Top o’ the spud!

Fellow plant-based foodie Vikki Deedrick launched a potato pondering that turned into a gold mine of ideas.   The minute I saw where it was going, I knew I had to get this into your hands.  Somehow it only seems fitting as the special guest on this week’s teleclass is none other than spud-lover and starchivore  Dr. John McDougall, author of the newly released Starch Solution.

You can never get too many ideas for topping your starchy vegetables. Thanks to everyone who contributed!

Potato PR

First, a little more about the lowly potato.  According to Dr. John McDougall:

The Potato: Complete Nutrition in a Spud

If I were given the choice of picking only one food to live on for the rest of my life, I would choose potatoes.  After all, potatoes have provided complete nutrition for children and adults throughout history under many
circumstances.  For example, rural populations of Poland and Russia at the turn of the 19th century lived in very good health doing extremely hard work with the white potato serving as their primary source of nutrition.

In 1925 a landmark experiment was carried out on two healthy adults – a man 25 years old and a woman 28 years old.17  They lived on a diet primarily of white potatoes for 6 months.7  Upon conclusion of the experiment the researchers reported, “They (the man and woman) did not tire of the uniform potato diet and there was no craving for change.”  Even though they were both physically active (especially the man) they were described as, “…in good health on a diet in which the nitrogen (protein) was practically solely derived from the potato.”
~  from The McDougall Newsletter,  April, 2004

On to the eats!

Vikki’s original note on facebook :

1)  Thought it would be fun to share some of our favorite potato toppings. I like a lot of the standards. Salsa, hummus, veggies. I recently tried creamed corn and it was delicious. That made me think of corn relish which was also very good…

2)  Carollynne K:  I love my potatoes, plain with a bit of mustard or paprika or cracked pepper.

3)  Vikki D:  I like sauerkraut on potatoes. I know it sounds weird but if you like sauerkraut, try it. Very good.
Vikki Calvin Deedrick ‎Carollynne Kelly – That’s a recipe I would LOVE to have. I have always loved pierogis. Any chance you could post that?

4)  Bj R:  Sauerkraut is loaded with sodium, haven’t had it since becoming vegan. Found any “good” brand?

5) Anne J:  Pico de gayo. A fresh salsa.

6) Lynda K: I love just a tiny bit of low sodium tamari and nutritional yeast. Yum! I also like to top with beans and then there’s always salsa of course.

7) Chef Aj:  Oil free hummus and nutritional yeast

8) Sharon A:  I’ve always loved potato tacos… I just stick all the taco fillings right on top of the potato -yum! I also like a little mustard, ‘steak’ sauce and tapatio.

9) Stephen T:  I usually dash cumin with some non-dairy cheese sauce.

10) Jill J:  A veggie soup potato, “sauteed” or grilled veggie potato, grilled potato, twice baked potato…bet the Lentil taco recipe seaoned for tacos or season for Italian would be amazing topping. Ive had Cuban seasoned lentils over rice.

11) Char N:  I dehydrate many veggies in my dehydrator, then use them as toppings…crunchy. Good.

12) Molly D:  I had some new potatoes last night and just put a bit of fresh dill on them. I LOVE dill and so it just hit the spot!

13)  Bernadette S: Salsa, preferably homemade! Also Parma, commercial or homemade (food process walnuts, nutritional yeast and a pinch of miso).   For nut free, I pulse a cup of sliced baby bella mushrooms with 1/4 cup nutritional yeast and about a TBS miso. Be careful – you want mushrooms finely chopped, not mush.

14) Ami M:  topped with smashed white kidney beans seasoned with oregano and garlic and steamed kale.

15)  Vikki D: I just thought of roasted garlic, that would be good. Note to self – roast some garlic.

16) Beth Ann E.:  Cheezy hummus!*(recipe below)

17)  Carol C.:  Steamed broccoli and a little nutritional yeast.

18)  Gloria E:   A la vegan Huancaina … w/o the hard boiled egg, and sprinkled with some fresh curly parsley, with a chipotle tofu topping, garlic sauce … with tempeh bakon … so many ideas.

19)  Anne J.:  Dressed up like a hot dog with relish and mustard.

20)  Shirley J.:   Melty pizza cheese! **(recipe below)

21)  Lani:  A personal go-to?  Chunky blended steamed veggies.  Broccoli is the all-star with a little nutritional yeast blended in along with the garlic.

Have you a spudlicious potato topper idea of your own to add?  Please share in replies below.

*Beth Ann’s Cheezy Hummus

1.5 cups garbanzo beans (unsalted)
6 Tbsp nutritional yeast
1/3 cup roasted red pepper (from a jar, skin on/off doesn’t matter)
4 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp onion powder
2 Tbsp dijon mustard

Place everything in a food processor and mix until blended well. This is my all time favorite potato topper and WOW… is it good.  We even have a picture straight from chef Beth Ann herself at right.

**McDougall Melty Pizza Cheese:  Makes about 1 and 1/4 c.

1 c. water
1/4 c. nutritional yeast flakes
2 T. cornstarch
1 T. white flour
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. garlic granules

Place the water, yeast, cornstarch, flour, lemon juice, salt, and garlic granules in blender and blend until smooth. Pour the mixture into a small saucepan or medium microwave-proof bowl. Stir over medium heat until it starts to thicken, then let bubble 30 seconds and whisk vigorously, OR microwave on HI 2 minutes, whisk, then microwave at 50% power (MED) for 2 minutes, and whisk again

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