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Wednesday, July 9, 2014

Summer Potato Mash-Up

Potatoes are usually a winter staple for me. When it's cold and gray and all I want to do is stay in and sleep, they provide comfort.

Yeah I know I don't have it too bad here in NC... It could be worse. But I guess I'm truly a California girl at heart. I love warm weather and only warm weather. 


Anyway, I have found myself craving potatoes lately, which is so unlike me. My normal summer meals consist of cool, crisp salads and chilly fruit smoothies. I don't know what's gotten into me- but I've learned enough at this point to know that if my body's asking for something, I better listen.

So potatoes it's been. And loads of them. I cannot get enough.

Especially when they are paired with fresh veggies from my garden- which I am SO excited about.
For someone who used to cringe at the thought of walking outdoors barefoot, I sure do love nature now. Give me dirt on my lettuce. Give me imperfect, asymmetrical apples. Give me anything that I can cultivate on my own. 

Boy, has veganism changed me. It has given me such an appreciation for real, homegrown goodness. 


And that is just what this recipe is. 
It's not quite potato salad (no mayo) but it's not quite mashed potatoes either. 

Which is why I dubbed it a mash-up. I am known to mix my potatoes straight into my daily salad so I thought, "Hey, why don't I make a legitimate meal out of this?" Innovation at it's finest.


So, I ate that whole bowl you see above... I'm a big eater and I'm proud of it. But don't feel like you need to follow in my footsteps. Be your own person!

Split the dish with a friend if you desire. Or pair it with some veggie burgers or dogs. Or go mediterranean and serve it with crusty bread and hummus and olive tapenade. Or maybe a nice side of beans. The opportunities are endless- let your imagination run wild. 

Ingredients:

  • 5 cups baby potatoes
  • 1 cup low-sodium vegetable broth 
  • 1 small eggplant, diced
  • 1 cup cilantro, chopped
  • 1 medium zucchini, diced
  • 1/2 cup grape tomatoes
  • Salt-free seasoning to taste

Directions:

  • Place potatoes and broth in shallow saucepan
  • Add enough water to almost cover the potatoes and bring to medium-high heat
  • Once near boiling, reduce heat and cover for about 15 minutes
  • Once potatoes are tender enough to pierce with a fork, remove from pan but do not drain broth
  • Add eggplant to the pan, replace cover and simmer for about 5-7 minutes
  • Mash potatoes with fork and add to the pan
  • Add cilantro and zucchini, then cover and cook on very low heat until zucchini is lightly steamed
  • Turn off burner and remove pan from heat
  • Stir in tomatoes and spices, and serve

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