Roasted Garlic and Sage Potato Salad
Serves 8

Roasted Potatoes

10 to 12 medium red skinned potatoes, scrubbed and chopped
~20 large sage leaves
2 heads garlic, tops cut off
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

Preheat oven to 400 F. Line a large baking sheet with parchment paper. Toss together the potatoes, sage leaves and 2 tablespoons of olive oil. Place the heads of garlic on a sheet of tin foil, drizzle with oil and seal the garlic heads with the tin foil. Place the package of garlic on the baking sheet and bake for about 35 minutes, until the potatoes have browned and the sage is crispy. Remove from the oven and open the tin foil to let the garlic cool.

Red Wine Vinaigrette

1/4 cup red wine vinegar
1/4 cup vegan mayonnaise (use soy-free, if that is an allergy)
1/3 cup extra virgin olive oil
1 clove garlic, peeled and grated over a microplane
2 shallots, peeled and diced
Large handful Italian flat leaf parsley, chopped finely
2 heads roasted garlic, chopped, see above
1/4 teaspoon salt
Freshly cracked black pepper, to taste

Whisk or shake all ingredients together until well combined.

Assembly

Toss the roasted potatoes and sage with the red wine vinaigrette, while they are still warm. Taste for seasoning and adjust to your preference. Serve warm or at room temperature. Greatly improved if stored in the fridge overnight.

I often just lay out all the ingredients onto the baking sheet and toss it all together with my hands, but feel free to use a bowl to do that instead.  Any potato is going to turn out just fine, but a Russet or red-skinned come highly recommended. If you go with butternut squash, make those cubes a little smaller as they are a denser vegetable than potatoes. There aren’t many ways you can go wrong with this, so relax and try to enjoy some breakfast.

Roasted Home Fries
Serves 4

6 medium potatoes, any kind you like, scubbed and chopped small
1 small sweet potato, or equivalent of butternut squash, chopped small (optional)
1 medium yellow onion, peeled and diced
Half a bell pepper, any colour, seeded and diced
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Freshly cracked black pepper, to taste
Pinch of dried thyme, rosemary, savoury, oregano, parprika
Smaller pinch of smoked paprika, cayenne, celery seed, garlic powder
Green onion, chopped (optional)

Preheat oven to 400 F. Line a large baking sheet with parchment paper and drizzle 1/2 tablespoon of the oil on it. Combine the potatoes with onion and bell pepper. Season generously, drizzle the remaining oil and toss to combine. Roast for about 40 minutes, or until the potatoes are golden brown, turning over once (if you want to) about 20 minutes in. Top with fresh green onion and serve hot or warm with your favourite breakfast foods, such as my scrambled tofu with greens, simple vegan pancakes or buckwheat waffles.

You can find our two previous Build-Your-Own-Taco Parties here and here.

Build-Your-Own-Taco Party: The Winter Edition
Serves 6 to 12 people

Homemade Taco Seasoning
Makes ~1/3 cup

2 tablespoons paprika
1 tablespoon cumin
1 tablespoon coriander (that’s the spice, not the herb, cilantro)
1 tablespoon Mexican chili powder
1 teaspoon oregano
Chili flakes, to taste

Mix together and keep in a sealed container to maintain freshness.

Jackfruit Carnita Filling

1 tablespoon canola oil (or other neutral oil)
1 medium onion, peeled and chopped fine
1 15 oz can green jackfruit in brine, drained
1 tablespoon taco seasoning
3 cloves garlic, peeled and minced
2 tablespoons green pepper, diced (that’s about one quarter of a pepper)
2 tablespoons pineapple, diced
1/4 teaspoon salt, or more to taste
Freshly cracked black pepper, to taste

Heat the oil in a large skillet, over medium heat and add the onions. Sautee until they become translucent. Add the jackfruit, taco seasoning, garlic, green pepper and pineapple and stir to combine. Lower the heat to medium-low and stir mixture occasionally over about 20 minutes, to help break down the jackfruit. Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside. Using a fork, pull the jackfruit into strands (this will be easy and happen naturally). Taste for seasoning and adjust to your liking. Lay filling out on prepared baking sheet and place in the oven for about 45 minutes. You can make the (recipe to follow) roasted corn at the same time, even using the same roasting sheet.

