KOREAN POTATOES

While you can use the potatoes in this recipe right out of the instapot, the overall texture is better if they are allowed to cool overnight. But they can be made using potatoes right out of the instapot.

 1 LB     Potatoes, scrubbed and cut into large chunks

Sauce Ingredients

1/4 cup     Water

4 Tblsp     Soy Sauce

1 Tblsp     Cooking Sherry

2 Tblsp     Brown Sugar

1/4 tsp      Black Pepper

1 Tblsp     Maple Syrup

1 Tblsp     Korean Red Curry Powder, gochugaru

1/4 tsp     Garlic Powder

Instructions

1.  Place potatoes in instapot and set to 5 minutes pressure cook on high.  Allow pressure to come down naturally.  Drain and cool potatoes. Overnight is best, although you can use the potatoes right away.

2. Mix sauce ingredients in a small bowl. 

3. Add sauce to pan along with the potatoes.

4. Cook and stir until sauce is thick and coats potatoes well.

5. Enjoy!

NOTE

1. This recipe doubles or even triples well.

HEARTY PLANT BASED STEW WITH RED WINE

I love Instapot cooking. You can make it in the morning and let it sit on the keep warm function until you are ready to eat it. I used a 6 quart Instapot for this recipe.

Ingredients

1                         onion, chopped  

3 cloves              garlic, minced

1 cup                  dried, small mushrooms, rinsed

2                         carrots, cut in  large chucks

4-5 medium       potatoes, cut into large chucks

2 stalks              celery, diced

1 cup                 red wine,

1 1/2 cup           broth, I use mushroom broth

1  14 oz             can diced tomatoes

1  19 oz             can  black eyed peas, but any kind will do 

3-4 Tblsp          mushroom seasoning, use less if your broth is salted

1/2 tsp               smoked paprika

1/2 tsp               black pepper

1/4 cup              quick oats

Instructions

1.   Place everything but the oats into the Instapot and give it a good stir.

2.   Sprinkle the oats on top of the stew, but do not stir or you might get the burn notice while cooking.

3. Seal  and set Instapot to high pressure cooking for 6 minutes. Let pressure come down naturally. Stir in the oats. 

4. Adjust seasonings to your taste.

5. Enjoy!

STUFFED SWEET POTATOES

These are a flavour packed bowl of goodness. The result is a soft stuffed sweet potato, and should be transferred to a plate with care so it doesn't break. They will still taste great, just not be as pretty.

 Ingredients

4 medium       sweet potatoes

1 19 oz can     black eyed peas, or your favourite type of bean

1 cup              quinoa, cooked, 

1                     red bell pepper, finely diced

1 small           red onion, finely diced

2   cloves       garlic, finely diced

1 tsp               cumin

1/2  tsp           smoked paprika

1/2 tsp            chili powder

2 Tblsp           nutritional yeast

2-4 Tblsp        mushroom seasoning

1/4 cup           cilantro

Instructions

1.  Prick the sweet potatoes all over.  Bake the sweet potatoes in a 400  F oven until soft and cooked through. 

2. Meanwhile prepare the filling . Sauté the onion, red pepper and garlic for a few minutes until soft. Set aside.

3.  Once the sweet potatoes are baked and cool enough to handle, carefully cut in half. Scoop out the pulp into a bowl without tearing the outer skin and reserve the skins

4.  Mash the sweet potato pulp and add the onion mixture, quinoa, beans, and all the spices, including the cilantro.

5   Adjust the seasonings to your taste. If the sweet potatoes were quite large you may want to double the seasonings, but be sure to taste  in order to avoid over-seasoning.

6.   Serve warm. Garnish with additional cilantro and red pepper is desired.

7.   These result in a soft sweet potato , so handle with care when transferring to a plate or serving dish.

8.   Enjoy!

 

French Fry Seasoning

French Fry Seasoning

I typically cut up enough potatoes to fill a 9 L pot. So the recipe below should coat that amount of fries. If you like your fries a little saltier, you could add additional vegetable stock powder, perhaps even double it, but my family prefers this lower salt version.

Ingredients

3 tsp vegetable stock powder
2 tsp turmeric
7 tsp garlic powder
15 tsp onion powder
1 tsp black pepper
1/2 Tblsp stevia powder

Directions

Mix everything together.

Coat fries.

Enjoy!

French Fry Seasoning

Tip

 I bake my fries at 425 for 40-45 minutes on parchment paper. There is no need to coat the fries in oil. The seasoning will stick to damp fries.

