Omnivore Potato Recipes Charles

Beef Chili With Baked Potatoes – O

Ingredients

• ½ pound (8 oz, 227 g) lean ground beef
• 3 cups (24 oz, 681 g) blended tomatoes
• 2 cups (16 oz, 454 g) fresh tomatoes
• 1 cup (8 oz, 227 g) kidney beans
• 1 cup (8 oz, 227 g) black beans
• ¾ cup (6 oz, 170.25 g) chopped onion
• 2 Tbsp (1 oz, 28 g) chopped bell pepper
• ⅛ tsp (0.0208 oz, 0.585 g)ground cayenne pepper
• ¼ tsp (0.0412 oz, 1.17 g) stevia, if necessary
• ¼ tsp (0.0412 oz, 1.17 g)dried oregano
• ¼ tsp (0.0412 oz, 1.17 g) ground black pepper
• ½ tsp (0.088 oz,2.5 g) salt
• ¾ tsp (0.12 oz,3.5 g) ground cumin
• 2 Tbsp (1 oz, 28 g) chili powder
• ½ cup (4 oz, 113.5 g) quinoa (V & O)

Potatoes

• 4 large baking potatoes (16 oz, 454 g)
• 1 tsp (0.175 oz, 5 g)olive oil
• Salt to taste

Instructions *

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. The amount of water depends on the desired consistency of the chili and the amount of bulgar utilized. Also, if a sweetener is desired it can be added here. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.

Potatoes

1. Preheat the oven to 450. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
2. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
3. Remove the potatoes from the oven, slice them open down the middle and serve immediately.

Crispy Smashed Potatoes, Chicken Thighs With Tomatoes – O

Ingredients

• 2 pounds (32 oz) small-to-medium yellow potatoes
• ¼ tsp (0.0417 oz) fine sea salt
• 4 Tbsp (2 oz) olive oil, divided
• ¼ tsp (0.0417 oz) garlic powder
• ¼ tsp (0.0417 oz) onion powder
• Freshly ground black pepper, to taste
• 2 tbsp (1 oz, 28 g) chopped chives and/or green onion

Chicken thighs

• 2 tbsp (1 oz, 28 g) olive oil
• ½ Tbsp (0.25 oz) unsalted butter
• 4 medium (24 oz) chicken thighs
• ½ Tbsp (0.25 oz) all-purpose flour
• ½ tsp (0.083 oz) salt
• ¼ tsp (0.0417 oz) freshly ground black pepper
• 1 (0.1 oz) clove garlic, minced
• ⅓ cup (2.67 oz) apple cider vinegar
• 227g can (8 oz) diced tomatoes
• 227g (8 oz) sliced mushrooms
• 32g (1.13 oz) sliced black olives, drained
• ¼ tsp (0.0417 oz) dried thyme

Fried tofu

• 7-ounces firm or extra firm tofu
• 1 Tbsp (0.5 oz) olive oil
• 1 Tbsp (0.5 oz) sesame oil
• 1 Tbsp (0.5 oz) soy sauce (or tamari for gluten-free)
• For the garnish: toasted sesame seeds, chopped chives

Instructions *

1. To prepare the potatoes, scrub clean if necessary and rinse under running water. Remove and discard any nubby sprouting areas.
2. Place the potatoes in a large Dutch oven or soup pot. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced by a fork (smaller potatoes require about 20 minutes, and medium around 25 minutes).
3. While the potatoes cook, preheat the oven to 220C / 425F and drizzle 1 tablespoon of olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
5. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
6. Bake until the potatoes are golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve with chicken thighs

Chicken Thighs

1. Heat oil and butter in a large skillet. Sautee the chicken thighs, turning frequently until browned on all sides.
2. Remove chicken to a casserole dish and set aside, Heat oven to 350 F. Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes. Add salt and pepper. Add the garlic, apple cider vinegar, and tomatoes. Bring to a boil. Add mushrooms, olives, and thyme. Cook over medium heat, stirring frequently, for about 4 to 5 minutes.
3. Pour over the chicken in the casserole, cover and bake for 40 minutes

Fried Tofu

1. Cut the tofu into large cubes (about 1.5″ x 2″) and pat dry with a towel. Add the olive oil to a non-stick pan then the tofu cubes and a few pinches of salt.
2. Turn on the heat to medium-high. Cook for 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs.
3. Return the heat to medium-high and cook for an additional 5 to 6 minutes until browned. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting).
4. Return to low heat and cook for 2 minutes, then flip the tofu and cook for another 2 minutes, until darkened. Serve immediately.

