Potato and Kale Tart

I have been going to a local vegan bakery (Beet Box) a lot! I am addicted. I posted a picture of their potato and kale savory tart on my photo blog and a follower Allyhope18 at HopefullVegan asked me if I had a recipe for this. So here is my take on a potato and kale tart!

Potato and Kale Tart


  • 3 Yukon gold potatoes
  • 1 bunch of kale
  • 2 cups raw cashews
  • 4 cups filtered water + ½ cup more for blending
  • juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • 1 ½ tablespoons nutritional yeast
  • 1 teaspoon fine grain sea salt

Soak cashews four hours – overnight in filtered water

Drain all water and blend with ½ cup filtered water, lemon juice white wine vinegar, nutritional yeast , and half of salt, until smooth (this will take at least 10 minutes unless you’re working with a high-powered blender like a vitamix or blendtec) .

You may need to add more water if your cream cheese is a bit too thick – for example if it looks more like cashew butter than cream cheese, but don’t add too much.

Test seasoning, add more salt if needed and blend to finish.

Cut potatoes into small bite size pieces. Boil potatoes until fork tender. Place kale in colander and wash. Rip into small bit size pieces, removing the stems. Pour boiling water from potatoes over the top on the kale, and drain the excess water out.

Mix potatoes and kale with cashew cream cheese, and set aside until it is time to fill tarts.


  • 2 1/4 cups all purpose flour
  • 1/2 cup (more as necessary) coconut oil, cool enough to be solid
  • 1 teaspoon salt
  • 1 tablespoon cane or demerara sugar
  • 1/3 – 1/2 cup ice water

In a food processor Start by placing the flour, salt, and sugar in the bowl of a food processor fitted with the S blade. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor.

Turn dough onto a clean, dry surface that has been dusted with flour. If you’re not ready to use the crust, shape it into a flat ball, wrap with saran, place in a freezer bag, and freeze. If you are ready to use it but not this very second, you can store it in the fridge till it’s time to bake.


Preheat over to 350 degrees.

Cut dough into 8 pieces, and roll out into small circles to cover the inside of a large muffin tin or mini tart pan. Prick bottom of crust with a fork. Line dough with foil and weight down with oil beans or rice.

Bake for 15 minutes.

Remove foil and beans. Fill each crust with potato and kale filling. And bake for 20 more minutes or until crust is a light golden brown color.


Potato Salad with Cauliflower

As we get into summer, I think everyone is in need of a great potato salad recipe. Although I haven’t really gotten to BBQ yet, I was itching for some potato salad. It just reminds me of summer, ya know?

The funny thing is growing up I hated potato salad. The hard boiled eggs and mustard used to really creep me out. Now that I have gotten older, I have grown a love for mustard and all the flavor it brings. And well, being vegan took care of those eggs for me, lol.

This is one of my new favorite potato salad recipes. It is creamy, crunchy and darn right delicious. It is also pretty healthy! Bonus right? So I hope you try this out and bring it to some BBQs. You might even make a convert out of some of those non vegans 😉

Potato Salad with Cauliflower

Based of a recipe by MELOMEALS.com

  • 1 pound red potatoes, diced
  • 1 pound or 1 small head cauliflower
  • 1/2 cup minced red bell pepper (about ½)
  • 2-3 large stalks celery, minced
  • 3 tablespoons minced red onion
  • 2 tablespoons fresh dill
  • fresh ground pepper, to taste
  • 1 teaspoon smoked paprika
White Bean Mayo
  • 1 large clove garlic, pressed
  • 15 ounce can cannellini beans, drained and rinsed
  • 5 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 4 tablespoons yellow mustard
  • 2 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons raw agave nectar
  • ¼ cup good quality extra virgin olive oil

Wash potatoes. Dice potatoes and cauliflower into 1 inch cubes.

In a large pot add about 8 cups water and a big pinch of salt, place potatoes in the cold water and bring to a boil. Let potatoes cook for 2 minutes. Add cauliflower and boil for 2 more minutes. Then drain potatoes and cauliflower. Set aside.

Make the mayo by placing all of the ingredients except  olive oil in a food processor. Give it a whirl for 2 or 3 minutes or until very smooth. With food processor still running slowly drizzle in the olive oil.

In a large bowl, toss the potatoes and cauliflower with the red peppers, celery, red onion, pepper, dill, paprika, and dressing.

Refrigerate for about 2 hours then taste and adjust seasoning. Sprinkle with extra fresh dill and paprika to serve.

Pumpkin Potato Soup

Who is in the mood for fall? Who loves soup season? Who misses pumpkin so much during summer that when you finally get a chance to eat it again (in season) you try and put it in everything? Yes, yes and yes.

The cold weather always puts me in the mood for soup. But fall and winter foods tend to be heavier, so it is nice to have a lighter option. This soup is full of warm flavors, like cinnamon. The broth is nice and light. The tofu absorbs all the broth flavors and adds a different texture. The potatoes are the hardy part of this dish. They too absorb the wonderful flavor of the broth. I love drinking the broth from the bowl and smelling the warm aroma. This is a great simple soup for a light lunch or dinner. If you wanted a thicker version of this soup you could puree all or half of it.

