Cauliflower potato soup

Soup

Ingridients

For 2 people:

1/2 head of cauliflower

1 potato

1 onion

2 cloves of garlic

1/2 liter of vegetable broth

salt and pepper

fresh chopped chives

Preparation

Chop the onion and fry it in vegetable oil until translucent. Add the garlic, mix, and simmer for another minute or two.

Add potatoes cut into pieces, simmer for a short time, and then cover with vegetable soup. Cook for 15 minutes and add the cauliflower flowers, wait another 10 minutes, stirring several times in between, and the soup is cooked.

We put it in a blender, where we mix it until smooth, put the pot back on the fire, heat it up and serve it with fresh chopped chives. Bon Appetit!

Potato pancakes

Ingridients

For 6 servings:

1 medium sweet onion (white onion), chopped

4-5 medium-sized potatoes, grated (do not grate the potatoes long before making pancakes, as they darken)

5 tablespoons wholemeal wheat flour

3 tablespoons water

3 tablespoons fresh chopped parsley

Preparation

Mix all the ingredients in a bowl. Preheat the non-stick pan to a medium temperature.

Add the mixture to the bowl and flatten it a bit. Bake for 5-8 minutes on one side, then turn and bake for another 5-8 minutes.

Tips:

  • Keep already baked pancakes warm in the oven at 90 ° C while baking the rest.
  • Grate potatoes and onions in a food processor to save time.
  • Because of the look, you may want to peel the potatoes before grating them, although you don’t have to peel them, just wash them well with a brush.
  • Serve with apple puree, tomato sauce, barbecue sauce or fresh salsa (Pico de Gallo).

Sweet potato puree with pea sauce

Ingridients

For 2 people:

1 medium, sweet potato

2 medium potatoes

1 tablespoon vegan margarine or coconut fat

150 g of frozen peas

3 tablespoons onion powder

5 tablespoons soy sauce

sol

Preparation

Peel both types of potatoes and cut into cubes. Cook in salted water until soft, pour off almost all the water, add the margarine and make a puree. While the potatoes are cooking, cook the peas until soft, add half a dl of water, onion and soy sauce. Simmer until almost all the liquid has boiled. Serve with puree.

Potato pie

Good choice

Ingridients

For 4 people:

4 sheets of drawn dough (without milk, eggs and additives of animal origin)

750 g of potatoes

1 finely chopped onion

pepper

oil *

sol *

Preparation

Cut the potatoes into cubes, pour water over them, add salt and cook for 5-10 minutes, depending on whether you have young or old potatoes.

Fry the onion in oil, add the drained potatoes, a little more salt and pepper. Stir and fry for 5 minutes while stirring.

Arrange the potatoes on each layer of dough, wrap and place in a greased baking pan. Coat the top with oil.

Bake at 190 ° C for 20 minutes.

  • If you want to prepare a dish with a low content of salt, oil and sugar, do not use salt and oil when preparing. Use water and / or a little soy sauce to fry instead of oil.

Stuffed potato pockets

Ingridients

For 2-3 people:

1200 g of potato

200 g of flour, sifted

1 medium onion, chopped

2 cloves of garlic, chopped

150 g of mushrooms, sliced

1 medium leek, sliced

salt

pepper

peppers or chili powder

olive oil

vegan cheese, grated

Preparation of

Wash the potatoes and cut into medium-sized pieces. We put it into a container, pour water, salt, allow to boil and simmer for about 20 minutes. Deposed, drain, and allow to cool. With the help of a fork or pasirke potato mash, and then add the salt and pepper to taste. Gradually add flour until the mass is not more grip on the hand and can be easily formed. Otherwise, during the kneading add some flour.

Meanwhile, in a saucepan heat the olive oil and quickly fry the onion and garlic. Add the mushrooms and leeks, season, mix well, and cook for a few minutes, until the vegetables are tender. From the lumps of potato dough shape 2 of the circuit (such as pancakes, but smaller). At first put 2 tablespoons vegetable stuffing by Vegan sprinkle with cheese. Then cover with another circle and with fingers close the edges. A few minutes bake on both sides on the oiled pan and heated until the pockets will not turn amber.

Crispy fried potatoes with a secret ingredient…!

When someone succeeds in something without actually having the right skills, merits, or even less knowledge for that success, we say he had potatoes.  In most parts of Europe, the term having potatoes is familiar, so I can probably associate it with a symbol of random luck and a happy outcome despite poor choices.  There’s a lot of talk these days about happiness, and less about potatoes.  In fact, it amazes me that potatoes aren’t mentioned more often.  Last but not least, we mostly grew on potatoes.  Ever since Maria Theresa ordered it to be cultivated, it has been our main local food.  The order from above came with the aim of preventing the severe famine that threatened Europe at the time.  People did not understand that an otherwise poisonous plant has edible tubers full of starch.  Even though they smelled bad, the potatoes saved them anyway.

Potatoes grow even in bad weather, you plant them anywhere, in any flower bed and even on the balcony.  You can grow it in a straw box.  I imagine we could plant a lot with him, so with luck.  Large parking lots, shopping malls, would grow along bike paths and on abandoned no-man’s land.  Even a stupid farmer grows thick potatoes, so?  I suggest that self-care thinking about potatoes be one of the New Year’s resolutions that makes sense.  I mean, the decision to cycle more next year doesn’t make real sense, as my bike has been aging in the garden shed for several seasons.  However, I can decide to give another flower bed to potatoes and other vegetables that grow well in our country.  When the period that we all have a hard time with ends, we will hopefully say that we had potatoes last.  If there will be enough potatoes in the pantries and on the plates, we are not afraid of anything worse.

Potatoes baked according to this recipe will definitely surprise you with their taste. It is baked on coconut fat and rolled in coconut flakes. The result is crazy, we would say in earlier times. With imagination, the recipe could be called snow potatoes, especially when there is no real snow even on postcards. There will be no special work with cooking, it is more than affordable, we all love potatoes, so you can’t go wrong with it.

New Year’s potatoes

Ingredients for two.

600 g of medium-thick potatoes

sol

2 tablespoons coconut fat

2 tablespoons fine coconut flakes

Preparation

  1. Peel a squash, grate it and cut it into quarters. Cook it in fairly salted water for five to ten minutes. The cooking time depends on the type of potato, it should definitely be set aside before it starts to soften along the edges.
  2. Turn the oven to 200 degrees.
  3. Drain the boiled potatoes completely, preferably in a large strainer, then return them to the empty and still hot pot in which you cooked them. Sprinkle with coconut flakes, cover and shake to allow the coconut to stick to the damp potatoes.
  4. Heat the coconut fat in a suitably large baking pan. Sprinkle the coconut potatoes on it and flatten it to cover the bottom in one layer.
  5. Bake in a preheated oven for about half an hour.