Japanese Curry

Ingredients:

• 1 onion, sliced into 1/2 inch wide pieces
• 3 russet potatoes, cut into bite-size cubes
• 2 carrots, cut into bite-size pieces
• 1 Tbsp sesame oil
• 1/2 packet of curry (like this one)
• 28oz water
• Serve with rice and/or pan-fried tofu

Preparations:

1. Add 1 tablespoon of oil into a pot and heat over medium high heat. Add onion and sauté for a few minutes or until onion becomes translucent and edges start getting slightly burnt.
2. Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of vegetables starts getting cooked.
3. Add water and turn the heat up to bring to a boil. Then, reduce the heat to low to medium and simmer for about 7 minutes or until the vegetables are nearly cooked through.
4. Break the curry cube into smaller pieces and add them into the pot. Stir in gently over low heat.
5. Place the lid on and cook over low heat for about 10 minutes or until the curry is completely dissolved. Stir occasionally. If too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
6. Serve over rice with tofu.

Slow Cooker Baked Potatoes

Ingredients:

• 6 large potatoes
• salt
• olive oil

Preparations:

1. Wash the potatoes well. Dry them off with a clean cloth or paper towel.
2. You’ll want to prick holes in the potato skins to allow the steam to escape as they cook. Take a fork and stab them each several times all over.
3. Take a little bit of olive oil and rub it all over the potato skins, then sprinkle on some salt. This helps give the skins a really great texture.
4. Wrap each potato in a piece of foil. Nestle the potatoes down into the slow cooker, place the lid on top, and then cook on high for 4-5 hours or on low for 8-10.
5. Slice the potato down the middle and then push each end in towards the center to make it pop open. Now it’s ready for any toppings.

Simple Curry

Ingredients:

• 2 Tbsp salt, for water
• 2 pounds potatoes, cut to 1-inch cubes
• 1 Tbsp vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1/2 tsp cayenne
• 4 tsp curry powder
• 1 tsp salt
• 1 tsp black pepper
• 1 inch piece of ginger, minced
• 1 14 oz can diced tomatoes
• 1 15 oz can chickpeas, drained
• 1 15 oz can peas, drained
• 1 14 oz can coconut milk

Preparations:

1. Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until tender, roughly12 minutes. Once cooked, drain the potatoes and set them aside.
2. Return the pot to the stove and add oil. Add onion and garlic and saute over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
4. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

Potato Wedges

Ingredients:

• 4 large russet potatoes, rinsed
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 3/4 tsp paprika
• 1/2 tsp black pepper
• 1 tsp fresh rosemary, finely chopped

Preparations:

1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4 wedges.
2. Place potatoes in a very large bowl of water with about 2 cups of ice cubes. Let them stand for 30 min. then pat dry with paper towels.
3. While the wedges soak, in a small bowl, mix the rosemary into the olive oil and set aside.
4. Remove the wedges from the ice water, pat dry, and place them in a large ziploc bag.
5. In another small bowl, combine the salt, garlic powder, paprika, and black pepper. Stir, then pour over the wedges. Close the bag and shake until evenly distributed.
6. Next, add the olive oil mixture to the bag and toss until potatoes are coated.
7. Line two baking sheets with parchment paper. Place potatoes on the lined sheets and bake at 450˚F for 30-35 min, flipping midway through, until the potatoes are browned and crispy.

Sweet Potato and Potato Gratin

Ingredients:

• 2 cups heavy whipping cream
• 1 cup milk
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 cloves garlic, pressed
• 1 tsp dried thyme 
• 1 tsp dried sage
• 1 tsp chopped fresh rosemary
• 1/4 tsp finely grated nutmeg
• dash cayenne pepper
• 8-12 oz Swiss cheese, sliced
• 2 cups finely grated Parmesan
• 3 large white sweet potatoes
• 3 large Russet potatoes

Preparations:

1. Preheat the oven to 425°F.
2. Whisk the cream, milk, salt, pepper, garlic, thyme, rosemary, sage, nutmeg, and cayenne in a big bowl. Set aside.
3. Peel the sweet potatoes (and Russets if so inclined), then using a food processor, slice the potatoes into thin rounds. If you don't have a food processor, use a mandolin or sharp knife by hand. Combine all slices in a large bowl and toss, mixing the two types of potatoes.
4. Pour 1/2 cup of the cream on the bottom of a Dutch Oven to prevent the potatoes from sticking to the bottom. Then layer 1/4 of your potato mixture evenly on top. 
5. Drizzle 1/3 of the cream mixture on top, then sprinkle 1/2 cup Parmesan and top with a thin layer of Swiss.
6. Top with potatoes and repeat for another three layers. 
7. Cover with the Dutch Oven lid or foil and bake until bubbly, 15 minutes. If using foil, be carfeul to not let it contact the top cheese layer. 
8. Remove the lid, reduce the heat to 400°F, and bake until the top is golden and bubbly, 45-50 minutes.
9. Let cool slightly, then serve hot or at room temperature

Slow Cooker Potato Corn Chowder

Ingredients:

• 24 oz red potato, diced
• 16 oz frozen corn, or 2 ears fresh
• 3 Tbsp all-purpose flour
• 6 cups vegetable stock
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 Tbsp unsalted butter
• 3 Tbsp milk

Preparations:

1. Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. 
2. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt, and pepper.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
4. Once fully cooked, stir in butter and heavy cream.

