17 Healthy, Unique Ways to Cook With Potatoes

Andrew Purcell; Carrie Purcell

Thanks to things like French fries and chips, potatoes have gotten a saturated, sodium-filled, not-so-healthy reputation. But the truth is, taters can actually be a nutritious addition to many meals.

I’m not just talking about sweet potatoes (which we also love, don’t get me wrong). Plain old white potatoes are a great source of carbs, vitamins and nutrients, and are filling and satisfying. And they’re super affordable—what’s not to love?

These 17 recipes show that you don’t need a deep-fryer to make potatoes delicious. You’ll find ideas for Greek-style potatoes and chicken you can make in a slow-cooker, baked eggs and potatoes that are perfect for breakfast, and a sheet-pan shrimp and potato boil that’ll make your summer a cinch.

Andrew Purcell; Carrie Purcell

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Creamy Potato Salad With Cucumber and Avocado

There are 21 grams of protein in each serving of this velvety potato salad. Plus—lots of avocado! Get the recipe here.

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How To Cook Artichokes in 3 Easy Ways – Organic Authority

How To Cook Artichokes in 3 Easy Ways

The artichoke is a delicious, nutritious vegetable that works well both as an entree or a side dish. There are many ways to prepare and enjoy artichokes so we’re sharing how to cook artichokes three different ways. If you’ve never cooked artichokes before, don’t fret. It’s much easier than it looks and the results are tastier than you can imagine!

Artichokes are thistles which are flowering plants that fall into the vegetable category. This edible plant is full of vitamins C and K, antioxidants, fiber, and minerals. Artichokes have detoxifying properties and may aid the liver in ridding the body of toxins. They may also help to prevent disease with their high antioxidant content. Another amazing benefit of eating artichokes is, on average, an artichoke contains around 10 grams of fiber, which is crucial for healthy digestion. Artichokes may also help to regulate blood pressure and cholesterol, making these a heart-healthy choice!

If you’re lucky enough to live in sunshine-filled California, you can enjoy artichokes year-around. Their peak season is March through May so spring is an optimal time to head to the farmers market and pick up some farm-fresh artichokes. When selecting artichokes, first check the weight and texture. You’ll want a heavy, firm artichoke that’s free of bruising and heavy discoloration. Some purple streaks are normal and are present in most artichokes. A ripe and ready artichoke has tightly packed leaves, if they are separating and opening up, the artichoke will be dried out and will lack flavor.

For optimum health benefits, buy organic artichokes. Conventional artichokes can be heavily sprayed with pesticides. Plus organic artichokes will be even tastier! Once you’ve picked your perfect artichokes, you’re ready to move on to the preparation phase. Follow our simple steps and you’ll be ready to cook ‘em up!

How To Cook Artichokes

How To Cook Artichokes in 3 Easy Ways
Step One
Rinse your artichokes, allowing water to stream into the inner and outer leaves. Shake out the artichoke in the sink and then pat dry.

How To Cook Artichokes in 3 Easy Ways
Step Two
Pull off the base leaves closest to the stem and discard. Trim the remaining leaves by cutting off the sharp, pointy edges.

How To Cook Artichokes in 3 Easy Ways
Step Three

Using a sharp chef’s knife, chop off about ¾ inch off the crown of the artichoke.

How To Cook Artichokes in 3 Easy Ways
Step Four

Cut off ¼ inch from the bottom of the stem and discard. Using a vegetable peeler, peel around the stem. Next, chop ¾ of the stem off the artichoke but don’t discard! Cut the remaining stem into medallions as pictured. Reserve for later use.

How To Cook Artichokes in 3 Easy Ways
Step Five

Rub half of a lemon around the outside of the artichoke. This will help prevent browning. Set aside. Slice the other half of the lemon into thin rings.

