I love anything potatoes. I admit that mashed potatoes are not my favorite thing, except that they are good at holding gravy. My Mom used to make potato cakes with leftover mashed potatoes, and they were always a hit, but When I had Latkes for the first time made with grated fresh potatoes, I became a fan. Enjoy!
Cauliflower Sour “Cream”
Cauliflower Sour “Cream”
From an upcoming cookbook by Del Sroufe
I usually make sour “cream” with silken tofu. It is quick, easy and delicious. I have a few friends who can not eat tofu, and when they come over for dinner I make this recipe instead of the one made with tofu. It is equally delicious and almost as easy.
Ingredients
- 3 cups cauliflower florets steamed for 8- 10 minutes until tender
- 2 tsp lemon juice
- 2 tsp white wine vinegar
Instructions
- Combine all ingredients in a blender and process until smooth and creamy. Add water, 1 to 2 tablespoons at a time, if needed to make a creamy sauce.
- Store refrigerated for up to 5 days.
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“Fried” Apples
"Fried" Apples
From an upcoming cookbook by Del Sroufe
Mom often made fried apples when we were kids, and we loved them. Her version was cooked with brown sugar, butter, and cinnamon. My healthier version uses date paste as the sweetener and skips the butter without skipping the flavor.
Ingredients
- 1 cup chopped pitted dates
- 1 cup water
- 1 tsp lemon juice
- 1 tsp cinnamon
- Pinch sea salt
- 6 granny Smith apples halved seeded and sliced
Instructions
- Add the dates and water to a blender and puree until smooth and creamy.
- Pour the mixture into a large skillet and cook over medium heat for 5 minutes, until the mixture starts to thicken.
- Add the lemon juice, cinnamon, and sea salt. Mix well
- Add the apples and cook for 10 minutes, until the apples are tender.
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Latkes
Latkes
From an upcoming cookbook by Del Sroufe
I usually make sour “cream” with silken tofu. It is quick, easy and delicious. I have a few friends who can not eat tofu, and when they come over for dinner I make this recipe instead of the one made with tofu. It is equally delicious and almost as easy.
Ingredients
- 1½ lbs russet potatoes
- 1 cup minced onion
- ⅓ cup whole wheat pastry flour
- 3 Tbsp almond flour
- ½ tsp baking powder
- 1½ tsp sea salt
- Freshly ground black pepper
Instructions
- reheat the oven to 375 degrees.
- Line a baking sheet with silpat or parchment paper.
- Grate the potatoes and place them in a colander with the minced onion. Let them drain for 10 minutes.
- Press the mixture to remove any excess liquid.
- Place the potato onion mixture in a large bowl with the remaining ingredients and mix well.
- Using an ice cream scoop or a ¼ cup measure, shape the latkes and place them on the prepared baking sheet.
- Bake for 15 minutes, turn them over and bake for another 15 minutes.
- Serve with Cauliflower Sour “Cream” and “Fried” Apples.
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Chef Del’s St. Patrick’s Day Celebration
March 2, 2023
I love any holiday that gives me an excuse to eat good food. St. Patrick’s Day is no exception. My dad used to make a version of the Stove Top Pot Roast below, though his was heavy on the beef. My version is made with hearty portabella mushrooms, and is jsut as tasty as dad’s.
For more great recipes, check out my support group at cnskitchen.nutritionstudies.org. We have a really good group of people who welcome new members no matter where they are on their health journey.
Irish Soda Bread
Irish Soda Bread
I’ve been making this bread since I first started working at a vegetarian restaurant in 1989. It is a hearty bread and filling. Most importantly, it comes together quickly.
Ingredients
- 1 cup unsweetened plant milk
- 1 Tbsp apple cider vinegar
- 2 cups whole wheat flour or white whole wheat flour
- 1 cup raisins optional
- 1 tsp. baking soda
- ½ tsp. salt
Instructions
- Preheat your oven to 425˚F and line a baking sheet with parchment paper.
- Combine the plant milk and vinegar. Mix well and set aside for 5 minutes.
- Add the flour, raisins, baking, soda, and salt to a mixing bowl and whisk together.
- Create a well in the center and pour in the milk mixture.
- Mix the dough using a wooden spoon or spatula.
- When the dough becomes too dense for a spoon, knead it by hand until you can form a ball.
- If the dough is wet and sticky add more flour, a tablespoon at a time until the dough is manageable. It should be a little sticky.
- Shape the dough into a loaf and place it on the baking sheet.
- Cut an x in the top of the dough using a sharp knife.
- Place in the oven on the center rack and bake for 25-30 minutes until it’s golden, crusty, and cooked all the way through.
- Remove the Irish Soda Bread from the oven, transfer to a cooling rack, and let the bread cool for at least 1 hour before slicing.
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Colcannon
Colcannon
From an upcoming cookbook by Chef Del Sroufe
Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat.
Ingredients
- 3 russet potatoes about 1½ pounds, peeled and cut into large chunks
- ½ small head cauliflower cut into florets about 2 cups florets
- 3 lightly packed cups chopped green cabbage
- 3 green onions minced (about 1/2 cup)
- Sea salt and black pepper to taste
Instructions
- Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch.
- Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
- While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
- Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
- Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan.
- Mash the potato cauliflower mixture to the consistency you prefer.
- Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
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From an upcoming cookbook by Chef Del Sroufe
Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat.