When I am wanting something spicy, I will coat my fries in Sriacha Sauce before tossing them with my seasoning.

Lentil Sheperds Pie

Lentil Shepherds Pie

Using canned lentils and frozen vegetables turns this into an easy meal that can be made ahead. It makes two pans, so it can easily be cut in half if you are not feeding an army like me.

Ingredients

2 onions, chopped
2 stalks celery, diced
2 tsp garlic minced

4 cups frozen peas and carrots
2 cups frozen corn

2 - 19 oz cans lentils, drained

1/4 tsp cumin
1/4 cup soy sauce
1/4 tsp black pepper
1 tsp vegetable stock powder

8 cups mashed potatoes

1 tsp paprika for garnish only


Directions

Cook onions, celery and garlic in a little water until soft.

While they are cooking, cook peas and carrots, and the corn to desired tenderness in the microwave.

Add cumin, soy sauce, pepper and vegetable stock powder to the onion mixture and combine well.

Add the cooked peas and carrots, and corn to the onion mixture. Combine well.

Divide mixture between two 9x13 inch pans.

Cover with the mashed potatoes.

Using a fork, pierce the mashed potatoes to allow steam to escape.

Sprinkle mashed potatoes with the paprika.

Enjoy!

Hearty Potato Vegetable Soup

Hearty Potato Vegetable Soup

This soup is more like a stew than a soup. It is very filling. For a less thick soup, the amount of oats can be reduced.

Ingredients

1 cup onions, chopped

2 large carrots, chopped

2 stalks celery, chopped

1 tsp garlic, minced

1/2 tsp cumin

1/4 tsp black pepper

1/2 tsp turmeric

4 tsp chili powder

4 tsp paprika

1 tsp smoked paprika

1 Tblsp cocoa powder

4 tsp vegetable stock powder or to taste

6 cups water

1-19 oz can tomatoes, diced

1-19 oz can black beans, with the liquid

1 cup uncooked quick oats

6 cups potatoes, peeled and diced into bite sized pieces

2 cups frozen corn

8 cups chopped fresh spinach(optional) 

Directions

Saute onion, carrots and celery in as little water as necessary until cooked.

Add garlic and cook 30 seconds, stirring to prevent burning.

Add cumin, black pepper, turmeric, chili powder, paprika, smoked paprika, cocoa powder, and vegetable stock powder to the pot along with about 1/3 cup water stirring well to ensure the spices are well mixed.

Add in the remaining water, tomatoes, black beans with the liquid, potatoes, quick oatmeal and corn. Stir well.

Bring soup to a boil and reduce heat to a simmer. Simmer for about 45 minutes, scrapping the bottom of the pot often so the oatmeal does not stick.

If using add in spinach and cook for a few minutes until cooked.

Enjoy!

 

Potato Pizza

Potato Pizza

I first saw the idea for this 'pizza' on a social media web site. I thought it was a great idea to make a pizza crust out of potatoes, so I decided to try experimenting. This is what I came up with. I think the base can be flavoured any way you decide, and topped any way as well.  How much you use of each ingredients depends how how big you want your pizza to be so really how many potatoes you spiralize and how big your grill is.

Ingredients for the Base

8-10 cups Potatoes, spiralized

2 tsp onion powder

2 tsp garlic powder

1 Tblsp chili garlic sauce, more or less to taste, this stuff is HOT

1/2 tsp black pepper 

1 tsp turmeric

Other spices like salt, oregano or basil, optional

Topping Ingredients

Sweet Chili Sauce or Pizza Sauce or BBQ Sauce

Nutritional yeast

Red Onions, sliced fine

Peppers, sliced fine 

Other topping as desired like olives, mushrooms, spinach, broccoli,  etc. , optional

Directions

Place spiralized potatoes into a big bowl.

Add the ingredients listed for the mixing up the base and combine well.

Place the potatoes on a preheated grill. I used a George Foreman Grill for this. But any similar type non stick grill with a lid should work.  The base should be thick so that the sauce does not run to the bottom of the potatoes. Close the grill and let it cook until cooked throughout and crispy. Mine took about 24 minutes. 

Cooked spiralized potatoes

Preheat oven to 425 F.

When the potatoes are cooked, transfer to a parchment lined pan.

Top with sauce of choice, I used sweet chili sauce. Sprinkle with nutritional yeast.

Top with remaining chosen ingredients.

Place in oven for 8-10 minutes.

Remove and transfer to a cooling rack.

Enjoy!