To Boil:

Bring a large pot of water to a boil. Add in lemon slices and ½ teaspoon sea salt. Add artichokes, making sure they remain standing up. If you are using the stems, add the medallions to the pot as well. Cover loosely and boil for 30-90 minutes, depending on the size. Small artichokes will only take 30-40 minutes to cook while large artichokes will take 60-90 minutes. To tell if they are done, check to see if the leaf is fork tender. The inner leaves should be removed easily while the fleshy, edible portion of the leaf will be soft enough to bite easily. The stems should also be fork tender, they may finish faster than the artichoke and if so, remove from pot using a slotted spoon and set aside. Once artichokes are done drain in a colander and then serve alongside cooked stems.

To Steam:

Add enough water to a pot so that water reaches the bottom of the steamer basket. Add lemon slices and ½ teaspoon sea salt in the water. Place artichokes and stems in the basket and steam for 30 minutes or until leaves are fork tender. Serve immediately.

To Grill:

Follow steps one through five for preparation. Then, slice the artichokes in half, lengthwise. Remove the fuzzy choke using a spoon and discard. Place the artichokes in a pot of boiling water with lemon slices and ½ teaspoon sea salt. Boil for 20-30 minutes until tender but not falling apart.

Meanwhile, heat up a grill. If using a stove-top grill, heat over medium-high heat and lightly grease the pan with oil. Place the artichokes face down and grill for 3-5 minutes, until grill marks form. If using stems, place them in a grill basket or wrap them in foil and place on the grill until fork tender. If using a grill pan, place the stems directly on the pan. Grill until lightly charred.

How To Eat Artichokes

To eat your cooked artichokes, simply pull off a leaf and dig your teeth into the lower, soft edible flesh. Discard the rest of the leaf. Dip it into a sauce such as olive oil, melted butter, or mayonnaise if desired.

Once you get to the small inner leaves that are completely soft, pull them off and discard. Next, using a spoon scoop out the fuzzy choke. Chop up the artichoke heart and dunk in desired dipping sauce.

To eat the stem medallions, simply dip in dipping sauce and eat! Enjoy!

How To Cook Artichokes in 3 Easy Ways

Artichoke Recipes

Here are a few more artichoke recipes to test out your new skills!

Grilled Artichokes with Gremolata 

Grilled Artichoke Recipe

Image by Asa Dahlgren. Reprinted with permission from “The Summer Table” published in 2015 by Sterling Epicure. 

Potato Salad with Artichokes, Feta Cheese & Olive Relish

Potato Salad Recipe with Artichokes, Feta Cheese & Olive Oil
Image courtesy of author Georgeanne Brennan and Weldon Owen Publishing from the book, Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year.

How To Cook Artichokes

Related on Organic Authority
Grilled Artichokes Recipe with Gremolata
How To Cook Butternut Squash: 5 Delicious Ways To Enjoy This Vibrant Veggie
Potato Salad Recipe With Artichokes, Feta Cheese & Olive Relish

All images via Karissa Bowers unless otherwise stated.

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Vegan Nachos Recipe with Sweet Potatoes and Tofu Sour Cream

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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How to Make the Ultimate Vegan Baked Potato

 

Vegan Baked Potato with Cheese, Tempeh Bacon, and Green Onions
iStock/LauriPatterson

This vegan baked potato recipe kicks up dinner an easy notch with its savory toppings, and can be sped up with a handy shortcut!

A baked potato is an American classic. With its filling starchy-goodness, it’s the perfect comfort meal after a long day. A loaded vegan baked potato is healthier since it uses cholesterol-free ingredients. That makes this meal heart-friendly since there won’t be any artery clogging that usually comes along with non-vegan toppings.

If you’re thinking a vegan baked potato means no bacon, think again. Tempeh bacon is a great substitute since it’s full of protein and takes on a smoky flavor when cooked right. Plus, it adds that crunchy goodness that’s so satisfying.

Russet potatoes also contain noteworthy nutrients that will make you feel good about eating them. They are a great source of potassium, protein, fiber, vitamin B6, vitamin C, magnesium, and iron.

Be sure to leave your potato unpeeled and eat the skin. The skin of potatoes contains a large majority of the nutrients. Iron, especially, is found in higher quantities in the skin rather than in the flesh. Plus, the skin takes on a crispy, delicious texture once baked!

