This recipe was brought to you by Michele Martinez.
Otherwise known as ‘The Fruit Doctor’, Michele Martinez lives and breathes the old adage that ‘an apple a day keeps the doctor away’. She specialises in helping her clients to reduce or eliminate medications for diabetes, high blood pressure, high cholesterol, feminine problems
, and more, using a plant-based diet with an emphasis on consuming whole, unprocessed
fruit… and potatoes! She’s an accomplished chef too and uses her experience and skill to
show people how plants can be exciting and delicious at the same time.
- 6 small red potatoes, sliced into discs
- 30 g (1 oz/½ cup) nutritional yeast
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 6 spring onions (scallions), diced
- Sauces (choose one)
- 300 g (101/2 oz) silken tofu (1 packet) or 1 x 400 g (14 oz) tin salt-free white beans, drained
- ½ cauliflower, steamed or 60 g (2 oz/½ cup) walnuts
- 1 potato, peeled and steamed
Steam the potatoes in a steamer basket over a saucepan of simmering water until soft, about 15–20 minutes. Set aside. If you’re making the cauliflower sauce, steam the cauliflower the same way, then set aside.
Choose what sauce you would like to make. If you’re using the bean or walnut sauces, combine the ingredients with 125 ml (4 fl oz/1/2 cup) water. For all sauces, add the nutritional yeast, onion and garlic powder, then blitz in a highspeed blender until smooth. Transfer to a small saucepan set over a medium heat and stir until hot.
Place the steamed potatoes in a baking dish and pour your chosen sauce on top. Scatter over the spring onions and serve hot.