Purple Potatoes with Cashew Cream
This recipe was taken from my favorite cook book The Vegan Table. I made it recently when we had our friends Miles and Jill over for a dinner as a starter.
As I have mentioned before, if you want to check out a few recipes that are vegan and are afraid that they will suck, this is the book to try. Rest assured that all is great and the flavors and ingredients are accessible. They are very simple and delicious and worthy of homage in my best of collection.(known as this blog)
30 Small Potatoes
Salt and Pepper
1 yellow onion
3 cloves garlic - minced
1 teaspoon of brown sugar
4 large Sage leaves
1/2 cup walnuts, toasted
1 cup unsalted raw cashews , toasted
1 tablespoon nutritional yeast
1 cup vegetable stock
pre heat oven to 425
place potatoes in an oiled pan and roast until soft, salt and pepper to taste (make sure the potatoes are coated well with olive oil.
While the potatoes roast
cook the onion, Earth Balance and garlic and brown sugar and add a bit of salt and saute for around 5 minutes and then continue to cook until golden brown and sweet.
Now that both of those are cooking in you can toast the sage leaves in oil quickly to crisp them and chop the walnuts or quickly food process them. Combine both and keep on the side.
When the onions are ready add to the blender with the cashews, nutritional yeast and veggie stock.
I added a bit more garlic as i made this , salt (rocked sea salt) , pepper and a dab more stock to make sure it was creamy.
Now that the potatoes have cooled cut them and half and hollow out a little bit to allow for the cream.
Then top with the sage , walnut topping ( I added more sage and green onion to the topping)
and then dream about these delicious morsels until you have time to make them again
Coming soon: Veggie lasagna , and great meals that I recently enjoyed at The Blue Plate and Incanto.
Even the meatiest of restaurants make amendment for plant people.