Salted water to cover
2 large russet potatoes, peeled, cut into six or eight same-size pieces

2 tablespoons butter
1 teaspoon fennel seed, crushed (or fennel powder, I used a mixture)
Salt & pepper
1 large fennel bulb, outside layer trimmed if needed, cored, chopped roughly in fairly big pieces (save some of the frond for garnish)
1/2 cup half ‘n’ half (or fat free half ‘n’ half, the inspiring recipe called for at least 1 cup, how much is used may depend on the relative moisture in the cooked potatoes as much as taste preferences)
More salt & pepper to taste (if needed)

Bring the water to a boil. Add the potatoes as they’re prepped. (If you do the prep work in advance, peel the potatoes and so they don’t brown, cover with cold UNSALTED water. Replace the water before beginning to cook.) Cover and cook til tender, about 15 minutes. Drain. (Here, the inspiring recipe called for returning the potatoes to the hot pan and cooking for a few minutes more to dry a bit. I liked this step but not sure it made a pile of difference so you might want to try it yourself to see.)

While the potatoes cook (or 2-3 hours in advance if you like), melt the butter and fennel seed on MEDIUM in a skillet til shimmery, let bubble a minute. Add the fennel, sprinkle with salt and pepper, stir well to coat with fat and disperse the salt. Cook softly for 15-20 minutes, til soft but not brown. (If you’re prepping ahead, stop here.) Add the half ‘n’ half until just beginning to bubble.

Mash the potatoes with a masher or a hand mixer (NOT a food processor which creates gum). Stir in the fennel-cream mixture. Season to taste and serve.

Ingredients (use vegan versions):

1 can French cut green beans
1 1/2 canisters vegan French fried onions
1 1/2 cups soy milk
1 cube veggie bouillon
2-3 tablespoons corn starch (or potato starch) mixed with 2-3 tablespoons cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1-2 tablespoons vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
whatever other hearty herbs make you happy

Directions:

This is meant to be a vegan version of the traditional green bean casserole served at holidays, etc., for those of you who loved it and were sad to not have it at the holidays once you went vegan. Many of my non-veggie friends like this better than traditional green bean casserole because it has more veggies and more herbs and spices.

Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.

Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.

Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.

Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.

Makes: 4-6 servings, Preparation time: 10 minutes, Cooking time: 20 minutes

Baked Cauliflower with Garlic and Spices

Ingredients:

1 head cauliflower
1/2 cup vegetable broth
1 clove garlic
1/4 tsp thyme
pepper to taste, about 1/2 tsp

Directions:

Preheat oven to 400 degrees. Break cauliflower into desirable sized pieces and place into baking dish. Mince garlic and add to remaining ingredients. Then mix all ingredients together with cauliflower, until there is an even coat of broth and seasoning on each piece of cauliflower. Bake at 400 degrees for about 40-45 minutes, stirring half way through.

Number of Servings: 6

Serving size, 1/2 cup

Nutritional Info per serving
Fat: 0.2g
Carbohydrates: 5.7g
Calories: 27.2
Protein: 2.0g

Avocado and Orange Spinach Salad with Sweet Mustard Dressing

Ingredients:

1 orange
1 avocado
1/2 small shallot
1 large bunch de-stemmed spinach, or 1 bag fresh

Sweet Mustard Dressing:
1/2 cup red wine vinegar
1 tsp. mustard powder (to taste)
2 tbsp. olive oil
1 tsp sugar

salt and pepper to taste

Directions
Place spinach, shallot, and orange into a salad bowl and toss until ingredients are evenly dispersed. Place sliced avocado on the top of the salad before serving.

Serve with Sweet Mustard Dressing

Nutritional Information:

Serving size: 1/2 cup. Makes 8 servings.
Fat: 6.9g
Carbohydrates: 7.9g
Calories: 92.5
Protein: 1.9g