If you’d like to make this recipe quicker and more hands-off, make the tempeh bacon in advance. It should stay good for up to four days in the refrigerator.

Ultimate Vegan Baked Potato Recipe

Ultimate Vegan Baked Potato Recipe

Ingredients

  • 4 large russet potatoes, rinsed and scrubbed
  • 2 tablespoons safflower oil
  • 1 teaspoon sea salt
  • 8 ounces tempeh
  • 2 tablespoons safflower oil
  • 2 tablespoons tamari
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon sea salt
  • Dash of liquid smoke
  • Toppings: Vegan butter, sliced green onions, vegan cheese, vegan sour cream

Instructions

  1. Preheat oven to 450 degrees Fahrenheit and line a large rimmed baking tray with parchment paper or a baking mat. Brush each potato with oil and then place on the baking tray. Pierce each potato a few times with a knife. Bake for about 40-50 minutes, until fork tender.
  2. Meanwhile, slice tempeh thinly into long strips. Add oil, tamari, maple syrup, sea salt, and liquid smoke to a bowl and whisk. Add tempeh and toss thoroughly to coat.
  3. Heat a skillet over medium heat. Add tempeh and let cook for five to seven minutes on each side until crispy and golden brown. Remove from heat.
  4. Slice an “X” in each cooked potato. Push together each end to form an opening. Add one to two tablespoons butter inside each potato. Then, top with vegan cheese and return to oven for three minutes, or until cheese has melted. Top with vegan sour cream, green onions, and tempeh bacon. Serve immediately and enjoy!

Notes

If you are concerned about calories, adding additional toppings like vegan cheese, sour cream and more, will up the calorie count of this recipe depending on how much you add.

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http://www.organicauthority.com/how-to-make-the-ultimate-vegan-baked-potato/

Related on Organic Authority
4 Ooey-Gooey Vegan Cheese Recipes for Meatless Monday
Meatless Monday Roundup: 5 Tempeh Recipes
Shedding Light on Nightshades: Are Peppers, Tomatoes, and Potatoes Really Dangerous?

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Vegan Mac and Cheese Recipe

The Best Vegan Mac and Cheese Recipe: Comfort in a Bowl

Get your cozy on the right way and whip up this creamy vegan mac and cheese recipe at home!
Mac and cheese is a classic comfort food that’s hard to resist. You can still get the same warming feelings from a homemade bowl of mac and cheese as you can from a box. Plus, it’s much healthier and tastier.
This vegan recipe uses potatoes and carrots to create a creamy, smooth sauce that’s dairy-free and soy-free. Serve this up to kids and they will have no clue they are eating veggies.
The Trick is in the (Vegan) Cheese Sauce
Many vegan mac and cheese recipes use margarine or cashews to create a cheesy sauce. But our recipe uses budget-friendly and wholesome potatoes, carrots, and nutritional yeast instead.
Once potatoes are boiled and blended, they create a thick and creamy texture. Carrots add the slightest sweetness that balances perfectly with the seasonings.
Nutritional yeast adds a cheesy flavor and color boost. It’s also rich in vitamin B12 which can be necessary on a vegan diet. Nutritional yeast can be found in the bulk bins of health food stores or online. You can also use your newly purchased nutritional yeast on popcorn, vegetables, and pasta so don’t worry about not finding more uses for it, it’s about as versatile an ingredient as salt. (Almost!)
Nutrition
By forgoing dairy in favor of potatoes and carrots, you’re reaping health benefits you wouldn’t otherwise receive with an ordinary bowl of macaroni and cheese.
Carrots are chock full of beta-carotene which gives it a vibrant hue and vitamin enrichment. Beta-carotene gets converted into vitamin A by the body which helps to maintain healthful skin, eyes, and immune system. Carrots are also a great source of biotin, vitamin K, fiber, potassium, vitamin C, vitamin B6, and vitamin B3.
Potatoes often get a bad reputation due to the fact they are used in oily foods such as potato chips and french fries. But in their whole form, they actually boast many health benefits. Potatoes offer vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, and fiber.

