Don't believe the dirt on potatoes!
I love potatoes. Unfortunately, they get a bad rap. Here under the Eden Tree we love our root veggies! Potatoes are excellent sources of calcium, magnesium, Vitamin C, and fiber. A strong source of carbohydrates, we runners enjoy them as a long-distance fuel source.
The problem with traditional 'taters is they're prepared in ways that make them high in fat and cholesterol. As a part of a balanced plant-strong diet, healthily prepared potatoes are easily digestible carbs that provide energy for more fun in the sun!
This is a healthy twist on an
American comfort-food staple. Vegans, and many vegetarians like me,
avoid dairy products or strictly limit them. Greek yogurt, with twice
the protein of regular yogurt, adds a bonus to this lovely side-dish
without all the unnecessary fat from the heavy cream found in
traditional potato recipes.
Whip some up and see potatoes in a delicious new light.
Ingredients:
4-5 medium red potatoes
1 teaspoon of minced garlic
2 tablespoons of soy milk*
6oz container of plain Greek yogurt, drained
1 teaspoon dried parsley
2 pinches of ground black pepper
1/2 teaspoon of sea salt.
Directions:
Peel 4-5 medium sized red potatoes about half-way. You want part of their skin, but not all of it in the finished product. Cut them roughly into 2in pieces. Place them in a large pot and cover them with water. Over medium-high heat, bring them to a boil and cook them until they are fork-tender. How long this takes, depends on the size of your pan and your altitude, but plan for about 10 mins.
Drain the water from the potatoes and place them in a mixing bowl. While still warm, add the minced garlic, two tablespoons of soy milk (*you can use butter here if you want creamier potatoes, but please be frugal with this heavy fat ingredient) and Greek yogurt. Before adding in the yogurt, drain the excess liquid that accumulates as it settles. Add the seasonings, and whip with a electric beater until creamy and smooth. Enjoy!
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