TIP

If making the base ahead of time, be sure to transfer the cooked base off the pan and parchment onto a cooling rack. This way it will stay crispy. When you are ready to top the 'pizza', return to parchment lined pan, top and bake.  

 

Hash Browns

Hash Browns

These hash browns are so flavourful. They cook up nice and crisp without any added oils. If you like garlic, double the amount of garlic powder. I used a panini press for this dish, but you cold bake them in the oven instead.  However, you may need multiple pans if you use the oven method.

Ingredients

8 cups shredded potatoes
2 tsp vegetable stock powder, optional
4 tsp onion powder
2 tsp garlic powder
1/4 tsp stevia
1/4 tsp ground black pepper
1 Tblsp chili garlic paste

Directions

Mix all ingredients in a bowl.

Place on a preheated panini press( I set mine to 400F) and cook for about 20-25 minutes.

The potatoes may stick to the top grill, so carefully scrap the potatoes off the top of the panini press using a spatula. Do not use a metal one that will scratch the grill.

Transfer to a large plate.

Enjoy!

Oven method

Tip

If using the oven method, preheat oven to 425 F.  Place shredded potatoes on a parchment lined sheet pan and bake for approximately 45 minutes, until crispy. Multiple pans may be necessary, depending on how thick you want the hash browns.

I used my food processor and the grating attachment to shred my potatoes.

Potato Salad

Potato Salad

This potato salad tastes surprisingly like a potato salad made with eggs and  mayonnaise. Instead of these fat laden foods, this dressing is made from potatoes and the 'egg' taste comes from the addition of black salt. I used a high speed blender to get the dressing creamy and smooth.

 Ingredients

Salad Ingredients

8 cups potatoes, cubed boiled and 1 cup cooking liquid reserved
1/2 tsp celery seed
1/8 tsp ground mustard
1/2 tsp black salt
salt and pepper to taste

1/2 cup frozen peas
1/2 cup roasted red peppers, chopped
1/2 cup green onions, chopped

Dressing Ingredients

1 1/4 cups boiled potatoes cubed (I cube mine before boiling)
1 tsp apple cider vinegar
1 1/2 tsp mustard ( I used sweet with Heat by Presidents Choice)
1/16 tsp stevia or sugar to taste
1/2 cup water or reserved liquid from boiling potatoes
2 tsp vegetable stock powder, or to taste

Directions 

Dressing Directions 

Blend all ingredients in a high speed blender, like a vitamix, until smooth. Add additional water if required.

Adjust salt and pepper to taste.

Salad Directions

Add potatoes to a big bowl. I like to roughly mash the potatoes, so there are still some chunks.

Mix in the dressing. I used all of the dressing, but for a dryer salad you may want to use less.

Add in black salt, celery seed, ground mustard and black pepper. Adjust seasonings if required.

Add in roasted red peppers, green onions and frozen green peas. Mix well. The peas will defrost by the time the potatoes are cool.

Enjoy.

Tip 

 I do not eat olives, due to the high fat content, but if you are able to eat them, olives would be a nice addition to this salad.

Grated carrots would also be a tasty addition.



 

Kettle "Fried" Potato Chips

Kettle "Fried" Potato Chips

I have made oil free potato chips in the microwave many times, using parchment paper. But you are limited with the amount you can make because of the size of the microwave plate and it is so time consuming. But somewhere on the internet, I saw an ingenious idea. I wish I remembered where I saw this so I could give  credit. Using a wooden skewer, pierce each chip onto the skewer and then microwave. I took this one step further and used my spiral cutter. To my surprise, they turned out just like kettle fried potato chips, minus all that oil of course.

Ingredients

1 Potato
skewers ( size depends on the size of pan used)
microwaveable pan with sides ( skewers should be able to sit on top of each side, off the bottom of the pan)

Directions


 Spiral cut the potato using the smallest cutter. Place slices into water to avoid discolouration.

Thread the potato onto the skewer. Make sure you pierce the slices so they stay on the skewer. Do not crowd the slices.

Lay the filled skewers over top of the microwaveable pan. You do not want the slices to sit on the bottom. The skewer should be balanced on the sides of the pan.

Start microwaving. I start with 3 minutes and add time until the chips are nice and golden.The more potato slices on the skewer the longer it is going to take to cook  But be CAREFUL. These will burn quickly. I also found that sometimes the pieces on the end finish cooking before the centers. These pieces can be removed and then continue cooking the rest. But when you remove the chips from the skewer, they will be HOT.

Repeat until all the slices are used up

Enjoy.