POTATO “RISOTTO”

SERVES 1 LARGE OR 2 SMALL PORTIONS

14 oz. (400 g) new potatoes

1 small red pepper

1 shallot

1 small garlic clove

2 tbsp. olive oil

3 tbsp. vegan margarine

3 tbsp. capers, rinsed

1 1/4 oz. (40 g) pitted black olives

1/2 cup (50 g) sun-dried tomatoes in oil

2 tbsp. white wine

1 tsp. balsamic vinegar

1 3/4 cups (400ml) vegetable stock sea salt

freshly ground black pepper

pinch of dried basil

pinch of dried rosemary

pinch of dried thyme

pinch of sugar

2 tbsp. chopped chives

NUTRITIONAL VALUES

Calories: 484kcal
Fat: 34g (5.1g S.Fat)
Carbs: 41.1g
Protein: 5.4g
Sugar: 6.6g
Sodium: 889mg

METHOD

Peel and cut the potatoes into small cubes. Remove the seeds from the pepper and cut it into small cubes. The shallot and garlic should be peeled and finely chopped.

In a sauté pan, heat the oil and margarine and sauté the potatoes, pepper, shallot, and garlic over medium heat. Finely chop the capers, olives, and tomatoes, then add them to the pan and cook for a few minutes. Deglaze the pan with the wine and vinegar, scraping the bottom of the pan, then add the stock and cook for 15 minutes, stirring occasionally.

Season with salt, pepper, herbs, and sugar, then fold in the chives. Put it in a lunchbox and take it with you.

SWEET POTATO BURGERS WITH BARBECUE SAUCE

SERVES 2 BURGERS

FOR THE PATTIES

1 large, sweet potato

sea salt

1 shallot

1/2 bunch of chives

pinch of freshly ground black pepper

1⁄2 tsp. sweet smoked paprika

1 tbsp. dried marjoram

pinch of ground cumin

pinch of ground allspice

1 tsp. Dijon mustard

2 tbsp. plain or gluten-free flour

1/2 cup (40 g) fresh breadcrumbs

2 1/2 tbsp. canola oil

FOR THE BURGERS

2 large burger buns

vegan barbecue sauce

handful of salad leaves

small piece of cucumber, sliced

1 tomato, sliced

handful of cilantro leaves

NUTRITIONAL VALUES

Calories: 722kcal
Fat: 34.4g (8g S.Fat)
Carbs: 87.1g
Protein: 18.1g
Sugar: 12.1g
Sodium: 1472mg

METHOD

To make the patties, peel the sweet potato, cut it into small pieces, and cook it in salted water for 10–15 minutes, or until tender. Drain through a colander. The shallot should be peeled and finely chopped. Finely chop the chives. In a large mixing bowl, mash the sweet potato with the shallot and chives with a potato masher until evenly combined. Combine 1/2 teaspoon salt, pepper, paprika, marjoram, cumin, allspice, and mustard in a mixing bowl. Add the flour and thoroughly combine everything.

On a plate, spread out the breadcrumbs. Form two even patties out of the potato mixture and coat in breadcrumbs. Heat the oil in a skillet over medium heat and cook the patties on both sides until golden brown. Allow to drain on paper towels after removing from the pan.

Split the burger buns in half, toast them, and spread barbecue sauce on the cut surface. Salad leaves, a patty, cucumber slices, tomato slices, and cilantro garnish the bottom halves. If desired, top with additional barbecue sauce.

SWEET POTATO EGGPLANT CURRY

SERVES 4 PORTIONS

1 package (12 oz., or 340 g) extra- firm tofu, rinsed and drained

1 tbsp. (14 g) coconut oil

1 cup (160 g) chopped red onion

1 tbsp. (6 g) minced lemongrass

1 tbsp. (6 g) minced fresh ginger

1 1/4 lb. (570 g) sweet potatoes, peeled and chopped

3/4 lb. (340 g) eggplant, peeled and chopped

3 tbsp. (19 g) yellow curry powder

1 can (13.5 oz., or 400 ml) full-fat coconut milk

5 cups (1.2 L) gluten-free vegetable broth

1/2 cup (92 g) jasmine rice

2 tbsp. (28 ml) lime juice

1 1/2 tsp. salt

1/4 cup (15 g) unsweetened coconut flakes, toasted

1 tsp. lime zest

NUTRITIONAL VALUES

Calories: 1571kcal
Fat: 120.8g (114.8g S.Fat)
Carbs: 96.7g
Protein: 25g
Sugar: 15.8g
Sodium: 1462mg

METHOD

Wrap the tofu in a clean kitchen towel and place it on a plate with a couple of weights on top to press out some of the moisture. Melt the coconut oil in a large pot over medium heat and sauté the red onion, lemongrass, and ginger until the onions are translucent.

Unwrap the tofu and cut into small cubes; add the sweet potatoes and tofu to the pot and sauté for 5 to 7 minutes, or until the tofu is golden on the sides. Sauté the eggplant and curry powder for 2 minutes in the pot. Bring the curry to a boil with the coconut milk and vegetable broth.

Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the water is absorbed and the rice is tender.

Combine the lime juice and salt in a mixing bowl. Divide the curry among four bowls and top with toasted coconut and lime zest before serving.

