Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

Shredded Potato & Zucchini Salad
1/4 cup olive oil
3 cups potatoes, peeled, cooked and shredded
1 cup shredded zucchini
1/2 cup grated onion
1/4 tsp. garlic powder
1/4 tsp. dill seed
1/4 cup tofu mayonnaise
1/4 cup French dressing

Pour olive oil over potatoes.
Add zucchini and onion and toss lightly.
Mix in remaining ingredients and stir gently.
Chill before serving.

Creamy Mushroom Soup

Source: Recipes for a Small Planet
Date tried: June 4, 2014
Yield: 3 quarts
Time needed: 1 hour

Keep your timer handy for this one.  There are several steps that take a few minutes each.  Basic prep: chop or slice all vegetables; sauté and purée mushroom stems; sauté potatoes; then put potatoes, mushrooms & stock together to complete cooking. Milk & parsley are added just before serving. It takes attention, but it is a delicious soup and also keeps well, justifying the large quantity.

Creamy Mushroom Soup

Creamy Mushroom Soup

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Potatoes Dauphinois à la Hay

Source: Food Combining for Health
Date tried: April 6, 2012
Yield: 2 servings
Time needed: 45 minutes

This is a low-fat variation on scalloped potatoes. The vegetables are cooked in water, not milk and very little cream or butter is used. There is less time in the oven as well, since the potatoes are parboiled first.  If you get new crop potatoes, they don’t even need to be peeled.

Potatoes Dauphinois à la Hay

Potatoes Dauphinois à la Hay

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Potato Soup

Source: Food Combining for Health
Date tried: August 15, 2013
Yield: 4 servings
Time needed: 15 to 20 minutes

This is a really delicious creamy leek and potato soup. I used curry powder in it today, but be sure to try the freshly-grated nutmeg some time.  It is the food of paradise!

Potato Soup

Potato Soup

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Potato Soup

Source: Simply in Season
Date tried: May 24, 2012
Yield: 3-4 servings
Time needed: 30 minutes

I love potato soup and this is one of the best recipes for potato soup I have come across. It can also be made in infinite variations with the addition of ham, cheese, ground meat, dumplings, or corn or whatever takes your fancy. I needed to use up some cauliflower so that is what I added today.

You might like to compare this recipe with Old Fashioned Potato Soup from Diet for a Small Planet.

Potato Soup
2 Tbsp. butter
½ cup (125 mL) chopped onion
3 cups (750 mL) diced potato
2 cups (500 mL) water or vegetable broth
½ tsp. salt
¼ tsp pepper
¼ cup (60 mL) celery with leaves, chopped
½ cup (125 mL) carrots, diced or shredded
1/8 to ¼ tsp ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
2 cups (500 mL) milk
2 Tbsp. flour
Fresh parsley, chopped, for garnish

Chop, dice or shred the vegetables as indicated.
Melt butter in a large saucepan.
Add onion and sauté until translucent
Add vegetables, water (or broth) and seasonings.
Cover and cook until vegetables are tender—about 15 minutes.

(If you would like a creamy soup, take some of the cooked vegetables and pureé them. Then return to saucepan and continue.)

Mix a bit of milk into flour to make a smooth paste.

Continue adding the rest of the milk to the flour, keeping the mix smooth.
Add milk/flour mix to soup and cook until thickened, stirring constantly.
Ladle into bowls and garnish with fresh parsley

The second picture above shows the “Cheeseburger Variation”. To make this delight add 1/2 lb/250g browned ground meat and 1 cup/250ml shredded cheese to the basic soup. Just before serving stir in 1/4 cup/60 ml plain yogurt. In summertime add a garnish of finely shredded lettuce and diced tomatoes.