“These little gems were on our wedding menu in 2001 and people are STILL talking about them.” – Colleen Patrick-Goudreau, The Vegan Table
While these pretty and tantalizing Purple Potatoes with Cashew Cream would be perfect for an elegant soiree, they had me thinking about those connoisseurs with the finickiest of palates, kids. One way to entice children into trying new foods is by giving them foods with colors that pop. Food marketers know this, and they deliver foods for children with all sorts of artificial dyes that have been known to cause a variety of disturbances and issues in children from raising ADHD risk to heart palpitations to asthma and allergic reactions to sleeplessness and even tumors. Why not give our children foods that are whole and plant based, so that we don’t have to concern ourselves with what additives have been devised in a laboratory and added to their snacks?
These purple potatoes would be perfect with a light drizzle of olive oil, roasted in an oven on parchment paper, and then served with the cashew cream for dipping. The cashew cream has the consistency of cream cheese and the flavor of delectably sweet caramelized onion. The cream would also be excellent smeared on a whole wheat bagel and filled with cucumbers, red bell pepper, onion, and spinach as a sandwich.
Tags: cashew cream, colleen patrick-goudreau, purple potatoes with cashew cream, vegan, vegan cooking, vegetarian
