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

Purple Mashed Potatoes


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


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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