Pot Pie Casserole

Ingredients:

• 1 Tbsp vegetable oil
• 1 lb soy ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
•  1 10.5 oz can of Cream of Celery soup
• 1/2 cup milk
• 1 egg
• 3 potatoes, peeled and chopped into half inch pieces
• 1 cup corn
• 1 cup shredded cheese
• 1 8 oz can of Crescent rolls
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp salt

Preparations:

1. Preheat oven to 350 F. Spray a 9x12-inch baking dish with cooking spray.
2. Heat vegetable oil in a skillet over medium heat, and cook the onion, about 10 minutes. Add in garlic and cook for a minute or two, until fragrant.
3. Add corn, potatoes, and fake meat to the pan and heat until thoroughly warmed through. Spoon the cooked mixture into the prepared baking dish. Sprinkle with salt, pepper, and half of thyme and oregano. 
4. Mix together the cream of celery soup, milk, and egg in a small bowl. Pour the soup mixture over top of the cooked mix. Top with Cheddar cheese in a layer. Unroll the crescent dough, and place over the cheese.
5. Bake in the preheated oven until the crescent dough is golden brown and the filling is bubbling, about 25 minutes. Cover with foil and cook for another 25 minutes. Let sit 10 mintes before serving.

Vegetarian Olive Garden Zuppa Toscana

Ingredients:

• 1 pound vegetarian Italian sausage (typically found in the produce section, mine was 14oz)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 4 cups vegetable broth broth
• 3 russet potatoes, peeled and thinly sliced
• 3 cups kale, torn into bite size pieces
• 1 1/2 cups half and half
• 1/2 tsp salt 
• 1/4 tsp black pepper
• Parmesan cheese (optional)
• Fake bacon (optional) (Use 4 slices cooked and diced veggie bacon or some bacon topping, like Bac-O-Bits)

Preparations:

1. Heat a large skillet over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it browns. 
2. Meanwhile, heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in sausage and kale until kale begins to wilt, about 1-2 minutes. Stir in half and half and let sit until heated through, about 1 minute. Season with salt and pepper.
5. Serve immediately, garnished with bacon and parmesan cheese.

Corn and Quinoa Chowder

Ingredients:

• 3/4 cup white quinoa 
  
• 1 tsp cumin seeds
• 1/2 Tbsp olive oil
• 2 1/2 cups fresh or frozen corn kernels
• 2 large potatoes, diced to half inch cubes
• 4 small shallots, chopped
• 4 cups vegetable broth
• 2 cups milk
• 1 large bell pepper, diced
• 3 Tbsp chopped cilantro
• 1 Tbsp lime juice
• 1/2 tsp cumin powder
• 1/4 tsp crushed red pepper
• 1/4 salt
• 1/4 tsp black pepper
• Shredded cheese for garnish, optional

 Preparations:

1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to a bowl.
2. Heat oil in pot; add corn, then shallots, then potatos. Sauté 5 minutes, or until shallots are translucent.
3. Add broth and milk and bring to a boil. Stir in quinoa mixture and the remaining spices. Reduce heat to medium-low and simmer uncovered for 10 minutes.
4. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender. Remove from heat; stir in chopped cilantro and lime juice.
5. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges (squeeze lime juice into soup and stir before eating).

Roasted Red Potatoes

Ingredients:

• 3 lbs red potatoes, quartered or cut into one inch chunks, skin on
• 2 Tbsp Olive oil
• 1 tsp dried rosemary, crushed
• 1/2 tsp powdered garlic
• 2 tsp salt
• 2 tsp pepper

 Preparations:

1. Preheat the oven to 400 degrees.
2. In a large bowl, toss together all the ingredients until evenly coated.
3. Place potatoes on a foil lined pan. 
4. Bake for 50 to 60 minutes, stirring once.

Potato Soup

Ingredients:

• 5 potatoes, peeled and quartered
• 1 small carrot (or 4 baby carrots), finely chopped
• 1 stalk celery, finely chopped
• 1/2 - 1, depending, onion, minced
• 1 1/2 cups vegetable broth
• 1 teaspoon salt
• 2 1/2 cups milk
• 3 tablespoons butter, melted
• 3 tablespoons all-purpose flour
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 1/2 - 1 cup shredded Swiss cheese (4 - 8 oz)
• 1/4 cup Parmesan cheese

Preparations:

1. In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender, roughly 15 to 20 minutes. 
2. Mash mixture coarsely. Stir in milk. Return to a simmer.
3. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly, about 10 minutes.
4. Add cheeses. Reduce heat to low and let barely simmer for another 10 minutes.

Serves: 6
Prep Time: 45 minutes