cooking, mix together the ingredients for the nacho cheese in a small bowl.
Transfer the cooked potatoes to a non-stick baking sheet and bake for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
Divide potatoes into portions and top with nacho cheese. Garnish with a dollop of sour cream and green onions, if desired.
Enjoy!

Potatoes Colcannon

 

Ingredients
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
5 to 6 tablespoons unsalted vegan butter, plus more for serving
3 lightly packed cups chopped kale, cabbage, chard, or other leafy green
1 large leek, well washed and sliced
3 green onions, minced (about 1/2 cup)
about 1 cup plant milk or cashew cream
salt and pepper to taste

Instructions
Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens and leeks.
Cook the greens and leeks for 3-4 minutes, or until they are wilted and have given off some of their water.
Add the green onions, cooked greens, and cooked leeks to a blender with enough cream to puree,  and blend til smooth. Add back to the pot.
Pour in some milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
Use a fork or potato masher and mash the potatoes, mixing them up with the pureed greens.
Add salt and pepper to taste and serve hot, with a knob of butter in the center.
Enjoy!

Winter Truffle Twice Baked Potato

 

Ingredients
1 baking potato, washed
1 teapoon canola oil
1 tablespoon Churn Style Butter
2 tablespoons Cashew Cream
1/3 cup Winter Truffle Cheese
salt and pepper to taste
1 tablespoon chopped truffles

Instructions
Preheat the oven to 400 degrees F.
Place the potato on a baking sheet. Rub it with the canola oil and bake for 1 hour, making sure it is sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the cheese. Remove the potatoes from the oven. Lower the heat to 350° F.
With a sharp knife, cut the top third off of the potato lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out top third inside the bottom potato shell, and place on a baking sheet.
Smash the potatoes into the butter and cheese. Add the cream, salt, and black pepper to taste and mix together well. Fold in the chopped truffles.
Fill the potato shell with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little melted butter and pop them in the oven until the potato is warmed through, 15 to 20 minutes at 350°F. Switch to broil til the top gets browned.
Enjoy!

Sun Dried Tomato Twice Baked Potato

 

Ingredients
1 baking potato, washed
1 teaspoon canola oil
1 tablespoon Churn Style Butter
2 tablespoons Cashew Cream
1/3 cup Sun Dried Tomato and Garlic Cheese
salt and pepper to taste
1 tablespoon chopped sun dried tomatoes

Instructions
Preheat the oven to 400 degrees F.
Place the potato on a baking sheet. Rub it with the canola oil and bake for 1 hour, making sure it is sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the cheese. Remove the potatoes from the oven. Lower the heat to 350° F.
With a sharp knife, cut the top third off of the potato lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out top third inside the bottom potato shell, and place on a baking sheet.
Smash the potatoes into the butter and cheese. Add the cream, salt, and black pepper to taste and mix together well. Fold in the chopped sun dried tomatoes.
Fill the potato shell with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little melted butter and pop them in the oven until the potato is warmed through, 15 to 20 minutes at 350°F. Switch to broil til the top gets browned.
Enjoy!

Creamy Vegetable Soup

Ingredients

1 cup leftover Vichyssoise

3/4 cup frozen mixed vegetables

1/2 cup shredded vegan cheese

1 tbsp vegan bacon bits

Instructions

Add all ingredients to a saucepan. Bring to a boil, reduce heat, and cook til cheese is melted. 

Enjoy!

Vichyssoise

Ingredients

1 cup leftover Scalloped Potatoes in White Wine and Herb Infused Cream

1/2 small onion, chopped

1/2 leek, white part only, sliced

1 cup water, more if needed

1 tbsp plant butter

salt and white pepper to taste

chives for garnish (optional)

Instructions

In a pan over medium heat, melt butter. Add onions and leeks and sauté til translucent. 

Add to a blender with the leftover scalloped potatoes, water, salt, and white pepper. Blend til creamy, adding water if needed to form a cream soup consistency, or more leftover potatoes for thicker soup.

Traditionally served cold, but you may heat it if desired. Garnish with chives.

Enjoy!

Hot Dog Casserole

Ingredients

3 tablespoons plant butter
2 tablespoons all-purpose flour
1 to 1-1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
1-1/2 cups plant milk
5 medium red potatoes, cubed
1 package veganhot dogs, halved lengthwise and cut into 1/2-inch slices
1 medium onion, sliced
1/3 cup shredded vegan cheddar cheese
Chopped green onions, optional

Instructions

Parcook the potatoes in boiling water for ten minutes. Drain.

Preheat oven to 375° F. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes.

In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all.

Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer. If desired, garnish with green onions.

Enjoy!

Scalloped Potatoes in White Wine and Herb Infused Cream

Ingredients

3 pounds Russet potatoes, peeled and thinly sliced

3 cups cashew milk

1/3 cup white wine

3 sprigs fresh sage

6 sprigs fresh thyme

2 sprigs fresh rosemary

2 fresh bay leaves

salt and white pepper to taste

3 tbsp plant butter

3 tbsp flour

Instructions

Preheat oven to 375°F.

Grease a 9" x13" baking dish.

Place sliced potatoes in a large saucepan. Tie fresh herbs into a bundle with kitchen string and add to saucepan. Pour in cashew milk, and bring to a boil over high heat. Reduce heat to medium low, and simmer for ten minutes to par oil the potatoes.

Remove herb bundle and discard. Remove potatoes and reserve cooking liquid. Arrange the potatoes in the baking dish.

Melt butter in a sauté pan over medium heat and add flour. Cook til the flour gives off a toasty fragrance. Add white wine and stir.

Add the cooking liquid to the pan through a strainer, stirring til sauce thickens. Season to taste with salt and white pepper.

Pour sauce into baking dish and bake at 375°F for 35 to 40 minutes, til the sauce is bubbling and the top becomes slightly golden. You may put it under the broiler for more Browning if desired.

Allow to set 15 minutes before serving. Garnish with fresh parsley.

Enjoy!