Potatoes Are Awesome!

I love potatoes.  I usually opt for sweet potatoes.  But Chad doesn't like sweet potatoes.  So, I was inspired by this recent post on Happy Herbivore on the virtues of potatoes,  and decided to try a variation of one of the recipes mentioned.  If you are curious about potatoes being a friend not a foe, watch this video by Dr. John McDougall.  And, read his latest book, The Starch Solution.

I usually bake several sweet potatoes each week and have them in my frig.  They are a great addition to salads and perfect for lunch or snacks.  This week, I baked a whole bag of Trader Joe organic red potatoes. These were the base of my new dinner creation.

After baking the potatoes (400 degrees for about 30 minutes), I kept the oven on, and began building my potato lasagna.  In a glass dish, I poured a layer of pasta sauce, (I used Muir Glen because it does not have any added oil) then I sliced several potatoes with a mandolin and did one layer of potatoes on top of the red sauce.  I had previously sauteed some of the Trader Joe frozen pepper and onion mixture and drained them.  I layered the veggies on top of the potatoes. Next, I covered the veggies with chopped up kale.  On top of the kale, I poured my MOST favorite sauce from Hungry Hippie - my version cashew cream sauce.  I topped with another layer of potatoes, pasta sauce and cashew cream.  I baked the creation at 400 for about 30 - 40  minutes and broiled it for several minutes.

I made a salad with wonderful arugula we bought at the Piedmont Park Farmers Market this weekend.  I read about an easy, no oil salad dressing on Lani Mulreath's blog.  It is so easy to remember - 3-2-1.  3 parts vinegar, 2 parts mustard, 1 part sweet.  I used champagne vinegar, stone ground mustard and maple syrup.  I toasted a pan full of pumpkin seeds for the week and sprinkled them on top of the salad.

Dinner served!

I LOVED the dinner.  I will enjoy leftovers for lunch.  Ry actually enjoyed the dinner as well.  Unfortunately, Chad did NOT like it.  I really thought I had nailed this one, but it bombed.  He did not even eat more than one bite.  He is beside me right now eating chips and wine for dinner.  Oh well.  More leftovers for me.

Pasta Sauce

Pasta de los Angeles

For the girls

As many jars and as many recipes I have tried, I can NOT find a pasta sauce my whole family likes.  What is an easier dinner than pasta and sauce?  And, my family hates it.  Grrrrr.  So, I tried another one Monday night.  I knew the girls would not like it, as it has jalapenos in it, but I was hoping I could find one for Chad.  For the girls, I sauteed (with a little water) spinach and plum tomatoes, which I put on a plate beside the pasta.  I now know to let them mix their own pasta dishes!

On to the sauce I made for the "adults".  Pasta de los Angeles page 177 in Appetite for Reduction.  How could I resist a pasta from Los Angeles!!  I did not use the oil, I sauteed the veggies in a little of the tomato sauce.  I did not have enough tomatoes, so I used 3 cups (one box) of Pomi chopped tomatoes.  I only used one clove of garlic. 

Chad and I both thought the sauce was very good.  Definitely too spicy for the girls.  It had a Mexican flavor instead of an Italian flavor, so you had to be ready for that.  But overall, we thought it was good.  I had leftovers and ate it cold on top of lettuce for lunch one day, and with polenta the next day. 

Pasta - I had almost given up on pasta as well.  Gluten free pasta is not my favorite.  But, I decided to try it one more time.  We saw Tinkyada elbow pasta in our recent trip to Jackson, WY.  Right on the package it professes "not mushy", so I was glad to find it in Atlanta at Whole Foods.  It is one of the best GF pastas I have tried.  Chad could eat it, which says a LOT.

Stone Soup Kitchen

My two picky eaters were happy at Stone Soup Kitchen!

This post is LONG over due.  Especially considering how thrilled I was to find a restaurant in Atlanta with gluten free AND vegan labeling right on the menu.  (Besides Metrofresh!)  I heard about Stone Soup Kitchen from a friend and could not wait to try it out.  So, that is what I declared I wanted for Mother's Day:  a family breakfast at Stone Soup Kitchen, the girls to behave, and all laundry and dishes done by the end of the day.  (And, not done by me).  Almost, all wishes were granted.

Stone Soup Kitchen is off of Boulevard right before you get to the Grant Park neighborhood.  It only serves breakfast and lunch.  And, as I mentioned, it has GF, VG labeled right on the main menu.  Thank you!  They also serve regular breakfast and lunch fare - ie non - vegan.  So, the entire family was happy.   Mothers Day I had the blueberry cornmeal pancakes and grits.  They were amazing, soft, sweet, filling.  I literally cleaned my plate. It was such a treat to have good tasting pancakes.  Most GF mixes I have tried have an after taste.  I pretty much had given up on pancakes.  The grits were great as well.

My second trip, I had vegos rancheros.  It was hard to decide not to get the pancakes, but I felt obligated to try another GF/ VG menu item.  Vegos Rancheros certainly did not disappoint.  Incredible - spicy, delicious and again filling.  Yes, filling is an important adjective these days - so many "veggie" plates are NOT!  I joined the clean plate club again.

The entire family all enjoyed their breakfast as well.  So, this truly passes the test - everyone can eat happily at Stone Soup Kitchen.  Try it!

Vegos Rancheros

Clean Plate Club