White Sweet Potato Puree (Vegan)

We were invited to a cooking club dinner and given the assignment to make White Sweet Potato Puree. I was skeptical at first because I'm not a big fan of sweet potatoes. Plus the recipe called for half-and-half, butter, and chicken broth that I don't normally cook with. So I took a challenge to transform this recipe into a plant-based version. It turned out delicious! I'm skeptical no more. It's a great side dish recipe especially for the holiday season.

• 5 lb white sweet potatoes, peeled and sliced into 1/4 inch chunks
• 2 tsp fresh thyme, minced
• 2 tsp sugar
• 1/2 cup plain soy milk, warmed
• 1/2 cup vegetable broth, warmed (or more depending how thick you like your potatoes)
• 2 tbsp plant-based butter, melted
• salt and black pepper to taste

1. Place sweet potatoes in large sauce pan. Cover potatoes with water. Bring to a boil and cook for 15-20 minutes or until potatoes are soft and fall apart easily if poked by fork.

2. Drain. In food processor combine potatoes, fresh thyme, sugar, 1/2 cup soy milk, 1/2 cup vegetable broth, butter, salt and pepper. Puree until smooth. Add more vegetable broth if needed.

Enjoy the holidays!
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Crostini with Mushrooms, Olives, and Capers

• olive oil for frying 
• 8 oz fresh mushrooms, sliced
• 1/2 white onion, chopped
• 1 clove garlic, minced
• 1/2 cup black olives, pitted and chopped
• 2 tbsp capers
• 1 tbsp balsamic vinegar
• salt and pepper to taste
• 10-12 pieces of wheat baguette
• 1/2 cup Mozzarella cheese, shredded (for a vegan version, use vegan cheese) 

On medium heat saute onions and garlic for 2 minutes. Add mushrooms and saute until they are done and golden brown. Add olives, capers, vinegar, salt, and pepper and heat through.

Preheat oven to 350F. On a cooking sheet arrage baguette. Top each piece with a little bit of the mushroom mixture. Top with shredded Mozzarella. Bake until the cheese is melted and the bread is browned, about 7-10 minutes. Your "little toasts" are ready!
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Smashed Baked Potatoes

This is a fun way to bake potatoes! Boil them, then carefully press them with a potato masher, and bake them with olive oil and seasonings.

• small red potatoes, boiled
• olive oil
• salt 
• ground pepper

Preheat oven to 400F. Spread tin foil over a baking sheet. Sprinkle with olive oil. Place potatoes on the baking sheet and carefully press each potato with a potato masher- "smash" them. Brush the tops of potatoes with olive oil. Sprinkle with salt and pepper. Bake for 20-25 minutes.

The idea inspired by a post on the Pioneer Woman blog. For the original recipe click here.

French Potato Pancake with Herbs

This is the yummiest French-style side dish made with potatoes and a beautiful blend of herbs. You can use fresh herbs, or you can substitute them with dried herbs at a 3:1 ratio (fresh 3: dried 1)

2 large russet potatoes, peeled and grated
4 tsp fresh dill
4 tsp fresh chives or green onions, chopped
4 tsp fresh parsley, chopped
1 tsp dried tarragon
salt and pepper to taste
2 tbsp olive oil, divided

Squeeze the juice out of potatoes. In a bowl combine potatoes and herbs. Mix well. Season with salt and pepper. On medium, heat 1 tbsp oil in a 9-inch skillet. Press grated potatoes into the skillet and cook for 10 minutes or until golden brown. Slide pancake unto a plate. Add remaining tbsp oil. Carefully flip pancake and transfer unto skillet. Cook for 10-15 more minutes or until golden brown. Enjoy!
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Adapted from the "Fines Herbs Potato Rosti" recipe published in March 2013 issue of the Vegetarian Times

Russian Beet Salad: Venegret

This colorful salad is one of the most popular dishes in Russia. We make it for special occasions, like holidays or birthdays, or for every-day meals. It may look a bit extreme in its purpleness, but even my ultra-conservative veggie-sceptical husband likes it. Serve it as a separate dish for lunch, light dinner, or make it a side dish.

• 2 large Russet potatoes
• 2-3 large carrots
• 2 medium beets
• 3-4 large pickles, chopped (about two cups chopped)
• 1 white onion, finely chopped
• 1 15-oz can red or kidney beans, drained
• 1 15-oz can green peas, drained
• 1.5- 2 tbsp olive oil
• salt and pepper
• parsley, chopped for garnish

First boil potatoes, carrots, and beets separately. Take care to not over-boil the potatoes. They need to be soft, yet firm. Let cool. Peel the vegetables and chop them finely. Combine in a large bowl. Add pickles, onion, beans, and green peas. Mix well. Add olive oil, salt, and pepper. Cool the salad in the fridge before serving. Serve garnished with parsley.

