Monday, December 28, 2015

Crispy Smashed Potatoes with Avocado Garlic Aioli

Source: Oh She Glows


  • 2 pounds Yukon Gold potatoes (or try red or new potatoes)-- depending on size, you may want to cut in half
  • 2-2.5 tablespoons extra virgin olive oil (or oil of choice)
  • Fine grain sea salt and freshly ground black pepper (be generous)
  • Garlic powder, for sprinkling on top
  • 1/3-1/2 cup fresh parsley, minced
  • 1/2 large avocado
  • 1 garlic clove
  • 1/2 tablespoon fresh lemon juice
  • 2 TB soy-free Veganaise (or vegan mayo of your choice)
  • Fine grain sea salt and freshly ground black pepper, to taste


  1. Add potatoes into a large pot and cover with water. Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 30-40 minutes, until tender.
  2. Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
  3. When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
  4. Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo. Some potatoes might break apart a little, but this is totally fine.
  5. Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
  6. Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary.
  7. Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli.

Saturday, December 26, 2015

Colorful Quinoa Salad

Source: (slightly modified)

  • 1 cup rainbow quinoa 
  • 1 fresh mango, peeled and diced into small cubes
  • 1/2 green bell pepper, diced into small cubes
  • 3/4 cup pomegranate seeds
Dressing Ingredients:
  • 1 1/2 tbsp maple syrup
  • 2 tsp fresh squeezed orange juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
Place quinoa in saucepan with 2 cups water. Bring to boil, reduce heat, cover & simmer 15-20 minutes. Let cool.
Combine all ingredients in large bow; serve.

Buffalo Chickpea Lettuce Wraps

Source: (slightly modified)

  • ½ cup onion, minced
  • 1 can chickpeas, rinsed and drained
  • 2-3 TB hot sauce
  • 1 head butter lettuce, washed and leaves separated
  • 1/2 avocado, chopped
  • 1/2 cup chopped tomato
  • ½ cup chopped cucumber
  • Ranch Dressing:
  • 1/4 cup mayo (use vegan version if needed)
  • handful parsley, finely chopped
  • 1 tsp. dried dill
  • 1 tsp. garlic powder
  • freshly ground pepper/salt
  1. In a medium skillet pan, cook the onion in 1 tsp. olive oil over medium-high heat until soft and translucent, about 5 minutes.
  2. Add the chickpeas and cook until toasted, another 2-3 minutes. Stir in the buffalo sauce and reduce heat to low. Simmer while you make the dressing. Turn off heat and let cool slightly.
  3. Toss together the mayo, parsley, dill, garlic powder, and pinch salt/pepper. Season to taste. Stir into chickpea mixture with tomato, cucumber, & avocado.
  4. Assemble the wraps! Place a heaping tablespoon or two of the chickpea mixture on each piece of lettuce.

Wednesday, December 23, 2015

Cocoa Pudding Cake

Source: Kids Can Cook

3 TB plus 1/4 cup unsweetened cocoa powder
1 cup flour
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
2 TB canola oil
1 tsp vanilla
1/2 cup milk
3/4 cup firmly packed brown sugar

1. Preheat oven to 350. In medium bowl, mix together 3 TB cocoa, flour, baking powder, sugar, & salt.
2. In separate larger bowl, combine oil, vanilla, & milk. Stir dry ingredients into milk mixture until well combined. Spread into oiled 8 x 8 baking pan.
3. In small bowl mix together brown sugar & remaining cocoa; sprinkle over the top of the cake batter.
4. Pour 1 3/4 cups boiling water over the sugar/cocoa mixture. Bake for 45 minutes & serve warm.

Matzo Ball Soup


1 box (11 oz) matzo crackers
1/4 cup butter
3 eggs
1 TB parsley flakes
2 TB minced onion
64 oz. vegetable broth (8 cups)
salt & pepper to taste

  1. Bring a large pot of lightly salted water to a boil.
  2. Break matzo crackers (all but one) into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
  3. Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
  4. Grind remaining cracker into crumbs (meal). Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
  5. In a large saucepan, bring broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

Fettuccine With Cashew Marinara

Source: Vegetarian Times

24 oz. jar marinara sauce
3/4 cup cashews
8 oz. fettuccine
1 cup thinly sliced basil
bread crumbs to top, optional

1. Puree marinara sauce & cashews in blender until smooth.
2. Cook & drain pasta according to package directions.
3. In large bowl, combine pasta, sauce, and basil. Serve.