Pumpkin Potato Soup

Based on a recipe by Pickles and Honey

  • 1 white onion, chopped
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 cups potatoes, peeled and roughly chopped
  • 6 cups vegetable broth
  • 1 15 oz. can pumpkin puree
  • 1 15 oz package extra firm tofu, drained and chopped
  • 1/2 teaspoon Bragg liquid aminos
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • black pepper to taste

Heat the olive oil in a large stock pot over medium heat

Add the chopped onion, pumpkin pie spice, cinnamon, garlic powder and thyme. Saute until the onion is translucent, about 3-5 minutes

Add the chopped potatoes and vegetable broth. Bring the soup to a boil, and stir in the pumpkin puree, tofu and liquid aminos

Reduce the heat to medium and allow to simmer, uncovered, until the potatoes are cooked through

Add ground black pepper to taste

Soyrizo, Potato, and Sweet Potato Hash

This weather here in Colorado has been acting like fall (finally). So I have been in the mood for a warm filling breakfast.

I had seen Soyrizo at the store a couple of times and couldn’t decide if I wanted to try it out or not (spice wuss). But I decided to throw caution to the wind and give it a try. I am glad that I did.

The Soyrizo has a nice spice to it, without burning your tongue off, and had a nice texture. The Soyrizo perfectly balances out the sweet from the sweet potatoes in this hash. I enjoyed this hash by itself and wrapped up in a tortilla. It warms you up on those cold mornings when you don’t wanna get out of bed.

Soyrizo, Potato, and Sweet Potato Hash

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 package Soyrizo crumbled, or sliced
  • 1 cup ranch style potatoes (I used the frozen variety)
  • 2 cups cooked, and cubbed sweet potatoes

Heat oil to medium high add onion and cook until onion is lightly browned.

Add soyrizo, and potatoes. Saute until potatoes are lightly browned and everything is warmed up.

Serve warm or wrapped in a vegan tortilla.

Potato Tempeh Hash

Who doesn’t love a good hash for breakfast? This is a tasty, quick and easy thing to reheat in the morning when you are in a rush. It would also be awesome along side a tofu scramble.

The liquid smoke gives this hash a bacon like flavor. The smokey smell makes my mouth water. *drool* The potatoes perfect balance out the smoky and salty flavor of the tempeh. The onions add a bit of earthy sweetness to this dish. With only a few simple ingredients, this hash will definitely be a go to recipe on the weekends.

Potato Tempeh Hash

Based on a recipe by PETA

  • 4 medium-large red potatoes, diced
  • 2 tablespoons olive oil, divided
  • 8 oz. tempeh, cut into 1⁄2-inch cubes
  • 2-3 tablespoons soy sauce, divided
  • 2-3 tablespoons liquid smoke, divided
  • 1 onion, diced
  • Salt and pepper, to taste

Place the potatoes in a medium pot, cover with water, and bring to a boil over medium heat. Boil for 5 to 10 minutes, until tender. Drain, and rinse.

In a small skillet, heat 1 Tbsp. of the olive oil over medium heat. Add the tempeh and sprinkle with 1⁄2 of the soy sauce and 1⁄2 of the liquid smoke. Cook until the liquid is absorbed.

Flip the pieces over and sprinkle with the remaining soy sauce and liquid smoke. Cook for several minutes, until crispy. Set aside.

In a large skillet, heat the remaining olive oil. Add the onion and the potatoes and cook, stirring occasionally, for approximately 10 minutes. Stir in the tempeh, then add the salt and pepper and serve hot.

Tomato and Potato Curry

As you may or may not know, I am a lover of Indian food. Chicken Tikka Masala was one of my all time favorites. Since I am vegetarian/almost vegan now and can’t have meat, I decided to try and make my own vegan curry. In all honestly, I am not sure how authentic my recipe is, but I think it is really tasty.

I wrote this recipe out as I was making it, so forgive me if it isn’t the most well written. And of course let me know if anything is unclear or you have any questions. I would love to know what you think if you end up trying it. And Happy Valentines Day!

Tomato and Potato Curry

  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 4 red potatoes cut into bite size pieces (this can really be any size you want, you will just have to cook them accordingly)
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon vandevi
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 3 tomatoes, diced
  • 1 14oz can coconut milk (I used light)
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • sprinkle of cayenne pepper (or more to taste)
  • salt and pepper to taste

Heat a non-stick skillet over medium heat and add olive oil. Saute onions and potatoes until potatoes are browned. Add water and partly cover pan until potatoes are cooked through. (I only included this step because my potatoes were not cooking fast enough for my liking, you could probably just cook them through without this step. Just watch them closely so they do not burn) If there is any liquid left over after potatoes are cooked through remove lid and let water evaporate.

Add the cumin, vandevi, paprika, and garlic powder to the potatoes and let spices toast a bit until everything becomes fragrant. Then add in tomatoes, chili powder, turmeric, and cayenne pepper. Let this mixture cook for about 5-7 minutes or until tomatoes start to break down.

Stir in coconut milk and season with salt and pepper. Let mixture come to a simmer. Serve over rice and enjoy. My sauce was a bit runny for my taste. I would suggest turning down the heat and letting the curry simmer for a couple minutes until it thickens slightly.