Coriander Roasted Corn
Makes ~1 cup

1 cup fresh, frozen or canned corn
1/4 teaspoon extra virgin olive oil
1/2 teaspoon coriander
A pinch of salt and freshly cracked black pepper, or to taste

Preheat oven to 375 F. Combine the corn with oil, coriander and salt and pepper and lay out as flat as you can on a baking sheet. Roast for ~45 minutes, until the corn has started to take on a little darker colour. Serve hot, room temperature or cold.

Potato and Swiss Chard Taco Filling

3 medium Russet potatoes, scrubbed clean, quartered and sliced
1 tablespoon non-dairy margarine
1/2 tablespoon canola oil (or other neutral oil)
~1 cup sweet onion, such as Vidalia, peeled and chopped (this was about 1/3 of a large onion)
1 head Swiss chard, most of the stems removed, roughly chopped and rinsed
1/2 teaspoon salt
1/4 teaspoon smoked paprika (sweet or hot)
Splash of lemon juice
Freshly cracked black pepper, to taste

Bring a large pot of well salted water to a boil. Add the potatoes to the boiling water and allow to cook for a couple of minutes. Drain. Heat the margarine and oil in a large skillet, over medium heat. Add the drained potatoes, onion, salt and paprika and sautee for about 5 minutes, or until the potatoes have ever so slightly started to brown. Add the Swiss chard, lemon juice and black pepper and continue to sautee until the chard has wilted. Taste for seasoning and adjust, if needed. Serve hot or room temperature.

Leafy Cauldron’s Famous Black Bean and Eggplant Filling
Makes ~2 cups 

Updated from Build-Your-Own-Taco Party: The Autumn Edition

2 tablespoons extra virgin olive oil
2 small eggplant, ends trimmed, diced and salted (how to pick eggplant can be found here)
1 small yellow onion, peeled and diced
1 tomato, chopped
1 tablespoon tomato paste
1-540 ml can black beans, rinsed well
1 cup green salsa
2 tablespoons taco seasoning
1/2 teaspoon salt, or to taste

Heat the oil in a large skillet, over medium heat. Add the salted eggplant and let it start to sweat. Add the onion and sautee until it is translucent. Add the tomato and tomato paste and cook until the eggplant is soft. Add the black beans, green salsa and seasoning and start to mash with a fork. You can mash with a fork until it has thickened, or you can take my easy out and put it all in a food processor and pulse until it’s smooth. I prefer the fork method, as it leads to a better, more substantial texture.

Green Salsa
Makes ~1 1/2 cups

6 tomatillos, husked and halved
2 – 3 jalapeno peppers, tops removed
Juice of half a lime
2 cloves garlic, peeled
Handful cilantro, stems included
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste

Combine all ingredients in a blender or food processor and blitz to combine. Taste, and adjust the spice and seasoning to your tastes.

Cabbage and Chayote Salad

1 cup shredded cabbage, I used Savoy
1 medium carrot, peeled and shredded
1 chayote squash, peeled, core removed and sliced very thin (I used a peeler)
2 teaspoons canola oil (or other neutral oil)
1 teaspoon white vinegar
1/4 teaspoon salt
1/4 teaspoon sugar

Combine all ingredients in a medium sized bowl and toss to combine. Cover and refrigerate until ready to use.

Accoutrements Suggestions 

Leafy Cauldron’s Mango-Pineapple Salsa
Shredded Lettuce
Thinly sliced bell peppers
Chopped red or green onions
Pickled Jalapenos
Your favourite jarred salsa
Diced Tomatoes
Roasted Sweet Potatoes
Chopped Pineapple
Brown rice
Refried Beans
Cilantro
Lime wedges
Guacamole, or avocado slices

What it is is a creamy, savoury cremini mushroom and leek filling, topped with thinly sliced potatoes and fried king oyster mushroom slices all wrapped in a pastry package. This is fantastic because it’s full of umami flavour, but it’s not a pale imitation of anything. I’ve kept the seasonings really simple to make sure it goes splendidly with all the holiday sides you love, so go ahead and make this your main holiday dish! You can make it one large galette, or if you’d rather make smaller ones for individual servings, go ahead! Maybe if you want to save yourself some time, use storebought pastry (puff or otherwise). My tips for better gluten-free pastry can be found here, along with my pate brisee recipe.

