Vegan Traditionalist Recipe

Inspired by Anna's House - Okemos

Time35m

Serves1

Choice of potatoes & one slice of toast.

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Frequently paired with

The best thing to pair and share with Vegan Traditionalist

Selected to serve

GOLDEN TOOTH

Penicillin Cocktail Bourbon, Oloroso Sherry, Ginger, Toasted Coconut Honey, Lemon

rich · spicy · sweet

Open pairing →

Ingredients

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Potatoes

2 cups Russet potatoes

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins garlic powder

2 tbs Fresh parsley, chopped

Toast

1 slice Whole grain bread

1/2 unit Avocado

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

to taste Red pepper flakes

Method

Potatoes Preparation

Preparing the Potatoes

Begin by peeling the Russet potatoes and cutting them into cubes of approximately 1-inch size.

Boiling the Potatoes

Place the cubed potatoes in a large pot and cover them with water. Bring to a boil and add a teaspoon of salt. Cook for about 15-20 minutes or until the potatoes are fork-tender.

Draining and Seasoning the Potatoes

Once cooked, drain the potatoes and return them to the pot. Add olive oil, black pepper, garlic powder, and chopped parsley. Stir well to coat the potatoes with the seasonings.

Final Touch

Let the seasoned potatoes sit for about 5 minutes to absorb the flavors before serving.

Toast Preparation

Toast the Bread

Toast the whole grain bread slice in a toaster or on a skillet until golden brown.

Prepare the Avocado Spread

In a small bowl, mash the avocado with lemon juice and salt until smooth.

Assemble the Toast

Spread the avocado mixture evenly over the toasted bread. Sprinkle with red pepper flakes to taste.

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