What's Cooking? Purple Potato Eater

First of all, Happy Earth Day! 42 years of celebrating the Earth, and unfortunately we still have much to do. So how did I spend my (admittedly soggy) Earth Day? It was my first day back at the farmers market selling organic produce!

I am generally happy with the farmers markets in DC. They may be expensive, but there is a good selection and friendly vendors. But for some reason certain produce items do not seem as prominent here as they were in good ol' Seattle. Only one vendor sells sunchokes, one of my favorite winter root veggies. Rabes, the flowering part of hardy winter greens, are also generally absent from the market stalls. While both of these are a little more obscure, I was extremely surprised at the lack of potato varieties! No rosy-fleshed taters, very few fingerling types, and not a purple potato in sight. So when I found some of these majestic spuds at the grocery store, I couldn't resist. And though there may be slight nutrition benefits to choosing purple over white, ultimately I just love the color and subtle flavor.

Purple Potato Scramble

1 medium purple potato, grated

1/4 onion, chopped

1 cup mixed greens

1 oz firm tofu, mashed 

1 tbs nutritional yeast

1/2 tsp garlic powder

1 tsp dill

Salt to taste

1. Heat a medium skillet on high with a little bit of olive oil. Saute onion for about five minutes. Add potato. Allow to cook for 10 minutes until potatoes begin to soften.

2. Mash up tofu with nootch and garlic powder. Throw into the skillet and cook another 5 minutes or so. Add greens, dill, and salt. Continue to cook until potatoes are tender.

Check out other tasty weekend dishes on Wellness Weekend and Slightly Indulgent Tuesday.