Onwards with the 30 vegetable challenge. Instead of using an abundance of vegetables in a single dish, I am focusing on possibly the most popular vegetable. A vegetable that I rarely eat at that: the humble white potato.
White potato has its critics. A high glycemic starchy vegetable that is typically consumed deep-fried or slathered in oil. I actually don’t like the taste of white potatoes, either, preferring its colourful cousin, the sweet potato. In any case, not all white potatoes are created equal and it was most apparent while we travelled in Colombia and enjoyed their local favourite: papas criollas. A small, creamy potato, perfect to eat after a simple boil, although it was also common spotted after a toss in an oiled skillet. Other small potatoes can be reasonable substitutes. I spotted these at our favourite (Mexican-flavoured) farmer’s market and brought them home to make a vegan twist on devilled eggs.
No eggs, no problem. The creamy potatoes are a fun twist for the cooked egg white base and a creamy mustard-hummus filling with a touch of black salt is very reminiscent of the real deal. Sprinkled with a touch of smoke paprika and you have an easy, pretty appetizer. If you have some mad piping skills, you could make this even more fancy.
This recipe is from the latest in the Happy Herbivore cookbook series, Happy Herbivore Light & Lean. For some reason, I have never really warmed up to Lindsay’s earlier cookbooks but this one was different. First of all the photos are gorgeous. Secondly, the recipes appeal to me more.
Her recipes, even if from previous cookbooks, have been lightened up and spruced up with bolder flavours. She has a bigger emphasis on vegetables and less reliance on ketchup and mayonnaise. More complete meals, instead of sides. All her recipes are oil-free and low-fat which I don’t necessarily advocate but did not mind trying out temporarily. Her recipes prove you do not need oil to make food flavourful but I like a bit more fat for satiety. Even if for no other reason, yes, you need some fat to absorb fat-soluble vitamins A, D, E and K.
The third part of the book includes an introduction to basic strength exercises. She includes good photographs and descriptions of each move with modifications for beginners and those who want a challenge. I like that she included another aspect of healthy lifestyles, beyond nutritious food.
First and foremost, I enjoy sharing delicious food and this cookbook delivers. These deviled eggs are only one recipe but I also recommend the garden vegetable chili, cheater pad thai noodle bowl, breakfast tacos and scrambled tofu.
Thankfully, the publisher allowed me to share the recipe (with one of the gorgeous food photos by Jackie Sobon from Vegan Yack Attack, too) AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think about no-oil meals. The winner will be selected at random on April 7, 2014. Good luck!
Recipes from Happy Herbivore Light & Lean elsewhere:
Thai Crunch Salad
Chocolate Chip Cookies
Blueberry Yogurt Muffins
Lentil Joes (with a video)
Spinach Love Wrap
Soba Peanut Noodles
Microwave Peach Cobbler
PS. This is my submission to this month’s Anyone Can Cook Fabulous Vegetarian Food.
Vegan Deviled “Eggs”
Adapted from Happy Herbivore Light & Lean
6 small red potatoes (I used a bunch of small white potatoes)
1/4 cup hummus (I used my favourite hummus)
1 tsp Dijon mustard
1/4 tsp garlic powder (I used garlic granules)
1/4 tsp onion powder (I used onion granules)
pinch black salt
pinch chile flakes
paprika or smoked paprika (garnish)
1. Boil potatoes until fork-tender, then let cool completely. (Janet’s note: I recommend cutting them in half prior to boiling for fasting cooking. This is around 20-30 minutes, depending on the size of your potato)
2. Meanwhile, mix hummus, Dijon, garlic powder, and onion powder together, plus a pinch of black salt and turmeric, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg.) Taste, adding more Dijon or black salt to taste, then set aside.
3. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). (Janet’s note: I did this but I don’t think it is that necessary, just put the hummus on top!) Spoon hummus mixture into the hole and garnish with paprika.
Chef’s Note: Black salt is also called kala namak. Not to be confused with Hawaiian black lava salt.
Makes 12 eggs, I recommend at least doubling the recipe