18 Nov 2012
by likemotherlikedaughterfoodblog
in Main, Recipes, Side Dish
Tags: curry, garam masala, garam masala curry, potato curry, spicy potato curry, vegan curry, vegan potato curry
We love curry, but prefer to create our own blend of spices. Paired with the coconut milk, they help create a fiery yet sweet potato curry. If you like your curry really hot, feel free to amp up the cayenne pepper!
Spicy Potato Curry
4 potatoes, peeled and cubed
1 Tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp ground ginger
1 tsp coriander
1/2 tsp cumin
1/4 tsp turmeric
2 tsp garam masala
1/4 tsp cayenne pepper (Increase for more heat)
1 can (2 cups) organic chick peas, rinsed and drained
1 can (398 mL) coconut milk
1/4 cup tomato sauce
2 Tbsp fresh lemon juice
1. Place peeled and chopped potatoes into a medium-sized pot. Cover potatoes with salted water. Bring water to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender. Drain.
2. While potatoes are cooking, heat olive oil in a large skillet over medium heat. Saute onions in oil until translucent, about 5 minutes.
3. Add garlic and saute for 2-3 minutes.
4. Add the salt, pepper, ginger, coriander, cumin, turmeric, garam masala and cayenne pepper. Cook for 5 minutes.
5. Add the potatoes and chickpeas. Sir in the tomato sauce and fresh lemon juice.
6. Add coconut milk and allow curry to simmer for 10 minutes.
7. Taste curry and add more garam masala, cayenne pepper, salt or black pepper if desired.
Serves 4.
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Originally published in Culinaire Magazine.
11 Nov 2012
by likemotherlikedaughterfoodblog
in Recipes, Side Dish
Tags: ajvar, croquettes, double-smoked cheese, food, how to make potato croquettes, kroketi, kroketi and ajvar, photography, potato croquettes, recipe, smoked cheese, vegetarian croquettes
Croquettes, or “kroketi” if you are Croatian, are small, deep-fried rolls usually made with potatoes that can be filled with anything you’d like. We’re obsessed with double-smoked cheddar cheese and will find an excuse to put it in any dish, but feel free to add veggies like onions or mushrooms. The possibilities are endless!
Consider making these crispy, delicious rolls as a snack the next time you have leftover mashed potatoes!
Mashed Potatoes
4 potatoes
1 Tbs margarine or butter
1 Tbs milk
Croquettes
3/4 cup all-purpose flour
1 egg
1 egg yolk
1/2 tsp salt or more to taste
2/3 cup bread crumbs
1/2 cup double-smoked cheddar cheese, finely grated
If using leftover mashed potatoes, skip steps 1-3.
1. Peel and chop potatoes. Cook potatoes in salted, boiling water in a medium-sized pot for 30 minutes. When potatoes are soft enough to be pierced with a fork, strain and return to pot.
2. Add margarine and milk to potatoes and mash until smooth.
3. Let mashed potatoes cool until they can be handled.
4. In a large mixing bowl, combine the mashed potatoes, egg yolk, flour, salt and grated cheese. Mix by hand until smooth, then roll out mixture into a long log. Cut log into small rolls that are approximately 2 cm thick and 4 cm wide.
5. Set up a breading station. Beat remaining egg into a small bowl and place the breadcrumbs on a plate. Dip each croquette into the egg mixture, then roll through breadcrumbs until croquette is well covered.
6. Heat canola oil in a large skillet. Fry each croquette in oil until brown on both sides, about 4 minutes of frying on each side. Fry in small batches, cooking about eight at a time. Do not overcrowd pan.
7. Place on paper towels to drain.
Enjoy with Ajvar, a red pepper spread!
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Recipe originally published in Culinaire Magazine.
16 Sep 2012
by likemotherlikedaughterfoodblog
in Main, Recipes, Side Dish
Tags: cook quinoa, delicious quinoa salad, easy quinoa salad, healthy, healthy quinoa salad, how to cook quinoa, quinoa, quinoa salad, recipe, salad, vegan, vegan salad, vegetarian, vegetarian salad
Quinoa rules. It’s gluten-free, pairs well with everything, cooks in 15 minutes, and is high in protein and other good stuff like calcium, phosphorus, magnesium and iron. We like to make this salad Sunday night and have it throughout the week as a side dish, but it would be great on its own as well.
If you buy prepackaged quinoa, it should say if it’s been rinsed or not. If not, then let the quinoa soak for about 15 minutes or longer to remove the bitter coating that contains saponins. Then give it a quick rinse and it’s ready to be cooked!