Crispy Spanish Potatoes, Fried Radishes and Turnips With Bacon, Eggs And Black Beans – O

Ingredients

• 2 pieces of bacon (2 oz, 56.75 g)
• 2 cups (16 oz, 454 g)radishes, chopped (small pieces)
• 2 cups (16 oz, 454 g) turnips, chopped (small pieces)
• 1 Tbsp (0.5 oz, 14 g) fresh chives, chopped
• Salt and pepper to taste
• 4 eggs

Potatoes

• 1 lb (16 oz, 454 g) yukon gold potatoes, cut into even sized cubes
• 1 ½ Tbsp (0.75 oz, 21 g) olive oil
• 1 Tbsp (0.5 oz, 14 g) white vinegar
• 1 Tbsp (0.5 oz, 14 g) fresh tomato
• Store bought spanish spice or make your own (see notes)
• 2 cups (16 oz, 454 g) black beans (V&O)

Instructions *

1. Chop radishes and turnips into small equal sized pieces. You want them to look like potato home fries.
2. Parcook the radish and turnips in boiling water for 4 minutes. While they are cooking, add the bacon to a large skillet and cook to your desired crispiness. Take out the bacon and place on a piece of paper towel.
3. Using the grease from the bacon, turn the heat up to high and then add the pre cooked vegetables. Season with salt and pepper.
4. Turn it down to a medium heat and fry the turnips and radishes for about 5-10 minutes until golden brown.
5. Break eggs on a hot oiled skillet and cook sunny side up. Take off heat and add the crumbled bacon and mix. Serve with fresh chives

Potatoes

1. Preheat the oven to 400°F/205C and line a large sheet pan with parchment paper.
2. Place cubed potatoes in a bowl. Mix together the olive oil, tomato paste, and white vinegar. It should turn into a ketchup-like consistency.
3. Pour the mixture over the potatoes and toss to coat. Mix together the Spanish seasonings in a small bowl. Sprinkle the seasoning mixture over the potatoes and toss to coat.
4. Spread the potatoes out evenly on the sheet pan. Place in the oven to bake for 30-35 minutes, or until the potatoes are soft when pierced with a fork. Remove from the oven and serve.

Easy Tofu Scramble With Pan Fried Potatoes – O

Ingredients

• 2 pounds(32 oz,908g) small-to-medium yellow potatoes
• ¼ tsp(0.04 oz) fine sea salt(1.25 g)
• 4 Tbsp(2 oz) olive oil, divided(56 g)
• ¼ tsp(0.04 oz) garlic powder(1.25g)
• ¼ tsp(0.04 oz) onion powder(1.25g)
• Freshly ground black pepper, to taste
• 2 tbsp (1 oz, 28 g)(1 oz) chopped chives and/or green onion

Chicken thighs

• 2 tbsp (1 oz, 28 g)(1 oz) olive oil
• ½ Tbsp(0.25 oz) unsalted butter(7 g)
•  (32 oz) medium chicken thighs
• ½ Tbsp(0.25 oz) all-purpose flour(7g)
• ½ tsp(0.087 oz) salt(2.5g)
• ¼ tsp (0.04 oz)freshly ground black pepper(1.25 g)
• 1 (0.15 oz) clove garlic, minced
• ⅓ cup (2.7 oz)apple cider vinegar(75.7 g)
• 227g (8 oz)can diced tomatoes
• 227g (8 oz) sliced mushrooms
• 32g (1.129 oz) sliced black olives, drained
• ¼ tsp(0.04 oz) dried thyme(1.25 g)

Fried tofu

• 7-ounces firm or extra firm tofu
• 1 Tbsp(0.5 oz) olive oil(14 g)
• 1 Tbsp (0.5 oz)sesame oil(14 g)
• 1 Tbsp (0.5 oz)soy sauce (or tamari for gluten-free)(14 g)
• For the garnish: toasted sesame seeds, chopped chives

Instructions *

1. To prepare the potatoes, scrub clean if necessary and rinse under running water.
2. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
3. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water.
4. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced by a fork (smaller potatoes require about 20 minutes, and medium around 25 minutes).
5. While the potatoes cook, preheat the oven to 220C / 425F and drizzle 1 tablespoon of olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
6. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
7. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
8. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes.
9. Finally, sprinkle them lightly with freshly ground black pepper. Bake until the potatoes are golden on the edges, about 25 to 30 minutes.
10. Sprinkle them with chopped fresh herbs, and serve with chicken thighs.

Chicken Thighs

• Heat oil and butter in a large skillet. Saute the chicken thighs, turning frequently until browned on all sides.
• Remove chicken to a casserole dish and set aside, Heat oven to 350 F. Stir flour into the skillet juices.
• Cook, stirring constantly, for 2 minutes. Add salt and pepper. Add the garlic, apple cider vinegar, and tomatoes.
• Bring to a boil. Add mushrooms, olives, and thyme. Cook over medium heat, stirring frequently, for about 4 to 5 minutes.
• Pour over the chicken in the casserole, cover and bake for 40 minutes.

