Potato Croquettes

Crunchy and tasteful :)

Serves 2:
Potatoes (peeled and cut into cubes - or leftover mashed potatoes) - 250g
Parsley (finely chopped) - 2 tsp
Onion (finely chopped or powder) - 2 tsp
Flour - 50g
Salt
Pepper
Nutmeg
Olive oil (for frying)

1) Boil the potatoes until tender and then mash as fine as possible. Set aside to cool slightly. If using mashed potatoes leftovers skip this step.
2) In a large bowl, stir together mashed potatoes, onion and parsley; season with salt, nutmeg and pepper, add the flour and combine.
3) Take small handfuls of the potato mixture and shape into logs.
4) In a heavy medium saucepan, heat the oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed.

Vegan Pumpkin Pie

 I hope you all had a great start into the new year! It's been a while since my last post and one of the reasons for my absense it's the vegan retreat that I'm preparing... I'll post more details in the next days. Meanwhile enjoy this vegan treat!

Makes 1 pie:
Vegan pie crust (250g)
Pumpkin (2 cups - pureed)
Coconut milk (1 cup)
Dark muscovado sugar (1 cup)
Cornstarch (3 tbsp)
Cinnamon (1 tsp)
Ginger (1 tsp - ground)
Nutmeg (1/4 tsp - ground)

1) Preheat oven to 180ºC.
2) Combine pumpkin, coconut milk, sugar, cornstarch and spices in a large bowl, and mix very well.
3) Pour into unbaked pastry shell, and bake for about 60 minutes.
4) The pie will firm up as it cools.
5) Cool completely and refrigerate before serving.

Mashed Roots

Serves 4:
Potatoes (500g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Soya milk (50 ml - warm)
Salt
Nutmeg

1) Peel the potatoes and carrots and cook them in water until tender.
2) Drain the potatoes and carrots, then place them back in the pan.
3) Mash everything with the margarine, the soya milk, salt and nutmeg.