Presto Pesto Potatoes and Spiced Vanilla Nice Cream!

I recently had the honor of appearing on Healthy Cooking with Shayda on YouTube, making recipes from my new book with Glen Merzer, America Goes Vegan! The recipes are below - I hope you enjoy them as they are some of my favorites! 

Click HERE to watch the show! 

CLICK HERE TO GET YOUR OWN COPY OF AMERICA GOES VEGAN!

PRESTO PESTO POTATOES

Most of us think of pesto on pasta, but how about potatoes? Potatoes are a great, less processed choice, but you can also make this recipe with pasta! This is a super tasty and healthy dish that’s awesome to bring for a potluck or for everyday lunch or dinner.

(makes 4 servings)

1 cup Get Yo Greens Pesto (recipe below)

5 cups Yukon Gold or red potatoes, cut into bite-sized pieces

1 cup cherry tomatoes, halved

1 cup frozen corn

INSTRUCTIONS

1. Heat a medium pot of water to boiling and add the potatoes. Cook on a low boil until tender, about 12 minutes.
2. Drain the potatoes and add them to a medium bowl. Toss them with the frozen corn and allow the potatoes to cool and corn to thaw for about 10 minutes.
3. Add the tomatoes and the pesto, toss gently to coat, and serve.

GET YO GREENS PESTO

Cruciferous greens like kale and arugula are great sources of plant-based calcium along with a host of other nutrients! Making a pesto is a delicious way to consume more of these power foods. Pesto is usually full of oil and cheese, making it an unhealthy choice, but those ingredients are completely unnecessary and it’s easy to create your own healthier version. Serve as a topping for burgers, pizza, pasta, or toast, and check out Presto Pesto Potatoes (above)

(makes 1½ cups)

4 cloves garlic, minced

2 cups spinach, tough stems removed and chopped

2 cups arugula

2 cups fresh basil leaves

1 tablespoon tahini

1 tablespoon light miso

2 tablespoons unsweetened plant milk (optional)

1 tablespoons rice vinegar or lemon or a mix

2 tablespoons nutritional yeast

fresh ground pepper to taste

INSTRUCTIONS

1. Chop the garlic in the food processor.
2. Add the greens and chop to mince.
3. Add the remaining ingredients and process until smooth, for several minutes.

CHEF’S NOTE: You can make this with any combination of 6 cups of greens. If you use kale or collards, I recommend parboiling them for a minute or two, then cooling before adding.  

VANILLA SPICE NICE CREAM

This is an easy method to make Nice Cream, if you happen to have both fresh and frozen bananas on hand. Blending is much easier, and less liquid is required, which preserves a nice, thick consistency. It also refreezes well with minimal ice crystal formation. This is a delicious, creamy topping for desserts such as Stovetop Berry Crumble. Be sure to add a touch more spice if you like even more flavor. Serve with Toasted Topping below, for satisfying crunch!

(makes about 2 cups)

1 ripe fresh banana

1½ cups frozen sliced bananas (about 2 bananas)

½ teaspoon pumpkin pie spice

1 tablespoon hemp seeds

1 tablespoon water (only as needed)

1 teaspoon vanilla

INSTRUCTIONS

1. Slice the fresh banana and place in??[instead of add to} the blender.
2. Add the remaining ingredients on top of the fresh banana slices.
3. Start the blender and add water only as needed to get the blades to move and blend until smooth.
4. Spoon into serving bowls or into a covered container to store in the freezer for later use.

TOASTED TOPPING

Use this topping to add flavor and crunch to your favorite creamy dessert, salad, or breakfast. 

(makes ¾ cup)

¼ cup raw unsalted pumpkin seeds

¼ cup rolled oats

¼ cup unsweetened coconut flakes

INSTRUCTIONS

In a heated skillet, dry toast the pumpkin seeds, moving around with a spatula. When they begin to brown/puff/pop, add the oats. Toast and turn with the spatula for a few minutes and then add the coconut flakes and sauté until fragrant and toasted.