Fried Tofu

1. Cut the tofu into large cubes (about 1.5″ x 2″) and pat dry with a towel. Add the olive oil to a non-stick pan then the tofu cubes and a few pinches of salt. Turn on the heat to medium-high.
2. Cook for 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs.
3. Return the heat to medium-high and cook for an additional 5 to 6 minutes until browned. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook for 2 minutes, then flip the tofu and cook for another 2 minutes, until darkened. Serve immediately.

Fish Potato Soup With Cheesy Garlic Bread – O

Ingredients

• 8 oz tilapia fish sub 7oz tofu, drained
• ½ pound (8 oz) yukon gold potatoes, diced
• 1 tbsp (0.5oz, 14g) olive oil
• 3 cloves (0.3 oz) garlic chopped
• ⅛ cup (1 oz) Lemon juice or orange juice
• ⅓ cup (2.7oz, 75.7g) tomato puree
• ¾ cups (6 oz) water (depending on how thick you want it, more soup or stew)
• Salt to taste
• ½ tsp (0.08oz, 2.5g) basil + ½ tsp oregano
• ⅛ cup (1 oz) chopped fresh cilantro

Garlic bread

• 2 small (6 oz) baguette breads
• ¼ cup (2oz, 56.75g) unsalted butter, softened sub vegan butter
•  cup (1 oz) mayonnaise
• ¾ cups (6 oz) shredded sharp cheddar cheese
• ⅛ cup (1 oz) grated Parmesan cheese
• 1 green onion (0.5 oz), chopped
• 1 large (0.15 oz) clove garlic, minced or pressed
• ¾ tsps (0.125 oz) Italian seasoning
• ¼ tsp (0.042 oz) freshly ground black pepper
• ⅛ tsp (0.0208 oz) crushed red pepper flakes

Instructions *

1. In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
2. Add cut up assorted fish and potatoes to the pot, cook for one minute.
3. Add lemon juice and cook on medium-high heat for approximately 3 minutes.
4. Add tomato puree and water, oregano, basil and fresh cilantro stir to combine.
5. Bring to a boil, then reduce the heat to a low simmer for approximately 30 minutes until thickened (after about 20 minutes taste for salt and add if needed).
6. To use tofu, add tofu after all ingredients have simmered. Serve over garlic bread and enjoy.

Garlic bread

1. Gather the ingredients and prepare the oven racks for using the broiler, so that the bread will be 4 to 6 inches from the heat.
2. Line a baking sheet with nonstick foil. Lay the 2 long bread pieces, cut side up, on foil; set aside. In a mixing bowl and using a rubber spatula, stir together butter and mayonnaise until well-blended.
3. Stir in the cheddar cheese and Parmesan cheese. Stir in the green onions, garlic, Italian seasoning, black pepper, and crushed red pepper flakes. Mix well. Spread the mixture over the cut sides of each of the bread pieces, covering evenly.
4. Set the oven to broil and place the prepared bread under the broiler. Broil for 3 to 5 minutes or until the topping is lightly browned and bubbly. Watch carefully as it can burn quickly.
5. Remove from the oven and using a sharp serrated knife, cut into 2-inch diagonal slices. Serve hot and enjoy.

Gratin Potatoes – O

Ingredients

• 4 Yukon Gold potatoes, (16 oz, 454 g) sliced into ¼ inch slices
• 1 onion, sliced into rings (8 oz, 227 g)
• Salt and pepper to taste
• 3 Tbsp (1.5 oz, 45 g) butter (sub vegan butter)
• 3 Tbsp (1.5 oz, 45 g) all-purpose flour
• Salt to taste
• 2 cups (16 oz, 454 g) milk (sub coconut milk for vegan)
• ½ cup (4 oz, 113.5 g) mushrooms
• 1 ½ cups (12 oz, 340.5 g) shredded Cheddar cheese (sub ½ cup (4 oz) nutritional yeast)

Instructions *

1. Dice your potatoes into thin ¼ inch slices. Preheat the oven to 400 degrees F (200 degrees C).
2. Butter a medium casserole dish. Layer 1/2 of the potatoes into the bottom of the prepared casserole dish, top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
4. Stir in milk. Cook until mixture has thickened.
5. Stir in mushroom and cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
6. Pour mix over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.

Hearty Potato Breakfast Skillet – O

Ingredients

• 2 lb (32 oz, 908 g) potatoes, cubed
• ½ pound (8 oz, 227 g) bacon
• 2 bell peppers (16 oz, 454 g), sliced
• 1 onion, sliced (8 oz, 227 g)
• 2 cups (16 oz, 454 g) sliced mushrooms
• salt and pepper to taste
• 3 cups (24 oz, 681 g) shredded cheddar cheese
• 4 eggs
• 8 oz, 227 g Baked beans (VEGAN)

Instructions *

1. Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
3. Place potatoes into a skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking.
4. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender.
5. Stir in cooked bacon, and season with salt and pepper.
6. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.
7. Cook eggs to your preferred style.
8. Place potatoes in a large serving dish, and top with eggs (2 per serving).

