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Entries in potatoes (27)

Friday
Nov212014

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup

Our yearly Thanksgiving plans have slightly changed. Instead of the Friendsgiving we’ve been going to for the past 5 years, we’ll be having a quiet Thanksgiving at home, just the two of us. This means there are going to be piles + piles of leftovers, because I have to cook all of my favorite dishes.

Maybe I should take a lesson from Christina and make everything “for two.”

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

The sudden change in plans is due to our big pup, Kenna (aka: Beans – our 75lb great dane/labrador mutt), needing TPLO surgery to fix her torn ACL. Major bummer. The backstory is long, but we basically don’t have any other choice at this point. Surgery is next Tuesday. We figured this timing would be best since Chris has a few days off for the holiday to help with the recovery, which is incredibly intense and demanding for the first 12 weeks. She’ll have to be watched like a hawk the first few days and weeks especially. We’ve already come up with a plan on how to make our house as safe as possible for her to avoid slips and falls. Chris is building a ramp up the basement steps for easier access outside, we’re keeping her on carpet only and not on the hardwood floors (to avoid Scooby Doo running), we bought a tall x-pen so she can’t dart and run when she hears the mailman or UPS, and the list goes on…

While it will definitely be a change for all of us for many weeks and months, it’s for the best. We were trying to heal her using conservative management but after a recent setback we know surgery is the best option.

We’ll each try and go solo to say hi to our friends on Thanksgiving but will spend most of the day cooking at home and loving on our furry buddy. It’s sad to miss our big Thanksgiving tradition, but we are completely confident with our decision and are looking forward to keeping things really low-key at our house. We have too much to be thankful for to let this get us down. Also, I’ve already stocked up on wine.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

That said, our leftovers will be plentiful. And while I love leftovers I know it’s going to get old come day 3. So this year I’m trying to come up with a plan to repurpose some of the leftovers into completely new recipes!

Take your basic mashed potatoes, photographed above.

Okay, I lied. Those potatoes aren’t totally basic mashed potatoes. I mixed half Yukon gold and half sweet potatoes in this mixture. If you’re not a huge sweet potato fan this cuts the flavor and sweetness down a lot but gives plain mashed potatoes a little something extra. I then followed my simple recipe for Olive Oil Mashed Potatoes for a traditional, simple side dish.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

So now, what to do with the leftovers?

I decided to make soup! I knew the mashed potatoes would add a thick and creamy texture, as well that lovely, potatoey-flavor. I added lentils for extra heartiness, protein, fiber, and flavor.

I kept the spices simple with cumin seeds, garam masala, and turmeric.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

For a bit more texture and green veggie goodness I added my favorite Earthbound Farm Organic Frozen Green Peas (seriously, the best) and the Earthbound Farm Zen blend baby greens. (Did you know they also sell onions + potatoes?) I’m consistently impressed with the quality of EBF’s frozen vegetables (and fruits!).

They were the perfect additions! I love the texture “pop” from the peas!

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

You would never guess this came from part of Thanksgiving leftovers. Errr, pre-Thanksgiving leftovers.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Crunchy toppings are always recommended.

For roasted chickpeas: Preheat oven to 350°. Toss chickpeas with oil, sat, pepper, and garlic powder on a baking sheet. Toast until split apart and fully crisped (30-40 minutes). Stir frequently. Quinoa toasts up nicely, too, and takes just 10-15 minutes.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Print this!

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup gluten-free, vegan // yields 4 servings

  • 1-2 tablespoons unrefined coconut oil
  • 3/4 cup diced yellow onion
  • 2 1/2 teaspoons minced garlic
  • 1 teaspoon garam masala
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon turmeric
  • 4 cup low (or no) sodium vegetable broth
  • 1 1/2 cups leftover mashed potatoes*
  • 1 cup red lentils, picked through and rinsed
  • 1/2 tablespoon pure maple syrup
  • 1 1/2 cups EBF frozen green peas, thawed
  • 2 cups EBF Zen blend baby greens, or baby spinach
  • 1/2 – 1 teaspoon salt
  • 1/4 teaspoon pepper

Heat 1 tablespoon of oil in a large, heavy-bottomed pot over medium heat. One hot, add the onion and a pinch of salt. Stir frequently until softened, 6-8 minutes. Reduce heat to medium-low. Add a bit more oil, then add the garlic, garam masala, cumin seeds, and turmeric. Stir constantly for about 1 minute or so until very fragrant (this toasts the spices – be careful not to burn).