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Mexican-Style Baked Potato

When I don't feel like cooking, this recipe comes in handy. It's easy and all you really need to do is to chop the veggies for the Pico De Gallo. The potatoes come out with really nice crispy skins that are absolutely delicious. Make sure you eat the skins as they provide the most nutrients!

• 4 Russet potatoes
• olive oil
• salt
• 2 large tomatoes, seeded and finely chopped
• 2 jalapenos, seeded and minced
• 1/2 cup fresh cilantro, chopped
• 1 small red onion, finely chopped
• 7 green onions, finely chopped
• 2 cloves garlic, minced
• juice of 2-3 limes
• vegan butter (or usual butter) 
• 3 avocados, cut into small pieces

Potatoes

Preheat the oven to 350F. If you want your potatoes to have wonderful crisp skin, don't ever wrap them in aluminium foil. We'll bake our potatoes simply on the oven rack with no foil. Rub the potatoes with olive oil. Sprinkle them with salt. The coarse salt works the best. Poke the potatoes with a fork about 6 times each to allow the steam to escape. The unpoked potato may also explode in your oven :) so make sure you don't forge this step. Bake the potatoes for 1 hour at 350F or until tender when pierced with a fork.

Pico De Gallo

In a medium bowl combine tomatoes, jalapenos, cilantro, red onions, green onions, garlic, and lime juice. Mix well and set aside. For the best results, I recommend making the pico de gallo a few hours ahead of time and keeping it in the fridge. This will allow the beautiful tastes to blend.

Spread a little bit of butter on each potato. Serve with the fresh pico do gallo and pieces of avocado.

Provecho!

Quinoa Tabbouleh

This simple Middle Eastern salad is perfect with pita bread and hummus. Quinoa is full of protein and slow-digesting carbs... which means that you won't be hungry after you eat this salad for quite some time!

• 1 cup quinoa, very well rinsed in cold water
• 2 cups water
• 1/2 tsp salt
• 1/2 cup parsley, chopped
• 1 cucumber, cut into 1/4 pieces
• 1 large tomato, seeded, cut into small pieces
• 1/2 cup green olives
• 4 green onions, chopped
• juice of 1 lemon
• 1/4 cup olive oil
• 3 garlic cloves, minced
• ground black pepper to taste

Bring 2 cups of quinioa to boil. Add salt and rinsed quinoa. Reduce to a simmer and cook for about 15 minutes or until the seeds are translucent. Remove from the heat. Drain and let cool.

Combine the cooled quinoa with parsley, cucumbers, tomatoes, green olives, and green onions. Add the olive oil, minced garlic, and ground pepper. Mix well. Enjoy with pita bread.
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Yucatan Couscous

• 1 cup pearl couscous (Israeli couscous)
• 2 tbsp olive oil, divided
• 1/2 tsp ground cumin
• 1 1/2 cup boiling water
• 1 15 oz can corn
• 1 15 oz can black beans
• 1 clove unpeeled garlic
• 1/2 finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, minced
• juice from two limes

1. Heat 1 tbsp olive oil in a saucepan. Add the couscous and saute it until it turns a bit brown, just a few minutes. Add the cumin and slowly add the boiling water. Cover with a lid and simmer on low until liquid is absorbed (about 10 min).

2. Brown the unpeeled garlic until the skin is toasted in a frying pan. Peel and mince.

3. In a medium bowl combine the couscous, corn, beans, garlic, red onion, cilantro, and jalapeno pepper. Pour the lime juice over the salad, add the remaining 1 tbsp oil, and mix well. Serve warm or cool.

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Inspired by http://allrecipes.com/recipe/mayan-couscous/

Tuna Salad with Fresh Basil and Lemon

Ingredients

This recipe is extremely easy and will come in handy if you eat as much tuna as I do and look for new ways to serve it. This salad has a wonderful lemon-basil twist to it. Serve it as a side dish or on a roll as a sandwich. This recipe will serve 2 people.

• 1 12-oz can tuna, drained, flaked
• 1 red bell pepper, chopped
• 1/2 white onion, finely chopped
• 2 celery stalks, chopped
• 1/4 cup fresh flat leaf parsley, finely chopped
• 2 tbsp fresh basil, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lemon zest
• 2 tsp lemon juice

Combine tuna, bell pepper, onions, celery, and herbs in a bowl. In a separate bowl combine mayonnaise, mustard, lemon zest, and lemon juice. Stir the mayo mixture into the salad. You're done! Easy peasy.
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Inspired by a recipe found in "Salads", Metro Books, p. 90.

Caribbean Potato Salad

If you're tired of the classic potato salad, he's a new recipe with a Caribbean spice twist. It's easy to make and very tasty.

