Jess Scone was kind enough to provide a list of 30 blog ideas for inspiration. I'm going to handpick from the list through the month of September as I'm inspired. The idea I chose today was #6: Re-create a restaurant meal.
I couldn't choose between two meals, and they both included potatoes, so I decided to mash them together.
#1: taters gonna tate from PuraVegan Cafe & Yoga in St. Louis, MO
roasted potatoes served on a bed of romaine with spicy tahini cheese, sour cream, tempeh bacon, avocado, onion, and red pepper
#2: fingerling fries with creamy worcestershire from Vedge in Philadelphia, PA
fingerling potatoes served with a worcestershire vegan mayo sauce
In order to combine these two dishes, I served roasted potatoes over a bed of romaine--PuraVegan-style--because adding greens to anything is always a good idea,
added Vedge's creamy worcestershire sauce,
and, finally, added PuraVegan's avocado and red onion garnish for some extra flavor and creaminess.
The result is a nutritious, hearty meal that can be served in a single bowl.
Roasted Potatoes with Creamy Worcestershire Sauce:
3 yukon gold potatoes, quartered into wedges (three cuts total: one length-wise down the middle and then lengthwise down each half, leaving you with four wedges per potato)
1 tablespoon olive oil
1 head romaine, washed, dried, and chopped
creamy worcestershire sauce (recipe below)
diced red onion
Preheat oven to 425. Line a baking tray with parchment paper. Toss potato wedges with olive oil on baking tray, and then arrange wedges skin down on tray. Roast for 30 minutes, rotating pan once during baking. (After 30 minutes, if you'd like your potatoes more roasted, check every 10 minutes until they're how you like 'em.)
While potatoes are roasting, prep romaine, garnishes (red onion and avocado), and creamy worcestershire sauce (recipe below).
Fill a bowl with chopped romaine, layer potatoes on top, then sauce, then garnishes. Enjoy!
Creamy Worcestershire Sauce:
Adapted from the Vedge Cookbook
1/2 cup vegan mayo (homemade or storebought)
2 tablespoons vegan worcestershire sauce (homemade or storebought)
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon maple syrup (or your preferred sweetener)
1/4-1/2 teaspoon salt (add 1/4 teaspoon first and add more, to taste)
1/2 teaspoon fresh black pepper
Combine all ingredients in a blender, food processor, or by hand with a fork. Easy enough? Store in an airtight container in the refrigerator, and use within a week.