Mushroom and Leek Filling
Serves 4

1 tablespoon non-dairy margarine
1 teaspoon extra virgin olive oil
1 lb cremini mushrooms, sliced
1 whole leek,  cleaned well and sliced thin
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 tablespoon all purpose flour (Gluten-Free)
1 tablespoon white wine
~2 tablespoons vegetable stock (sub stock of your choice)

In a large skillet, heat the non-dairy margarine and olive oil over medium high heat. Add the mushrooms in small batches and allow them to brown. Pushing the already browned mushrooms to the side, allow all the mushrooms to brown before adding the leeks, sage, rosemary, salt and pepper. Lower the heat to medium and sautee until the leeks have started to soften. Sprinkle with the flour and mix to coat the mushrooms and leeks. Add the white wine and stock and stir continuously until the mixture comes to a boil. Lower the heat and simmer until it has thickened. Set aside to cool.

Potato and King Oyster Topping
Serves 4

1 medium yellow fleshed potato, sliced thin
2 teaspoons extra virgin olive oil
2 or 3 king oyster mushrooms, sliced lengthwise
Salt and freshly cracked black pepper, to taste

Bring a medium pot of well salted water to a boil and blanch the potato slices. Drain and drizzle with about a teaspoon of olive oil, tossing to combine. In a skillet, heat the remaining olive oil and brown each side of the sliced king oyster mushrooms. Finish with salt and pepper. Set aside until you’re ready to assemble.

Assembly

1-10 x 10 inch square of prepared puff pastry (or your choice), chilled
Mushroom and leek filling, cooled
Potato and King Oyster Topping, cooled
Unsweetened non-dairy milk, for brushing the pastry

Preheat oven to 400 F. Roll out your chilled pastry to the correct size and place on a parchment lined baking sheet. Place the mushroom and leek filling in the middle of the square. Top with the potato slices and King Oyster mushrooms in concentric circles, or whatever design you like. Fold the pastry over itself in a circle, until the whole square has been folded up. Brush the outside with a little unsweetened non-dairy milk. Bake for about 40 minutes, until the pastry has achieved a lovely golden-brown hue and the potatoes have started to brown. Serve hot, with gravy and stuffing and whatever else you like.

Braised Carrots for Two
Serves Two (Amazing how that works)

1 teaspoon extra virgin olive oil
1 teaspoon margarine
1 onion, peeled and quartered
2 large carrots, peeled and each cut into three large pieces
2 potatoes, quartered
2 stalks celery, each cut into three pieces
12 cloves garlic, peeled
Salt and freshly cracked black pepper

Braising Liquid

1 tablespoon orange juice
1 tablespoon tamari (substitute soy sauce if it doesn’t need to be gluten-free)
1 tablespoon dry white wine
1 1/2 teaspoons brown sugar (or other sweetener)
Pinch of dried thyme, sage and rosemary

Preheat oven to 350 F. Heat the margarine and oil over medium heat in an oven proof skillet (one with a lid is great). Add the onions, cut side down and season with a little bit of salt and pepper. Add the carrots, cut side down and season again with salt and pepper. Add the remaining vegetables and allow to cook for several minutes, so they just start to brown. Combine all braising liquid ingredients in a small bowl. Add half the liquid to the pan, cover the pan and roast in the oven for 30 minutes. Remove the cover, add the other half of the braising liquid and put back in the oven for an additional 10 to 15 minutes. Remove and serve hot, with gravy or whatever else you like.

The result was everything I was dreaming of. I am a believer in the idea that tofu can do almost anything, but even this surprised me! It was juicy. You know? In that special way that KFC is. In that way you can’t really replicate in vegan food – until today. And the crispy breading?! Thick, crunchy, well-seasoned. The batter even builds up, so you get bonus pockets of crispy goodness. I suppose I could have made some biscuits, but we couldn’t have eaten them with all the other food we had to eat anyways. Maybe you’re lucky enough to feed people who can eat more, though.  There’s a few steps to the tofu, (brine soak, buttermilk soak, breading, frying, eating) but take heart, they’re all simple. Most of the ingredients are spices, anyways. I served it with thick country cream gravy, the fluffiest mashed potatoes, a refreshing coleslaw and corn on the cob. Did I mention the revelation of juicy tofu?

