Stovetop Smashed Potatoes | With Creamy Lemon-Dill Tahini Dipping Sauce

As a youngster in the 1980s – like most kids then and now – I’d base my opinion of a restaurant almost exclusively on the way in which the food was packaged, and of equal importance, on the swag that accompanied the meal. This meant that fast food chains ranked very high in my list of top dining establishments, namely McDonald’s with it Happy Meals (anyone remember those highly-coveted Muppet Babies figurines?) and Burger King with its 3 packs of mini hamburgers aka ‘Burger Bundles’, which for all their frivolity were likely the prequel to the now omnipresent ‘slider’. I don’t recall particularly enjoying the food at these places; I was sold on them for the toys and whimsically-presented meals alone.
Tahini1
Back then I hadn’t yet acquired an awareness of the marketing tactics of fast food chains, hell bent as they are on getting kids addicted to bad-for-you foods via an assortment of crafty ploys, from gimmicky packaging and tie-ins to the latest TV show or blockbuster movie, to on-site ‘play places’ where kids can work off their soda-induced sugar highs. The guile and cunning of these companies really is extraordinary; I wouldn’t be at all surprised to find out their marketing team include someone with a degree in child psychology – someone with the know-how to exploit the addictive potential of their young customers’ developing psyches!
Tahini2
Despite the cynicism I’ve acquired in adulthood about pretty much every aspect of fast food, I still recall with real fondness the experience of my parents taking me to eat at White Spot, a chain of burger joints exclusive to Western Canada. When I was little, White Spot earned my intense affection for its kids meal called the Pirate Pak, tantalizingly served in a cardboard schooner, complete with a sail impaled on a straw and best of all, a gold foil covered chocolate dubloon. Sure, the Pirate Pak was White Spot’s own little ruse to entice children to eat at their restaurants, but you have to admit it’s a pretty cool concept, and refreshingly void of any sort of corporate tie-in.
Tahini3
While in recent years White Spot has ditched its soda jerk vibe and morphed into a somewhat generic family restaurant, I still eat there regularly – if not for the atmosphere then for the delicious provolone-portobello veggie burger and cheap pints of Nat Bailey Pale Ale. Their brunches are also the best in town (I even requested to be taken their this past Mother’s Day). The smashed potatoes in this post (which are basically potatoes which have been boiled, flattened slightly, then pan-fried until crispy in a skillet) are my attempt to emulate the ones that are served alongside practically every item on the White Spot brunch menu.
Tahini4
While they’re great as a side dish for breakfast or brunch – I think they’d go particularly well with a frittata or omelette – the creamy lemon-dill tahini sauce I made to accompany them makes them a perfect appetizer or snack, too. Typically the thought of pairing something pan-friend with something creamy strikes me as a bit much – but here there’s not that much to feel guilty about, as the potatoes are fried using minimal oil, and the sauce’s creaminess comes from a blend of tahini and egg-free mayo. OK, it’s still not the saintliest of recipes, but I guarantee it’s better for you than a Happy Meal 🙂
Recipe: Stovetop Smashed Potatoes | With Creamy Lemon-Dill Tahini Dipping Sauce
Ingredients:
Stovetop Smashed Potatoes
  • 16 red potatoes, scrubbed clean (choose potatoes that are no larger than 2″ in diameter)
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper

Creamy Lemon-Dill Tahini Sauce

  • 1 medium garlic bulb
  • 1 tablespoon extra virgin olive oil
  • Zest and juice of 1 medium lemon
  • 1/4 cup tahini
  • 1/4 cup + 2 tablespoons vegan mayonnaise
  • 1 tablespoon minced fresh dill
  • Salt and freshly ground black pepper

Method:

Prepare potatoes

  1. Place potatoes in a large stock pot and cover with water.
  2. Bring pot to a boil, then reduce to a simmer.
  3. Let potatoes cook until tender all the way through, about 15-20 minutes.
  4. Drain and set aside to cool.

Roast garlic for sauce

  1. While potatoes are cooking, preheat oven to 425F.
  2. Peel outmost layers of skin from garlic bulb.
  3. Place garlic on an approx. 6″ x 6″ piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper.
  4. Bundle aluminum foil tightly around garlic.
  5. Place in oven and roast until garlic cloves are soft, about 30 minutes.
  6. Remove from oven and set aside to cool.

Finish sauce

  1. Once garlic has cooled enough to handle, carefully remove skin from each clove (the clove should separate easily from the skin).
  2. Place garlic cloves in food processor along with tahini, vegan mayonaise, lemon zest and juice.
  3. Blend everything until completely smooth.
  4. Taste mixture and season to taste with salt and pepper.
  5. Transfer mixture to small bowl and stir in minced dill.
  6. Cover and store in fridge until needed.

