The seeds in this recipe give it additional nutritional kick. You can omit the olive oil and use non-stick cooking spray if preferred. Add additional seasonings as desired, such as garlic powder, cumin, chili powder or paprika.
1 small red potato
1 T. olive oil
Salt to taste
1 small tomato
2 mushrooms
1/2 small avocado
1 t. pumpkin seeds
1 t. hulled sunflower seeds
Using the large holes on a cheese grater, grate potato. Heat the olive oil in a medium-sized skillet over medium heat. Put potatoes in skillet all at once. Sprinkle with salt. Cook for 3 to 4 minutes or until the bottom of potatoes start to brown. Flip potatoes and continue cooking for 3 to 4 additional minutes or until brown. Add additional salt, if desired.
Cube tomato and avocado, and slice mushrooms. Put potatoes on serving plate and top with other vegetables and seeds.
Makes one serving. Can easily be doubled, tripled, quadrupled or more for additional servings. Top with Vegan Sour Cream (below) if desired.
Vegan Sour Cream
1 package (12 oz) soft silken tofu
1 to 2 T. apple cider vinegar
1 to 2 T. lemon juice
Blend all ingredients until combined.
No comments:
Post a Comment