Southern Fried Tofu
Makes 12 pieces

2 lbs extra firm tofu, cut into 12 pieces

Brine

2 tablespoons salt
1/2 cup pineapple juice
2 tablespoons tamari (or soy sauce)
1 teaspoon apple cider vinegar
Water, to completely cover the tofu (~10 cups)

Combine all ingredients in a large bowl. Cover and marinate in the fridge for at least 4 hours. Drain.

Buttermilk Mixture 

2 tablespoons boxed egg replacer + 3/4 cup water, mixed well
2 cups unsweetened non-dairy milk
2 tablespoons apple cider vinegar

Place the marinated tofu in the buttermilk mixture. It may not cover all the tofu, but you can move it around periodically to ensure it all has a chance to soak. In the meantime, prepare your breading mixture and oil for frying.

Breading Mixture and Assembly

2 cups all purpose flour (Gluten-Free Flour)
2 tablespoons nutritional yeast
2 1/2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon sugar
3/4 teaspoon paprika
1/2 teaspoon rosemary
1/2 teaspoon ground ginger
1/2 teaspoon savoury
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon dill
1/2 teaspoon marjoram
1/2 teaspoon onion powder
1/2 teaspoon coriander
Pinch of cayenne pepper, or more to taste
Pinch of red pepper flakes, or more to taste
Oil, enough for deep frying

Whisk all ingredients together in a large bowl.  In a large, heavy bottomed pan with a thermometer attached, heat enough oil to deep fry several pieces of tofu to 350 F. You’re going to want to keep the temperature between 350 and 375 F, so keep an eye on the thermometer throughout the cooking process. Remove the tofu from the buttermilk mixture and set aside. Dredge each piece in the flour mixture, back in the buttermilk and then in the flour mixture again. Fry for about 4 minutes, until the batter has turned that perfect golden-brown colour. Remove from the oil with a slotted spoon and place on paper towel. You can put the fried pieces in a warm oven (~200 F), if you’re concerned about the speed of your frying.

Fluffiest Mashed Potatoes
Serves 8

12 medium red potatoes, peeled and quartered
1 teaspoon salt
3 cloves garlic, peeled
1/2 – 3/4 cup unsweetened non-dairy milk, warmed
1/4 cup non-dairy margarine

Place the potatoes in a large pot, cover with cold water, add salt and garlic and bring to a boil. Simmer until the potatoes are fork-tender. Drain and run the potatoes through a potato ricer or a food mill. Add the warmed non-dairy milk and the butter and mash to incorporate. Serve hot.

Country Cream Onion Gravy
Makes ~3 cups

1/4 cup non-dairy margarine
1 small yellow onion, peeled and diced
1/2 cup cremini or button mushrooms, diced
1/4 cup all-purpose flour (Gluten-Free Flour)
1 teaspoon frying oil, reserved from frying the tofu
3 cups onion stock (substitute your stock of choice), warmed
1 cup heavy non-dairy cream (I used a rice cream)
Salt and freshly cracked black pepper, to taste

Heat the non-dairy margarine in a skillet over medium heat. Add the onion and mushroom and sautee until the onions are translucent and the mushrooms have released their juices and started to brown. Add the flour and stir so the onions and mushrooms are evenly coated. Stir for a couple of minutes, and start to whisk in the stock. Whisk until smooth and allow to almost come to a boil. Whisk in the cream, taste for seasoning and serve hot.

Savoy Cabbage Coleslaw
Serves 4

2 cups savoy cabbage, shredded
1/2 fennel heart, sliced very thin
2 stalks celery, sliced very thin
1 watermelon radish, peeled and shredded
2 tablespoons sweet onion, peeled and diced
1 medium carrot, peeled and diced
1 tablespoon fresh tarragon, chopped
1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon salt
Pinch of granulated sugar

Combine all ingredients in a large bowl. Let sit for a few minutes, taste for seasoning and adjust to your taste.

I’m a staunch defender of the humble Russet potato,  but in this case, they don’t need defending because they are the perfect potato for the job. I recommend pairing this with my Balsamic and Pepper Portobello Steaks and the hearty vegetable of your choosing. There are fancier hasselback recipes, but this one focuses on the marriage of the onion and garlic with potato and I think that’s just incredible.

