Lemon-Dill Roasted Potatoes

These lemon-dill roasted potatoes are a great, flavor-packed side dish. This recipe makes about 5-6 servings. Enjoy!

Ingredients:

• 1 lb + 8 oz of fingerling potatoes, chopped into bite sized pieces
• 1 cup of sliced red onions
• 1 Tbsp olive oil
• juice of 1 lemon
• 1/4 tsp lemon zest
• 1/4 cup tahini
• 1 Tbsp of water
• 3 Tbsp of chopped fresh dill
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp minced garlic
• 2 tsp honey mustard
• 1/2 cup of sliced radishes
• 1/2 cup of green onions

Instructions:

1. Preheat oven to 375 degrees Farenheit.
2. Chop the potatoes and onions. Put them into a baking pan with 1 Tbsp of olive oil. Mix to combine evenly. Sprinkle the potatoes with a pinch of salt and pepper. Put it in the oven and bake for 45 minutes until the potatoes are soft and browned on the edges.
3. In the meantime, make your dressing. Whisk together the lemon juice, lemon zest, tahini, water, fresh dill, salt, pepper, minced garlic, and honey mustard. Set aside.
4. Remove the potatoes from the oven. Pour the dressing onto the potatoes and combine until everything is evenly covered. Stir in the radishes and green onions. Sprinkle with more pepper if desired. Serve up!

Benefits of this recipe:

-Potatoes help to reduce inflammation in the body, lower blood pressure, stimulates brain function, prevents formation of kidney stones, relieves high blood pressure, prevents heart diseases, and facilitates digestion.

-Dill helps lower cholesterol, may reduce menstrual cramps, and aids digestion.

-Tahini is a great source of calcium, helps regulate blood pressure and cholesterol, it can help balance hormones, and  helps improve skin health.

The information on the benefits of the ingredients was researched from http://www.organicfacts.net and http://www.draxe.com.

 

Classic Vegan Mashed Potatoes

Growing up as the daughter of an Irish woman, my mom would always make mashed potatoes for dinner. It was a staple and a comfort food for our family. As I got older I stopped eating dairy products due to my dairy sensitivity, therefore I stopped eating mashed potatoes because of the added butter and milk. However, a few years ago I started making vegan mashed potatoes and rediscovered my love for the dish. Here is my recipe, I hope you enjoy!

Preparation + Cook Time: 50 minutes

Makes about 6-7 servings as a side dish

Ingredients:

• 3 lbs Russet Potatoes
• 3 T Coconut Oil
• 2 C Cashew milk (unsweetened, unflavored)
• 1 1/2 t Minced Garlic
• 1/2 t Salt
• 1/2 t Pepper
• 1/4 C Fresh Chopped Parsley

Instructions:

1. Peel the potatoes and chop them into cubes.
2. Put the chopped potatoes into a pot and cover with water. Bring to a rolling boil. Once boiling, simmer for 25-30 minutes until the potatoes are cooked and tender. They should easily break apart with a fork.
3. Drain the water from the pot. Keep the burner under the pot on a low setting.
4. Add the coconut oil to the potatoes. Start to mash them.
5. Slowly add in the cashew milk. Continue to mash until they are creamy, but not liquidy.
6. Finally, add the garlic, salt, pepper, and parsley. Keep the potatoes cooking on low for about 5 minutes. Continue to stir with a wooden fork to mix in all of the seasoning. Feel free to add more seasoning if necessary.

Tips:

-Do not try to substitute the cashew milk for almond milk. It will not taste right. I have tried this recipe with many different non-dairy milks until I discovered that unflavored, unsweetened cashew milk tastes the best!

-I do not like my mashed potatoes to be super creamy to the point where it is liquidy. If you prefer yours to be even creamier, simply add more coconut oil and cashew milk until it becomes your desired consistency.

Benefits of this recipe:

-Potatoes help to reduce inflammation in the body, lower blood pressure, stimulates brain function, prevents formation of kidney stones, relieves high blood pressure, prevents heart diseases, and facilitates digestion.

The information on the benefits of the ingredients was researched from http://www.organicfacts.net