Potato Zucchini Pancakes

Mix together: 
One large zucchini, grated
Three large potatoes, grated
1 tablespoon salt
1 teaspoon ground pepper
3/4 cup whole wheat flour 

I then cooked these on my George Foreman grill with no oil. The whole family ate them up. 

Potato Kale Soup

My five year old liked this so much I had to make it again the next day. 

Ingredients: 
4 cups water 
Five medium potatoes, peeled and chopped
1 cup chopped kale
3 drops liquid smoke
1 tablespoon soy sauce
1 package instant miso soup
1/4 cup walnuts
1/2 cup nonfat plain yogurt
Salt and pepper 

1.) Boil the potatoes and kale in the water for 10 minutes. 

2.) Add the liquid smoke, soy sauce, miso soup, walnuts, and blend either in a blender or with a hand blender. 

3.) Stir in the yogurt. Salt and pepper to taste.

Serving suggestion: Garnish with an additional dollop of plain yogurt. 

Bebe's Coconut Curry

A bunch of my 3 year old daughter's favorite foods all mixed together.

Ingredients: 
1 package of extra firm tofu, cubed
1 can of lite coconut milk
1 cup of frozen peas
2-3 potatoes, peeled and cubed
2-3 sweet potatoes, peeled and cubed
3 cloves of garlic, minced
1 teaspoon ground ginger
1 tablespoon curry spice

Mix it all up in the crock pot, then set on high for 4 hours.

Serve with brown rice. Makes 4 servings.

Spinach Potato Balls

I found these healthy and delicious dinosaur-shaped, nugget-sized vegetable snacks in the frozen food aisle at Aldi. They were from Aldi's SimplyNature line of foods, called Spinach Bites and Broccoli Bites. Pop 'em in the oven for a few minutes, and a great side dish full of veggies and very low in fat that my kids loved. Alas, they were there one time, and I haven't been able to find them again, even after checking out three different Aldis and searching online. 

So I developed my own, similar treat. They aren't dinosaur-shaped, but little bite-sized balls of food are still pretty cute and particularly appealing to kids. 

Ingredients: 
16 oz frozen spinach
4 cloves garlic, minced
1 tablespoon soy sauce
6 large potatoes, peeled and chopped
1 tablespoon of flaxseed meal mixed with 6 tablespoons of warm water 
2 tbsp whole wheat flour
2 tbsp nutritional yeast
1 teaspoon salt

Directions: 
1.) Preheat oven to 450 degrees. 

2.) Peel, chop, and boil the potatoes until soft, then strain and mash them. 

3.) Saute 16 oz of frozen spinach and 4 cloves of minced garlic in the soy sauce. 

4.) Mix together the potatoes, spinach, and other ingredients. 

5.) Form the mixture into 2-3" balls and bake on a baking sheet for 15 minutes. Let cool for 10 minutes before eating. 

Red Skinned Potato Wedges

Cut a bunch of red skinned potatoes into wedges. The small ones I used cut into 4 or 6, the medium ones cut into 8 wedges. The amount of potatoes doesn't matter so long as the wedges all fit on the baking pan leaving a bit of space between them. Before arranging them on a baking pan, toss them in a bowl with just enough olive oil to lightly coat them and a couple dashes of salt and dried dill. Bake at 450 degrees for 30 minutes.

Potato Salad

8 large potatoes, chopped and then boiled for 15 minutes, then chilled  

1 red pepper, chopped   

1 bunch of green onions, finely chopped

About a cup of vegan mayonnaise

1/4 cup pickle relish

4 tablespoons mustard (I used stone ground gourmet mustard)

2 teaspoons of dill

Salt and pepper to taste

Mix it all together and voila.