measuring spoons,
Potato masher
Cut the potatoes into chunks.
Leave the skin on or peel, based on your preference.
Boil the potatoes in salted water until fork-tender.
If using frozen spinach, cook according to the package instructions.
If using fresh spinach, cook it down in a large pot until it reduces to about 3 cups.
Drain and set aside.
Drain the potatoes and return them to the pot.
Add the cooked spinach, mustard, sour cream, butter, salt, and pepper.
Mash until the desired consistency is achieved.
Wine advice:
Calories: 180 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 6 g | Sugar: 2 g | Salt: 0.5 g
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baking sheet
paper towels
measuring spoons,
Preheat the oven to 425°F (220°C, or gas mark 7).
Place a large rimmed baking sheet in the oven while it preheats.
Toss the potato fries in a large mixing bowl with the oil, salt, cayenne, and garam masala.
Spread the fries evenly on the preheated baking sheet.
Bake for 25 to 30 minutes, checking every 10 to 15 minutes to ensure they don’t burn, until golden brown and crispy.
Once done, sprinkle with lime juice and extra salt before serving.
Wine advice:
Calories: 220 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 9 g | Sugar: 2 g | Salt: 0.7 g
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Preheat the oven to 350°F (180°C, or gas mark 4).
Bake the potatoes, unwrapped, for about 1 hour, or until fork-tender.
Remove from the oven and increase the oven temperature to 450°F (230°C, or gas mark 8).
Cut the potatoes in half lengthwise.
Hollow out 8 of the halves, leaving about ¼ inch (6 mm) of flesh around the edge.
Place the scooped-out flesh in a mixing bowl.
Hollow out the remaining 8 halves completely, placing the flesh in the bowl and discarding the skins.
Combine the potato flesh, butter, yeast, creamer, sour cream, salt, and pepper and mash until smooth.
Using a piping bag with a large star tip, pipe the mixture into the hollowed-out potato halves.
If you don’t have a piping bag, you can spoon the mixture in and use a fork to create decorative ridges on top.
Bake for 15 minutes, or until the tops begin to brown.
Wine advice:
Calories: 250 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 9 g | Sugar: 2 g | Salt: 0.6 g
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Preheat the oven to 350°F (180°C, or gas mark 4).
Rinse the sliced potatoes in cold water to prevent discoloration, drain, and set aside.
In a blender, combine the tofu, nutritional yeast, sesame oil, soy creamer, cornstarch, miso, garlic powder, onion powder, paprika, turmeric, salt, and pepper.
Blend until smooth.
In a large bowl, combine the sliced potatoes and the sauce, then mix to coat the potatoes evenly.
Transfer the mixture into an 8 × 8-inch square baking dish and spread evenly.
Sprinkle with bread crumbs, if desired, for a crispy topping.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 30 minutes, until golden and bubbly.
Let rest for about 10 minutes before serving.
Wine Advice:
Calories: 250 kcal | Carbohydrates: 34 g | Protein: 10 g | Fat: 10 g | Sugar: 2 g | Salt: 1 g
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Preheat the oven to 400°F (200°C, or gas mark 6).
In an 8-inch square baking dish, combine the garlic, pepper, salt, rosemary, wine, vinegar, mustard, and olive oil, stirring to mix well.
Add the halved potatoes and onion wedges to the dish, tossing to coat them in the mixture.
Cover with foil and bake for 30 minutes.
Remove the foil, stir the potatoes, and bake for an additional 20 to 25 minutes, or until golden brown and fork-tender.
Wine Advice:
Calories: 180 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 7 g | Sugar: 4 g | Salt: 1 g
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large frying pan
Small mixing bowl
knife
Cutting board
Heat the oil over medium-high heat in a large frying pan.
Add the potatoes and cook until golden brown, about 10 minutes, stirring often and adjusting the heat if necessary.
In a small mixing bowl, whisk together the curry paste, ginger, garlic, and water.
Pour the curry mixture over the potatoes and cook until the sauce coats the potatoes and reduces slightly.
Continue cooking until the potatoes are fork-tender.
Wine Advice:
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 8 g | Sugar: 1 g | Salt: 0.5 g
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knife
Cutting board
measuring spoons,
Measuring cups
wooden spoon
Heat 2 tablespoons (30 ml) of olive oil in a Dutch oven over medium heat.
