Accordion Potatoes


Also known as Hasselbeck potatoes, these are the cutest and most delicious way to bake a potato. The inside is like a baked potato – kind of flaky and soft. The edges get crispy and brown – like fries. The best of both worlds!. And my son loves to peel off each piece as he eats his potato. Fun with food!

1 potato per person
1 teaspoon oil per potato

Preheat the oven to 400. Line a baking sheet with parchment paper or non stick foil.

Place the potato on the cutting board and place a knife on either side.


Using a sharp knife, cut through the potato just until you hit the knife handle, so you don’t cut all the way through.


Brush each potato with a teaspoon of oil, trying to get the brush between the slices, if you can. It’s not necessary or easy so don’t worry if you don’t.


Bake until the edges are browning, 45 to 60 minutes depending on your oven.



Garlicky Smoky Chipotle Potatoes & Onions


These potatoes are smoky and spicy. There is not much else to say because they are so easy to make and such a delicious accompaniment to any meal. Or as a meal. Personally, I eat these piled high with fresh guacamole.

4 yukon gold potatoes
1 small white onions
2 or 3 cloves of garlic
1 teaspoon chipotle powder
2 teaspoons sunflower oil

Cut the potatoes into quarters. Cut the onions into chunks, about the same size as the potatoes. Press or mince the garlic. Toss the potatoes, onions and garlic with the chipotle powder and oil.

Place onto a big piece of nonstick foil and wrap into a pouch. Bake in a 400 oven for 30 minutes. At the 30 minute mark, carefully open the pouch and cook for another 15 minutes. Enjoy!

Potato Cupcakes


It’s still Chanukah and here is another way to have some potato fun without the frying. (If you have made latkes, you know how your kitchen is going to smell for a while…not to mention your hair and clothes!)

I was inspired to make these by Mayim Bialik’s recipe for mini potato kugels. They are easy to prep and because I call them cupcakes, kids seem to find them fun to eat! For the kids, I made them plain and jazzed them up with a hint of rosemary for the adults.

4 Russet potatoes
1 onion
1 tablespoon Arrowroot (or potato starch)
2 tablespoons sunflower oil
Pinch of fine sea salt
1 tablespoon chopped rosemary, optional

Peel and grate the potatoes on a box grater or in the food processor with the grater attachment.

Drop the potatoes into a big strainer and run water over them until it runs clear. Let them sit for a bit to let any remaining water drain out. 

Dice the onion into a small dice and sauté in oil or water until soft.

Preheat the oven to 400.

Mix the potatoes and onions together. Sprinkle the arrowroot powder (or potato starch) over the mixture and add a pinch of sea salt. Mix well. Add the oil and mix well again. If using rosemary, chop it, add it, and mix it in.

Spoon the mixture into each muffin tin using your fingers to press them down. Brush the tops with a little oil and bake for 40 to 45 minutes until golden. Enjoy!

Blue Plate Special #43: Pan Seared Tofu Topped with Cherry Shallot Confit, Roasted Potatoes & Glazed Carrots


Confit sounds fancy, right? But it’s not. Check out this recipe on Confit is a French term for “various kinds of food that have been immersed in a substance for both flavor and preservation.” This cherry confit is perfect for tofu because it adds a huge flavor punch. I keep the sides simple so they don’t compete with the confit. Super delicious and filling!

Note: the cherries require a 30 minute soaking time so be sure to leave yourself enough time or prepare the confit ahead of time.

Cherry Shallot Confit 
3/4 cup dried sour cherries
1/4 cup white wine vinegar
2 tablespoons balsamic vinegar
4 shallots
2 tablespoons olive oil
3 tablespoons vegan cane sugar
S and P, to taste

Soak the cherries in the vinegars for 30 minutes.

Thinly slice the shallots. Add them and the olive oil to a pan with sides. With the heat on medium, cook the shallots until soft.

Sprinkle the shallots with the sugar. Cover and cook, stirring occasionally, for 10 minutes. The sugar will get bubbly and start to caramelize the shallots.

Add the cherries, along with the vinegars, to the shallots and simmer uncovered until almost all the liquid has evaporated. Season with salt and pepper.

Roasted Potatoes
1/2 lb. red fingerling potatoes
Olive oil
S and P, to taste

Cut potatoes in half. Toss with olive oil and salt and pepper. Roast in 400 oven until browned, about 30 minutes.

Glazed Carrots
4 carrots
1 tablespoon Earth Balance
1 tablespoon agave
1 teaspoon freshly squeezed lemon juice

Peel and slice the carrots on the bias. Cover in a small pot with water and a bit of salt. Bring to a boil and cook until just fork tender.

Drain the carrots and add back to pot. Mix in Earth Balance, agave, and lemon juice and heat through until a glaze forms.

1 box firm tofu
Sunflower oil

Press the tofu for as long as you have time for. Cut into 4 pieces (cut in half and then cut the halves in half again.) Heat oil in a non-stick skillet. When hot, add the tofu and sear on the first side and then flip for the second side.

Place the tofu on the plate and top with the confit. Add carrots and potatoes. Enjoy!

Blue Plate Special #41: Breaded Tempeh Cutlets with Mustard Roasted Potatoes & Cauliflower Broccoli Mash Up


This is a super simple, mid-week blue plate special. Breading the tempeh with panko makes it super crispy and I love the cauliflower broccoli mash up with the potatoes. The perfect bite is a little of each on the fork!

It is a good habit to buy fresh parsley (and cilantro too) and keep it in the house. Fresh herbs really liven things up and make things seem fancier than they really are!

Breaded Tempeh
1 package soy tempeh
1 cup apple juice
2 tablespoons tamari
Vegan milk (I used oat because I had it in the house)
Panko breadcrumbs
Fresh parsley, chopped
S and P

Cut tempeh in half, half again, and then into 8 cutlets. Steam in apple juice and tamari for 10 minutes. Let cool.

Set up breading station by pouring each element into a bowl. I have no measurements, just use your judgement!

1 – flour
2 – vegan milk
3 – panko + fresh chopped parsley + salt + pepper
4 – plate for breaded tempeh

Dredge the tempeh in the flour, then the milk and then the panko. Heat up sunflower oil in a non-stick skillet and cook until tempeh is crispy on the first side. Using tongs, turn and cook on the other side.

Mustard Roasted Potatoes
1 lb. fingerling potatoes
1 onion
Grainy Dijon mustard, about a tablespoon
Olive oil, about 2 tablespoons
S and P

Preheat the oven to 400. Cut the potatoes in half. Slice the onion into semi-circles. In the bottom of a big mixing bowl, whisk the mustard, olive oil, salt and pepper. Throw in the potatoes and onions and toss to coat. Turn out onto a baking sheet, turn the cut side of the potatoes down, and roast until well browned, 40 to 45 minutes.

Mashed Cauliflower & Broccoli
1/2 head cauliflower
1 small head of broccoli
Earth Balance
Nutritional yeast (nooch)
S and P

Break up the cauliflower and broccoli. Place in a pot and fill up about halfway with water. Steam until soft. Drain the water and add a spoonful of Earth Balance, a few shakes of nooch, and salt and pepper to taste. Use a potato masher or immersion blender to puree until you get the consistency you like. Taste and adjust seasonings.

Plate it up and enjoy!