Slowly pour in the broth, then add in the potatoes and lentils. Stir to combine the potatoes. Bring to a boil over medium-high heat, then stir and reduce heat to a constant simmer. Stir in the maple syrup, salt, and pepper. Cook until the lentils are broken down and very tender, about 22-30 minutes. Stir every few minutes. Puree soup in a blender, partially blend with an immersion blender in the pot, or leave as is.

Stir in the peas to heat for about 5 minutes (longer if frozen) and then stir in the greens for another 2 minutes. Taste and add more salt, pepper, and/or garam masala if desired.

Serve hot with crunchy toppings like roasted chickpeas, quinoa, croutons, crackers, etc.

Notes:

*Mashed potatoes made with really any kind of potato will work for this (red, yukon, sweet, yams, etc.) or a mixture like I made above. You just want to be sure there aren’t a ton of flavors in your leftover potatoes. Garlic, salt, and pepper are perfect. If you have a light amount or herbs or have mixed in goat cheese (or similar) that could also work well.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Friday cheers!

Ashley

Friday
Oct312014

Easy Vegan Gravy and Mashed Potatoes

Happy Halloween!

Now let’s talk about Thanksgiving.

Today I give you mashed potatoes + easy vegan gravy.

Easy Vegan Gravy + Mashed Potatoes | edibleperspective.com #thanksgiving #vegan

I figured with all the treats flying around the interwebs [and in real life] you probably needed something savory to round out the sugar coma you’ve been riding all week.

Can we talk about Halloween for a minute, though?

Because I’m kind of the worst at it. I mean, I love fall and pumpkins and orange everything and cooler temperatures and gourds on my dining room table and candy and kids in adorable costumes waddling down the street and so on.

But me + Halloween? I fail.

Here are the reasons why.

  1. I’m basically the worst at coming up with costume ideas. So bad in fact that I just don’t dress up. I can’t remember the last time I dressed up. And the last time I dressed up was probably a terrible attempt. Wait. Yep. It was! I believe it involved a Mardi Gras mask and a feather boa.
  2. Chris is the 2nd worst at dressing up for Halloween. This makes it much harder to get motivated to try.
  3. Our dogs go insane during trick or treating hours. I asked Chris what he wants to do Friday night and he said, “turn the lights off and go in the basement with the dogs.” We are really FUN!

Easy Vegan Gravy + Mashed Potatoes | edibleperspective.com #thanksgiving #vegan

Glad I could share my deep, dark Halloween secrets with you.

Easy Vegan Gravy + Mashed Potatoes | edibleperspective.com #thanksgiving #vegan

Now let’s get to the good stuff.

GRAVY.

This gravy loving girl has been gravyless for way too long. I’ve thought about making it the past few years but never actually executed.

So this year I finally decided to stop being ridiculous and just make some freaking gravy. And now I have 2 jars filled with gravy in my fridge and pounds of mashed potatoes.

Do you know how filling mashed potatoes and gravy are? Hellooo, dinner.

Easy Vegan Gravy + Mashed Potatoes | edibleperspective.com #thanksgiving #vegan

I am 210% happy with how the gravy turned out. The mushrooms and herbs are the absolute key to the crazy amazing flavor of this gravy. The onion and garlic help, too, but the mushrooms create an incredibly rich and savory flavor while the herbs help brighten it up just a bit. You can fully blend the gravy until it’s creamy or leave it with a bit of texture.