One Pan Potato And Portuguese Chicken – O

Ingredients

• 4 chicken thighs (16 oz, 454 g)
• 400g (14 oz) potatoes chopped into wedges
• One bunch 450g (16 oz) carrots, chopped into pieces if large
• One medium 100g (3.5 oz) onion, chopped into 4 wedges
• 3 Tbsp (1.5 oz, 45 g olive oil, divided
• ¼ cup (2 oz, 56.75 g) lemon juice (or 2 tbsp (1 oz, 28 g) cider vinegar)
• 1 Tbsp (0.5 oz, 14 g) honey
• 1 tsp (0.175 oz, 5 g) chili powder
• 1 Tbsp (0.5 oz, 14 g) smoked paprika
• 2 tbsp (1 oz, 28 g) fresh oregano leaves or ½ tsp (0.088 oz,2.5 g dried
• 1 tsp (0.175 oz, 5 g) fresh thyme leaves or ¼ tsp (0.0412 oz, 1.17 g) dried
• 2 or 3 (.375 oz, 10.5 g) cloves finely chopped garlic
• ¼ tsp (0.0412 oz, 1.17 g) Salt
• ¼ tsp (0.0412 oz, 1.17 g)black pepper
• 200g (7 oz) kidney beans (VEGAN)

Instructions *

1. Boil or steam the potatoes, but don’t cook them completely, about 15-20 minutes max, depending on the variety of potato. Let cool and cut into inch-sized chunks.
2. For making the garlic Brussels sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast for 10 minutes or until lightly browned and golden.
3. Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done. Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper.
4. Roast everything for about 10 minutes at 220C/425F. Then add potatoes, and continue roasting for an extra 15 minutes.

Chicken

1. Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
2. Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on a prepared baking sheet and drizzle with olive oil, rubbing the oil into the chicken to coat.
3. In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly. Bake chicken in a preheated oven for 35-45 minutes.

Tofu

1. Drain the tofu. Slice the block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick).
2. Lay some paper towels or a clean tea towel on a flat surface and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels and place a cutting board on top of the tofu, then stack some heavy cans, pots or whatever you can safely balance on the cutting board. The idea is to put considerable pressure on the tofu, which expels the excess water into the paper towels. Let the tofu drain for at least 15-30 minutes.
3. Meanwhile, heat your oven to 205C/400°F. Once the tofu has drained, remove the weights and paper towels. Using a knife cut the tofu into ¾” cubes.
4. Add the tofu to a large mixing bowl. Drizzle with olive oil and toss until evenly coated. Sprinkle evenly with tapioca flour, salt, garlic powder, and black pepper. Gently toss until the tofu is evenly coated.
5. Turn the tofu out onto a parchment-covered baking sheet and arrange so the tofu is in an even layer (not touching). Bake for 15 minutes, remove the baking sheet from the oven, and flip each of the tofu bites so that they cook evenly on the other side.
6. Return to the oven for 15-20 minutes or until the tofu reaches your desired level of crispiness. Remove the baking sheet from the oven. Serve warm and enjoy!

Potatoes With Brussels Sprouts And Chicken – O

Ingredients

• 2 lb (16 oz) potatoes, peeled and cooked
• 5 (0.5 oz) cloves garlic, minced
• 1 cup (8 oz) onions, chopped
• 3 tsp (0.5 oz) garlic powder, optional
• 2 cups (16 oz) Brussels sprouts, cleaned and halved
• 1/4 cup (2oz, 56.75g) olive oil
• salt, pepper to taste

Chicken/Tofu

• ⅓ cup (2.67 oz) freshly squeezed lemon juice (from about 2 lemons)
• 4 cloves (0.4 oz) garlic, minced
• 1 tbsp (0.5oz, 14g) mustard
• 1 tbsp (0.5oz, 14g) dried Italian seasoning
• ½ tsp (0.083 oz) salt
• ¼ tsp (0.0427 oz) freshly ground black pepper
• 3 tbsp (1.5 oz) olive oil
• ½ pound (8 oz) boneless, skinless chicken thighs (OMNIVORE)
• 7 ounces extra-firm tofu, drained, cut, and pressed (VEGAN)

Instructions *

1. Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks.
2. For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
3. Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done. Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper.
4. Roast everything for around 10 minutes at 425°F. Then add potatoes, and continue roasting for an extra 15 minutes.

Chicken/Tofu Marinade

1. Whisk the lemon juice, garlic, mustard, Italian seasoning, salt, and pepper together in a medium bowl until well-combined. While whisking, slowly drizzle in the olive oil until emulsified.
2. Add the tofu or chicken and gently toss to coat. Cover and marinate in the refrigerator for at least 30 minutes. Or store the marinade in the refrigerator until ready to use. Bake in the oven until cooked.