1 cup organic quinoa
1 1/2 cup water
1/2 teaspoon salt
2 stalks celery, chopped
2/3 cup frozen peas
1/2 English cucumber, peeled and sliced
1 tomato, chopped
1/3 cup raisins
1/2 cup walnuts, chopped
Fresh mint leaves, finely chopped
Dressing
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger
A dash of freshly ground pepper
1. Soak quinoa in cold water for 15 minutes and then rinse under running water using a strainer or a cheese cloth.
2. In a small saucepan over medium heat, bring quinoa, 1/2 teaspoon salt and water to a boil. Reduce heat and allow to simmer for 10 to 15 minutes or until done. Remove from heat, fluff with a fork, cover, and let cool.
3. Chop the English cucumber, mint leaves and tomato and set aside.
4. Boil chopped celery and frozen peas for 4 to 5 minutes, rinse and drain, and then add to chopped vegetables.
5. Whisk together lemon juice, oil, remaining salt, sugar, water and pepper, and refrigerate until ready to serve.
6. Combine all ingredients before serving and toss gently.
Serves six.
09 Sep 2012
by likemotherlikedaughterfoodblog
in Appetizer, Recipes, Side Dish
Tags: difference between sweet potato and yam, easy sweet potato fries, garlic sweet potato fries, sweet potato, sweet potato fries
We love sweet potatoes because apart from being totally delicious, they pack a ton of vitamins and nutrients like vitamin A and C. These are great with any protein for dinner, and also work very well as an appetizer. If you normally don’t like sweet potatoes, give these a try!
We like to leave the skin on for extra nutrition, but peel ’em if that’s your thing. You can also use yams in place of the sweet potatoes in this recipe without a problem!
Garlic Sweet Potato Fries
1 tsp garlic powder or more to taste
1 tbsp olive oil
Salt, to taste
Pepper, to taste
4 large sweet potatoes
1. Scrub sweet potatoes with a coarse brush until clean and free of dirt. Cut 1/4 inch thick and 3/4 inch wide, or however you desire; we prefer steak cut fries.
2. Place sweet potatoes into a bowl with garlic powder and olive oil. Mix until fries are well coated.
3. Prepare a baking tray with parchment paper. Rub olive oil on parchment paper so fries do not stick.
4. Place fries on baking sheet and sprinkle them with salt and pepper to taste.
5. Bake at 425 for 15 minutes. Flip and bake for another 10 minutes, watching fries closely to make sure they don’t burn.
Serves 6.
19 Aug 2012
by likemotherlikedaughterfoodblog
in Recipes, Side Dish
Tags: cook kale, easy kale recipe, easy kale side dish, healthy, how to cook kale, kale, kale and potatoes recipe, kale side dish, low fat, Mediterranean, potatoes, recipe, side dish kale, vegan, vegetarian
When the weather is around 30 degrees C, we like to cook Mediterranean food because it’s very light. This side dish goes well with any kind of fish, or a vegetarian burger or scrambled tofu. When buying kale, look for crisp and dark greens. Avoid those that are wilted or have yellow or brown spots. Young greens can be stir-fried, steamed, or sauteed briefly.
1 bunch Kale
3 medium potatoes, peeled and chopped
2 tablespoons olive oil
3 garlic cloves, minced
Salt and pepper
1. Cook the potatoes in salted water until soft. Drain.
2. Rinse kale well in a large bowl of warm water. Drain in colander.
3. Use the leaves only. Trim away tough stem ends by making a “V-shaped” cut at stem end. Save the stems for vegetable stock! Cut the leaves into small pieces.
4. Heat one tablespoon of olive oil in a large skillet and add the pieces of kale. Cook and stir over medium-high heat 4 to 5 minutes until wilted and tender (older leaves may take slightly longer).
5. Heat 1 tablespoon of olive oil in a small skillet. Add minced garlic and saute for a few minutes.
6. Add potatoes and garlic to kale, stir and heat through. Season with salt and pepper to taste.
11 Jun 2012
by likemotherlikedaughterfoodblog
in Recipes, Side Dish
Tags: delicious mashed potatoes, easy mashed potatoes, food, garlic, garlic mashed potatoes, mashed potatoes, potatoes, recipe, side dish, vegan mashed potatoes
These mashed potatoes pair nicely with tofu cacciatore, which we’ll feature on the blog next week! They also go great with our chickpea and eggplant curry. These mashed potatoes are also fantastic straight from the bowl with a big spoon.
4 large potatoes, peeled and cut into chunks

3 tablespoons margarine
1 tablespoon olive oil
4 garlic cloves, chopped
Fresh parsley, chopped

1/2 teaspoon salt

1. Saute the garlic in olive oil over medium heat.
2. Cook the potatoes in salted, boiling water until tender. Do not drain completely; leave some salted water at the bottom of the bowl. Add the margarine and garlic, then mash until smooth.
3. Add parsley and mix well.
Serves four.
