Since this is the third potato dish I've done this month, you can probably guess that it's root veggie season. Here's another variation on the good old potato:
Cut one and 1/4 pounds of Yukon gold potatoes (about 3 or 4) into quarters. Place in a saucepan, cover with water and bring to a boil, then cook for 15 minutes until tender. Drain and return to the pan.
While the potatoes cook, heat a teaspoon and a half of olive oil in a small skillet over medium heat. Add 1/2 a teaspoon of mustard seeds and cook for 1 to 2 minutes until they begin to "pop" - you'll literally see them start jumping.
Add 1/2 a cup of plain soy milk (such as Silk), 1 tablespoon of maple syrup, and 1/4 tsp. turmeric (which lends itself to the word "golden" in this recipe's title). Simmer for ten minutes until the soy milk mixture is reduced to a quarter cup.
Add the soy milk mixture to the potatoes in the pan, along with 1/4 tsp. salt and 1/4 tsp. black pepper. Mash with a fork or potato masher. One cup of potatoes makes a side serving of 220 calories. These are best served immediately.
Yukon gold potatoes $2.31
soy milk $1.69
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html