Happy New Year, friends! Do you feel ready for a healthy reset? Maybe you veered from your plant-based goals over the holidays. None of us are perfect. Let’s give ourselves space right now for a new beginning.
How about committing to eating plant-based THIS week, and maybe THIS month? Before you know it, it’s turned into THIS year.
You know what helps? Recipes that are 100% easy, healthy AND delicious. The big three! Easy, healthy AND delicious is exactly how we make a WFPB lifestyle sustainable. The recipes you make at home have to be nutritious and satisfying, easy enough to slide right into a busy workday, and delicious – to keep the momentum going. You deserve to love your food!
And you’ve come to the right place…starting with these Roasted Shredded Potatoes. Simple, and so darn good.
Great for breakfast, or as a midday snack, and amazing served with Tempeh Bean Burgers for dinner.
In my house, we go through loads of potatoes. I make at least five pounds per week (sometimes ten). Often they’re steamed or mashed. But these are especially fun! Fabulous texture, so comforting, and simply delicious.
Here’s what I do. First peel, and then shred the potatoes in a large Breville food processor using the coarse shredding blade. (I absolutely love my Breville!)
If you’ve used a shredding disk before, you know what a tremendous convenience it is. If you haven’t, you’re in for a treat.
If your food processor blade creates only fine shreds, not a problem. Simply adjust your roasting time, since the potatoes will cook more quickly.
If you do not have a food processor with a shredding blade in your kitchen (yet), maybe add it to your wish list for someday, and in the meantime use a manual box grater instead. That works too.
Are you finally READY for a plant-based diet?
Make this YOUR YEAR!
Are you trying to lower your blood pressure, blood sugar, or cholesterol? How about improve digestive challenges? Are you trying to lose weight?
If you’re ready to develop new, healthy habits, but don’t know where to begin, or feel overwhelmed, let’s talk. You do NOT need to do this alone! As a Master Vegan Lifestyle Coach trained in Plant-Based Nutrition, Culinary Coaching, and Wellness Counseling, I can help you move from where you are now – to where you want to be.
We’ll set achievable goals, and identify potential obstacles, too. THEN we’ll find solutions.
I’ve had the privilege of working with clients across the nation facing almost every health challenge imaginable, and I’m here to help you too.
Do you have lots of questions?
Need a little extra emotional support? Or culinary support?
Let’s work together to truly ensure your success.
For more information, or to get started with your personal vegan coaching program, just click here!
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“After trying unsuccessfully for over a year to go fully vegan / plant-based, I was thoroughly stuck and quite demoralized. Working with Vicki gave me the impetus I needed to get thoroughly unstuck! Now I’m feeling happy and confident in my way of eating, and am very glad to have had Vicki for a coach.”
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For more information, or to get started with your personal vegan coaching program, just click here!
ROASTED SHREDDED POTATOES
5 pounds Yukon gold potatoes, peeled
generous sprinkle of kosher salt, to taste
generous sprinkle of coarsely ground black pepper
dash of Creole or Cajun seasoning
Instructions
Preheat oven to 400 degrees.
Shred potatoes with a large food processor using the coarse shredding blade (I adore my Breville!) – or by hand with a box grater.
Once the potatoes have all been shredded, transfer shreds to a large nonstick (My favorites for oven-roasting:: Scanpan roasting pans and Caraway nonstick baking sheets). Toss potatoes with seasonings, combining evenly.
Roast for around 30 minutes. Remove from oven, and add 1/2 cup of water (more if needed). Scrape potatoes from the bottom of the pan and toss to ensure even browning. Continue roasting potatoes for 20 to 25 minutes more, or until potatoes are fork tender and golden brown.
Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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