Artichoke Mashed Potatoes

The addition of artichokes to this easy vegetarian and vegan mashed potatoes recipe adds an elegant flair and a bit of a surprising flavor to a common dish. Using soy milk and vegan margarine makes this mashed potato recipe lower in fat than most mashed potato recipes, and cholesterol-free as well. Serve with your favorite vegetarian gravy.

Ingredients:

• 5 large potatoes, chopped into chunks
• 4 tbsp margarine
• 1/3 cup soy milk
• dash salt
• 1 6 ounce can artichoke hearts, drained and diced
• water for boiling

Preparation:

Place potatoes in a large pot and cover with water. Boil for 20-30 minutes until potatoes are soft. Drain the excess water.

Mash together the potatoes with the remaining ingredients or thoroughly mash with a potato masher. Add additional salt if desired.

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Coconut Sweet Potatoes

A vegan recipe for mashed sweet potatoes with coconut milk instead of dairy milk and butter, making these mashed sweet potatoes dairy-free, cholesterol-free and healthier than many other mashed sweet potato recipes. An easy way to create a unique and flavorful mashed potatoes or sweet potato dish for a vegetarian Thanksgiving, Kwanzaa, or for any time you need a quick vegetarian potato recipe.

Ingredients:

• 5 or 6 large sweet potatoes or yams, chopped
• water for boiling
• 1 14 ounce can coconut milk
• 3/4 tsp ginger
• 1/2 tsp curry
• 2 tbsp olive oil or vegan margarine
• salt and pepper to taste

Preparation:

In a large pot, cover the yams or sweet potatoes with water and bring to a boil. Allow to simmer for at least 15 minutes, or until soft.

Mash the sweet potatoes to desired consistency and add remaining ingredients.

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Fingerling Potatoes with Dulse

A gourmet vegetarian and vegan recipe for fingerling or new potatoes with cashew cream and crisped dulse flakes from The Conscious Cook by Tal Ronnen.

Tal says: "This is an upgrade of a very easy, old-fashioned recipe—the twice-baked potato. In this version, you get the richness from cashew cream spiked with horseradish and the sea vegetable dulse. If you’re not a fan of horseradish, skip it and fold in fresh herbs instead. Good at room temperature, so you can make them a bit ahead of time."

Recipe and photo courtesy of The Conscious Cook, by Tal Ronnen.

Ingredients:

• 12 fingerling potatoes, cleaned and dried
• 2 teaspoons prepared horseradish
• 1 tablespoon vegan mayonnaise
• 2 tablespoons regular cashew cream
• Sea salt and freshly ground black pepper
• 1 tablespoon Earth Balance vegan margarine
• 1 teaspoon canola oil
• 1 or 2 small pieces dulse
• Paprika
• 2 tablespoons minced fresh chives

Preparation:

Preheat the oven to 350 degrees.

Place the potatoes on a baking sheet coated with spray oil and bake for 20 minutes, or until tender.

Meanwhile, in a small bowl, stir together the horseradish, mayonnaise, cashew cream, and salt and pepper to taste.

Heat the oil in a small nonstick pan over medium heat. Add the dulse and cook, turning once or twice, until crisp, 1 to 2 minutes. Watch closely so that it doesn’t burn. Remove the dulse to paper towels, let cool, then break into small pieces.

Cut the cooked potatoes in half lengthwise. Being careful not to burn your fingers, scoop the pulp from each potato with a teaspoon, leaving a thin shell. Place the potato pulp in the bowl with the horseradish mixture and the Earth Balance. Mash together, then fill each potato half with the mixture, mounding slightly. Put the potato halves filling side up on the baking sheet.

Sprinkle the potatoes with paprika, return to the oven, and bake for 10 more minutes. Garnish with the chives and crisped dulse.

Makes 24 pieces; 12 servings of fingerling potatoes as a vegetarian and vegan appetizer.

See also:
Book Review: The Conscious Cook, by Tal Ronnen

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Crock Pot Sweet Potatoes

Sweet potatoes slow cooked with apples and spices in the crock pot makes for a healthy vegetarian and vegan side dish perfect for Thanksgiving or any day. If your oven is full, make your sweet potatoes in the crockpot instead.

Ingredients:

• 4-5 sweet potatoes, sliced or chopped
• 2 apples, chopped
• 1/4 cup maple syrup
• 2 tbsp brown sugar
• 2 tbsp margarine, melted
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• salt and pepper to taste

Preparation:

Place apples and sweet potatoes in a crock pot or slow cooker. Sprinkle remaining ingredients on top of the potatoes and apples.

Cook on low for 4 to 5 hours. Add more salt and pepper to taste.

These easy sweet potatoes are wheat-free and gluten-free.

More Easy Vegetarian Crock Pot Recipes:
Vegetarian Crock Pot Chili
Cheesey Scalloped Potatoes
Vegetable Minestrone Soup
Vegetarian Baked Beans
Mexican Refried Beans
Indian Vegetable Curry
Tofu and Spinach Vegan Lasagna
One Pot Rice and Veggie Pilaf
Very Veggie Crock Pot Chili
Crock Pot Lentil Soup
Vegetarian Barley Chili
Split Pea Soup
Quick Crock Pot Apple Cobbler
Sweet Pineapple Baked Beans
Easy Crock Pot Green Bean Casserole
Hot and Spicy Artichoke Dip
Easy Crock Pot Potatoes with Cheese
Crock Pot Spinach Casserole
Easy Cheesy Bean Dip
Easy Crock Pot Spanish Rice
Curried Rice and Lentils
Crock Pot Barbecue Tofu
Crock Pot Rice Pudding

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