Easy Vegan Gravy + Mashed Potatoes | edibleperspective.com #thanksgiving #vegan

You’ll just have to trust me on how good it tastes because it’s not the most photogenic thing ever.

Easy Vegan Gravy + Mashed Potatoes | edibleperspective.com #thanksgiving #vegan

Print this!

recipe adapted from: vegan gravy, Choosing Raw

Easy Vegan Gravy gluten-free, vegan // yields appx. 2 cups

  • 2 tablespoons extra virgin olive oil
  • 3/4 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 1/2 tablespoons gluten-free tamari
  • 1/4 cup gluten-free oat flour, or 3 tablespoons arrowroot starch
  • 8oz baby portabella mushrooms, chopped
  • 2 cups low-sodium vegetable broth
  • 2 1/2 tablespoons nutritional yeast
  • pepper to taste

Heat oil over medium in a medium pot. Once hot, add the onion and cook for 6-8 minutes until softened and translucent. Stir frequently. Add the garlic, rosemary, and thyme and stir for about 30 seconds until fragrant.

Add the tamari then stir in the oat flour. Stir until a paste forms and let cook for about 1 minute. Add a few splashes of the broth and the mushrooms. Let cook for 2-3 minutes then pour in the rest of the broth, nutritional yeast, and pepper. Whisk until well combined.

Bring to a boil [uncovered] stirring occasionally. Once boiling, reduce heat to simmer for about 5 minutes. Carefully pour into a blender and blend [starting on low] for 10-30 seconds, depending on the desired consistency. [Or use an immersion blender in the pot.] Place back in the pot and simmer for 12-18 minutes until the gravy thickens, stirring every few minutes. Add more pepper or a splash of tamari if desired.

Remove from the heat for about 5-8 minutes to further thicken. Stir before serving. For smooth gravy, pour into a blender and blend until fully smooth.

Olive Oil Mashed Potatoes gluten-free, vegan // yields appx. 6 servings

  • 3lbs [about 6 large] red potatoes, skin on
  • 1/4 cup + 2 teaspoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1-2 cups unsweetened almond or soy milk
  • salt + pepper to taste

Scrub potatoes [peel if desired] and cut each into about 6-8 pieces. Place in a large pot and fill with water just over the tops of the potatoes. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low boil and cook until potatoes are tender, about 18-23 minutes. Drain water. Set pot aside.

Heat a small pan over medium-low heat with 2 teaspoons of oil. Once hot place the garlic in the pan stirring constantly until just starting to brown, 2-3 minutes. Keep the heat low to avoid burning. Scrape contents into the pot of potatoes.

Add 1/4 cup oil to the pot along with 3/4 cup milk and start mashing. Add more milk and keep mashing until desired consistency is reached. Salt and pepper to taste. If topping with gravy avoid heavily salting the potatoes as the gravy is quite salty.

If potatoes cool down too much while mashing return to the burner over low heat and stir until hot. Add a bit more milk if needed.

----

notes:

-If you don’t like the texture of mushroom simply blend the gravy until smooth. The mushrooms add an amazing savory flavor, so I don’t recommend skipping them.

-If using fresh rosemary use 1 tablespoon chopped. If using fresh thyme use 1 1/2 teaspoons chopped.

-To make kale mashed potatoes: Remove stems from about 6-7 medium kale leaves. Chop the kale. Add a bit of oil to a medium-sized pan and heat over medium. Add the kale to the pan and stir until just starting to wilt, 2-4 minutes. Remove from the heat. Once potatoes are fully mashed incorporate kale into them.

-If you’d like a heartier flavor, feel free to mash with half milk and half low-sodium vegetable broth.

-If you want a nice bite to your potatoes and don’t require that they’re vegan, mash in 4-6oz herb goat cheese.

Easy Vegan Gravy + Mashed Potatoes | edibleperspective.com #thanksgiving #vegan

Potato gravy coma. Face plant.

Happy Friday!

Ashley