CUMIN VEGETABLES ON MASHED POTATO BED
What’s a vegan to do in a big foreign house? No idea what is in the fridge. No idea of the cabinets. It’s a puzzle! See what you have and run with it! Just tell yourself you’re on a cooking show. It helps, trust me.
I thought veggies and rice. Then I found no rice! Too hungry to wait for it, anyway. But what about a starch to soak up all of my wonderful veggie juices? POTATOES! Mash some potatoes, throw some veggies over, a little bit of cumin powder and YES! Vegan 1 – Daunting Holiday 0
My first and most impactful meal. I actually made it TWICE! Once steamed and the second time roasted. Roasting, the cool way to say bake!
If you wanted to throw in another vegetable or take one out, go for it!
To add some drama - the first time when I wanted to steam because I didn’t have time to roast I realized that my dad doesn’t have a steaming tray! But thank you, Stone Wave Cooker, for being able to steam all my vegetables.
And yes, it was one of my assemblies…
Cumin Vegetables with Lemon Rosemary Mashed Potatoes
You can steam/roast/sautee this. I’ll give the basics
Ingredients:
Vegetables:
2 – stalks celery
2 – carrots
6 – Brussel Sprouts
1 – Apple
1-2 handful of cranberries
3 – Leeks (If you have/like them)
1 – Lemon
Mashed Potatoes:
2 – potatoes
2 teaspoon rosemary (fresh if possible. If not use dried and soak it in 1 tbsp. water while you cook the potatoes)
¼ lemon peel
½ - 2/3 cups water
Vegetables:
Steam vegetables in Stone Wave Cooker or in steamer tray.
Steam Basket:
Mix 1 tsp cumin in the steaming water. Stir really well!
When vegetables are in pot, give a good squeeze to half a lemon, but leave juice for after.
Steam carrots, celery, cranberries and brussel sprouts, about 5 minutes - should be just UNDER fork tender.
If you like leeks, throw them in with these. Not a big fan then leave them out. Their best in the roast and sauté.
Add apple and leeks and steam an additional 2 minutes** All ingredients should be fork tender.
Pour vegetables out, but reserve ½ cup steam water to pour on the vegetables to keep them moist.
Stone Wave cooker times:
Sprinkle cumin and squeeze a little lemon on each serving and stir up with the water
Brussel Sprouts, and carrots – 2 minutes
Steam celery and apples together – 2 minutes***
Cranberries should be separate – 1-2 minutes or until they pop
Pour vegetables out, but reserve ½ cup steam water to pour on the vegetables to keep them moist.
Roast:
Dice vegetables to desired size and put in pre-heated 350 degree oven.
Sprinkle with water and 1 ½ tsp cumin.
Sprinkle the rest of cumin on vegetables and reserve on the side while you prepare the potatoes. I’d suggest a bowl with a plate over-top to keep the steam and warmth in.
Potatoes:
Roast/boil/microwave two potatoes****
Shave JUST the zest off the lemon - I don’t have a zester so I sliced it and diced it. You don’t have to pulverize it, but get it small.
Put potatoes in heat and knife safe bowl. Slice the skin as much as possible before mashing.
Pour in rosemary and water, zest, and juice from half a lemon.
Mash until well incorporated.
Add almond milk or water as needed for denser or moister consistency
Assembly:
Pack potatoes into bowl and pour veggies over!!!
***Their flavors really compliment! If you like leeks, throw them in with these. Not a big fan then leave them out. Their best in the roast and saute.
**** There is nothing better than a nice roasted potato. Some people like boiled. And when I don’t have time I microwave them, sadly…
I thought veggies and rice. Then I found no rice! Too hungry to wait for it, anyway. But what about a starch to soak up all of my wonderful veggie juices? POTATOES! Mash some potatoes, throw some veggies over, a little bit of cumin powder and YES! Vegan 1 – Daunting Holiday 0
My first and most impactful meal. I actually made it TWICE! Once steamed and the second time roasted. Roasting, the cool way to say bake!
If you wanted to throw in another vegetable or take one out, go for it!
To add some drama - the first time when I wanted to steam because I didn’t have time to roast I realized that my dad doesn’t have a steaming tray! But thank you, Stone Wave Cooker, for being able to steam all my vegetables.
And yes, it was one of my assemblies…
Cumin Vegetables with Lemon Rosemary Mashed Potatoes
You can steam/roast/sautee this. I’ll give the basics
Ingredients:
Vegetables:
2 – stalks celery
2 – carrots
6 – Brussel Sprouts
1 – Apple
1-2 handful of cranberries
3 – Leeks (If you have/like them)
1 – Lemon
Mashed Potatoes:
2 – potatoes
2 teaspoon rosemary (fresh if possible. If not use dried and soak it in 1 tbsp. water while you cook the potatoes)
¼ lemon peel
½ - 2/3 cups water
Vegetables:
Steam vegetables in Stone Wave Cooker or in steamer tray.
Steam Basket:
Mix 1 tsp cumin in the steaming water. Stir really well!
When vegetables are in pot, give a good squeeze to half a lemon, but leave juice for after.
Steam carrots, celery, cranberries and brussel sprouts, about 5 minutes - should be just UNDER fork tender.
If you like leeks, throw them in with these. Not a big fan then leave them out. Their best in the roast and sauté.
Add apple and leeks and steam an additional 2 minutes** All ingredients should be fork tender.
Pour vegetables out, but reserve ½ cup steam water to pour on the vegetables to keep them moist.
Stone Wave cooker times:
Sprinkle cumin and squeeze a little lemon on each serving and stir up with the water
Brussel Sprouts, and carrots – 2 minutes
Steam celery and apples together – 2 minutes***
Cranberries should be separate – 1-2 minutes or until they pop
Pour vegetables out, but reserve ½ cup steam water to pour on the vegetables to keep them moist.
Roast:
Dice vegetables to desired size and put in pre-heated 350 degree oven.
Sprinkle with water and 1 ½ tsp cumin.
Sprinkle the rest of cumin on vegetables and reserve on the side while you prepare the potatoes. I’d suggest a bowl with a plate over-top to keep the steam and warmth in.
Potatoes:
Roast/boil/microwave two potatoes****
Shave JUST the zest off the lemon - I don’t have a zester so I sliced it and diced it. You don’t have to pulverize it, but get it small.
Put potatoes in heat and knife safe bowl. Slice the skin as much as possible before mashing.
Pour in rosemary and water, zest, and juice from half a lemon.
Mash until well incorporated.
Add almond milk or water as needed for denser or moister consistency
Assembly:
Pack potatoes into bowl and pour veggies over!!!
***Their flavors really compliment! If you like leeks, throw them in with these. Not a big fan then leave them out. Their best in the roast and saute.
**** There is nothing better than a nice roasted potato. Some people like boiled. And when I don’t have time I microwave them, sadly…