Potato Pancakes With Eggs -O

Ingredients

• 2 cups (16 oz, 454 g) premade or leftover mashed potatoes (chilled)
• 6 tbsp (3 oz) wheat flour
• 4 tbsp (2 oz, 56 g) nutritional yeast
• 1 tbsp (0.5 oz, 14 g) baking powder
• 1 tbsp (0.5 oz, 14 g) coconut milk
• 1 medium (0.5 oz) spring onion, finely sliced
• Salt and pepper to taste (0.026 oz)
• Vegan or regular butter or olive oil (0.333 oz) for frying
• 4 large eggs (OMNIVORE)
• 2 cups(16 oz, 454 g) baked beans (VEGAN)

Instructions *

1. In a bowl, use a fork or spoon to loosen up the leftover mashed potatoes.
2. Mix in the flour, nutritional yeast, baking powder, coconut milk, and a pinch each of salt and pepper.
3. Stir together until all the ingredients are combined, then mix in the sliced spring onion.
4. You should have a firm, fairly dry dough that keeps its shape, doesn’t break apart, and can be easily molded in your hands. (You can either shape all of the potato cakes before frying, or do it in batches as you go.)
5. Take a small amount of dough – approx. one twelfth of the mix – and roll it into a ball. Flatten the ball into a disc approx. ½ inch thick and smooth the sides to make it round.
6. Repeat until you’ve used up all the dough. (Should make up to 12 pancakes 3 per serving.) Heat a wide, flat-based pan on medium heat and add a tablespoon of butter or olive oil. Once hot, place 3-4 pancakes in the pan (depending on how much space you have).
7. Gently fry for a few minutes until golden underneath, then flip over and repeat on the other side. Do this until you’ve used up all your dough, adding as much extra plant-based butter or oil as necessary for each new batch.
8. Place the cooked pancakes on a plate lined with kitchen paper to remove any excess oil.
9. Make scrambled eggs to serve for omnivores and baked beans to serve for vegans. Serve warm with your favorite toppings or accompaniments.

Potatoes With Chicken, Sausage And Peppers – O

Ingredients

• 2 large links hot Italian sausage (8 oz, 227 g) (made from ground pork)
• 1 Tbsp (0.5 oz, 14 g) olive oil, divided
• 2 chicken thighs (8 oz, 227 g)
• ½ cup (4 oz, 113.5 g) bell peppers, seeded
• 1 red onion, (8 oz, 227 g) sliced
• 4 large Yukon Gold potatoes, (16 oz, 454 g) quartered
• 1 tsp (0.175 oz, 5 g) dried Italian herbs
• 1 tsp (0.175 oz, 5 g) kosher salt, plus more as needed
• Freshly ground black pepper to taste

Fried tofu

• 7-ounces (196 g) firm or extra firm tofu
• 1 Tbsp (0.5 oz, 14 g) olive oil
• 1 Tbsp (0.5 oz, 14 g) sesame oil
• 1 Tbsp (0.5 oz, 14 g) soy sauce (or tamari for gluten-free)
• 1 Tbsp (0.5 oz, 14 g) toasted sesame seeds
• 1 Tbsp (0.5 oz, 14 g) chopped chives

Instructions *

1. Preheat the oven to 450 degrees F (230 degrees C). Heat ½ tablespoon olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side.
2. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
3. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to the pan along with any accumulated juices from the cutting board.
4. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
5. Season with kosher salt, black pepper, and Italian herbs. Drizzle with remaining ½ tablespoon of olive oil. Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to a large, heavy-duty roasting pan. evenly space the chicken thighs skin side up. Position potatoes near the top.
6. Place in a preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Tofu

1. Cut the tofu into large cubes (about 1.5″ x 2″) and pat it dry with a towel. Add the olive oil to a non-stick pan and add the tofu cubes and a few pinches of salt. Turn on the heat to medium-high. Cook for 5 to 6 minutes until lightly browned on the bottom.
2. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook for an additional 5 to 6 minutes until browned.
3. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook for 2 minutes, then flip the and cook for another 2 minutes, until the color is darkened. Garnish with toasted sesame seeds and chopped olives. Serve immediately.

Roasted Potato Bowls & BBQ Chicken – O

Ingredients

• 2 medium (9 oz) sweet potatoes
• 1 large (10 oz) yellow onion
• 1 tbsp (0.5oz, 14g) olive oil
• ¼ tsp (0.04oz, 1.25g) salt, divided
• ½ tsp (0.04oz. 1.25g) garlic powder
• ½ tsp (0.08oz, 2.5g) chipotle powder, or chili powder

Broccoli

• 1 medium head (9 oz) broccoli
• 1 tbsp (0.5oz, 14g) olive oil
• ¼ tsp (0.041) Preheat the oven to 400°F. Peel and chop the sweet potatoes into 1/2″ chunks. Chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes.

