As an Amazon Associate I earn from qualifying purchases.

Recipes

Side Starch:

Rosemary Potato Wedges: (click to expand) Rosemary Potato Wedges
  • Author:
  • Tasty potato wedges!
    Ingredients:
  • 4 Large Idaho Potatoes, unpeeled
  • 1/2 Tbs Extra Virgin Olive Oil (2g Fat / 1g Sat Fat)
  • Freshly ground black pepper, to taste
  • Garlic Powder, to taste
  • Onion Powder, to taste
  • Smoked Paprika, to taste
  • 1 Tbs Fresh Rosemary Leaves, chopped
  1. Preheat oven to 400° F.
  2. Scrub potatoes & cut in half lengthwise. Then cut each half in forths lengthwise, yielding 8 long wedges per potato.
  3. Place potatoes on baking sheet, lined with silicone. Add olive oil & toss together to coat.
  4. Spread potatoes into single layer with cut-side down. Sprinkle on all seasonings then add rosemary.
  5. Bake potatoes for 30 minutes. Then flip them & bake 15 additional minutes (45 minutes total).
  6. Wedges should be lightly browned, crisp outside & tender inside.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 2 Servings
  • Fat: 0.5g (Sat Fat per serving)
    Sodium: 0mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Wild Rice Vegetable Pilaf: (click to expand) Wild Rice Vegetable Pilaf
  • Adapted by [source]
  • Whole Food Plant Based, oil free rice pilaf!
    Ingredients:
  • 1 cup Whole Grain Orzo Pasta
  • 1/2 Onion (diced)
  • 1/4 Bell Pepper (diced)
  • 2 cloves Garlic (minced)
  • 2 Large Button Mushrooms (diced)
  • 1 cup Baby Spinach (chopped)
  • 1 Medium Carrot (coarsely grated)
  • 1 1/2 cup Jasmine White Rice
  • 1/4 cup Brown Rice
  • 1/4 cup Wild Rice
  • 3 cups Low Sodium Vegetable Broth(420mg sodium)
  • 3 Tbs lite Soy Sauce (810mg Sodium)
  • 1/4 cup Almond Slivers
  1. Lightly toast pasta & almonds in skillet until slightly browned. Transfer to large pasta pot.
  2. Rinse & drain rice. Lightly toast rice in skillet, over med-low heat until dry & browned. Add to pasta pot.
  3. Chop vegetables & add to pot.
  4. Add broth & soy sauce.
  5. Place lid on pot & bring to boil. Then reduce heat to simmer. Simmer 20 minutes.
  6. Let rest 5-10 minutes. Remove lid & fluff with fork.
  7. Season to taste.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 6 Servings
  • Fat: XXg (Sat Fat per serving)
    Sodium: 205mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Healthy Vegan Mac 'n' Cheese: (click to expand) Healthy Vegan Mac 'n' Cheese
  • Adapted by [source]
  • A low sodium, low fat, whole wheat macaroni and cheese made using zero animal products.
    Ingredients:
  • 1 Yellow Potato, peeled & cubed (178g)
  • 1/2 medium Carrot, peeled & cut into 1-inch pieces (85g)
  • 1/2 medium Onion, peeled & quartered (107g)
  • 1 slice Roasted Red Bell Pepper (50g)
  • 1/4 cup Cashews, presoaked (2g Sat Fat)
  • 1 Tbs Miso Paste (810mg Sodium)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/8 tsp White Pepper
  • 1/8 tsp Turmeric Powder
  • 1 pinch Black Pepper
  • 1/2 Tbs Lemon Juice
  • 1/4 tsp Cheese Flavor Concentrate
  • 1/4 cup Nutritional Yeast
  • 1/2 Tbs expeller-pressed Organic Canola Oil (7g Fat / 0.5g Sat Fat)
  • 8 oz (dry) Whole Wheat Macaroni
  1. Soak cashews in water for 1 hour then pour off excess water.
  2. Add vegetables to large pot of boiling water. Cover & simmer 10 minutes, until potatoes are tender.
  3. Remove boiled vegetables from pot along with 3/4 cup boiled water. Transfer to blender.
