Vegetarian – Page 49 – The Food Wife

Instant Pot Mashed Potatoes

10th April 201810th April 2018
by thefoodwife

One of my favourite poems as a child was about mash. It perfectly summed up my love for the creamy, soft mountains of whipped potatoes that would accompany a multitude of meals. We would take it in turns to be the one who would mash and then beat butter and milk into the potatoes, and the prize, or chef’s privilege if you will, was to be able to lick the whisk!

Nowadays, I have a fool-proof, quick and ever so easy way of making mashed potatoes. Itâ€™s done in the Instant Pot, takes a couple of minutes to prepare and then just 15 minutes. Perfect mash with zero effort. But before I give you the instructions I think this poem is worth sharing – itâ€™s short, donâ€™t worry!

Mashed Potato/Love Poem
by Sidney Hoddes
If I ever had to choose between you
and a third helping of mashed potato,
(whipped lightly with a fork
not whisked,
and a little pool of butter
melting in the middle…)
I think
Iâ€™d choose
the mashed potato.
But Iâ€™d choose you next.

Ingredients:
Potatoes, peeled and cut into 2-inch chunks
25g butter
2 cloves garlic (peeled) (optional)
2 sprigs rosemary (optional)
1 cup water (160ml)
Salt and pepper to taste
Milk/cream/creme fraiche/butter

Step 1: Place your prepared potatoes into the Instant Pot (however much you need). Add the butter and water along with the garlic and rosemary (if using).

Step 2: Put the lid on and set the valve to sealing. Set the Instant Pot to cook manually for 15 minutes on high pressure.

Step 3: Either allow the pressure to depress naturally or do quick release (safely using a tea towel/long handled wooden spoon).

Step 4: Remove the rosemary and mash the potatoes, adding any extra fat (e.g. milk/cream/creme fraiche/butter) to taste along with salt and pepper.

Sweet and Crunchy Slaw

7th April 20188th April 2018
by thefoodwife

Serves 4-6

When it comes to coleslaw I much prefer red cabbage to white, and my sweet and crunchy slaw is far healthier than your normal mayonnaise-laden mix. The addition of apple adds a beautiful sweetness to the recipe and this side compliments a mixed variety of different meals, such as chicken wings or baked potatoes.

Ingredients:
1/4 red cabbage shredded
1 carrot julienned
1 eating apple julienned
2 spring onions sliced
Red chilli (optional)

For the dressing:
2 tbsp fat-free Greek style yoghurt
Juice of 1 lime
1 tsp runny honey
1 tsp cider vinegar
Salt and pepper to taste

Step 1: Combine all the dressing ingredients together to form a smooth mix, check the seasoning and acidity levels.

Step 2: Add your slaw ingredients and combine well. The lime juice will help prevent the apple from oxidising and discolouring.

Sweet Potato and Butternut Squash Thai Coconut Soup

7th April 201817th April 2018
by thefoodwife

Serves 6

When itâ€™s cold outside you want something warm and nourishing and my Thai red curry spiced soup is the perfect remedy. Now, this does have a good kick and if you would rather omit the Thai element then by all means leave out the curry paste; it will still be luxuriously silky and delicious. Serve with warm bread. Lovely.

Ingredients:
1/2 butternut squash cut into one-inch cubes
1 large sweet potato cut into one-inch cubes
1 tsp Thai red curry paste
1 small tin of coconut milk
3 lime leaves
1.5 litres of vegetable stock
Salt and pepper to taste

Step 1: It really is as simple as putting all the ingredients in a large saucepan and bringing it to a simmer until the vegetables are tender (you can test this by piercing them with a sharp knife – if it goes in easily they are ready).

Step 2: Once cooked remove from the heat and blend (I use a stick blender – just be careful not to splash the contents, it will be extremely hot!) I blend the lime leaves too although you can always remove them beforehand if youâ€™d rather not.

This soup freezes well and is excellent for lunch or as a starter. Itâ€™s vegan and gluten free (as long as your stock and curry paste are gluten free) to boot!