Purple Potatoes with Cashew Cream
olive oil, for roasting and frying
salt and pepper, to taste
1 T. butter
1 yellow onion, chopped
3 garlic cloves, minced
1 t. granulated or brown sugar
4 large-size sage leaves
1/2 c. walnuts, toasted
1 c. unsalted raw cashews, toasted
1 T. nutritional yeast flakes
1 c. vegetable stock
Preheat oven to 425’.
Wash potatoes, then dry. Roast (20-30 minutes) or bake (40 minutes).
Meanwhile, in a large saute pan, warm butter or oil and cook onion and garlic over medium-high heat until they begin to brown slightly, about 5 minutes. Stir in sugar and a pinch of salt, and continue cooking until onion turns brown and sweet, 20-25 minutes.
While potatoes and onions cook, heat up 1 Tablespoon olive oil in a small saute pan, and fry sage leaves until crispy, 30-60 seconds. Set them on a towel-lined plate to soak up olive oil, then place them with toasted walnuts in a blender. Pulse to a coarse crumble. Add salt to taste. Transfer to a bowl, and set aside.
When onions are ready, add to a high-speed blender with cashews, nutritional yeast, and vegetable stock. Blend on high until the mixture is creamy. This could take several minutes, so be patient. Add more cashews or stock as necessary, to get the right consistency. You want it to be creamy and thick. Add salt to taste.
Once potatoes have cooled, cut in half without tearing skin. Scoop out center with a melon baller, leaving 1/4” walls. Cut a small slice off the bottom of each potato to help it sit level.
Spoon cashew mixture into halved potatoes, sprinkle with walnut/sage mixture, and set on pretty plates to serve. Serve warm.
5 cups eggplant, peeled and diced
2 t. olive oil or water, for sauteing
1 large-size yellow onion, finely chopped
3 celery stalks, finely diced
1 can (6 oz) tomato paste
1 T. granulated sugar
1/4 c. capers, drained
1/4 c. red wine vinegar
3 c. water
1/2 t. salt
1/4 t. red pepper flakes
Chop up eggplant and steam 15-20 minutes. Set aside.
Meanwhile, heat olive oil in a soup pot. Saute onion and celery for about 10 minutes. Add eggplant and saute for a few minutes longer.
Add tomato paste, sugar, capers, vinegar, water, salt, and red pepper flakes. Bring to a boil, then reduce heat and simmer, uncovered, for about 30 minutes, or until thick and flavorful.
Remove from heat, let cool to room temperature, and serve with crackers or crispy bread.
2 1/2 c. peeled and grated zucchini (about 5 small-size zukes)
2 T. butter, melted
1 c. bread/cracker crumbs, seasoned or plain
1/4 c. minced yellow or red onion
1 t. Old Bay Seasoning (blend of celery salt, bay leaf, mustard seed, black and red pepper, cinnamon and ginger)
1/4 t. salt
freshly ground pepper, to taste
flour (depending on what kind you are using [gluten-free or not], you may need more or less, so just use what seems right)
canola oil, for frying
Spread grated zucchini on a kitchen towel, and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. If you fail to do this, the cakes will be too wet.
In a large bowl, combine zucchini and butter. Stir in bread crumbs, minced onion, Old Bay Seasoning, salt and pepper. Mix thoroughly to combine.
Coat your hands in oil, and shape mixture into patties. Coat each patty in flour. In a skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides. (Reheat in skillet.)
**Note: this dish turned out okay, but I spent a LOT more time on it than the recipe suggested. I assume that, because I was using gluten-free rice crackers and gluten-free flour, there were really no binding agents keeping the cakes together. Thus, I had to use a LOT more flour than the recipe called for, and the cakes still fell apart when they were cooking. Play around with this and, if you have any suggestions as to what might bind them together better, I'm all ears.