Posts tagged potato

Sauces! Pt.1 Hollandaise

Sometimes all you need is a little sauce to turn a vegetable (or two or seven) into a meal! Even better, many sauces can be jarred and saved for future use! In this section I’ll explore how to transform your bare naked vegetables into easy culinary delights.

Hollandaise sauce is a creamy, yellowy, buttery sauce French in origin that is a little sweet and a little sour to the taste. It is traditionally used on eggs benedict but also tastes great on a variety of vegetables.

What goes with hollandaise sauce? What vegetables can I put hollandaise sauce on?
The following vegetables taste wonderful with hollandaise sauce. Unless otherwise specified, we recommend steaming these vegetables if you plan to use them with hollandaise:
-Artichoke hearts
-Baked or Fried Potatoes
-Brussel Sprouts

How do I make it?
You can make hollandaise sauce from scratch or buy it in a flavoring packet that is sold in most grocery stores in the section for packaged sauces. Below are two recipes for hollandaise including a vegetarian lacto-ovo version and a vegan version.

Lacto-ovo Original Vegetarian Hollandaise Sauce Recipe

* 4 egg yolks
* 1 tablespoon freshly squeezed lemon juice
* 1/2 cup unsalted butter, melted (1 stick)
* Pinch cayenne
* Pinch salt


Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Recipe from Foodnetwork

Vegan Hollandaise Sauce Recipe
1/2 c. plus 1/4 c. unflavored soymilk or other nondairy milk (3/4 c. total)
2 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept warm (or butter flavored non-dairy margarine)
1 and 3/4 T. cornstarch or wheat starch
*Note: Do not substitute arrowroot, tapioca starch, or kuzu— I tried these and the results were not satisfactory.
1 T. fresh lemon juice
1/2 tsp. salt
pinch of white pepper or a dash of hot pepper sauce
tiny pinch of tumeric (less than a 1/16th of a tsp—more makes a phony-looking color)

Heat the 1/2 c. soymilk until not quite simmering—pour into the blender container along with the salt, pepper or hot sauce, and cover to keep hot while you melt the Earth Balance and go on to the next step.
In a small (2 c.) saucepan or microwave-proof bowl, mix together the first 1/4 c. of soymilk and the cornstarch and tumeric, and whisk together well.
If making in a pot on the stovetop, stir constantly over high heat until thick and translucent, shiny yellow, not a dull yellow — OR:
Microwave option: Use the microwave-proof bowl for the mixture, and microwave on HI 20 seconds. Whisk. Repeat two times, or until thick and translucent, shiny yellow, not a dull yellow.
Scrape the yellow cornstarch mixture into the blender container containing the hot milk mixture, and add the lemon juice. Blend well, adding the melted Earth Balance slowly through the hole in the lid while the machine is running. Blend until the mixture is pale yellow and frothy and emulsified (you can’t see any oil globules).
Serve immediately, or, if it has cooled down too much, heat briefly in the microwave at a low setting, or in a small pot on the stove over low heat, or keep hot on an alcohol burner briefly before using. The cooled mixture may be reheated gently, as well.
Recipe from Bryanna’s Vegan Feast


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Easy Vegetable Tempura

Easiness ***
Greenness lacto-ovo

Tempura seems like it’d be very difficult to make but it’s really not! Most of the time you’ll actually spend in the kitchen will be for the clean up as the battering and frying motion can get a little messy. Still, tempura is a great way to use up whatever spare veggies you have in the fridge that you don’t know what to do with. The downside is you gotta eat it the same day because tempura is best when eaten fresh!

Any of the following can be used to make tempura. Choose one or two, or more!:
Shitake Mushrooms
Sweet potato
Winter squash
String green beans
Green peppers
Bell Peppers of any color
Button mushrooms
Portabella Mushroom

TEMPURA BATTER (You can also buy pre-mixed tempura powder batter at most supermarkets):

1 egg
1 1/4 c. iced water
1 2/3 c. all-purpose flour
Oil for deep frying

TEMPURA DIPPING SAUCE (You can also buy tempura dipping sauce in some supermarkets):

1 3/4 c. dashi stock (fish bouillon)
1/3 c. soy sauce
1/3 c. mirin
Sugar (1 to 3 tbsp.) to taste

1. Cut shitakes mushrooms into halves. Slice sweet potato into thin rounds, squash into quarter rounds, green beans into halves, green peppers into strips.

