Mashed Potatoes

 

3 lbs. Baking Potatoes peeled and quartered

1/4 cup Olive Oil, Coconut Oil, or Soy Margarine

1/4 cup Water, Soy Milk, or Soy Sour Cream

2 tsp. Garlic Powder

2 tsp. Salt

Parsley Flakes

 

Place the potatotes into a pot and cover with water. Boil till tender and drain. Mash with a potato masher or electric mixer. Add the olive oil, garlic powder, water or milk and beat till creamy. Place the potatoes into a bowl and garnish with some parsley. Serve hot.

 

Sweet Potatoes: Sweet potatoes share the genus with the morning glory and is only distantly related to the potato and the true yam. The sweet potato is the large tuber or root of the plant. They are mildly starchy and quite sweet. They are one of the more nutritionally complete vegetables. The plant itself being an excellent source of food since the leaves and

 

 

Scalloped Potatoes

 

5 potatoes washed peeled and sliced

4 cups of water

1 1/2 cup cashews

2 Tb. soy margarine

2 tsp salt

1 Tb. onion powder

1 tsp. garlic powder

2 Tb. liquid aminos

2 Tb. chicken style seasoning

 

Preheat the oven to 350˚F. Prepare the potatoes and place them into a casserole dish. In a blender blend together the remaining ingredients till very smooth. Pour the sauce over the potatoes. Cover the dish with foil and place it in the oven at bake for 1 hour.

 

Cheesy Scallops: Replace the liquid aminos with yeast flakes, omit the chicken style seasoning and add 1/4 cup of pimentos.  

 

 

Pot Pie

 

3 potatoes washed peeled and diced

3 carrots washed peeled and diced

2 cups of green peas

1 onion chopped

1 cup veggie meat (opt.)

 

4 cups of water

1 1/2 cups cashews

2 Tb. soy margarine

2 tsp salt

1 Tb. onion powder

1 tsp. garlic powder

2 Tb. liquid aminos

2 Tb. chicken style seasoning

 

Wash and prepare the vegetables. In a pot saute the onions and veggie meat in a little oil and water till the onions are clear. Add the rest of the vegetables and saute for a few minutes. Add just a little water if necessary. In a blender blend together all the remaining ingredients and pour them into the pot with the vegetables. Heat till it bubbles. Remove from the heat and pour into a pie pan with an un-baked pie shell. Place the top on the pie and crimp in place. Bake at 350˚F for 40 minutes. Cover the edges of the pie with foil to keep them from burning.