ASIAN CAULIFLOWER & POTATO SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

7 oz. (200 g) new potatoes sea salt

1/2 small cauliflower

1/2 small eggplant

1 small garlic clove

1 red chile

1 3/4 oz. (50 g) cashew nuts

2 sprigs of cilantro

1 1/2 tbsp. canola oil

1/2 cup (120ml) coconut milk

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground cinnamon

pinch of ground allspice

NUTRITIONAL VALUES

Calories: 495kcal
Fat: 36.8g (15.8g S.Fat)
Carbs: 39.5g
Protein: 9.5g
Sugar: 9.5g
Sodium: 277mg

METHOD

Scrub the potatoes and cook them in salted water for 20–25 minutes with the skins on. Allow to cool slightly before peeling and cutting into thick slices.

In the meantime, separate the cauliflower into florets. Remove the stalk from the eggplant and cut it into cubes. Garlic, peeled and finely chopped Cut the chile in half lengthwise, remove the seeds, and finely chop. Toast the cashews in a dry pan until golden brown, then cool and roughly chop. Remove the cilantro leaves from the stalks and finely chop them.

In a large high-sided pan, heat the oil and sauté the garlic over medium heat. Continue to cook the cauliflower, eggplant, and chile until the vegetables are al dente. Season with salt, pepper, cumin, cinnamon, and allspice and pour in the coconut milk. Transfer the mixture to a bowl after folding in the potatoes. Allow the salad to cool completely before scattering the cashews and cilantro on top.

LOADED POTATO BREAKFAST BOWL

SERVES 2 LARGE OR 4 SMALL PORTIONS

FOR THE POTATO HASH

2 tsp. coconut oil

1 1/2 lb. (680 g) russet potatoes, chopped

1 cup (160 g) diced white onion

1 cup (180 g) diced tomato

1/2 cup (75 g) diced red bell pepper

Salt and freshly ground black pepper, to taste

1 cup (20 g) firmly packed arugula

FOR THE MUSHROOM GRAVY

1 tbsp. (15 ml) light coconut milk, divided

1/2 cup (80 g) diced white onion

2 cloves of garlic, minced

1/2 cup (35 g) diced baby Bella mushrooms

1 tbsp. (8 g) cornstarch

3 tbsp. (12 g) nutritional yeast

1 tbsp. (15 ml) liquid aminos

Freshly ground black pepper, to taste

Vegan cheese shreds, for topping (optional)

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 5.6g (3.6g S.Fat)
Carbs: 36.9g
Protein: 6.7g
Sugar: 6.3g
Sodium: 1045mg

METHOD

TO MAKE THE HASH In a large saucepan over medium-high heat, melt the coconut oil. Put the potatoes in when the pan is hot enough to make water sizzle. Cook, covered, for 15 minutes, stirring occasionally. (If you can, start your gravy now.) Add the onions to the potatoes, cover, and cook until they are translucent. Reduce the heat to medium and stir in the tomatoes and bell pepper. Continue to cook, uncovered, until the potatoes are crispy and cooked all the way through.

Season with salt and pepper to taste. Fold in the arugula just before serving to prevent it from becoming too limp.

TO MAKE THE MUSHROOM GRAVY If possible, make the gravy at the same time as the potatoes; if not, the potatoes may become mushy when reheated.

1 tbsp (15 mL) coconut milk in a medium saucepan
Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes before stirring in the garlic. Cook until the onions are almost translucent, then add the mushrooms. Sauté until the mushrooms have darkened and shrunk in size. Sprinkle the corn starch over the onion-mushroom mixture and stir until evenly coated.

Place the contents of the saucepan, along with the remaining coconut milk, nutritional yeast, and liquid aminos, in a blender or food processor and pulse a few times for a smoother consistency.

Return the gravy to the saucepan and bring it to a boil. Reduce the heat to a low setting and allow the gravy to simmer. Stir or whisk every few minutes until the desired thickness is reached, then season with pepper.

Divide the potato hash between four bowls (don't forget to fold in the arugula first!) and top with cheese shreds and gravy, if using. Serve right away.

LITTLE POTATO CAKES WITH YOGURT DIP

SERVES 8 PORTIONS

FOR THE CAKES

7 oz. (200 g) waxy potatoes

sea salt

1 cup (120 g) white spelt flour, plus extra for dusting

2 tsp. herbes de Provence

1–2 tbsp. oil

FOR THE DIP

3–4 tbsp. soy yogurt, or other plant-based yogurt

1 tbsp. chopped chives

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 115kcal
Fat: 4.1g (0.5g S.Fat)
Carbs: 16.7g
Protein: 3.5g
Sugar: 1.3g
Sodium: 72mg

METHOD

Peel the potatoes and cut them into large chunks before boiling them in salted water for about 15 minutes, or until soft. Drain and place in a bowl. While the potatoes are still warm, mash them with a fork until smooth. Work in the flour, 1 teaspoon more salt, and the herbes de Provence until the mixture is smooth.

Roll out the mixture on a generously floured work surface until it is 1/4in (5mm) thick, using a rolling pin that has also been liberally floured. Cut out discs with a 2 1/2 in (6cm) round cutter or glass dusted with flour. In a pan, heat the oil and fry the potato cakes on both sides until golden brown. Remove and drain on paper towels before allowing to cool.

To make the dip, combine the yoghurt and chives in a mixing bowl and season with salt and pepper to taste. Separately pack the potato cakes and the dip to take with you.

RECIPE NOTES

The potato cakes can be baked in the oven as well. Preheat the oven to 180°C/350°F and place them on a baking sheet lined with parchment paper, pricking each with a fork several times. Bake for 10 minutes in the centre of the oven, then turn them over and bake for another 10 minutes, or until they are a pale golden brown colour.