Chicken

• 1 pound (16 oz) boneless skinless chicken breasts
• ½ cup (4 oz) BBQ sauce, divided

Tofu

• 7-ounces firm or extra firm tofu
• 1 tbsp (0.5 oz) olive oil
• 1 tbsp (0.5 oz) toasted sesame oil
• 1 tbsp (0.5 oz) soy sauce (or tamari for gluten-free)

Instructions *

1. Toss the sweet potatoes and onions with olive oil, salt, garlic powder and chipotle powder and toss until well combined. Bake at 400°F for 20 minutes.
2. Toss the sweet potatoes and push to one side of the pan. Add the broccoli and toss with olive oil and salt. Add the chicken breasts and brush with 1/4 cup BBQ sauce. Bake an additional 15-20 minutes at 400°F until the chicken is done.
3. Remove the pan from the oven and shred the chicken breasts using two forks. Toss the chicken with the remaining BBQ sauce. Add to bowls along with the roasted vegetables and serve immediately.
   oz, 1.25g) salt

Tofu

1. Add the olive oil to a pan and add the tofu cubes and a few pinches of salt. Turn on the heat to medium-high. Cook for 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting.
2. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook for an additional 5 to 6 minutes until browned.
3. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook for 2 minutes, then flip the and cook for another 2 minutes, until the color is darkened. Serve immediately.

Roast Potatoes With Paprika And Beef/Vegetable Casserole – O

Ingredients

• • 1 ½ lb (24 oz, 681 g) yukon gold potatoes, peeled and cut into halves or quarters, depending on size
  • 3 Tbsp (1.5 oz, 45 g) olive oil
  • 1 tsp (0.175 oz, 5 g) paprika

Beef casserole

• 1 celery stick, (2 oz, 56.75 g) thickly sliced
• ½ onion, (4 oz, 113.5 g) chopped
• 1 really big carrot, (8 oz, 227 g) halved length ways then very chunkily sliced2 bay leaves (0.175 oz, 5 g)
• 1 Tbsp (0.5 oz, 14 g)dried thyme leaves
• ½ Tbsp (0.25 oz, 7g) olive oil
• ½ Tbsp (0.25 oz, 7g) butter sub vegan butter
• 1 Tbsp (0.5 oz, 14 g) plain flour
• 1 Tbsp (0.5 oz, 14 g) tomato purée
• 1 Tbsp (0.5 oz, 14 g) Worcestershire sauce
• 2 ½ cups (20 oz, 567.5 g) beef stock or vegetable stock
• 1 lb (16 oz, 454 g) Top Round cut into nice large chunks SUB 2 cups (16 oz, 454 g) quinoa

Instructions *

1. Heat oven to 200C/400F.
2. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender.
3. Drain and steam dry for a few mins in a colander.
4. Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper.
5. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil.
6. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart.
7. Scrape in all the fluffy potato mess – these make the best crispy bits! Roast the potatoes for 40 mins, turning halfway, until extremely fluffy and crisp.

Beef Casserole

1. Heat oven to 160C/140C and put the kettle on.
2. Put celery, onion, carrots, bay leaves and dried thyme in a flameproof casserole dish with vegetable oil and butter.
3. Soften for 10 mins, then stir in plain flour until it doesn’t look dusty anymore, followed by tomato purée, Worcestershire sauce and stock.
4. Add beef or quinoa and bring to a gentle simmer.
5. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30 mins – 1hr more until the meat is really tender and the sauce is thickened.

Quick BBQ Chicken And Spanish Potatoes – O

Ingredients

• 2 tbsp (1 oz, 28 g)(1 oz) oil (28 g)
• 3 Tbsp(1.5 oz) tomato purée (42 g)
• 1 tsp (0.174 oz)smoked paprika (4.88 g)
• 28.16 oz(1.76 lb) potato, cut into small chunks (800 g)
• 4 garlic cloves (1 oz) (28 g)
• juice ½ lemon, or 2 oz lemon juice (56 g)
• ¼ cup(2 oz) onions (56 g)

BBQ Chicken

• ½ tsp(0.087 oz) smoked paprika (2.44 g)
• ¼ tsp (0.0435 oz)garlic powder (1.22 g)
• ⅛ tsp(0.02175 oz) salt (0.61 g)
• ⅛ tsp (0.02175 oz)freshly cracked black pepper (0.61 g)
• ½ lb. (8 oz) boneless, skinless chicken breast (227 g)
• ½ Tbsp(0.25 oz) olive oil (7 g)
• ⅛ cup (1 oz)BBQ sauce (28 oz)

BBQ Tempeh

• 4-ounce block of tempeh (113.5 g)
• 1 tbsp (0.5 oz)olive oil for cooking (14 g)
• ¼ batch of Vegan BBQ Sauce

Instructions *

1. Heat oven to 180C/electric 160C/gas(350F/electric 320F gas).
2. Mix the oil, tomato purée and paprika together, then thoroughly coat the potatoes with the mixture. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes. Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have turned crispy and are fluffy inside.
3. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven.
4. Serve the potatoes topped with onions.