  4. Begin boiling pasta in existing pot, adding additional water as needed. Cook & drain per instructions.
  5. In blender, add pepper slice, cashews, oil & seasonings. Puree until smooth & creamy.
  6. Pour sauce over macaroni & stir to incorporate at time of serving.
  7. Season with paprika.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 4 Servings
  • Fat: xxg (Sat Fat per serving)
    Sodium: xxmg (per serving)
  • Albo-Rating: 5 by 3 test standards
Bombay Potatoes: (click to expand) Bombay Potatoes
  • Adapted by
  • A delicious Indian inspired way to spice up potatoes!
    Ingredients:
  • 1/2 Tbs Canola Oil
  • 1 tsp Mustard Seeds
  • 6 Curry Leaves
  • 1 Onion (11 oz), thinly sliced in strips
  • 2 Tbs Green Pepper, finely chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Chili Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric
  • 1/2 tsp Iodized Salt (1163mg Sodium)
  • 2 Medium Potatoes (24 oz), cut into 1.5 inch chunks
    Garam Masala Spices:
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Ground Cumin
  • 1/8 tsp of Cardamom
  • 1/8 tsp of Cinnamon
  • 1/8 tsp of Black Pepper
  • 1/16 tsp (pinch) of Cloves
  1. Heat oil in deep pan & add mustard seeds & curry leaves.
  2. Once seeds splutter, stir in onions & cook until they turn light golden brown.
  3. Grind coriander & cumin seeds into powder & add to pan. Add turmeric, chili powder, paprika, green peppers & stir.
  4. After 1 minute, spices become fragrant. Stir in potatoes & salt. Cook for 5 minutes on medium heat.
  5. Reduce to low heat & gently stir in 1/4 cup water. Place lid on pan & leave to steam, 8 minutes.
  6. Lightly stir potatoes & add additional 1/4 cup water. Replace lid & cook 7 more minutes until potatoes are soft.
  7. Remove from heat & gently stir in garam masala spices.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 4 Servings
  • Fat: XXg (Sat Fat per serving)
    Sodium: 290mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Vegan Scalloped Potatoes: (click to expand) Vegan Scalloped Potatoes
  • Adapted by
  • Plant-based scalloped potatoes!
    Ingredients:
  • 3 lb Yukon Gold Potatoes
  • 1 Medium Onion (12 oz)
  • 1/2 cup Cashews
  • 1/2 cup Filtered Water
  • 1 1/2 cups Soy Milk (150mg Sodium)
  • 1/2 cup Nutritional Yeast
  • 1 Tbs Miso Paste (810mg Sodium)
  • 1 Tbs Brown Mustard
  • 1/2 Tbs Lemon Juice
  • 1/2 Tbs expeller-pressed Organic Canola Oil (7g Fat / 0.5g Sat Fat)
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/8 tsp White Pepper
  • 1/8 tsp Turmeric Powder
  • 1/4 tsp Cheese Flavor Concentrate
  • Black Pepper
  • Paprika
  • Parsley
  1. Soak cashews in water for 1 hour.
  2. Preheat oven to 350° F.
  3. Pour soaked cashews with water into blender. Add soy milk, Canola oil, mustard, lemon juice, nutritional yeast & all spices (except black pepper),. Blend until smooth.
  4. Lightly oil 9x13 baking dish. Mandolin slice potatoes & onion.
  5. Layer two layers of potatoes & one layer of onions in dish. Pour 1/3 of sauce over potatoes & onion. Sprinkle with black pepper.
  6. Add 2 more layers of potatoes & onion. Cover with 1/3 of sauce.
  7. Layer remaining potatoes & onion. Cover with remainder of sauce. Sprinkle on parsley, paprika & black pepper.
  8. Cover with aluminum foil. Bake for 100 minutes. Serve.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 6 Servings
  • Fat: XXg (Sat Fat per serving)
    Sodium: 160mg (per serving)
  • Albo-Rating: 5 by 3 test standards