Monday, March 8, 2010

Creamy Vegan Potatoes

Dude! It's been a while, huh? Well, between testing this vegan thing and my studies and my trip to Berlin, and now my mother being here for a get the idea. My camera is out of commission, for ever, so until we acquire a new one, I'll make do with old snaps of dishes I just haven't blogged about, and then second hand tales of decadent vegan meals, or something.

I made, actually invented, this warm potato salad as a side to an Indian dish I made recently, and it was good! And easy! And vegan!

I simply boiled some cute small potatoes, with skin, rubbing them gently off after they'd cooled a bit.
Then, I fried a small amount of finely chopped onion with light and dark mustard seeds and nigella seeds. When they'd released some of their flavor, I added the cooked and peeled potatoes again for a quick swirl, before turning the heat off. Then, as the creamy dot over the "i", I added a few bid spoonfuls of the white coconut cream that rises to the top of the canned coconut milk*. It was the perfect touch. And the dish was eaten with great fervor by all, young and older.

* Coconut milk has been a lifesaver in this vegan adventure of mine. Can't imagine not having its creamy goodness on hand.


Anonymous said...

Check out this informative and inspiring video on why people choose vegan:

Also see Gary Yourofsky:

Elijah Shannon said...

Oh, Jennie, these look AMAZING!

And...just came across this food blog that I thought you'd appreciate:

Love you!

Anonymous said...

Anon - thanks for the links. The first one is filled with good, important facts, but I was quite put off by the guys patronizing voice. The second was great too, really good thought provocations, but he was a little too extreme. Not for me personally, but in general. I may just have to find a way to speak this message somewhere in the middle.

E - Great link, thanks! xxx