The theme for tonight’s dinner is light and simple since it’s a running night. Last week I went on a potato buying binge grabbing a few different types that looked appealing to me. Problem is I haven’t been using them fast enough and grabbed two for tonight’s dinner, a Peruvian Purple Potato and sweet potato for colorful baked potato rounds to go with a raw soup.
The purple potato is gorgeous almost looking like a beet when sliced into and, unlike white potatoes, rich in antioxidents.
I just love the colors of these two paired together.
I tossed the rounds in a bowl with a little coconut oil and salt.
Then lined them on a baking grid to bake at 375 degrees for about 35 minutes.
Then I prepared one of my favorite raw soups in the Vita-Mix – Gena’s Red Pepper and Hemp Soup.
I make this soup so much, it has a page in my internet recipes binder.
But I didn’t blend it just yet, instead I cleared the kitchen and parked it on the couch catching up on a little blog reading for 30 minutes while hubby had a turn in the kitchen to prepare the rest of his dinner. Occasionally I let him have a turn.
Since we prepare different meals a lot (non-vegan for him), we have to plan our entrees to be ready about the same time. That’s usually easy with raw dishes since they can chill in the fridge, warm in the dehydrator, or sit out and get room-temperature while he’s cooking his stuff. But it can be tricky when we’re baking, or I’m starved after an early lunch at work and he wants to roast something.
Anyway, once his stir fry was ready, my potato rounds were also ready.
So I blended the soup in the Vita-Mix.
And served my colorful dinner.
The purple potato paired nicely with the sweet potato tasting a lot like white potatoes. But the color made it more fun and cheery to eat while knowing they had more nutritional value was comforting. And the soup was wonderful as always.