BBQ Chicken

1. If using chicken breasts, pound them to an even thickness to ensure quick and even cooking. To pound the breast, place them on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to pound the thicker areas to an even ½ to ¾-inch thickness. There is no need to pound chicken thighs.
2. Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl. Season both sides of the chicken pieces with the spice blend.
3. Heat a large skillet over medium heat. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken and cook on each side until well browned and cooked thoroughly to an internal temperature of 75C (165ºF), about 5-7 minutes on each side.
4. Turn the heat off and brush both sides of the chicken with BBQ sauce. Let the chicken rest five minutes before slicing and/or serving.

Tempeh

1. Slice the tempeh crosswise into ½-inch thick strips. Then, place each strip on its side and slice in half lengthwise to make it thinner.
2. Optional – steam the tempeh. Place the tempeh pieces in a steamer basket fitted in a saucepan with a few inches of water. Bring the water to a boil, cover, and steam the tempeh for 10 minutes.
3. (Typically steam tempeh to get rid of its characteristic bitter taste, but I find it unnecessary in this recipe, as the BBQ sauce is so bold in flavor.) Line a cutting board or plate with a few paper towels.

Cook the Tempeh

1. Heat a 12-inch nonstick frying pan over medium heat with 1½ tablespoons of olive oil. Once the oil is shimmering (it will take a few minutes), arrange the tempeh slices in a single layer.Cook for 3½ to 4½ minutes, until nicely golden brown on the bottom side.
2. Brush the top side of each tempeh piece with the remaining oil, then flip each piece and cook on the opposite side for 2½ to 4 additional minutes until seared. Transfer to the paper towels.
3. Turn the heat off and allow the pan to cool down for a few minutes.

Sauteed Potatoes And Creamy Herb Chicken – O

Ingredients

• 600g (21.16 oz) potatoes
• 2 tbsp (1 oz, 28 g) olive oil
• 1 tbsp(0.5 oz, 14 g) butter (sub olive oil for vegan)
• Salt and pepper

Chicken

• 2 chicken breasts (pounded 1/2-inch thin)
• 1 tsp (0.174 oz. 4.9 g)each of onion powder and garlic powder
• ½ tsp (0.087 oz, 2.5g) fresh chopped parsley
• ¼ tsp (0.04 oz. 1.25 g) each of dried thyme and dried rosemary
• salt and pepper, to season

For The Sauce

• 2 cloves garlic (0.22 oz), minced
• ¼ tsp (0.04 oz,1.25g)each of dried thyme and dried rosemary
• ½ cup (4 oz) milk
• Salt and freshly ground black pepper , to taste
• ½ teaspoon (0.087 oz, 2.5 g) tapioca flour mixed with ½ tablespoon water, until smooth

Tofu

• 1 ½ tbsps (0.75 oz) soy sauce
• tbsp (0.5 oz. 14g) lemon juice
• 1 tsp (0.174 oz, 4.9 g) olive oil
• ¼ tsp (0.04 oz, 1.25g) garlic powder
• ¼ tsp (0.04 oz, 1.25 g)dried thyme
• ¼ tsp (0.04 oz. 1.25 g) sage
• ⅛ tsp (0.02 oz. )black pepper
• 7 ounce package extra firm tofu, drained and pressed for at least 30 minutes

Instructions *

1. Peel, cut and then slice the potatoes into bite sized pieces. They should be about 1 cm thick.
2. Put the potatoes into a pan of salted water and simmer very gently for 8 minutes, until they are starting to soften. The water should barely move, to avoid breaking the potatoes up.
3. Drain the potatoes and allow them to sit in the sieve or colander for a few minutes to steam dry. Do not be tempted to shake them.
4. Add the oil to a good heavy non-stick pan. Heat the oil and then arrange the par boiled potato slices in one single layer to fry. If necessary use two pans.
5. Leave to cook for a few minutes, and then gently shake the pan to make sure they don’t stick.
6. Season with pepper and salt and fry for another 6–8 minutes, until your fried potatoes are golden and crispy.
7. Once the potatoes are golden on one side, flip them over with tongs or a spatula.
8. Add the butter and let it melt. Then give the pan a swirl to distribute the melted butter.
9. Set a paper towel on a dinner plate. Slide the potatoes out of the pan onto the paper towel, allowing it to absorb the excess oil. Then serve immediately.