1. 2 lb boiled potatoes, cut in 1 inch cubes
2. 2 red peppers, finely chopped
3. 2 celery sticks, chopped
4. 1 white onion, chopped
5. 3 spring onions, chopped
6. 1 garlic clove, crushed
7. 1 green chilli, finely chopped
8. 2 tsp chopped fresh basil (you can substitute with 1 tsp dry basil)
9. 1 tbsp finely chopped parsley
10. 3 tbsp sour cream
11. 1 tbsp mayo
12. 1 tbsp mustard
13. 1tsp sugar
14. Salt and pepper to taste
15. fresh chives to garnish

Combine the first 9 ingredients in a large salad bowl. To make the dressing, combine sour cream, mayo, mustard, and sugar in a separate bowl and whisk well. Pour the dressing over the salad and stir gently to coat evenly. Add salt and pepper to your taste. Garnish with fresh chives.

Enjoy!
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Inspired by Spicy Potato Salad/Caribbean, "Around the World in 350 Recipes."

Greek Salad

This is a simple and fast recipe for a healthy evening salad. I can eat it a few times a week because it is delicious and never gets old. This will serve 2 people. My husband loves this dressing. He could probably drink it if I weren't looking ;)

Ingredients

• 1/2 head of green lettuce, torn in smaller pieces
• 1 cucumber, sliced
• 1 tomato, seeded and drained
• 1/2 red bell pepper, seeded and chopped
• 1/4 red onion, chopped
• 1/4 standard can of olives, pitted, whole
• 1/2 cup feta cheese, crumbled or cut in small pieces

Dressing:

• 3 tbsp olive oil
• juice from 1 lemon
• 2 tbsp red wine vinegar
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp dill
• 1/2 tsp black pepper
• salt to taste

Whisk the dressing ingredients together in a small bowl. Prepare two large plates. Divide the ingredients in half and organize them on a plate starting with lettuce and cucumbers. Then add tomatoes, bell pepper, olives, onions. Crumble feta cheese over the salad. You're done! I don't usually combine my salads with the dressing- I serve it on the side. 

If you're cooking for a few people, I suggest you combine the ingredients in a bowl and add the dressing. Enjoy! 

Waldorf Chicken Salad

An American classic! The Waldorf salad was invented in 1893 at the Waldorf Hotel in New York. It's a great side salad and a main course dish. I absolutely love it.

Ingredients:

• 3 cups cooked chicken, chopped (I bake it in tin foil in the oven)
• 1 cup red seedless grapes, cut in halves
• 1 cup celery, diced
• 1 large apple, chopped
• 1/2 cup walnuts, chopped
• 3 tbsp mayonnaise
• salt to taste

Mix everything together. Add mayonnaise and salt. You can experiment by substituting mayo with plain yogurt. You can also add a tbsp of lemon juice.
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Салат Валдорф

Американская кухня это не только гамбургеры и картошка фри, но и такие блюда как Салат Валдорф, изобретенный в 1893 году в Валдорф Отеле  в Нью Йорке. Очень простой рецепт из простых продуктов. Можно подавать как главное блюдо, так и как гарнир.

Ингридиенты:

• 3 стакана приготовленной курицы (я обычно запекаю ее в духовке в фольге)
• 1 стакан красного винограда, порезанного на половинка
• 1 стакан селдерея, порезанного
• 1 большое яблоко, порезанное
• 1/2 стакана грецких орехов, мелко порезанных
• 3 ст. ложки майонеза
• соль на вкус

Смешать все ингридиенты. Добавить майонез и соль. Все готово! Можно заменить майонез йогуртом. Также можно добавить столовую ложку лимонного сока. Объедение.

Cabbage Pie

Attention cabbage haters: you're going to love this pie.

Lazy Russian Woman's Kapustnik (Cabbage Pie) 

You'll need:

1/2 head of cabbage
1 stick of butter
5 tbsp sour cream (If a recipe doesn't include sour cream, it's not Russian)
3 tbsp kefir
6 tbsp flour
3 eggs
2 tsp baking powder
1 tsp salt
black pepper, oregano, basil to taste

How to make this deliciousness:

1. Cut the cabbage into small pieces. Melt the butter. Mix the butter and cabbage and place in a casserole dish.

2. Combine the rest of the ingredients in a separate bowl.

3. Pour the batter over the cabbage. Bake at 350F for 30-40 min. You're done! 

Instructions in a foreigh language :)/На русском! 

Девочки, мой новый любимый рецепт пирога из капусты: "Ленивый Капустник." Идеален для тех кто любит и даже для тех кто ненавидит капусту! Ура ура. Только что приготовила. Съела кусок, хочу второй.

1/2 качана капусты
1/2 пачки слив. масла (1 stick of the American butter)
5 ст. ложек сметаны

3 ст ложек кефира
6 ст. ложек муки
3 яйца
2 чайн. ложки разрыхлителя
1 чайн. ложка соли
черный перец по вкусу
(Я также добавила базилика и орегано)

1. Растопить масло. Нашинковать капусту. Капусту выложить в форму. В форме ее залить маслом и перемешать.

2. Тесто: все ингридиенты смешать и взбить. Залить капусту тестом, неперемешивая.

3. Испекать в духовке на 350F примерно 30-40 мин. Дом наполнится таким запахом просто обалдеть!