The American School in SwitzerlandThe American School in Switzerland
Chef's Recipes

Purple Mashed Potatoes

Ingredients

600 gr Purple Potatoes
200 ml Almond Milk 
Salt and pepper to taste

  • Wash the potatoes and boil them in a pot of salted water, water should not be hotter than 90 °C and drain
  • Peel and mash the potatoes
  • Warm the Almond Milk
  • Whip the potatoes with the Almond Milk
  • Add salt and pepper to taste
  • Vegan Balls

Servings 6 , Prep time 20 min, Cooking time 28 min

Ingredients

250 gr Black Beans drained and rinsed
70 gr Pumpkin or Sunflower seeds 
90 gr Gluten free Oats 
120 gr Tomato paste
4 Cloves of Garlic
1 large Onion chopped 
15 gr Onion powder 
10 gr Garlic powder 
10 gr Ground Cumin
5 gr Smoked Paprika
50 gr Flax seeds
Sea salt and pepper to taste

Place all of the ingredients in a food processor and mix until the mixture sticks together and becomes a thick paste

  • Let the mixture rest in the refrigerator for 30–60 min
  • Roll the mixture into balls with your hands
  • Preheat the oven to 200 °C , fry the balls on all sides, then bake for 20 min

Ingredients for the gravy:

720 ml Water
160 ml can of Coconut Milk
120 gr Tomato Paste
3 gr fresh Ginger (minced)
12 gr Curry powder
7 gr Onion powder
5 gr Garlic powder
5 gr Cumin
2 gr Nutmeg
5 gr Brown Sugar
8 gr Cornstarch
Sea salt and pepper to taste
Fresh Parsley

  • Add the tomato paste to a pan, pour in the coconut milk, stir with a whisk until tomato paste is incorporated, add the water while stirring
  • Bring the sauce to a boil, add the remaining ingredients and allow it to simmer over medium heat for 10 minutes
  • In a small bowl, mix cornstarch and a little bit of water into a 'slurry', add it to the pan, the gravy will thicken simmer for another 2 minutes
  • Pour the gravy over the Vegan Balls and serve with Mashed Purple Potatoes, garnish with fresh chopped parsley

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