Hasselback Potatoes
Serves 2, as a side

2 large Russet potatoes, scrubbed
1 small onion, peeled and cut into thin half moons
3 cloves of garlic, peeled and sliced thin
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 teaspoon dried dill
2 tablespoons non-dairy margarine
Freshly crack black pepper, to taste

Preheat the oven to 375 F. Slice the potatoes thinly, only going about half way down the potato at first, and going slightly deeper as you reach the middle. Stuff onions and garlic between the slices of the potato, alternating as you like. I do two onion, one garlic, but that’s unimportant and you should do as you see fit. Tear off two squares of foil and place the potatoes in the middle of each. Drizzle with olive oil, sprinkle with salt, dill and pepper. Smush the margarine into the top of the potato, and then wrap tightly in the foil. Bake for 45 minutes then unwrap and bake for an additional 15 minutes, or until the potatoes start to brown. Serve hot with chives, non-dairy sour cream or whatever you like your baked potatoes with.

I’ve included pineapple in this recipe – and I BEG YOU to try it, but you can leave it out if you must. It’s the perfect pop of sweet with the dressing we’re making here. It truly elevates the dish to heavenly territory. This of course, becomes better in the days after you’ve made it.

Potato Salad
Serves 6

2 pounds petite potatoes, multi-coloured are perfect, scrubbed and cut in half
2 sweet bell peppers, chopped small
3/4 cup diced pineapple
1 cup green string beans, cut in small pieces
1 medium red onion, peeled and chopped small
Handful cilantro, roughly chopped

Bring potatoes to boil in salted water. Cook until tender. Drain water and rinse in cold water. Set aside in freezer or fridge in cold water to cool. Chop other vegetables and set aside.

Chipotle-Lime Dressing

1/3 cup olive oil
Juice of two limes (about 1/4 cup)
1/2 teaspoon lime zest
2 tablespoons agave nectar
1 large garlic clove, diced
1/4 teaspoon salt
1/4  cup chiptole Veganaise (sub mustard + chipotle peppers for similar results)

Shake all ingredients together in a mason jar or whisk together vigorously in a small mixing bowl.

Assembly

Once the potatoes have cooled, toss in a large bowl with the vegetables and dressing. Toss to combine. Taste for seasoning and sprinkle with salt, to your taste. Let the flavours mingle for as long as you can, preferably (but not necessarily) overnight. Serve as a side. Or as a main.  Or with roasted corn and black bean burgers, like I did.

It’s potatoes, boiled then mashed into dough (with a few other things). The frying is optional, but I recommend it. A lot of people who don’t think they like gnocchi, like it once it’s got a bit of crunch to it. You can very easily sub out gluten-free flour for all-purpose wheat flour in this instance.

Potato Gnocchi
Serves 4

4 large Russet potatoes, cut in half and boiled until soft
1 tablespoon salt
3/4 cup all purpose gluten-free flour (mine, I use brown rice, never white), plus more for rolling out
1 tablespoon egg replacer, mixed with 1/4 cup warm water
Extra virgin olive oil, to prevent sticking

Bring the Russets to a boil in salted water and let them simmer until they are tender. Drain and let cool until you are able to handle them. Remove skins. Using a potato masher, potato ricer or  a stand mixer (my favourite) mash the potatoes until no lumps are left. Bring a large pot of water to a boil.

Add the flour, egg replacer and mix with your hands until a dough forms. You’re going to know it’s ready when they stop feeling like mashed potatoes and it starts to feel like dough. Pull out a handful onto a well-floured surface and work it into a ball. Using your hands, roll out the dough into a long, cylindrical shape, about a half inch across. Cut the gnocchi into approximately half-inch pieces with the sides of a fork and then roll each piece towards you with the tines of the fork. Test boil the first batch – drop the gnocchi in and take them out once they rise to the top. If the gnocchi feel too soft, work more flour into the dough. Otherwise, set the boiled gnocchi aside and add olive oil to prevent sticking. Roll out remaining dough, working more flour in on the surface, as is needed. Boil and drizzle with oil, as you go along. Some people eat the gnocchi right now, but I think the frying make them far more delicious.

Frying

Heat a large non-stick skillet over medium high heat. Add the gnocchi in batches, making sure they’re not touching. Fry until golden brown, flipping sides once they’re achieved the ideal colour.

Serving Suggestions

Any kind of sauce you like, really. Pesto is fantastic on gnocchi. Marinara is a natural. Treat it as you would any pasta and eat it as you like.