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Quick Red Lentil-Potato Curry Soup

Makes 4 servings

32 ounces vegetable broth

2 cups peeled and diced red and/or white potatoes

1½ cups sliced carrots 

1 cup red lentils, sorted and thoroughly rinsed

8 ounces cremini or white button mushrooms, sliced or diced

½ cup water, plus more as needed

1/2 teaspoon curry powder, plus more as needed

Put all of the ingredients in a medium-sized soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. Add more water, as needed, if the soup becomes too thick as it cooks. Serve piping hot.


Just Like Grandma’s Potatoes


• 6 large baked potatoes, cooled or cold (see note)

• 51/2 tablespoons nondairy milk, divided, plus more as needed

• 2 tablespoons Dijon mustard

• 11/2 cups cooked chickpeas (garbanzo beans), drained and rinsed, if canned

• 2 tablespoons plus 1/2 teaspoon sesame tahini

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon sea salt, plus more to taste

• Several grinds of freshly ground black pepper, to taste

• 1/4 teaspoon sweet paprika, plus more for serving

• Chopped fresh parsley, for serving (optional)

Preheat the oven to 375 degrees F. Line the bottom of a 9 by 12-inch or similar sized baking pan with unbleached parchment paper. Slice each potato in half, lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4 inch of the potato skin intact. Put the potato pulp into a large bowl.

Add 3 tablespoons nondairy milk and the Dijon mustard to the potato pulp. Mash using a potato masher or large fork until almost smooth.

Put the garbanzo beans, 21/2 tablespoons nondairy milk, 2 tablespoons plus 1/2 teaspoon sesame tahini, smoked paprika, sea salt and several grinds of black pepper into a blender and process until the mixture is smooth.

Add the garbanzo mixture to the potato pulp, and mash until well combined and almost smooth, adding more nondairy milk if the mixture seems dry. Using a large spoon, put one-twelfth of the potato mixture into each potato skin and smooth the top using the back of the spoon or a rubber spatula. Sprinkle the top of each potato half with one-twelfth of the sweet paprika. Arrange the stuffed potato halves in a single layer in the prepared pan.

Cover and bake for 40 to 45 minutes, or until the filling is heated through. Uncover and bake for an additional 5 to 10 minutes, or until the tops of the potatoes are slightly golden and crusty. Cool for 5 to 7 minutes. Serve 2 potato halves, per person, sprinkled with more sweet paprika and optional chopped fresh parsley.

CHEF’S NOTE: The potatoes may be baked up to 48 hours in advance of preparing this recipe, and stored (covered) in the refrigerator. To bake the potatoes, carve a small X on the top of each potato to allow steam to escape during baking. Wrap in foil or place the potatoes directly on the center rack of the oven, cut side facing up.


Andy’s Potato Salad



• 9 cups cubed red potatoes, cut into 1-inch pieces

• 5 medium carrots, peeled and diced

• 4 medium stalks celery, with leaves, diced

• 3/4 cup queen green olives with pimento, diced (see note)


• 6 tablespoons vegan mayonnaise, plus more as needed

• 3 tablespoons Dijon mustard, plus more as needed

• 1 teaspoon maple syrup

• 1 teaspoon dried parsley, or 1 tablespoon chopped fresh parsley

• 1/2 teaspoon dried basil, or 11/2 tablespoons chopped fresh basil

• 1/4 teaspoon sea salt, plus more as needed

• Freshly ground black pepper, to taste

Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water, then add the red potatoes. Cover, bring to a boil and steam 25 minutes or until fork tender. Transfer the potatoes to a large bowl and let cool about 30 minutes (see note). Add the carrots, celery and olives to the potatoes, and gently stir to combine.

Put all of the dressing ingredients into a small bowl and briskly whisk to combine. Pour the dressing over the potato mixture and gently stir to thoroughly coat. Add more vegan mayonnaise and/or Dijon mustard, to taste, if the salad seems dry.

Taste and add more salt and several grinds of black pepper, if desired. Cover and refrigerate for at least 3 hours, or up to 24 hours before serving. The dressing will be absorbed into the potatoes as the salad chills, so if it seems dry, right before serving, add more vegan mayonnaise and/or Dijon mustard, to taste.


• You may use black olives or pitted Kalamata olives in place of the green olives, if desired.

• You may cook the potatoes in advance, cover and refrigerate them for up to 12 hours before preparing the recipe.


Potato Fun Fries

3 to 5 large potatoes, baked an chilled

2 teaspoons olive oil, plus more as needed

1/8 teaspoon sea salt, plus more as needed

Freshly ground black pepper, to taste


Preheat your air fryer to 420 degrees F. (See notes). Cut the potatoes into ¼ to ½-inch thick “fries.” They do not need to be evenly cut.

Put the cut potatoes into a large bowl, add the oil over the top and toss very gently using a wide spatula. Add more oil if needed to coat and season with salt and pepper. Gently toss to coat.

Put the potatoes in your air fryer basket in a single, even layer, and cook in air-fryer for about 12 minutes, or until most of the “fries” are golden. Let cool 5 minutes and serve.

Chef’s Note: Follow manufacturers instructions for your air-fryer

Chef’s Note: If baking in conventional oven, arrange the cut and seasoned baked potatoes on a parchment lined baking sheet and bake at 400 degrees F for 25 to 35 minutes, or until golden brown.