– DJ
20 May 2012
by likemotherlikedaughterfoodblog
in Main, Recipes, Side Dish
Tags: dish, easy, macadamia nut pesto, macademia, main, nut, pasta, pesto, recipe, side, vegan, vegan pesto, vegetarian, whole wheat pasta, whole wheat.
With macadamia nuts instead of pine nuts you can add a tasty island twist to a traditional pesto pasta recipe.
3 cups fresh whole wheat pasta
1/2 cup unsalted, dry-roasted macadamia nuts
2 cups fresh basil leaves
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
salt and pepper, to taste
1/2 bunch of asparagus
1/2 of a zucchini
1. Cook pasta in a large pot of salted boiling water. Drain the pasta when it’s done.
2. Wash the asparagus, snap off the ends and discard. Wash and thinly slice the zucchini. Top the vegetables with a drizzle of olive oil, salt and pepper. Grill for 7 minutes, or broil for 10 minutes.
3. In the meantime, pulse the macadamia nuts in a food processor, then add garlic and basil and pulse a few times more. Slowly add the olive oil while the food processor is on. Scrape the sides of the food processor with the rubber spatula, add salt and pepper and pulse a few more times.
4. In a large bowl, mix pesto mixture and cooked pasta.
5. Cut up grilled asparagus and zucchini and add to the pasta.
6. Garnish with grape tomatoes and serve.
– DJ
15 Apr 2012
by likemotherlikedaughterfoodblog
in Main, Recipes, Side Dish
Tags: easy portobello recipe, easy rissoto, mushroom rissoto, oyster mushrooms, portobello mushroom recipe, rissoto, shiitake mushrooms, vegan risotto, vegetarian dinner, vegetarian entree, vegetarian lunch, wild mushroom and barley risotto
We love risotto in our house because it’s delicious, creamy and pleases vegans and omnivores alike.
Wild Mushroom and Barley Risotto
1 cup uncooked barley
3 tablespoons margarine
3 tablespoons olive oil
4 cups vegetable stock
1/2 teaspoon black truffle salt
Salt and Pepper to taste
3 cloves of garlic, pressed
4 Shiitake mushrooms, sliced
2 Portobello mushrooms, sliced
2-3 oyster mushrooms, sliced
3 tablespoons fresh parsley, chopped
5-6 Shallots, chopped
1. In a medium pot on medium heat, melt the margarine and saute the barley in it until lightly toasted.
2. Add 3 cups of the vegetable stock to the barley, and bring to a boil. Cook on low heat, covered, for 30 min or until barley is cooked.
3. Meanwhile, heat 3 tablespoons of the olive oil in a large, heavy pan, and add the sliced mushrooms.
Saute mushrooms for 10-15 min, then add chopped shallots and pressed garlic and saute for an additional 2-3 minutes, until the flavors infuse into the mushrooms.
4. Add barley, salt, pepper, and truffle salt to the mushroom mixture. Stir and slowly pour in the remaining cup of vegetable stock to make it creamier.
5. Right before it’s served, mix in 3 tablespoons of fresh parsley.
– DJ
07 Apr 2012
by likemotherlikedaughterfoodblog
in Appetizer, Recipes, Side Dish
Tags: bread, delicious, Easter, easter bread, easter bread recipe, easter recipes, food, photography, raisins, recipe, sweet, traditional, traditional easter recipe, vegetarian easter recipe
When I was growing up, one of the Easter traditions in my family was baking sweet bread to be served at breakfast on Easter, along with ham and eggs. We no longer cook ham, but we decorate eggs and bake traditional Easter bread.
Traditional Easter Bread
600 grams white sifted flour
2 teaspoons yeast
1 egg plus 1 egg yolk
2 teaspoons salt
4 tablespoons sugar
250 ml almond milk
100 ml vegetable oil
200 grams raisins
50 ml dark rum
Glaze:
1 egg
1/2 tablespoon water
1. Soak raisins in 50 ml of rum for a few hours.
2. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix all the dry ingredients together, then add the egg and one additional egg yolk, almond milk, oil and then knead the dough until bubbles form. You can also use a bread maker on the pizza dough setting.
3. Wait at least 30 minutes or until the dough doubles in size. Once raised, coat your work area with flour and use a sharp knife to divide the dough into three equal pieces.
4. Roll the dough into three long ropes.
5. Braid the three ropes into a three-strand braid.
6. Pinch the ends together on both sides and form the braid into a circle. Transfer carefully into a round pan.
7. Prepare a glaze by whisking one egg with one-half tablespoon of water. Just before baking gently brush glaze over the entire surface of the loaf.
8. Bake the bread for 45 to 55 minutes or until the bread crust is a deep golden brown.
– DJ
Like Mother, Like Daughter 