Chunky Mashed Potatoes with Fresh Herbs

This is my entry to this week’s Weekend Herb Blogging, hosted by Joanna of Joanna’s Food.

Tonight we finished up the French Fingerling Potatoes that came in our CSA delivery last week. I made chunky mashed potatoes with fresh herbs – oregano and rosemary that also came in our weekly delivery.

Fingerling potatoes are so called for their narrow, finger-like shape. There are many varieties – the French type is slightly reddish with a very thin skin. For this reason, I chose to keep the skin on when I cooked them. The skin is tender and flavorful; it also adds fiber. Fingerlings should be kept in the refrigerator before use as they’re slightly more delicate than regular baking potatoes. My research says that fingerlings are very versatile and can be boiled, baked, grilled, or roasted – and are especially good in potato salads.

I found these French Fingerlings to be sweet and smooth – this coming from someone who doesn’t even like potatoes! This recipe is easy to whip up, and you can customize it as you like. Bobby and I like chunky mashed potatoes, so I mashed them with a fork. If you prefer a more creamy mash, puree the potatoes with a blender instead. We also adore herbs and spices, so I used a lot in this recipe! You can modify the spices to suit your own taste.

Chunky Mashed Potatoes with Fresh Herbs (VEGAN)

Ingredients
2 cups quartered and washed fingerling potatoes
1 teaspoon salt
1/2 cup soy milk (preferably unsweetened)
1 tablespoon freshly dried oregano, crumbled
2 teaspoons freshly dried rosemary, also crumbled
salt and pepper, to taste

Directions
1. Place the chopped potatoes in a pot; cover with cold water and add the salt. Bring to a boil and cook until the potatoes are tender and can be pierced with a fork.
2. Reduce heat to low and drain the potatoes. Add the soy milk and herbs. Stir until the soy milk is hot. At this point you can either mash with a fork (my option) or blend with a hand-held mixer. Mash or cream the potatoes until you get your desired consistency.
3. Season with salt and pepper, to taste!

Menu Plan Monday


I just got Skinny Bitch in the Kitch AND Vegan with a Vengeance from Amazon! This week is going to be awesome.

Menu for the Week of June 16 – June 22

Monday
Dinner – CSA collard greens, TJ’s beef-less strips, and tortillas
Dessert – Homemade cinnamon-sugar crackers

Tuesday
Dinner – Tofu Scramble from VwaV
Dessert – More cinnamon-sugar crackers

Wednesday
Dinner – Mango Ginger Tofu from VwaV
Dessert – TJ’s inspired trail mix cookies (I still have to concoct this recipe…)

Thursday
Dinner – Waldorf Bulgar Salad (inspired by SBitK)
Dessert – Perhaps rice pudding, from VwaV

Friday
Dinner – Eating out
Dessert – Gelayo Gusto?

Saturday
Dinner – Eating out
Dessert – Fruit!

Sunday
Dinner – Leftovers!
Dessert – Fruit!

Head on over to Organizing Junkie for more…

Happy Fathers’ Day!


This post is for my amazing dad. As a kid, my favorite part of the weekend was waking up and running downstairs for breakfast. Every Saturday, Dad would make us pancakes, and Sundays alternated between French Toast and Waffles. The pancakes had whole wheat flour, of course! Those pancakes ruined me for all other pancakes. The white, plain pancakes that come out of most restaurant kitchens are nothing compared to Dad’s creations. And at the few restaurants that do serve whole wheat pancakes, the cakes are dense and heavy – nothing like the light and fluffy cakes that Dad can make.

Thanks Dad, for everything you’ve done throughout the years. I miss you so much; being separated by an entire country is really difficult. Hope your day is great 🙂 I love you!

Happy Fathers’ Day to all the fathers, grandfathers, etc…! Rest up and enjoy your day.

Happy Birthday, Bulgar Salad, and Weekend Herb Blogging (Bacon Avocado)

Happy Birthday sweetie!

Though the day got off to a rough start, I think it ended on a good note. We got Japanese for dinner (Fuki-Sushi in Palo Alto) and Gelayo Gusto for dessert.

Today’s post is an entry to Weekend Herb Blogging, hosted this week by Astrid of Paulchen’s Food Blog.

Last week in our CSA delivery we got an interesting variety of avocado – the bacon avocado. Though initially excited about this curiously named fruit, we were slightly disappointed after the first taste. This fruit is milder than a regular avocado, and to be perfectly honest, a bit bland. Ours did not ripen properly, although I put it with bananas for an entire week (normally a fantastic way to ripen almost anything). I ended up using the avocado in the bulgur salad that I mentioned in this week’s menu plan – the salad turned out quite well, though I wish the avocado would have been more flavorful. A truly ripe avocado would have been perfect.

Apparently avocados must reach maturity while on the tree itself; but they don’t soften while they’re on the tree. The trees can actually be used as “warehouses” for avocados – the fruit can remain on them, mature but not yet ripened, for months.

Here is my recipe for bulgur salad using the bacon avocado

Bulgur Salad

Ingredients
1.75 cups water
dash of salt
1 cup bulgur
1 small RIPE bacon avocado, chopped
1/2 cup edamame beans
1.5 cups corn
1/2 ripe mango, chopped
3/4 cup cilantro, chopped
2 tablespoons lime juice
salt and pepper, to taste

Directions
1. Boil the water and salt; add the bulgur, reduce heat to low, and simmer for about 15 minutes.
2. Fluff the bulgur with a fork and mix in the rest of the ingredients (except the salt and pepper). Finally, season with salt and pepper, to taste.

Simple and easy, but so delicious! The mangoes really add to the flavor and make this a salad that will be repeated often.

Menu Plan Monday

Bobby’s family is visiting this week – they get in on Tuesday night. We’ll be taking them out to various restaurants, so not too much home cooking this week – but we’ll be sure to use our CSA veggies that come on Wednesday.

Menu for the week of June 9 – June 15

Monday
Dinner – Veggie nachos – blue corn chips & regular tortilla chips with guacamole (CSA avocado!), chopped tomatoes, beans, onions, mango salsa, ground fake meat, and cheese on Bobby’s half
Dessert – Frozen berries & TJ’s vegan trail mix cookies (these are so good! product review to come)

Tuesday
Dinner – Bulgar salad with avocado, beans, edamame, corn, green apples, and mangoes
Dessert – Bananas w/peanut butter OR sliced mango

Wednesday
Dinner – Something with CSA veggies for Bobby’s family – a stir-fry or maybe pasta
Dessert – Mangoes

Thursday
Dinner – Bobby’s Birthday! Eating out in Mountain View.
Dessert – Gelayo Gusto?

Friday
Dinner – Eating out in Mountain View
Dessert – @ the restaurant, or fresh fruit @ home

Saturday
Dinner – Eating out in Mountain View
Dessert – @ the restaurant, or fresh fruit @ home

Sunday (Fathers’ Day)
Dinner – Eating out – Bobby’s dad can choose!
Dessert – Bobby’s dad’s choice 🙂

Check out more menu planning fun over at Organizing Junkie! Try it yourself – we need more veggie weekly menus!

I’m headed out to Safeway for a few choice items – cilantro, red peppers, broccoli for snacking, lettuce, and green apples. Maybe lemons or limes 🙂