So, it's been a while since my last post due to the holiday season and other random things. This year I hope to lean more towards the healthier side of vegan cooking as well as keeping things simpler and more local. Yesterday we had a simple potato dish for breakfast.
1 T Earth Balance
1 T olive oil
1/2 Spanish onion, diced
1 quart fingerling potatoes sliced into 1/4 inch thick discs
1/4 cup veggie stock
1 t paprika
2 t dried rosemary
salt and pepper to taste
Preheat oven to 400F. In an iron skillet on medium melt EB together and olive oil. Add onions and cook for about five minutes. Add potatoes and coat with oil/onion mixture. Turn heat to medium-hi, add some salt and broth and continue to mix for a few more minutes. Remove from heat add stir in paprika and rosemary then place in oven for 20 minutes or until potatoes get soft and begin to brown.
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