Red Flannel Veggie Hash

I used to have a recipe book that had a beet potato hash in it, but I’ve long since given it away. So here’s my newest recipe for root veggie hash.

Red Flannel Veggie Hash

• 3 potatoes, diced
• 1 sweet potato, diced
• 1 large carrot, diced
• 1 small beet, diced
• 1/2 onion, minced
• 2 garlic cloves, minced
• 2 Tbl Cajun seasonings – no or low sodium if possible (make your own with these recipes)
• 1 Tbl olive oil or veggie broth to saute in
• salt and pepper to taste

Put diced beet in small sauce pan with water. Put the other diced potatoes, sweet potato and carrot in a larger pan and cover with water. Cook both pans over medium heat until roots can be easily pierced by a fork. Drain in a colander when done.

Heat oil (or broth) over medium heat, add onion and cook until translucent. Add garlic and saute a minute more. Add the cooked diced root veggies.

Spread the mixture in the pan, cook until  browned and a nice crust appears. Sve with toast and scrambled tofu.

Vegan Slow Cooker Potato Soup

It’s feeling like fall here in Durham, so I’ve got a craving for potato soup. It’s such a simple dish, but it’s defiantly delicious. Plus it’s cheap to make, and with food prices what they are it’s a nice addition to your weekly menu.

You can make this with your favorite non-dairy milk, but you can also just add more water instead. Once the potato is mashed, it will make the soup creamy.

Another variation is to use sweet potatoes instead of regular potatoes, and use apple juice instead of broth.

Vegan Slow Cooker Potato Soup

• 4 Russet Potatoes (or equivalent of other kind of potato)
• 2 cups veggie broth
• 1 clove garlic, minced
• 1 spring fresh rosemary, whole (remove stem before serving)
• 1 cup unsweetened almond milk (or unsweetened soy or rice milk)
• salt and pepper

Peel the potatoes and cut into medium sized cubes. Place potato and broth into slow cooker and set on low. Add rosemary, 1 tsp salt, and fresh ground pepper. If the potatoes aren’t covered by the broth add a little more.

Cook all day on low (6 – 10 hours). Use an immersion blender to puree everything. You can also use a blender, but make sure not to fill it all the way or you’ll have a hot mess on your hands!

Add almond milk and puree some more. Taste and adjust salt and pepper. Serve topped with fresh chopped thyme and chives.

While you still have out your crockpot, try some chocolate chip cookies in it!

It’s slow cooker Thursday!
See other great recipes at Diary of a SAHM