Yield: 4 servings
Ingredients
3 russet potatoes, about 1½ pounds, peeled and cut into large chunks
½ small head cauliflower cut into florets, about 2 cups florets
3 lightly packed cups chopped green cabbage
3 green onions, minced (about 1/2 cup)
Sea salt and black pepper to taste
Directions
- Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch.
- Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
- While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
- Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
- Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan.
- Mash the potato cauliflower mixture to the consistency you prefer.
- Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
Stove Top Pot Roast
Stove Top Pot Roast
From an upcoming cookbook by Chef Del Sroufe
My dad and I learned to cook together after he and my mom got divorced. He was happy to let me into the kitchen and eventually I was making staples like pancakes (which I learned from the back of a Bisquick box). We both progressed from those meals which started out in boxes, to made-from-scratch dinners like this pot roast. My dad’s version had a good amount of red wine in it and was served over mashed potatoes. I often make this dish as a casserole topped and baked with mashed root vegetables.
Ingredients
- 1 large onion cut in 1/2" slices
- 1 pound portobello mushrooms cut into 1-inch pieces
- 4 cloves garlic minced
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 bay leaf
- 1 cup dry red wine optional
- 2 medium turnips peeled and cut in chunks
- 3 medium red skin potatoes cut in to chunks
- 2 parsnips cut into ½ inch slices
- 2 medium carrots cut into ½ inch slices
- 3 cups low sodium vegetable broth
- 4 tbsp low sodium tamari
- 2 teaspoons porcini mushroom powdered in a spice grinder
- 3 Tbsp arrowroot powder
- ¼ cup water
- Sea salt and black pepper to taste
Instructions
- Heat a large pot over medium heat and add the onion and mushroom to the pan. Sauté for 7-8 minutes until the onions turn translucent and starts to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
- Add the garlic, thyme, rosemary, and bay leaf, and cook for another minute.
- Add the red wine and cook until the wine is reduced by half, about 7-8 minutes.
- Add the turnips, potatoes, parsnips, carrots, vegetable broth, tamari, and porcini mushrooms. Bring to a boil. Reduce heat to medium, cover and cook until the vegetables are tender, about 25 minutes. Add water if the stew becomes too thick.
- Combine the arrowroot mixture in a small bowl and add it to the stew. Cook until thickened, about 2 minutes.
- Season with salt and pepper, and cook for another 5 minutes.
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Sloppy Joes
January 15, 2019
Sloppy Joes
Sloppy Joes are another of my favorite childhood sandwiches. We ate them on white bread and Mom always made the filling from scratch, never from a can. When I started making them on my own, they were nothing more than cooked ground hamburger with catsup and sugar added. This recipe, made with millet, is much better than my earlier attempts. Millet still has a reputation as bird food in this country even though it has been eaten as a staple grain in Southern Europe, parts of Africa, and Western China for a long time.
Ingredients
- 1 medium onion finely chopped
- ½ green bell pepper finely chopped
- 1 celery stalk finely chopped
- 2 cloves garlic minced
- 2 cups cooked millet
- 1 15- ounce can tomato puree
- 1/4 cup catsup
- 1 tablespoon vegan Worcestershire sauce or tamari
- 1/3 cup date puree or maple syrup
- salt and pepper to taste
- 6 whole grain hamburger buns split
Instructions
- Saute the onion, bell pepper, and celery over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook another minute. Add the cooked millet, tomato sauce, catsup, Worcestershire sauce, and date puree, and cook 10 minutes until the sauce is thickened.
- Place the bottom halves of each sandwich bun on a work surface and top with some of the filling. Place the top of the bun on the sandwich and serve.
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Carrot Dogs
November 16, 2018
Carrot Dogs
Carrot Dogs-I am surprised at how popular this recipe has become. When I serve them to students in my classes they always say “these really do taste like hot dogs!” And they do. The secret is in the spices.
Ingredients
- 6 large carrots peeled and trimmed to fit your hot dog buns
- 2 cups water
- 1/4 cup tamari
- 1 tablespoon red wine vinegar
- 4 garlic cloves minced
- 1 teaspoon granulated onion
- 1 teaspoon mustard powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground mace
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 6 hot dog buns toasted if desired
Instructions
- . Bring a 2-quart pot of water to a boil over medium-high heat. Add the carrots
- and bring the water back to a boil. Reduce the heat to medium and let
- the carrots cook until they are tender, 8 to 10 minutes. Drain the carrots and
- rinse them under cool water to stop the cooking.
- While the carrots are cooking, whisk together the water, tamari, red wine
- vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked
- paprika, and black pepper in a baking dish. Add the carrots to the marinade
- and toss to coat. Cover the dish and refrigerate for at least 12 hours.
- Heat a large skillet over medium-high heat. Add the carrots and the marinade
- and cook, turning the carrots occasionally, until most of the marinade
- has evaporated and the carrots have started to brown, about 10 minutes.
- Serve in a bun with your favorite toppings.
Notes
Six Layer Carrot Dogs
Serves 6
1 recipe Carrot Dogs-see recipe above
6 hot dog buns
1 can re-fried beans, heated
1-15 ounce jar salsa
2 ripe avocado, thinly sliced
pickled jalapeno peppers
Place the cooked Carrot Dog in the bun and top with the re-fried beans and remaining toppings.
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