To make this I used half a red onion, one carrot, one sweet red pepper, and one potato. I tossed them in olive oil, salt and pepper, then baked them 45 minutes at 200° C. After they were done I poured the dressing over them.
Tag Archives: potato
I used Meera Sodha’s recipe, but reduced the amount of peas, replaced the chard with spinach, and used twice as much spinach as the recipe called for. The result was quite tasty.
I really like fenugreek leaves, and they are quite tasty in this simple potato dish.
Here’s the recipe. I used two bunches of fresh spinach in place of frozen spinach. Because this soup contains both potato and lentils, it is a filling soup.
I used this recipe, opting for olive oil in place of butter, and used the vegetable broth option. As I could think of no good reason for boiling the parsley in a second pot and then adding them to the soup, I boiled them in the soup.
This adaptation of the traditional Filipino dish comes from Astig Vegan. I couldn’t find a turnip or jicama, so I used swede. I found the dish a little bland.
After watching a friend make this, I tried it myself. It is quite simple and good. I cooked the potatoes until completely soft, which was longer than she did, because I had some stomach problems when I did not cook them fully.
Take some potatoes and peel them. Slice them into matchstick-sized pieces, then boil them until just barely cooked. Drain, rinse with cold water and set aside.
Mince some garlic and put it in a bowl, along with spices such as: chilli peppers, cayenne pepper, cumin powder, and five-spice powder. Heat some oil to just below bubbling, then pour it over the spices. While it is still cooking the spices, add in a pinch of sugar.
Next add some soy sauce, salt, and vinegar to the spice mixture. Add the spiced oil to the cooked potatoes and mix. Add some spring onion. You can also add boiled and cooled mu-err mushroom (black fungus) for a little variety.