Add the onions and salt, sweating for 15–20 minutes, stirring occasionally.
While onions cook, chop the seitan and potatoes into bite-size pieces.
Add the remaining ½ cup (120 ml) oil to the onions and deglaze the pot.
Add the broth and bring to a boil.
Add the seitan, carrots, potatoes, lentils, and pepper.
Bring to a boil again, then reduce to a simmer.
Cover and simmer for 30 minutes.
Stir in the rice, cover, and simmer for an additional 20 minutes, or until the rice is tender.
Serve on its own or with injera (optional).
Wine Advice:
Pair this dish with a light red wine, such as Pinot Noir, to complement the rich, earthy flavors of the stew.
Calories: 350 kcal | Carbohydrates: 60 g | Protein: 13 g | Fat: 12 g | Sugar: 8 g | Salt: 1.5 g
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Large-size saucepan
knife
Cutting board
measuring spoons,
Measuring cups
whisk,
wooden spoon
Heat olive oil in a large saucepan over medium heat.
Add the onion, garlic, potatoes, and carrots.
Cook for 8 minutes, stirring often.
Add chili powder and salt.
Stir well and cook for another minute.
Stir in tomato paste and cook for 1 more minute.
In a small bowl, whisk together molasses, Worcestershire sauce, lemon juice, mustard, peanut butter, and thyme.
Stir the mixture into the saucepan, then add the bay leaves, beer, and coconut milk.
Cover and simmer for 40 minutes, stirring occasionally.
When the potatoes are fork-tender, stir in the frozen peas and cook for 5-10 more minutes until the liquid is mostly absorbed.
Remove and discard the bay leaves.
Serve warm.
Wine Advice:
Pair with a crisp, refreshing lager or a light white wine like a Sauvignon Blanc to balance the stew’s rich, savory flavors.
Calories: 430 kcal | Carbohydrates: 68 g | Protein: 10 g | Fat: 16 g | Sugar: 16 g | Salt: 1.2 g
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Large-size saucepan
knife
Cutting board
measuring spoons,
Measuring cups
wooden spoon
Heat olive oil in a large saucepan over medium heat.
Add the parsnips, carrots, potatoes, garlic, and shallot, and cook for 5 minutes, stirring occasionally.
Pour in the white wine and cook for another 2 to 3 minutes.
Add curry powder, salt, pepper, coconut milk, pumpkin purée, and enough water to cover the vegetables.
Stir to combine.
Add bay leaves, burrowing them among the vegetables, cover with a lid, and reduce the heat.
Simmer for 15 minutes.
Remove and discard the bay leaves.
Stir in tamarind paste diluted with water and simmer for an additional 5 to 10 minutes, or until vegetables are tender.
Wine Advice:
Pair with a light, crisp white wine like a Sauvignon Blanc or Pinot Grigio to complement the sweet and savory flavors of the stew.
Calories: 380 kcal | Carbohydrates: 58 g | Protein: 6 g | Fat: 14 g | Sugar: 10 g | Salt: 1.2 g
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Preheat the oven to 400°F (200°C, or gas mark 6).
Prepare a large rimmed baking sheet.
Brush the eggplant with 1 tablespoon of olive oil and sprinkle with salt.
Roast for 20 minutes, until tender.
Heat the remaining 1 tablespoon of oil in a large saucepan over medium heat.
Stir in the sweet potatoes, shallot, garlic, and ginger.
Cook for 5 minutes, stirring often.
Meanwhile, cut the roasted eggplant into bite-size pieces.
Stir in the cumin, basil, cayenne, and pepper, and cook for 1 minute, until fragrant.
Add the roasted eggplant, tomatoes with juice, and water.
Bring to a boil, cover, and reduce the heat to a simmer.
Let cook for 20 minutes.
Stir in the cannellini beans.
Cover and simmer for an additional 10 minutes, or until the potatoes are tender.
Wine Advice:
Pair with a light-bodied white wine, such as a Sauvignon Blanc, to complement the earthiness of the eggplant and sweet potatoes.
Calories: 290 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 7 g | Sugar: 8 g | Salt: 0.8 g
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Home recipes Pagina 85