Chicken

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper. Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
2. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant. Stir in milk, season with salt and pepper, to taste. Bring to a boil; add the tapioca flour mixture to the center of the pan, quickly stirring, until the sauce has thickened slightly.
3. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Tofu

1. Stir the soy sauce, lemon juice, olive oil, garlic powder, thyme, sage, and pepper together in a small bowl.Cut the tofu into cubes, slabs, or whatever shape you like, and place the pieces into a bowl or shallow dish. Spoon the marinade over the tofu and allow it to marinate for 30 minutes at room temperature, turning the pieces halfway through.
2. Preheat the oven to 400°. Line a baking sheet with parchment paper and arrange the tofu pieces in a single layer on top. Reserving any excess marinade. Bake for 15 minutes, then flip the tofu pieces and spoon any reserved marinade over them. Bake for another 15-20 minutes, until the marinade has dried up and the tofu pieces have shrunk a bit and taken on a chewy texture.

Yukon Gold Mashed Potatoes and Roasted Shallots with Beef Goulash – O

Ingredients

• ⅓ cup (2.67 oz, 75.67 g) minced shallots
• ½ Tbsp (0.25 oz, 7g) and ½ tsp(0.174 oz) olive oil
• ⅓ cup (2.67 oz, 75.67 g) chicken broth
• 1 tsp (0.175 oz, 5 g) minced fresh thyme
• Ground black pepper to taste
• Salt to taste
• 2 small Yukon Gold potatoes (12 oz, 340.5 g)
• ⅓ cup (2.67 oz, 75.67 g) prepared coconut milk

Beef goulash

• 2 tbsp (1 oz, 28 g) olive oil
• 1 ½ cups (12 oz, 340.5 g) beef top round, cut into chunks
• 1 Tbsp (0.5 oz, 14 g) all purpose flour
• ½ large onion, (4 oz, 113.5 g) thinly sliced
• 1 garlic clove, (0.175 oz, 5 g) finely chopped
• 1 red bell pepper, (8 oz, 227 g) deseeded and thinly sliced
• 1 Tbsp (0.5 oz, 14 g) tomato purée
• 1 Tbsp (0.5 oz, 14 g) paprika
• 1 large tomato, (8 oz, 227 g) diced
• 4 tsp (0.7 oz, 20 g) orange juice or white wine vinegar
• ½ cup (4 oz, 113.5 g) beef stock, homemade or shop-bought
• ⅓ cup (2.67 oz, 75.67 g) Greek yogurt

Tempeh

• 4-ounce (113.5 g) tempeh
• 2 Tbsp (1 oz, 28 g) soy sauce
• ½ Tbsp (0.25 oz, 7g) lemon juice
• 1 Tbsp (0.5 oz, 14 g) maple syrup
• ½ Tbsp (0.25 oz, 7g) olive oil
• ½ tsp (0.088 oz,2.5 g) sriracha
• Freshly ground black pepper

Vegan gravy

• 2 cups (16 oz, 454 g) vegetable broth
• ¾ tsp (0.12 oz,3.5 g) onion powder
• 3 Tbsp (1.5 oz, 45 g) nutritional yeast
• 1 Tbsp (0.5 oz, 14 g) soy sauce (or use tamari for gluten free)
• ½ tsp (0.088 oz,2.5 g) mustard
• ¼ cup (2 oz, 56.75 g) all purpose flour (or use brown rice flour for gluten free)

Instructions *

1. reheat oven to 400 degrees F (200 degrees C). Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes.
2. Remove the casserole from the oven. Cook the potatoes in a large pot of boiling water until soft, about 20 minutes.
3. Drain and place the potatoes back in the pot over low heat to dry. Heat the coconut milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

Beef Goulash

1. Heat oven to 160C/140C. Heat 1 tbsp olive oil in a flameproof dish or heavy-based saucepan.
2. Sprinkle 700g beef chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside. Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
3. Return the beef to the pan with 2 tbsp (1 oz, 28 g) tomato purée and 2 tbsp (1 oz, 28 g) paprika. Cook, stirring, for 2 mins. Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock.
4. Cover and bake in the oven for 1 hr 30 mins – 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins. Season well with salt and freshly ground pepper. Stir in 75ml fage Greek yogurt and serve.

Tempeh

1. Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. This helps it become tender and ready to soak up more flavor from the marinade.
2. In a small bowl, whisk together soy sauce, lemon juice, maple syrup, olive oil, sriracha, and several grinds of pepper. Place the tempeh in a shallow dish and pour the marinade on top to coat. Marinate for at least 30 minutes.
3. Remove from the oven and brush more of the marinade onto the cubes. Bake for 10 more minutes or until the cubes are charred around the edges. Enjoy on salads or grain bowls

Vegan Gravy

1. Add all ingredients to a medium sized pot and bring to a boil. Whisk over medium-high heat for a couple of minutes, until the gravy thickens. Serve with mashed potatoes!
2. This gravy keeps well for up to a week in the fridge. Just re-warm, add a little water if too thick, stir and serve.