Finish potatoes

  1. Once potatoes are cool enough to handle, flatten each one slightly. Do this by holding potato between your index finger and thumb of one hand and pressingly down gently with the heel of your other hand. Don’t press too hard or your potato will fall apart!
  2. After flattening each potato, heat one tablespoon of olive oil in a large skillet over medium heat.
  3. Once oil is hot, transfer your flattened potatoes to the skillet. Season lightly with salt and pepper.
  4. Pan fry potatoes until crispy, about 3-4 minutes on each side.
  5. Remove from heat and serve, topping each portion with a dollop or two of Creamy Lemon-Dill Tahini Sauce. Eat!

You might also like:

Advertisements

Quinoa and Roasted Cherry Tomato Salad | With Lemon Vinaigrette and Toasted Sunflower Seeds

For those of you who participated in Virtual Vegan Potluck this past Saturday, I hope you enjoyed it as much as I did. The scope of recipes that was brought to the table was remarkable, as was the care and expertise with which each dish was presented. I was really inspired by how creative – and in many cases, outright gourmet – the dishes were, flying in the face of any negative stereotype of ‘vegan potluck food’ one might hold. Vegan bloggers are clearly a talented lot! If you’re interested in checking out the potluck from the beginning, you can do so here.

Cherry1

I also was super impressed by how smoothly the potlcuk came together – although I’m sure Annie at An Unrefined Vegan and Somer at Vedged Out, who coordinate the event, would disagree; just a guess, but rounding up 160+ bloggers from around the world and figuring out the logistics of getting them to post in unison must be a bit of migraine headache. I admire her dedication to making the whole thing happen!

Cherry2

My sweet tooth was given full expression with the Salted Triple Chocolate Brownies I made for the potluck. Maybe the best thing about vegan baking is that you can sneak spoonfuls of the batter without risking salmonella poisoning, something I fully took advantage of while I was making my brownies. By the time I’d finished photographing and then sampling the final product, I felt like I’d definitely reached my sugar quota for the week, maybe even the month! Whenever that happens – and it certainly wasn’t the first time – I feel the need to ‘undo the damage’ wrought by the demonic baked good in question via a super healthy concoction of some sort.

Cherry3

… Which is where this salad comes into the picture. Being a quinoa salad, it’s inherently nutritious – but with the bold flavours of marinated artichoke hearts, sweet balsamic-roasted cherry tomatoes, fresh basil, lemon zest and crunchy radishes and toasted sunflower seeds, it’s anything but rabbit food! It makes a satisfying lunch on its own, and is also great as a side dish – but maybe the best way to enjoy this salad – and I only discovered this with the leftovers – is to bundle it up in a wrap and eat it that way. I guess I shouldn’t be surprised – bread of any description always takes things to the next level!

Cherry4

Recipe: Quinoa and Roasted Cherry Tomato Salad | With Lemon Vinaigrette and Toasted Sunflower Seeds

Makes 4-6 servings

Ingredients:

For the dressing

  • 1/4 cup extra virgin olive oil
  • Juice of 1 medium lemon (zest your lemon first and set the zest aside; you’ll need it for the salad)
  • Pinch of red pepper flakes
  • 1/4 teaspoon coriander
  • 1/4 teaspoon salt

For the salad

  • 1 cup uncooked quinoa, rinsed
  • 25 cherry tomatoes
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Zest of 1 medium lemon
  • 6 medium basil leaves, chiffonaded
  • 1 small shallot, minced
  • 1/2 cup chopped marinated artichoke hearts
  • 4 radishes, finely sliced
  • 1/4 cup plain sunflower seeds
  • Salt and freshly ground black pepper

Method:

Roast cherry Tomatoes

  1. Preheat oven to 400F.
  2. Place tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar
  3. Season lightly with salt and pepper.
  4. Place in oven for 20 minutes or until tomatoes are soft and collapsed (tomatoes will leak a lot of juice while roasting – it’s OK)
  5. Rem0ve from oven and set aside to cool.

Cook quinoa

  1. While tomatoes are roasting, combine rinsed quinoa and 1 1/2 cups of water in a medium saucepan.
  2. Cover and bring to a boil.
  3. Reduce heat to low and let quinoa cook for 15 minutes.
  4. Remove from heat, fluff with a fork and set aside to cool.

Prepare Lemon Vinaigrette

  1. Combine olive oil, lemon juice, red pepper flakes, coriander and salt in a small bowl and whisk everything until thoroughly combined. 
  2. Set aside until needed.

Toast Sunflower Seeds

  1. Place sunflower seeds in a small skillet over medium heat.
  2. Tossing continuously, toast seeds until just golden brown (this will only take a couple minutes – be careful, they burn easily!).
  3. Remove from heat and set aside to cool.

