Mom is doing great now. She has worked very hard to regain her mobility and is full of renewed vigour and love for life. I am very proud of her determination and strength. She's even taking Tango lessons! What a difference a year can make.
Beyond helping my mother, my experiences with Beans, Rice and Everything Nice have been surprisingly rewarding. Many of you have reached out to me with wonderful comments or questions. Thank you. Every week I look forward to sharing my recipes with those who are interested in eating a low-fat, whole-food, plant-based diet to promote good health and a compassionate, sustainable lifestyle (and who also like satisfying food that tastes good!)
For today's recipe, I used 1 kg (about 2 pounds) of potatoes and sweet potatoes combined – 2 large russet potatoes and 1 small yellow sweet potato. You could do all russet or all sweet potatoes if you prefer. This recipe would be excellent with carrots or other root vegetables, too.
Rather than creating a spice blend, I used my favourite curry spice blend from the grocery store. If you have Celiac Disease or gluten intolerance, make sure whatever spice blend you choose is gluten-free. Sometimes, wheat flour is added to spice blends as a filler. Read the labels and contact the manufacturer before consuming. I added a touch of maple syrup (optional) to the recipe to balance the slight bitterness of the curry spices. The spices are added to mustard to create a paste which I use to coat the potatoes and then bake to a nice crisp, golden brown. The optional sesame seeds add a subtle nutty flavour. The mustard acts as a glue to adhere the spices to the vegetables – very little is lost to the baking sheet.
1 kg (about 2 lbs) of potatoes
2 Tablespoons prepared mustard
1 Tablespoon curry powder
2 teaspoons sesame seeds (optional)
1/2 teaspoon garlic powder
1/2 teaspoon maple syrup (optional)
1/2 Tablespoon water
To your health and happiness,
Beans and Rice