Vegan Mac and Cheese Recipe

Ingredients

16 oz elbow noodles

1 cup white potatoes, peeled and cubed

½ cup carrots, peeled and chopped

⅓ cup unsweetened almond milk

¼ cup organic sunflower oil

½ lemon, juiced

2 tablespoons nutritional yeast

1 tablespoon tomato paste

1 ½ teaspoons arrowroot powder

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon sea salt

Optional add-ins: green chiles, peas, or broccoli

Instructions

Bring a large pot of water to boil. Add potatoes and carrots. Boil for ten minutes, or until fork tender. Do not exceed ten minutes cook time or the sauce will not come out right. Drain and let cool for five minutes.

Bring a separate large pot of salted water to boil. Add noodles and cook according to package directions. Drain and set aside.

Add almond milk, sunflower oil, lemon, nutritional yeast, tomato paste, arrowroot, garlic powder, onion powder, and sea salt to a high-speed blender. Add cooled, cooked potatoes and carrots and then blend on low and gradually increase speed to high. Scrape down the sides if necessary and blend until completely smooth.

Add noodles and sauce to the pot. Add in green chiles, if desired. Mix until noodles are completely coated in sauce. Season with sea salt and ground black pepper to taste. Serve immediately.

For leftovers, store noodles and sauce in separate airtight containers in the refrigerator for up to three days.

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The Best Vegan Mac and Cheese Recipe: Comfort in a Bowl

Recipe Tips
Boost your bowl of vegan mac and cheese with these fun and flavorful add-ins:
For a spicier twist on traditional mac and cheese, try chopped green chiles. They’ll add a slight kick and amp up the flavor.
You can add green goodness to this recipe with peas or broccoli. This is a great way to get kids to eat their veggies. They will hardly notice veggies since they will be smothered in tasty cheese sauce.
Simply add frozen peas to the boiling pasta water when four minutes cook time remain. For broccoli, add frozen florets when six minutes remain.
You can easily make this recipe gluten-free by using brown rice noodles. Be sure to add the sauce only when you are ready to serve since brown rice noodles are very absorbent and dry out quickly. If this happens, add a splash of almond milk which will reconstitute it.
Also, if you don’t have a high-speed blender, don’t fret. You can make this recipe with a food processor as well. It just may not come out quite as smooth but it will be delicious nonetheless. Be sure to keep scraping down the sides to ensure it gets properly blended.
Related on Organic Authority
4-Ingredient Dairy-Free Parmesan Vegan Cheese Recipe
Kids Won’t Eat Their Veggies? 5 Easy Ways to Sneak Them In
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Images via Karissa Bowers

Tags:
carrots, nutritional yeast, pasta, potatoes

Karissa Bowers
Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Slow-Cooker Pork With Potatoes and Mustard Greens

Andrew Purcell, Carrie Purcell
Makes 4 Servings
Ingredients
  • 1pound boneless pork butt, fat trimmed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pumpkin pie spice (or cinnamon)
  • Salt
  • Pepper
  • 1 medium orange, juiced
  • 1 medium apple, cored and chopped
  • 2tablespoons maple syrup
  • 2pounds red bliss potatoes
  • 8 cups chopped mustard greens
  • 1 medium avocado
Directions
  1. Season pork on all sides with cumin, pumpkin pie spice, and salt and pepper. Place in a slow cooker and add orange juice, apple, and maple syrup. Cover and cook 3 hours on high.
  2. Add potatoes, cover, and cook another 2 hours on high.
  3. In the last 20 minutes of cooking, add mustard greens.

Nutrition Per Serving

499 calories
19 g fat (5 g saturated)
60 g carbs
17 g sugar
11 g fiber
28 g protein

Keywords

pork, cumin, pumpkin pie spice, orange, apple, maple syrup, potatoes, mustard greens, avocado, selfstarter, dinner, lunch, slow cooker, gluten free, egg free, nut free

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