Assemble Salad

  1. Place cooled quinoa, shallots, artichokes, radishes, basil, lemon zest and toasted sunflower seeds in a large salad bowl and toss to combine.
  2. Gently fold in roasted tomatoes and juices from roasting pan.
  3. Drizzle lemon vinaigrette into bowl toss until everything is combined.
  4. Serve, topping each portion with freshly ground black pepper. Eat!

You might also like:

{Vegan} Asparagus and Sweet Pea Fettuccine Alfredo | With White Wine and Lemon

Our new house is proving to be the gift that gives on giving in the faulty appliance department. It started with the archaic beast of a cathode ray tube TV we dragged in from the shed when we first moved in; our initial plan was to put this relic to use until we could retrieve our flat screen from the storage locker. Evidently the years it spent mouldering out back proved to be too much for this already obsolete goggle box, for upon plugging it into the wall it began scrolling itself (!?) through various static-y channels before going completely dark, presumably forever. As we aren’t avid enough fans of TV to attempt to trouble shoot and repair such an ancient piece of technology, the next day it was dispatched to the local waste disposal station along with the teal wall-to-wall carpet ripped up from the bedroom floor.

Fett1

I won’t reiterate the problems we were having with our screwy toilet and besides, a toilet doesn’t really count as an appliance. I will mention briefly that those issues seemed to have resolved themselves, something which has had a surprisingly significant impact on my personal quality of life index; being able to flush and be done with the matter is pretty awesome! The next piece of appliance drama came in the form of a humongous ball of fluff – possibly years worth (seriously, I could have made a throw pillow out of it ) – extracted from the lint trap in the dryer. That’s it. The real drama played itself out in my brain, where the fluff ball caught ablaze and burned the whole house down while we slept. Morbid thoughts! My inner neurotic always has a field day with potential hazards.

Fett2

The most recent appliance debacle occurred just a couple days ago and nearly toppled my plans to make this moreish pasta dish. In the midst of reheating some food in the oven I noticed a few wisps of smoke rising from behind the stove. This wasn’t merely ‘burning food’ smoke (which would have freaked me out enough), but the far more menacing, hot and plastically, ‘electrical component failure’ variety. I switched off the oven and started panicking a little – not like the time flames leapt into the air when I threw a bunch of kale into a skillet containing overheated olive oil, that was out-and-out hysterics – but panicking enough. Mike (an electrician by trade, hallelujah) was summoned from the front lawn and was able to quickly ID the problem (something with one of the connections in the wiring) and fix it – and in so doing put an end to sinister thoughts of preparing this dish in the microwave.

Fett3

Alas, I’m back with yet another cashew cream sauce recipe. I can’t help it – the stuff is just so versatile and delish I want to throw it into everything these days! There’s a fun little game I’ve been playing with Mike – I call it ‘vegan bombing’ and it involves feeding him vegan dishes and seeing if he’s able to discern the absence of eggs and dairy products. My cashew cream recipes, I’m proud to report, ALWAYS pass the test! What’s more, they don’t leave you with that depressing ‘I just consumed my weight in butter and cream’ feeling with which conventional cream sauces probably leave you. I don’t know about you, but white wine alfredo sauce totally makes me think of the 80s – you know, yuppies yucking it up on yachts, Hall and Oates, gigantic shoulder pads, stuff along those lines of cocaine – but I love it all the same! Combined with fresh asparagus, sweet green peas and lemon, it’s like a mouthful o’ Spring 🙂

What is your favourite way to cook asparagus? I’m always looking for new ideas!

Fett4

Recipe: Asparagus and Sweet Pea Fettuccine Alfredo | With White Wine and Lemon

Ingredients:

  • 1 cup plain cashews (+ water for soaking)
  • 225g fettuccine pasta (or your choice of gluten free pasta)
  • 3 cups vegetable broth (I used low sodium broth)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons flour
  • 3 large garlic cloves, finely sliced
  • Pinch of red pepper flakes
  • 3/4 cup sweet green peas (thawed if using frozen)
  • 12 thin asparagus stalks, tough ends removed
  • 1/3 cup white wine (I used Pinot Blanc)
  • Zest of 1 medium lemon
  • Salt and freshly ground black pepper

Method:

1. Place cashews in a small bowl and cover with water. Let soak for an hour. Drain and rinse.

2. Place soaked cashews and vegetable broth in a blender or food processor. Blend for two minutes or until cashews and broth form a smooth liquid. Set aside.

3. Fill a medium skillet with cold water and bring to a gentle boil. Add asparagus and reduce to a simmer. Let asparagus cook just until bright green and tender crisp (this should only take a minute or two). Immediately drain asparagus and transfer to a bowl of ice water (this will ensure asparagus doesn’t over cook).

4. Once asparagus is cold, remove from water and cut into 1″ pieces. Set aside until needed.

5. Cook fettuccine according to package instructions, or until al dente. Drain and rinse. Set aside until needed.

6. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and saute just until garlic is golden brown.

