potato dish

Tuna nicoise salad (gut health)

parsley

70 g extra virgin olive oil

lemon

g kefir

apple cider vinegar

sea salt

black pepper

water

potatoes

eggs

green beans

tuna

extra virgin olive oil spray

120 g mixed leaf salad

cherry tomatoes

100 g pitted Kalamata olives

anchovies

Place parsley into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat chop 7 sec/speed 7.

Add oil, lemon juice, kefir, apple cider vinegar (see Tips), salt and pepper and mix 10 sec/speed 3. Pour dressing into a jug and set aside.

Without cleaning the mixing bowl, place water into mixing bowl. Insert simmering basket, place potatoes into it and cook 35 min/100°C/speed 2 or until tender. Remove simmering basket with aid of spatula and set potatoes aside in a bowl to cool.

While cooking water is still hot, re-insert simmering basket. Place eggs into simmering basket. Place Varoma into position and weigh beans into it. Secure Varoma lid then cook 11 min/100°C/speed 3.

Place frying pan over high heat. Brush or spray tuna with olive oil. Season with sea salt and pepper. Then sear for 30 seconds on each side. Set aside.

Peel eggs and cut in half. Place a serving platter onto mixing bowl lid and weigh mixed leaf salad, tomatoes and olives onto it. Add anchovies, beans, potatoes and eggs. Slice tuna and arrange over salad. Drizzle over dressing to serve, using as much as desired.

Potatoes are roasted with olive oil and za'atar in this easy and flavorful vegetarian side dish recipe.

Crispy Za'atar Potatoes

extra virgin olive oil

za'atar

salt

pepper

scallions (optional garnish)

Pre-heat oven to 450 degrees and line a baking sheet with foil.&nbsp;

In a small bowl, toss potatoes with olive oil, za'atar, salt and pepper to coat. Spread on baking sheet in a single layer and roast until crispy, about 20 minutes. Sprinkle with scallions to serve if you wish.

The Best Vegan Mashed Potatoes. So creamy, light and fluffy. And flavour rich with roasted garlic, fried rosemary, and thyme. Serve these at any gathering and let them be the star of the meal.

The Best Vegan Mashed Potatoes

potatoes ((about 2lb. Preferably russet or yukon))

garlic (whole head)

tsp avocado oil

vegan butter (, melted (I used earth balance))

coconut milk

tsp sea salt

tsp pepper

rosemary

thyme

Make roasted garlic: Preheat oven to 400F/200C. Peel any loose outer layers from the garlic and discard. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, to expose the individual cloves of garlic. Place onto tin foil and drizzle with avocado oil. Wrap tin foil entirely around to close, and bake for 40 minutes.

Wash potatoes well and toss into a pot (optional to peel potatoes first, but I prefer the skins in my mashed potatoes for extra flavour). Fill pot with water to be 2-3 inches above your potatoes. Sprinkle generously with salt and bring to boil. Cook potatoes for 30 minutes, or until you can insert a toothpick into the centre of your potatoes with ease. Strain, pat dry as best you can, and add back to pot.

With a knife cut potatoes into large chunks (this will help with mashing). Squeeze the head of roasted garlic into the pot so that the roasted cloves pop out, add melted vegan butter, coconut milk, sea salt and pepper. Mash potatoes using a hand blender on pulse, or using a potato masher or a fork. Be sure not to over mash as the potatoes or they will get gummy. Instead mash until just combined, (I like to finish any last forgotten large pieces by mashing with a fork).

In a small skillet add 2 tsp avocado oil and bring to medium high heat. When hot, add sprigs of rosemary and thyme and fry herbs until crispy and perfumed (a couple seconds each side for the thyme and a bit longer for the rosemary). Lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt.

Transfer mashed potatoes to a serving bowl and top with fried rosemary and thyme. And a dollop more vegan butter and more sea salt and pepper.

https://www.youtube.com/watch?v=cVU94PR6mUA

Planning a Christmas dinner menu is hard, and then you throw Vegan into the mix and it's like - where do I begin?!? This Vegan Christmas dinner menu helps to take away all the guess work and planning.

**Season 1 Episode 1 of Vegan Afternoon with Two Spoons**.

GET THE FULL MENU AND RECIPES: https://www.twospoons.ca/your-ultimate-vegan-christmas-dinner-menu/

VEGAN DINNER MENU:
1. Nut Roast
2. Vegan Gravy
3. Maple Roasted Brussels Sprouts
4. Vegan Stuffing
5. Vegan Mashed Potatoes
6. Holiday Salad
7. Pecan Pie

full menu and recipes to cook along: https://www.twospoons.ca/your-ultimate-vegan-christmas-dinner-menu/

opt-in for the downloadable Vegan Christmas Dinner Menu Guide-  to make it easy for you to succeed! (It includes a printable shopping list with all the ingredients you'll need!)

Downloadable Christmas Dinner Menu Guide (with printable shopping list): bit.ly/3i0GgOn 

#vegan #christmas #dinner #menu #veganrecipes #vegancooking #nutroast #mashedpotatoes #brusselssprouts #gravy #salad #stuffing #pecanpie  #healthyrecipes 

Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! https://www.instagram.com/twospoons.ca/
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GET MY COOKBOOK!
The Two Spoons Cookbook: More than 100 French-Inspired Vegan Recipes

ORDER ON AMAZON: https://amzn.to/37pHKga
MORE COOKBOOK INFO: https://www.twospoons.ca/the-two-spoo... 

Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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IN THIS VIDEO
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Key Moments:
00:00 Introduction
0:50 Nut Roast
7:00 Vegan Gravy
8:17 Maple Roasted Brussels Sprouts
11:15 Vegan Stuffing
13:25 Vegan Mashed Potatoes
15:40 Holiday Salad
17:35 Pecan Pie
21:20 Vegan Christmas Dinner Menu
21:48 What you can prepare in advance
23:00 Let's eat!

Ultimate Vegan Christmas Dinner Menu - Vegan Afternoon with Two Spoons

Delicious roasted potatoes that can be made in a single casserole dish with the right combination of seasonings.

Greek Potatoes

vegetable broth

lemons (juiced)

garlic (minced)

oregano

tsp dill (fresh

tbsp mustard

salt (heaping)

parsley (chopped)

Preheat the oven to 400F. In a 9x13 casserole dish, add the vegetable broth, olive oil, lemons, garlic, oregano, mustard, dill and salt. Stir until fully combined. 

Add the sliced Yukon gold potatoes, and toss. Bake uncovered for 1 hour and 10 minutes, until the potatoes are fork tender. Stir halfway through making sure the potatoes are coated in the lemon olive oil mixture. 

Remove from the oven and finish with fresh parsley and flakey salt, as desired. 

Top 4 potato dish recipes from across the web

The most viewed potato dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tuna nicoise salad (gut health)

Crispy Za'atar Potatoes

The Best Vegan Mashed Potatoes

Greek Potatoes

Top 4 potato dish recipes from across the web

The most viewed potato dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuna nicoise salad (gut health)

Crispy Za'atar Potatoes

The Best Vegan Mashed Potatoes

Greek Potatoes

The most viewed potato dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine