So I have obviously been re-using some of these recipes and using different vegan ideas throughout the week to stay vegan. I just like to share some of the recipes I know of and use as well though. I hope you enjoy!
I know this sounds weird, but Pistachio-Dusted Saffron Potatoes
This actually is really good even though it sounds like a lot of carbs, pair it with veggies and it is to die for!
Tbsp olive oil
1 large yellow onion, thinly sliced
1 medium yellow bell pepper, seeded and chopped
1 ½ lbs Yukon Gold potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
1 cup Vegetable stock
Pinch of Saffron threads
1 cup cooked or canned cannellini or other white beans, drained and rinsed
½ cup chopped pistachios
Preheat oven to 400 degrees. Heat the olive oil in a large skillet over medium heat. Add the onoin and bell pepper, saute until softened. . .about 5 minutes.
In a large bowl, combine the onion mixture, potatoes, and salt and pepper to taste. Transfer to a lightly oiled 2 ½ quart baking dish and set aside.
Heat the stock in a small saucepan and add the saffron. Set aside.
In a food processor or blender, puree the beans. Add the stock mixture and process until smooth. Add salt and pepper to bean puree. Pour over the potato mixture, cover, and bake until the potatoes are tender, about 1 hour.
Remove the cover, sprinkle with the pistachios, and bake for 10 minutes to lightly toast the pistachios.