7. Reduce heat slightly. Sprinkle flour into skillet and whisk continuously until a smooth paste forms.

8. Slowly pour cashew and broth mixture into skillet, whisking continuously until everything is incorporated and a smooth, creamy sauce forms.

9. Stir in wine and lemon zest. Taste sauce and season to taste with salt and pepper.

10. Fold in pasta, peas and asparagus.

11. Serve immediately, topping each portion with freshly ground black pepper. Eat!

You might also like:

Springtime French Green Lentil and Pearl Barley Soup

In my last post I detailed a few of the nefarious finds we’ve made at our new house: the elaborate spider’s nest in the wall, the sketchy crow bar marks on the front door, the kitschy linoleum underlying the lurid teal carpet in the bedroom, both of which are now on their way to the municipal waste station. The weirdness of this flooring situation didn’t hit me until last night. Why was there linoleum in the bedroom to begin with – was that a thing in the late 1960s? And was covering it with teal carpet really the best solution? Oh well, there’s no accounting for taste. That being said, the creative mind responsible for said carpet would likely be equally offended by my design sense .

French1

It’s not my intention to sound like a big old squeaky wheel about the house – believe me, I am more than relieved to be out of the RV even if it means dodging the odd Black Widow and seeing various shades of teal wherever I look. But there’s one last undesirable feature of the house I’d like to mention. The toilet. Yes, I bring up toilets way too often on this blog. But it’s worth mention that, in a cruel twist of fate – after 7 1/2 months of persevering with the clog-prone septic system in the RV – the toilet in the house is… well, I’ll be nice and say it has personality. Indeed, it makes disturbing gurgling sounds, its water surges threatening toward the rim, it flushes ‘normally’ only if you hold the lever down just so. I’m starting to think I must have been an incompetent plumber in a previous life, and am paying my due now via a series of faulty toilets.

French2

The house has also coughed up some pretty cool booty (as in stuff, not the other kind). My SO has actually owned this house for several years, but was renting it to his sister until we moved in last month. Evidently he’d used the cupboards in the laundry room as a dumping ground for miscellaneous junk before he moved out years ago, because when I went to clean out said cupboards I unearthed – amongst several pieces of ancient Tupperware – an ice cream maker straight from the 1980s (remember when these were all the rage?), an unused wok (score) and bafflingly, a single leather glove – which made me wonder if I had a piece of forensic evidence on my hands.

French3

Over the weekend we had a very welcome spate of warm, dry weather here in the Lower Mainland ,which prompted everyone to simultaneously shed their fleece and Gore-Tex and flee into the out-of-doors. This week, however, the Spring showers returned, putting me back in the mood for warm food. The seasonal ingredients that are beginning to make an appearance in grocery stores inspired me to whip up this easy springtime soup featuring French green lentils, pearl barley, sweet carrots, shallots, leeks, white mushrooms, spring onions, lemon and fresh basil! Apart from asparagus (which I’ve yet to come across unfortunately), nothing heralds the arrival of Spring like lemon and fresh herbs 🙂

French4

Recipe: Springtime French Green Lentil and Pearl Barley Soup

Makes 4-6 servings

Ingredients:

  • 1/2 cup french green lentils, uncooked
  • 1/4 cup pearl barley, uncooked (omit or substitute lentils if you’re GF)
  • 2 tablespoons of extra virgin olive oil
  • Pinch of red pepper flakes
  • 1/2 teaspoon paprika
  • 1 medium shallot, finely chopped
  • 1 medium leek, finely chopped (white and light green parts only)
  • 2 large garlic cloves, finely sliced
  • 2 small carrots, diced into 1/4″ thick medallions
  • 1 small zucchini, diced
  • 5 cups vegetable stock (I used low sodium)
  • 2 green onions, chopped (dark and light green parts only), plus a bit more for garnish
  • 4-5 leaves of fresh basil, chopped
  • Juice and zest of 1/2 lemon
  • Salt and freshly ground black pepper

Method:

1. Place dried lentils and barley in a medium saucepan and cover with water. Cover saucepan and bring to a boil. Reduce heat to a simmer and let cook for 20-30 minutes or until lentils and barley are tender, but still firm. Drain and rinse under cold water. Set aside until needed.

2. In a large saucepan heat 2 tablespoons of olive oil. Add shallots, leeks and carrots and saute until tender.

3. Add in garlic, red pepper flakes and paprika and stir just until garlic is golden brown.

3. Add in cooked lentils, barley and zucchini and stir until everything is combined.

4. Add vegetable stock and bring to a gentle boil.

5. Reduce heat to a simmer and let cook until zucchini is tender (or preferably longer to let flavours develop). Taste and season with salt and pepper.

6. Just before serving, stir in lemon juice, green onions, and basil.

7. Serve, topping each portions with chopped green onions and lemon zest. Eat!

You might also like: