Lemon Roasted Potatoes

Coming out of a 3 day water fast, I am seriously more appreciative of food. I did it for several reasons, I have some health issues that are being stubborn and need to be addressed but no way of getting any tests at the moment without a massive bill at the end of it all. It is not something I would generally recommend anyone to do without having actual health issues. It's no juice fast.

The intensity was manageable until the last day, where the watermelon waiting for me was just looking far too good to resist. My goal was to do three days, so I am prettyyyyy happy about it. I'm now in the "re-feeding" process and taking a few days to a few weeks to keep my diet uber simple and very high raw if not 100%.

Good thing I plan ahead and makes recipes ahead of time. These lemon roasted potatoes are amazing and reminiscent of the greek potatoes you can get at fast food places (without all the fat and sodium).

I have a salt addiction and I always find that adding lemon or lime to my dishes instead of copious amounts of salt usually satisfies me. Or at least has me adding only a smidgen or it instead. Also, my partner isn;t a big fan of added salt and prefers to have none, so I compromise and often only add some to my portion.

Enough of my babbling: presenting Lemon roasted Potatoes for your viewing and munching pleasure!

Lemon Roasted Potatoes

- 2lbs potatoes

- 1/3 cup lemon juice

- 1 tbsp lemon rind, grated

- 1 tsp dried oregano

- S/P to taste

Pre-heat oven to 375F

Combine all the marinade ingredients in a bowl and then toss in the taters and coat. Leave them to soak up all the goodness for at least 20 mins, up to 1 and a half hours. Make sure to toss it all now and again to coat. If you are going to marinate for a longer time period, put it covered in the fridge.

Spread out on a baking sheet lined with parchment paper, liquids and all. 

Bake for 45 mins to an hour.

Enjoy!

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Chipotle Scalloped Potatoes

With the holidays around the corner, I always like to think up an awesome vegan feast for the big meal. Although I don't think I've ever made the entire thing, it's a greta backup and all the recipes can be used throughout the season.

All events, in my mind, are about the food.

Coming over for dinner? I'll make a three course meal just cause I'm in the mood. Or at the very least I'll make something that you'll personally enjoy even if I've never made it before. I've actually even thought of making up a form to fill out for everyone that comes over so I know everyones likes and dislikes. I think that just might be taking it a little too far though...

I think it's pretty obvious to say that people always get excited when they eat over.

Anywho, the winter holidays are a great excuse to make a whole ton of food. Which means I get to experiment, probably my most favorite thing in the world. I do want to start making much more raw meals though, my breakfast and lunches are still mostly fruit, but I am really missing my salads.

This recipe will probably surprise you, since well the main ingredient is potato yes, but it's also the secret to the sauce. Potatoes with potato sauce, only in my world. Turns out its amaaazing. I got the idea from a potato soup I made not too long ago, that I will be posting soon. It was so creamy and velvety that it just clicked that i could make amazing scalloped taters with the same concept. After I made the sauce, it also came to me that the sauce would be amazing as a mac and cheese. Versatility 101 right there.

Without further adieu...

Chipotle Scalloped Potatoes

Ingredients:

- Enough sliced potatoes to fill your baking dish

Sauce:

- 5-6 small potatoes, boiled and cooled.

- 3/4 cup nooch

- 1/3 cup coconut milk (not the canned stuff, the carton stuff)

- Water, as needed.

- Pepper

- Lemon juice

- Chipotle pepper flakes

* You can also top it with any other vegetable, I added asparagus this time around.

Pre-heat oven to 350F

Blend all the sauce ingredients until smooooth. Taste and adjust seasonings to personal preference.

One layer at a time, lay down the potato slices and cover in sauce. Repeat until filled and cover.

Bake until cooked through, about 40 mins.

Let cool a few minutes.

Enjoy!!

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Comfort Food: Very Veggie Shepherds Pie

I've recently discovered the amazing world of reddit. There is such a massive array of topics on there, but as can be expected I went straight for the food. I found a great subreddit called veganrecipes where I occasionally share recipes and find amazing ones as well. I definitely recommend checking it out!

Through that group I found out about a subreddit called 52 weeks of vegan food. Of course I was curious and just had to check it out. Basically there will be a theme for every week for the next 52 weeks and people post recipes. Simple, awesome. Bonus is that I can post about my recipe adventures here and then it gives me less brain work for at least a post a week. Which means more posts! But unlike Vegan MoFo, which is intense, the demand isn't everyday and much much more manageable.

So this week's theme is comfort foods. When I think of comfort foods, two things come to mind: my favorite foods now and my favorite childhood foods. They are quite different from one another.

If this question were asked specifically for now, I would say sushi and a creamy dressing salad, well really mostly any ethnic rice dish tickles my comfort food fancy.

As for childhood foods, shepherd's pie is at the top of the list. Not the prettiest dish, it has many good memories attached of both my mom and grand-mother making them for me and my brothers.

Fortunately veganizing this dish is a cup of tea, although I do love a challenge. Simply replace the bottom layer with lentils and other veggies, a few spices and such. The rest stays the same. I also made this low fat by not using margarine or mylk in the potatoes. Just a little cooking water and god quality potatoes and they are just as creamy.

Very Veggie Shepherd's Pie

Ingredients:

- 5-6 large potatoes, boiled and mashed with 1/2-1 cup cooking water.

- 2-3 cups corn kernels (I used organic frozen corn)

- 1 medium sweet potato, diced.

- 2-3 medium carrots, diced. 

- 1 medium onion, diced.

- 1 bell pepper, diced.

- 2 can brown lentils, or equivalent cooked.

- 1 tbsp tomato paste

- 1 tsp pepper

- 1 tsp paprika

- 1tsp coriander powder

- 1/4 tsp white pepper

- 1/4 tsp crushed red pepper flakes

Cook all veggies in this order: onions (2-3 mins) add carrots and sweet potato (4-5 mins), add pepper and lentils along with all the spices. Add water as needed to keep the veggies from sticking. 

When all the veggies are done, put them into a large oven safe glass deep dish. Add the corn on top followed by smoothing out the potatoes. Place into the oven on broil just to heat throughout and brown the top slightly.

Serve as is or with organic ketchup! 

Enjoy!