2. In chilled bowl, mix egg and iced water. Add flour to egg mixture. Fold loosely to keep batter lumpy.

3. Lay out a rack with a bunch of paper towels on it. Heat oil in wok or deep fryer to 340 degrees (you can also use a deep frying pan and a set of tongs). Pat dry all ingredients with paper towel. Dip vegetables in batter. (Be VERY careful with this step. If you are not an experienced cook, please have someone around to help keep an eye on things!) Deep fry until golden (the batter will appear puffy and crisp). Remove using tongs and drain vegetables briefly on paper towel covered rack or tray. Make sure they are cool before serving. 10-15 minutes is usually good.

4. Serve with dipping sauce and rice.

Modified from a recipe at,1726,149168-251192,00.html>

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BBQ – Vegetarian Style!

Fourth of July Vegetarian Options
When I first became a vegetarian, I was pretty vexed by cookouts. I would show up to the big 4th of July or Labor Day BBQ with a patriotic appetite, only to find my stomach still grumbling by the end of the day for lack of a satisfying meal (the only vegetarian options being Kettle Chips, potato salad, and watermelon). Meanwhile, my meat eating friends would have their bellies stuffed full of hamburgers, hot dogs and so on. I eventually figured out that the best way to cope with this sort of situation is to bring something you want to eat, and grill it yourself!

Vegetarian BBQ Ideas and Options
While Garden Burgers may not make for the best grillables, there are lots of other vegetarian burger options that taste great after a good grill.
1. Boca Burgers – Boca makes some great soy burgers that taste pretty darn good after a good char! Try basting the burgers with a marinade (teriyaki for example) and adding grilled onions on a toasted sesame bun! They even make a soy burger especially made for the BBQ- The All American Flame Grilled!
2. Soy Hot Dogs – While these little fellas taste far from an actual hot dog, they’re delicious after a quick sizzle on the grill. Be careful when turning and picking up. These guys cook fast and will sometimes pop, blister, or even break in half if not watched closely! Wrapping in aluminum foil may help with this. Add vegetarian chili and cheese to make a chili dog, or chopped onions and tomatoes!
3. Baked Potatoes – An easy and inexpensive option! Wrap the potato in foil or place directly on the grill. Add sour cream and sliced green onions for a delicious snack!
4. Grilled Vegetables – The following vegetables are excellent for grilling: onions (red, yellow, or white), mushrooms, tomato, bell pepper, leeks, potato, yam, eggplant, turnip, carrot, zucchini, okra, asparagus, and more!

