Turnip Potato Mash with Roasted Vegetables

standard February 15, 2017 Leave a response

I’ve been making variations on this recipe for years. It started out with baked potatoes that we would top with veggies and some sort of sauce. Then I started scooping out the baked potato flesh and making twice baked potatoes, mixing the veggies and sauce into the potato before baking it again and serving. Then I tossed out the potato skin and just went straight for the mashed potato filling on a plate with the veggie and sauce toppings. Similar to polenta dishes that have veggie and protein additions, this dish is rustic, hearty, simple comfort food. And for those of you who aren’t fans of turnips, cooking and mashing them in with the potatoes adds a richness and depth of flavor without actually having to taste turnip. This also works well for other white root vegetables such as rutabagas or parsnips.

The veggies I used here are from what came in my CSA box. Any combination of veggies you have on hand will work. Because almost any vegetable tastes better when its roasted. Little effort, maximum flavor! For texture, top with a little crunch from pepitas or almonds. Or add a little cheesy flavor with nutritional yeast. My personal favorite is a drizzle of balsamic vinegar to bring out the rich sweetness of the roasted veggies.

Turnip Potato Mash with Roasted Vegetables

Yield: Serves 2

Calories per serving: 363 kcal

Ingredients

  • 3 c yellow potatoes
  • 1 1/2 c turnips
  • 1 c broccoli
  • 1 c mushrooms
  • 1/2 c winter squash
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/4 c vegetable broth
  • 2 cloves garlic
  • 1 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • Balsamic vinegar, for serving (optional)

Instructions

  1. Small dice the potatoes and turnips. Place in a large stockpot and fill with water until veggies are just covered. Season with salt and heat over high heat until boiling. Cook until tender. Drain and rinse.
  2. Preheat oven to 400 degrees F. Roughly chop broccoli, mushrooms, and squash. Toss with 1 T olive oil, sea salt, black pepper, and Italian seasoning. Roast for 20-30 minutes, until browned and softened.
  3. While veggies roast, mash potatoes and turnips with vegetable broth, garlic, nutritional yeast, olive oil, and salt and pepper to taste.
  4. To serve, spread turnip potato mash evenly in the bottom of each bowl or plate. Top with roasted veggies. Drizzle with balsamic vinegar if desired.
http://www.neatandnutritious.com/turnip-potato-mash-with-roasted-vegetables/

Nutrition

Per serving: 363 calories, 59 g carbohydrate, 14 g fat, 10 g protein, 539 mg sodium, 8 g sugar

Vegan Cheesy Hash Brown Potatoes

standard November 22, 2016 1 response

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In the spirit of continuing on yesterday’s forgotten childhood foods, today’s recipe is a food definitely NOT forgotten over the years. I even made someone else’s vegan variation on this dish once, and was so disappointed in its authenticity that I never made any version of it again. But cheesy hash brown potato casserole is THE single food that my mother made every single Christmas, and sometimes Thanksgiving, that I looked forward to, that I was in charge of making, that I devoured any last bits out of the pan, lest there be any leftovers remaining. My husband’s family is so gracious in always making this every year when we visit as well, so I have very rarely had a Christmas without my beloved cheesy hash brown potatoes.

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If you were to look at a recipe for this classic holiday dish, you will notice how completely not healthy it is. Besides the potatoes and onions, there is an alarming amount of saturated fat and cholesterol from the cheese, sour cream, and butter that makes this dish so addicting. So in an effort to make it more nutrient-dense as well as keep the authenticity of flavor from the original, I went back to my trusty hidden veggie cheese sauce. A little decadence from vegan cream cheese, a little convenience from sticking to the frozen hash brown potatoes (you could absolutely use fresh diced potatoes here, I just wanted to stick to the original as best I could), and you have an indulgent, satisfying side dish for all your holiday meals.

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Vegan Cheesy Hash Brown Potatoes

Yield: Serves 8

Calories per serving: 325 kcal

Ingredients

  • 1 tsp olive oil
  • 1 medium onion, diced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 batch sneaky cheese sauce
  • 1/2 c vegan cream cheese, softened
  • 32 oz frozen hash brown potatoes, thawed
  • 1/2 c crackers, crushed (I used Back to Nature Classic Rounds)
  • 2 T vegan butter (optional)

Instructions

  1. Preheat oven to 375 degrees. Lightly grease a 9x11 baking dish with coconut oil or vegan butter.
  2. Heat oil in a small saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Season with salt and pepper.
  3. Combine potatoes, onion, sauce, and cream cheese together in a bowl. Transfer mixture to prepared baking dish and spread evenly.
  4. Top with crunchy topping. Dollop with small pieces of cold vegan butter if you're feeling decadent. Bake uncovered for 30 minutes, or until bubbling and browned.

Notes

You can make this with still frozen potatoes, just increase the cook time by 15-30 minutes. You will also want to cover the dish for the first half hour, to ensure the sauce stays creamy and does not dry out.

http://www.neatandnutritious.com/vegan-cheesy-hash-brown-potatoes/

Nutrition

Per serving: 325 calories, 37 g carbohydrates, 9 g fat, 6 g protein, 503 mg sodium, 3 g sugar

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Roasted Root Vegetable Rice Bowl

standard November 17, 2016 Leave a response

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While it is certainly not a true statement, I have a hard time eating white foods because of the perception that they lack nutrition. Potatoes and cauliflower and rice are full of nutrients to keep our bodies strong and healthy. So to honor all the delicious and deceiving white foods, today’s “salad” is a warm bowl of roasted potatoes and turnips over rice and topped with a creamy sauce (borrowed from my Green Goodness Power Bowl). Ideal for an easy lunch or dinner on its own or balanced with a side of color, if you are like me, and still cannot handle a bowl of white food. 🙂

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Roasted Root Vegetable Rice Bowl

Yield: Serves 4

Calories per serving: 459 kcal

Ingredients

  • 1 T olive oil
  • 1 c potatoes, diced small
  • 1 c turnip, diced small
  • 1/4 c walnuts, chopped
  • 1/4 c tahini
  • 1 clove garlic
  • 2 T nutritional yeast
  • 1 T lemon juice
  • 1/2 tsp sea salt
  • 1/4 c water
  • 2 c brown rice, cooked

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss potatoes and turnips with oil, and salt and pepper to taste. Bake for 30 minutes, until crisp and golden brown.
  2. In a small food processor or blender, combine tahini, garlic, nutritional yeast, lemon juice, salt and pepper until smooth. Add up to 1/4 c water as needed to thin.
  3. Plate rice into bowls. Top with potato mixture, chopped walnuts, and sauce. Serve hot.
http://www.neatandnutritious.com/roasted-root-vegetable-rice-bowl/

Nutrition

Per serving: 459 calories, 70 g carbohydrate, 18 g fat, 8 g protein, 253 mg sodium, 3 g sugar

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Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get  15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.

Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own. 

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