Monday, April 6, 2009

Creamy Dijon Dill Potatoes

Just a quick post tonight. The past week has been absolutely insane. First, the trustees are trying to shut down the boys' school--the oldest continually operating elementary school in northern Ontario. We have hosted several meetings (with plenty of vegan baking to go around), and have spent a lot of time organizing, writing letters, etc. Here is the website dedicated to saving the school if you are interested. In the midst of it all, our basement flooded with all the melting snow. That was fun. Of course, today we had a snow storm and the temperature has dropped below zero. Ah, spring. And then there are the stacks of essays to grade . . . . There is no better time for fast and easy food. I made these potatoes to accompany the maple barbecue tofu.


INGREDIENTS
- 1 lb baby yellow potatoes, halved
- 2 tbsp margarine
- generous tbsp Dijon mustard
- 2-4 tbsp plain soy milk
- 1/2 tsp dill (or more if you like the dill)

METHOD
1. Boil potato halves in salted water for 8-10 mins, until softened but not mushy. Drain.
2. Heat margarine in a frying pan over med-hi heat. Fry potatoes for 5-7 mins, until golden. Add mustard, 2 tbsp of soy milk, and dill and mix well. Add more soy milk until desired creaminess is reached. Serve.

15 comments:

VeganWoman said...

Absolutely delicious! My partner will love to put this together. I love anything Dill. Thanks for sharing!

Alexis said...

Even in the midst of chaos you turn out beautiful-looking, easy food. You are such an inspiration!

I'll have to try these later this week with my many potatoes. Good luck with the school and the basement.

Janet said...

dill + potatoes = yum, but dijon dill?!??! extra yummy!!

Vegetation said...

Delicious!! And good luck with the school. I went through the same thing a couple of years back with my daughters school.

Macie said...

Yummy! I just bought a big bag of 'taters last night, and I'm always looking for new ways to prepare them (baked potatoes are fun, but get boring after a while).

Tami (Vegan Appetite) said...

Those potatoes look delicious.

Best of luck with the school situation.

Kelly said...

I'm sorry to hear about all the drama in your world right now. I hope things calm down soon. In the meantime, those are some fantastic looking potatoes.

Bianca said...

Sorry to hear about the boys' school! Would the students be transferred to another school? I hate it when school systems try to consolidate. It really messes up the student's experience.

lifeglutenfree said...

sounds awesome! I love dill!

Jenna said...

Yum! This sounds great! I'm going to try it tonight.

susan said...

Just finished frying these bad boys up, they look so delicious! Can't wait to eat them, good thing I don't have to since they are done!

I really appreciated how easy these were to throw together. Thanks!

Vegan Nutritionista said...

I love dill and potatoes! I make a recipe that's very similar to this, but with olive oil instead of butter and lemon juice added in and it's fabulous as well!

Dynah said...

I enjoyed these- really simple but tasty. Thanks!

Englann said...

I mostly despise the taste of mustard but I figured if you make it, I am willing to try it! These are outstanding! Next time I will make a bigger batch so I don't look angrily at my husband finishing off the batch. These will be great for a potluck! Thanks again.

Susan (peebsmama) said...

What a great way to dress up boiled potatoes. Very tasty and so easy to make. I served these with your maple balsamic bbg tofu.