This hearty dish is comfort food with a kick of healthy kale. We get the groundedness of the potato root vegetables. The kale adds the benefits of iron, vitamin c and antioxidants nourishing veggies and whole foods
Hearty Baked Potato and Kale Mash
Recipe by Leslie Indigo AlisonDifficulty: easy
One bag yellow potatoes (other potatoes can be used but may need to be peeled after boiling)
Lacinato kale (also called dinosaur kale!) 🙂
1 cup plant milk such as oatmilk
1 cup vegan cream cheese
1 tablespoon minced garlic
Salt and pepper to taste – generous is delicious in this dish
Fresh Herbs to Garnish if available
Wash and boil the potatoes in a large pot of water until tender to the prick of a fork
Strain the water off the potatoes and set aside
Rinse kale and pull kale leaves from stems ; break leaves into bite sized pieces
Mix potatoes, oatmilk, cream cheese, garlic, and kale in mixer until chunky but smooth and well incorporated together. Add salt and pepper to taste. Note : If using a high speed blender mix ingredients in two batches. If using a large countertop mixer all ingredients can likely be added into large mixing bowl.
Spread the potatoes into a large oven safe casserole dish and use a fork to create hatch marks across the top of the mashed potatoes. This creates even more surface area to brown in the oven. Note : This Potato Mash is delicious once blended, and can be eaten right away, but baking in the oven allows all the ingredients to further infuse and allows the top of the potatoes to crisp in the heat of the oven.
Bake in the oven for 20-30 minutes at 350-400 degrees depending on your oven. For extra browning, turn the broiler on for a couple minutes. Watch closely so its browned just perfectly. Its easy to burn if you step away for too long.
Plate and sprinkle with fresh herbs, salt and pepper, and even a dallop of vegan cream cheese if you like. This stores well in mason jars for reheating throughout the week.
This salad is an easy filling salad that is so enjoyable to the senses to make because all the fresh herbs are so aromatic and the lemon zest is refreshing. I like to make this meal when I have time to enjoy a little music playing and go slow. Its very easy, but its relaxing to pinch off the fresh herbs and enjoy all the pleasures of being in the kitchen.
Let yourself be creative! Use whatever you have on hand in the garden or add mint leaves to the dressing… what can you do to make it your own special creation. Let us know your special twists.
Hope you enjoy… savor it slow or share with a friend. Make a little extra and save it back for lunch another day.
Recipe by Leslie Indigo Alison
1 cup quinoa (cooked by brand directions)
Seasonal Fresh Greens and Herbs : mint, cilantro, parsley, sprouts
1/2 cup vegan or dairy feta or similar cheese
Tablespoon white wine vinegar
1/4 cup Olive oil
Tablespoon of honey
Fresh lemon juice
Salt and pepper to taste
Rinse and prepare quinoa according to brand directions You will need one cup cooked quinoa Note : I often make extra for meal prep for the week and set aside in mason jars.
Chop fresh herbs into small pieces for mixing into salad
Zest a bit of the lemon and set aside. Slice the lemon in half and set aside half for the dressing. Cut other half into several slices for garnishing salad.
Chop cucumber and feta into small chunks
In a small mason jar mix olive oil, lemon juice, salt and pepper and honey. Cover and shake until well incorporated.
In a large bowl, combine quinoa, most of the dressing, cucumbers, feta and fresh herbs and mix until everything is lightly covered in the dressing.
Plate the Salad
Spoon the quinoa salad onto plates and add more fresh herbs and greens around the salad. Add slice of lemon and lemon zest on top of salad. Drizzle with a spoonful of dressing and top with a little bit of course salt flakes. Serve up with love.
Chopped ingredients 1/2 lb brussels sprouts, shaved 4 stalks of celery, thinly sliced 1 apple, cored & thinly sliced 1/2 small red onion, sliced into little slivers salt + pepper 2 cups of grapes, halved 1/4 cup of sesame seeds 1/4 dried cranberries, diced
Orange Tahini Dressing 1/3 cup raw tahini 1 orange, juiced 1/2 lemon, juiced 1 clove of garlic, minced 1/2 tsp cumin (optional) 1 tsp grainy mustard braw honey/maple syrup/agave nectar to taste 2-3 tbsp grapeseed oil salt + pepper
Fresh vegetables are so BEAUTIFUL. Smiling today I effortless create food art while laying out all the fresh veggies on the table for cooking day. Sunday’s are often grocery and food prep days around here… what about you?
Sautéed veggies are a staple in my kitchen during the winter. I like to prep up some for the week and flash fry them in the pan when I’m just getting home and too hungry to enjoy preparing food. 5 minutes and I have a hot plate of food. This is chopped asparagus, diced red onions, garlic, and mushrooms. I always add some salt and pepper, and if I prepped rice, it’s perfect on top of rice. Life is sometimes busy and my body still prefers nutrient dense food on a busy day.