5. Grilled Eggplant Sandwich – Slice some eggplant slices into rings. Place directly on the grill. Turn over midway through cooking to make sure both sides are cooked. You can add a marinade of olive oil and oregano for extra flavor. When done, place between two slices of ciabiatta bread and add some mayonaise or veganaise, mustard, and arugula. Salt and pepper can be added to taste.
6. Grilled Bell Pepper and Feta Sandwich – Another tasty sandwich option. Grill the bell pepper, then slice into strips. Sandwich between two slices of ciabiatta bread with some feta or arugula!
7. Vegetable Kebabs – Not only are kebabs easy to cook, but they’re easy to eat! Chop up some veggies into “chunks” and skewer on a wood skewer. Place on the grill and rotate until all the veggies are cooked. You can also baste them with a marinade of oil, garlic, lemon, and herbs for extra flavor. Make sure it’s cool before you devour! Here are some excellent veggies for kebabs: onions (red, yellow, or white), mushrooms, tomato, bell pepper, leeks, potato, yam, eggplant, turnip, carrot, zucchini, okra, asparagus, and more!
8. Corn on the cob – An old favorite! Just make sure you bring extras because your meat-eating friends will undoubtedly want to try some! Add salt and / or butter to taste.
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Grilling Tips & Ideas for Vegetarian Cookouts
-If you don’t want to bring your own grill, and you don’t want your veggies to taste like meat, try wrapping your veggies in aluminum foil before placing them on the grill.
-Veggies tend to cook quicker then meats, so make sure you keep an eye on them and don’t wait until your friend says the burgers are ready to remove your treasures from the grill!
-Try different marinades and glazes to baste your veggies with for extra flavor. Olive oil, herbs, garlic, and lemon makes a zesty combination while chili pepper, cumin, black pepper and paprika turn up the temperature.
-Bring along some dips to dunk your veggies in! Ranch dressing (or vegan ranch) is great on cooked carrots and zucchini. Tzatziki (a greek yogurt sauce), hummus or pesto also make excellent dips.
-Try turning your grilled veggies into a sandwich or kebab.
-In the mood for something sweet? Try grilling up some fruits! Peaches, apples, and pears taste excellent post-grill! And if you’re up for something a little more elaborate, go here for some vegetarian grilled dessert options, many vegan and vegetarian:

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Black Bean-Smothered Sweet Potatoes

Easiness: **
Greenness: vegan

2 medium sweet potatoes
1 15-ounce can black beans, rinsed
1 medium tomato, diced
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin (can be omitted)
1/2 teaspoon ground coriander (can be omitted)
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro (can be omitted)
Optional 2 tablespoons sour cream

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)
2. Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Recipe from:

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Potato Leek Piroshkis

Easiness: ****
Greenness: vegetarian (contains butter, sour cream, egg)

For the dough
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup cold butter
2 large eggs
1 cup sour cream

For the filling
4 new red potatoes the size of a baseball, peeled and diced in 1 inch pieces
2 leeks cleaned and cut in small pieces
2 tablespoons butter
3 tablespoons chicken broth or water (water was good)
3 medium carrots, peeled and grated
1/2 teaspoon dried basil (I didn’t add)
1 1/2 tablespoons all-purpose flour

Directions (to make dough)
1. Sift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into 1/2- inch cubes and add it to the flour. Cut the butter into the flour with a pastry knife until it is the consistency of oatmeal.
2. In another bowl, whisk the eggs and sour cream together until it is smooth.
3. Add the egg mixture to the flour mixture and stir into a mass. Remove the dough ball to a floured counter and knead for a few minutes to make a smooth dough.
Cover the dough ball and chill it in the refrigerator for an hour. (or for I did)

Directions (to make filling)
1. Cook the potatoes in water until they are not quite tender. Drain them and set aside.
2. In a medium saucepan, melt the butter. Add the leeks and cook for two minutes.
Add the broth or water and grated carrots and continue to simmer for a few more minutes. Cook just until vegetables are tender-crisp. Add the cooked potatoes to the saucepan. Add the basil.
3. Place the flour in a small bowl. Add a little of the milk and mix to make a paste.
Gradually stir in the rest of the milk and stir until smooth. Add the milk mixture to
the saucepan and cook until the sauce has thickened and is bubbly. Remove the pan from the stove. Salt and pepper to taste.

To assemble and bake the piroshki

Preheat the oven to 375 degrees.

1. Divide the dough in half and return one half to the refrigerator to keep it cold.
Roll the dough out on a floured counter to a thickness of 1/4-inch. Cut the dough into twelve 6-inch rounds.(I cut each half to 7 rounds -5.5 in) Place a round in the floured dough press. Place three tablespoons of the filling on the round. Close the dough press firmly to seal the edges of the pastry. Continue with the rest of the rounds and filling.
2. Place the completed piroshki on a greased baking sheet. Poke a few holes in the piroshki with the tines of a fork to vent the piroshki. Brush with a beaten egg.
3. Bake for 20 minutes (25 minutes ! )or until they are golden brown.

Recipe from:

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