Vegan Potato Dish (You Name It Challenge Remix)

So, we live in a time of internet challenges.  I love to watch them, I love to participate in them.  I’m dying to do  the mannequin challenge.  I keep missing it!  I didn’t go to spin class that day and what do I see posted on Facebook… my class doing the mannequin challenge.  I didn’t go to a Quinceneara that I was invited to and what do I see on my co-workers’ phone on Monday….the whole party doing the damn mannequin challenge!

When was I going to get to be a part of the masses?  I too wanted to be a cool kid! I turned on Facebook one day and there it was, a remix of Pastor Shirley Caesar’s song “Hold My Mule”.  She listed a few items such as: Beans, greens potatoes and tomatoes while they showed clips of people  dancing to the beat.  I had found my challenge. It was a culinary challenge!

I saw a video with a super cute rapper (Shout out to Official Grey!) who rapped about the marvels of a meat free Thanksgiving. Now, Pastor Caesar had also gone on to list different vegetables as well as a variety of meats on her song.  He had chosen to focus on the veggies that were listed and it made me wonder, “What do vegans eat for Thanksgiving and do I ever want to find out?”

So, Here ya go my vegan friends as well as my meat eating friends. This is my interpretation/contribution to the #YouNameItChallenge . I hope you just love it!

Happy Thanksgiving!

Love,

Print Recipe

Vegan Potato Dish (You Name It Challenge Remix)

Pastor Shirley Caesar Challenge Acceptance

Course

Main Dish

Cuisine

Italian

Prep Time

30 minutes

Cook Time

1 hour

Servings

Ingredients

• 4 small cans Northern beans drained and rinsed
• 2 cups vegetable stock can be substituted with chicken stock if not vegetarian
• 1 teaspoon Italian seasoning
• Pinch of dried Sage
• in ½ diced onion sautéedolive oil until soft
• cup ¼Kalamata olives chopped
• 2 Tablespoons parmesan cheese
• 2 teaspoons garlic chopped
• 1. Combine all ingredients except cheese. Simmer beans until seasoning flavors are infused and beans are thickened approximately 30 minutes.
• 2. Remove from heat add cheese and reserve.
• The Greens:
• 4 cups Swiss chard ribs removed and chopped
• 2 cups kale greens ribs removed and chopped
• 1/8 cup Marsala wine or your favorite wine will do
• 1 teaspoon garlic chopped
• 1 Tablespoon olive oil
• Sea salt to taste
• 1. In a saute pan heat olive oil until heated through.
• 2. Add garlic kale and chard. Wilt.
• 3. Add wine and season to taste.
• The Potatoes:
• 1 dozen Yukon Gold Potato left whole and scrubbed clean
• cup ¼olive oil
• Sea salt to taste
• 1. Boil or steam potatoes until cooked through.
• 2. Cool slightly and with the back of a large spoon press lightly to smash to half the height.
• 3. in Cool down further and the lightly brownsaute pan with olive oil.
• 4. When done sprinkle with sea salt.
• The Tomatoes:
• 1 pint Baby heirloom or your choice mini tomatoes (cherry grape, etc)
• 2 tablespoons olive oil
• Sea salt to taste
• 1. Heat saute pan until very hot.
• 2. Add olive oil.
• 3. Once heated add tomatoes.
• 4. Heat tomatoes until skin is blistered.
• 5. Remove and add sea salt.
• Put it All Together:
• I like to layer the items. If serving as a casserole start with the potatoes. Then, layer with the greens, beans and tomatoes last. You know what is also delicious with this? Cheese (parmesan or any smoked cheese). If you opt out of the cheese, this is a vegan dish. Enjoy!

Course Main Dish Cuisine Italian Prep Time 30 minutes Cook Time 1 hour Servings Ingredients 4 small cans Northern beans drained and rinsed 2 cups vegetable stock can be substituted with chicken stock if not vegetarian 1 teaspoon Italian seasoning Pinch of dried Sage in ½ diced onion sautéedolive oil until soft cup ¼Kalamata olives chopped 2 Tablespoons parmesan cheese 2 teaspoons garlic chopped 1. Combine all ingredients except cheese. Simmer beans until seasoning flavors are infused and beans are thickened approximately 30 minutes. 2. Remove from heat add cheese and reserve. The Greens: 4 cups Swiss chard ribs removed and chopped 2 cups kale greens ribs removed and chopped 1/8 cup Marsala wine or your favorite wine will do 1 teaspoon garlic chopped 1 Tablespoon olive oil Sea salt to taste 1. In a saute pan heat olive oil until heated through. 2. Add garlic kale and chard. Wilt. 3. Add wine and season to taste. The Potatoes: 1 dozen Yukon Gold Potato left whole and scrubbed clean cup ¼olive oil Sea salt to taste 1. Boil or steam potatoes until cooked through. 2. Cool slightly and with the back of a large spoon press lightly to smash to half the height. 3. in Cool down further and the lightly brownsaute pan with olive oil. 4. When done sprinkle with sea salt. The Tomatoes: 1 pint Baby heirloom or your choice mini tomatoes (cherry grape, etc) 2 tablespoons olive oil Sea salt to taste 1. Heat saute pan until very hot. 2. Add olive oil. 3. Once heated add tomatoes. 4. Heat tomatoes until skin is blistered. 5. Remove and add sea salt. Put it All Together: I like to layer the items. If serving as a casserole start with the potatoes. Then, layer with the greens, beans and tomatoes last. You know what is also delicious with this? Cheese (parmesan or any smoked cheese). If you opt out of the cheese, this is a vegan dish. Enjoy!

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