I invented this recipe last night and (to my surprise) it turned out really delicious! I can’t put my finger on it, but something about this recipe tastes very… Indian? Like maybe garlic naan and aloo gobi?… I can’t figure it out or figure out why! Maybe it’s because I have a cold x___x
This recipe is very flexible and below I’ve given explanations for how/why.
I know it looks LONG, but this recipe is really very easy to make and the ingredients are very simple!
1 russet potato
1 large carrot, sliced thinly
1 stalk celery, chopped
1 clove garlic, chopped
~1 Tbsp onion, diced (I used red onion, any will do)
~2 Tbsp fresh chives, chopped
crushed red peppers (optional)
salt & pepper
nutritional yeast (optional / or substitute with cheddar cheese for non-vegan)
Preheat oven to 400°F
Potato: Scrub potato with vegetable brush under water, then dry. Prick potato all over about 15 times with a fork. Cover the potato with a coating of olive oil (usually 1 tsp will do) and rub the skin with some salt*. Place potato directly onto oven rack in the center of the oven and bake for about 50-65 minutes, depending on the size of potato (my medium-size potato took 60 minutes).
Veggies: When the potato is about 20 minutes from being done, prepare all the vegetables. In a frying pan, begin cooking the carrots with a teeny amount of olive oil on medium-high heat. After 1-2 minutes, add the onions. After 2-3 more minutes, add the celery, garlic, chives, and a little water (2-3 Tbsp).
Stir everything up, then add the spices: a light dash of red pepper (more if you want it really spicy), a light dash of cayenne pepper (more if you really like cayenne!), and a REALLY light dash of thyme (a little thyme goes a long way). Add a light dash of salt and a dash of pepper.
Cover frying pan with a lid** and reduce heat to medium. Cook another 4-6 minutes, stirring occasionally. Finally, add the kale on top of veggies and cook on low-medium heat, covered, for 3-4 minutes until the kale is well-steamed.
Combining: When the potato is finished, cut it in half lengthwise and open it up completely to let it cool (on a plate). Score the white insides to help the potato cool and open up the halves even more. Sprinkle with salt and pepper and nutritional yeast (or if you must, cheddar cheese), then pour all the veggies op top and eat!
That’s all. I’m so happy to be sharing my kitchen adventures with you :D
Although I have several great vegan and vegetarian cookbooks, I rarely follow recipes… instead, I whip things up from scratch without knowing what the meal will become! LOL :P I’m so eager to use up whatever is fresh in my fridge that I end up with a lot of odd combinations. The ones that make it to facebook are only the recipes that turned out well :)
* Oiling and salting the potato will make the potato skin soft and delicious after baking – so you can eat the skin instead of throwing it away. Also note: you can bake the potato at 425°F for 40-55 minutes if you’re in a rush, but I think slower/lower temperature baked potatoes taste better.
** If you don’t have a lid, use a large plate or a crock-pot lid (that’s what I did :P). Covering the frying pan helps the veggies cook all-around without losing moisture.View Comments / Leave a Comment →