Happy Friday! We officially made it through the week!

And what a week it was! I thought I’d share another fabulous potato recipe with you guys tonight. It’s cold and rainy in NYC today…sounds like potato weather to me! :)

A scrumptious dinner! Roasted Red Potatoes, with Zesty Sauteed Veggies and a Roasted Red Pepper Cream Sauce!

And it’s Gluten Free, Vegan, and Body Ecology Diet friendly!

But wait — How are Red Skinned Potatoes on the Body Ecology Diet? That’s a ZERO sugar diet; and starchy veggies — ie: potatoes — are strictly prohibited! Welllll, it just so happens that Red Skinned Potatoes are the ONLY potato allowed on the BED because they have less sugar than their white and orange potato cousins, and therefore, don’t feed the yeast! (pg 52) Sweet!

Can I just tell you…this was outstanding! Even my 18-year-old boy cousin, who hates vegetables, gobbled it up and said he loved it! Point for team Veggies! :)

So here’s what you need: (Serves 3)

6 Organic Red Skinned Potatoes, diced

5 asparagus spears, chopped in 1/2 inch pieces
1/2 yellow onion, diced
1 cup sugar snap peas, chopped in 1/2 inch pieces
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
sprinkle of garlic powder
salt and pepper
1 green onion, chopped (garnish)

Cream Sauce:
1 red pepper, roasted, peeled, then chopped
1 clove of garlic
1/2 cup cashews
1/2 tsp paprika
salt and pepper

Preheat oven to 350 degrees. Place your diced potatoes on an olive-oil-sprayed baking sheet. Spritz the potatoes with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes, until golden brown, stirring once half-way through.

In the mean time, roast your red pepper.

To roast the red pepper, I literally set it on our gas flame burner and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with the cashews, garlic, paprika, salt and pepper. Blend until you get your smooth, creamy sauce! YUMMO!

Finally, saute your onion in 1 tsp EVOO, salt, pepper, and your spices. Let them soften for about 3 minutes, and then add your asparagus. Let it cook for 3 minutes, and then stir in your snap peas. Let them warm through for about 2 minutes, and then take off the heat. They’ll be warm and crunchy!

To serve, make a “bed” of potatoes, top with your veggies and a dollop of the red pepper sauce. Garnish with green onions.

This meal was ridiculously good! It was hearty and full of flavor! Zesty with a smokey-sweet overtone.

And the textures were wonderful! The potatoes were crispy on the outside and pillowy on the inside. Topped with warm, crunchy veggies, and an out-of-this-world red pepper cream sauce! It was so rich and luxurious. It was hard to believe that it was just red pepper and cashews!

My family was going crazy for this cream sauce! They passed it around the table, and proclaimed that it was amazing!

And it was really pretty too! Regal looking:)

Do you have any fun plans this weekend?

Until Next Time!