10.11.2012

Vegan parmesan potato wedges and a book for the kids

There are a few nice things about making all of your meals in a crock pot. For starters, the dishes are usually very minimal, as most recipes allow you to dump everything into your slow cooker and let it ... cook ... slowly. Secondly, you hardly have to put any effort into the meals, you just throw the ingredients in and let it go. And lastly, you usually have leftovers, for days and days and days.

So while we've been choosing from a plethora of options, I've been getting by lately on throwing some side dishes into the crock pot to serve with all our leftovers. 

Today's side dish is inspired by an email I got a few days ago from a vegan artist and children's book author, Alexis St. John. She recently released a children's book "Yukon's Halloween Party" that will be available for FREE download on your Kindle for today (October 11) only!

The best part about St. John's book is that rather than pounding out a very vegan message on every page, the story instead teaches children to treat all forms of life with respect, including humans and animals. It also encourages healthy eating habits with a party snack like edamame - a particular favorite of our very own Pearyn.

It's a good story for younger kids, especially ones that may not have a full understanding of what being vegan or vegetarian means, but will understand that we love animals and don't believe in harming them. The designs are cute, but not over-the-top and there were little details that made Pearyn ask to read this story over and over again (like a hidden owl, cat, bat and crow). 

So in the spirit of Yukon's Halloween Party, I decided to provide all my fabulous readers with a recipe for Vegan parmesan pepper potato wedges ... the kind that don't burn in the stove and don't need to be checked on constantly. (That's my kind of potato!)


Vegan Parmesan Pepper Potato Wedges
(serves 8-10)
Ingredients:
3 lbs of red potatoes (sliced into wedges)
1 large sweet onion, diced thin
1/2 stick of butter (or 1/4 cup)
1/3 cup vegan parmesan (you can use store bought OR make your own quickly using a cup of raw cashews, 1 tsp salt, 2 TBS nutritional yeast, 1 tsp onion powder and 1 tsp of garlic powder, pulsed in a food processor)
1 TBS lemon extract
2 tsp oregano 
1 tsp salt
2 tsp black pepper
Olive oil (to dress/taste)

Directions:
Coat your crock pot with some cooking spray. Cut potatoes into wedges (leave skins on!) and throw in a large bowl. Toss with lemon extract and olive oil until just a tiny bit shiny (you don't want them super soaking or anything). Dice up onion and add oregano, salt, black pepper and vegan parmesan. When the mixture is all tossed up, dump it into your crock pot and top with 1/2 stick of butter cut into small slices. Cook on high for four hours, stirring occasionally. 

6 comments:

  1. YUMMO, those wedges look amazingly good :D

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  2. they look amazing. I'm a massive fan of cheesyness, potatoes and crock pots so all 3 together = win!

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  3. I've only used my crockpot for making chili and keeping dishes hot at Christmas dinner -- I'm going to have to try these potatoes!

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  4. I never knew you could cook potatoes like that in a crockpot. I'm definitely trying this!

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  5. Made this a few days ago - they turned out SO good! Totally yummy. I used Galaxy vegan parmesan, and it was perfect! I was a little worried that they wouldn't hold up, because I had to peel my potatoes (I have a sensitivity to the skins), but it wasn't a problem. Thanks for a winner! Definitely adding this to the permanent rotation. :)

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