You know, for a while there I didn’t know if there was going to be a Virtual Vegan Potluck in 2014. It’s been one crazy-hectic year and whenever I thought about the effort that goes behind one of these events, well, I wanted to crawl under the covers and curl up in a fetal position (with a pint of coconut milk ice cream and a large spoon). But then I’d remember what it’s really all about – connecting readers and bloggers, connecting vegans and non-vegans, connecting in-person friends and virtual friends. Long sob story short: welcome to the 5th Virtual Vegan Potluck!
This year I was all set to share a Main Dish, but it seemed like Sides needed some love and attention. Side dishes have always been problematic for me. Main dishes, desserts – I got those more than covered! But ask me to supplement a meal with a tasty, easy side and I’m lost. So I did what many of us do when in need of inspiration. I went straight to Pinterest. When I saw the many recipes for Pomme Anna, I knew I’d found my recipe. Now, these aren’t strictly pommes; I’ve added slices of beetroot and sweet potato to my dish (plus a splash of pure maple syrup) for a little added taste and color interest. But the crispy edges and the creamy centers are pure, classic Pomme Anna. Yes, these make for a fantastic side dish, but if you use the same technique with those adorable wee potatoes, this translates into mouthwatering fingerfood/appetizers, too.
I want to thank each and every one of the Potluck participants – I appreciate all of the effort you put into your posts. There were a lot of new faces this year which just thrills me. As always, it’s wonderful to see those folks who have come to each and every one. And, a heartfelt thanks to my Mentors this time around: Sarah, Keely, Poppy, and Angela. Finally, thank you to those of you partying with us and clicking from one wonderful blog to the next. Enjoy yourselves and happy (plant-based, vegan, cruelty-free) eating!
Pommes Anna with a twist – super thin slices of potato, sweet potato, and beets seasoned with thyme, lightly sweetened with maple syrup and baked until crispy on the outside.
- 1 beet, peeled
- 1 large potato
- 1 large sweet potato
- 3 Tbsp. coconut oil, melted
- 2 Tbsp. pure maple syrup
- ~1 Tbsp. fresh thyme leaves
- 2 cloves garlic, finely minced
- 1/2 tsp. ground black pepper
- 1/4 tsp. sea salt
- 1/4 tsp. garlic powder
- Preheat oven to 350-degrees and lightly oil an 8-muffin tin and line a large baking sheet with parchment paper. Scrub the beet, potato, and sweet potato well. Peel the beet and if desired, the potato and sweet potato (I leave the peels on). Set aside.
- In a large bowl, combine the coconut oil, maple syrup, thyme, garlic, pepper, salt, and garlic powder. Set aside.
- Using a mandolin (or do this carefully by hand with a knife), slice the potato and sweet potato into very thin slices – we’re talking 1/16-inch here – and place them in the bowl with the coconut oil and maple syrup. Using your hands, toss the slices, making sure they’re all coated with the oil-maple syrup mixture. Now slice the beet in the same way, but place the slices in a separate bowl until ready to assemble the stacks. I do this because I want to keep the red to a minimum when assembling the stacks.
- Working with one thin sheet of beet, potato, or sweet potato at a time, begin placing the layers in the muffin cups. I like to do a thick layer of each veggie before adding the next, but the final result no matter how you stack them is a beautiful reddish-golden color, so it’s probably not necessary.
- Once you’ve used up all of the slices, bake the stacks for 35 minutes. Remove from the oven and increase the temperature to 425-degrees. Place the lined baking sheet on top of the muffin tin and very carefully flip over so that the stacks come out onto the parchment paper/baking sheet. You may need to neaten up some of the stacks – it ain’t no big thing.
- Bake the stacks for another 25 minutes or until darkened and crispy on top and around the edges. Sprinkle on additional fresh thyme, if desired, and serve immediately.
- Serving Size: 8
- Calories: 114
- Sugar: 5
- Sodium: 94
- Fat: 5
- Saturated Fat: 4
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 16
- Protein: 2
- Cholesterol: 0
Here’s what I shared at previous Potlucks:
May 2012: Sage & Rosemary Dinner Rolls with Roasted Garlic Coconut Butter
November 2012: Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries
May 2013: Sweet Potato Fries with Parsley, Garlic, & Lemon Zest
November 2013: Red Lentil, Couscous, & Vegetable Stoup
And now it’s time to move on to the next plant-based side dish at the party! Click on the button below or here to visit FITTING INTO VEGAN!
Click on the button below or here to go back one and visit VEGG CHEF in Soups/Stews.
To go all the way back to the beginning of the Potluck, click on the button below or here.