Commonly known as the Idaho potato, the russet potato has low moisture but high starch content, which results in a lovely, floury texture when baked. The russet potato is long, slightly rounded, with a course brown skin with many eyes. The russet potato is available year-round
Selection & Storage
Select russet potatoes with no soft spots, cracks, or withering. If the "eyes" have sprouted or if the skin has a greenish tinge, DO NOT buy it. Greenish skin means the potato was exposed to bright light too long.
Store in a cool (50 degrees F to 55 F), dark place for up to two weeks.
Scrub each russet potato well with a vegetable brush in a bowl and pan full of water with a few drops of a vegetable wash.
Dry excess moisture off and prick each potato with a fork several times. Bake at 425 degrees F for 40 to 55 minutes, until tender when a sharp pointed knife is inserted.
For the best results in baking potatoes, do not wrap them in aluminum foil, or the end results will be a steamed-wet potato flesh.
If you are making mashed potatoes, use baked russets to achieve the richest possible texture for the dish.
Chives are related to the onion and the leek and it has delicate, hollow stalks that resemble grass blades and taste like a mild onion. If you grow your own chives, the pretty lavender flower that it produces are also edible. Chives are available year-round in most grocery stores.
Selection & Storage
Choose chives with a uniform green color and show no sign of yellowing, browning or wilting. Chives can be kept in a plastic bag in the refrigerator for up to a week. They are best when used immediately... great to have them growing in a personal herb garden.
Rinse chives and dry on a paper towel. Snip with scissors to desired lengths. Do not chop chives or they will become bruised. To experience the best flavor of chives, add to the dish just before serving.
Vegan Sandwiches, Soups, Lunches & Snacks Vegan Potato Soup Potatoes are cheap, tasty and creamy. Try this soup and see how easy it is to create.
"Soup is within the reach of every housekeeper, and is even accessible to the lower orders of the people, and when once tried, it will be found that here cannot be a greater luxury that will go twice as far in a family." How a Small Income Suffices| Anonymous, 1745
4 russet or Yukon Gold potatoes, large dice 1 yellow onion, medium dice
1 tablespoon olive oil
4 celery spears, thin sliced
1 leek, halved, washed, thin sliced
1 teaspoon celery seeds
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
2 tablespoons Italian parsley, coarse chop
1 carton Imagine Vegetable Broth
large heavy bottomed soup pan
measuring cups & spoons
Bamix Immersion Blender
Onions, Leeks, & Celery
In the soup pan, add the olive oil, onions, leeks and celery and sauté till the onion is translucent in color.
Add the celery seeds, crushed red pepper flakes, and black pepper.
Add 4 cups of water and one box of Imagine Organic Vegetable Broth to the pan with the onions, leeks and celery and turn the burner on high.
Peel and cut the potatoes into a large dice and add to the pot.
Once the pot comes to a boil, turn the burner to medium and cook till the potatoes are fork done.
Ladle a serving portion into your favorite bowl and topped with chopped Italian parsley or fresh chives.
Serve this Potato Soup with your favorite crackers or a vegan sandwich.
Suzie's Organic Crackers
I LOVE Suzie's Organic Crackers! The Olive Oil and the Rosemary Sesame are my favorite flavors. These crackers are packed in cellophane wrappers like old fashioned restaurant crackers with 4 rectangles in each packet. They are great for office lunches or an afternoon snack with a cup of tea. Only 100 calories for each packet, so you can indulge without guilt. If you haven't seen them at your favorite store, be sure to ask management to order them.
Flavors: Tomato Oregano, Onion, Olive Oil, Chili Garlic and Rosemary Sesame.