Baked Herbed Potatoes
Take the potatoes and cut them into 2” cubes (red potatoes or white table potatoes work best).
Put the following in a 2 quart casserole dish:
- 4 medium potatoes
- 1 small yam (or sweet potato)
- ½ cup chopped green onion
- 1 tbsp. Italian herbs
- 2 tbsp. of each: olive oil & water
Toss the above until well coated with oil & herbs, bake in a 400F oven for 30 minutes until tender.
Asparagus Salad
Take a washed Romaine heart and some Asparagus spears and fan out on each plate – sprinkle with diced bell peppers and drizzle with an olive oil, lemon and oregano dressing – serve with a large spoonful of seed cheese (below)
Basic Seed Cheese
Soak nuts and seeds overnight. Strain and put into food processor:
- 3 cup of nuts or seeds (almonds, pecans, brazil nuts, hazelnuts, walnuts or sunflower, pumpkin, sesame seeds)
Add the following to this mixture as it is processing:
- ¼ cup fresh lemon or lime juice
- 2 celery stalks
- ¼ cup onion
- 2 fresh garlic cloves
- ⅓ cup nutritional yeast
Blend this mixture well until it is like creamed cheese, keeps in fridge for 3-4 days
To change the flavour of this basic recipe; add herbs, spices or veggies see suggestions below:
- 1 tsp. of one or more herbs: basil, rosemary, turmeric, sage, curry, thyme, ginger
- peppers, mushrooms, spinach, zucchini, radishes just to name a few
