Dinner with the Doctor Hixson Recipes: March 2017

Potato Truffles

From: http://www.dessertfortwo.com/mashed-potato- truffles/

½ cup cold mashed potatoes
1 cup dark chocolate chips
½ teaspoon vanilla
½ cup of topping for rolling (cocoa powder, coconut flakes, powdered sugar or finely chopped nuts)
Directions
1. In a small bowl, add the chocolate chips. Melt them in the microwave at 50% power, or in a
double boiler. Melt slowly and stir often. When they have melted entirely, stir in the mashed
potatoes.
2. Add the vanilla.
3. Stir, stir, stir. And stir until you can't stir any more.
4. Place the mixture in the fridge to firm up for 30 minutes.
5. Pour your rolling mixture(s) in little bowls and have them ready. Take 1 tablespoon-sized hunks
and roll between the palms of your hands. Roll in desired topping, then place on a baking sheet
and refrigerate until firm.
6. They will keep in the fridge for 1 week.

Creamy Avocado Potato Salad

From: http://www.isachandra.com/2011/05/creamy-avocado- potato-salad/

2 lbs fingerling potatoes, cut into 3/4 inch chunks
2 avocados
2 Tbs lime juice (1-2 limes)
½ tsp salt
¼ tsp ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
1 medium cucumber, diced very small
Scallions for garnish (optional)
Directions
1. Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a
rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and
set aside to cool.
2. Split the avocado in half, remove the seed and scoop into food processor. Add the lime juice and
salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and
creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended.
You should still be able to see the tomato and onion.
3. Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and
mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if
you like.

Vegan Potato Croquettes

https://www.peta2.com/recipes/potato-croquettes/
2 large potatoes, peeled and chopped
1-2 Tbs vegan margarine
4 Tbs soy milk
1 tsp salt
¼ tsp garlic powder
1 Tbs chopped parsley
1 cup bread crumbs
Directions
1. Boil the potatoes in a large pot until soft, then drain. Place in large bowl and mash thoroughly
with a potato masher or a fork.
2. Stir in the vegan margarine, soy milk, salt, garlic powder, and parsley. Mix well.
3. Pour the bread crumbs into a wide container or scatter on a chopping board. Using your hands,
grab a small amount of the mashed potato mixture and form into a ball. Roll in the bread crumbs
until coated evenly. Repeat with the remaining mashed potato mixture.
4. Place on a nonstick or greased baking tray and bake at 350ºF for 20 minutes, turning halfway
through. Serve with a dipping sauce or as a side dish.

Irish White Bean Soup

From: http://blog.fatfreevegan.com/2009/03/irish-white- bean-and- cabbage-stew.html

1 large onion, chopped
3 ribs celery, chopped
2-3 cloves garlic minced
1/2 head cabbage, chopped
4 carrots, sliced
1-1 ½ pounds potatoes, largely diced
1/3 cup pearled barley (optional)
6-8 cups vegetable broth
3 cups cooked great northern beans (2 cans,
drained)
1 14-oz can diced tomatoes
Seasonings
1 bay leaf
1 tsp thyme
½ tsp caraway seeds
½ tsp rosemary crushed
1 Tbs chopped parsley
salt to taste
Directions
Crockpot
1. Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker.
2. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more
as needed).
3. Cover and cook on low heat for 7 hours.
4. Add beans, tomatoes, parsley, and salt to taste.
5. Check seasonings and add more herbs if necessary.
6. Cover and cook for another hour.
Stovetop
1. Place vegetables, seasonings, barley, and broth into a large stockpot.
2. Cover and simmer until vegetables are tender, about 45 minutes.
3. Add remaining ingredients, check seasonings, and add more herbs if necessary.
4. Simmer uncovered for at least 15 minutes before serving.