This starchy vegetable is so versatile

By Alex Chung
Writer for Pro Home Cooks

Since the weather here in NYC is getting warmer I am spending more time planting in my backyard and window sill. I started planting seeds I got from the store and regrowing things like scallion, parsley, carrot tops, and chives. I’ve been looking for other things I could possibly grow without seeds and one of those things are potatoes! ​ ​Potatoes are a root vegetables with the ability to grow multiple tubers aka roots! You most likely have seen them when you don’t use your potatoes right away and next thing you notice beige and green sprouts coming out of your potato. Those are the tubers can be used to regrow more potatoes. Right now, I have a couple of potatoes that I am attempting to grow since learning that. However, it got me thinking about how versatile a potato can be. This super starchy root vegetable is great alone, like a really great baked potatoes or some oven baked fries, but it’s also great when used with other ingredients.

For this weeks recipes, I made a creamy and simple potato and cauliflower soup that goes well with some fresh baked sourdough for a light lunch. Vegan mac and cheese made with sweet potato and carrots that helped me curbed my mac and cheese addiction and for a sweet post dinner treat…some sweet potato brownies! Check out these three recipes for a full list of ingredients and instructions!

Cauliflower and Potato Soup

I have been eating this soup for a couple of years now and it always hits the spot. It all starts off with some caramelized onions and garlic and finishes off with some olive oil and nutritional yeast. My favorite combination is potato and cauliflower but I have added other veggies like carrots and mushrooms. If you’ve never had a cauliflower soup before I would recommend trying it just as the recipes say and then when you feel like making another batch add in some of your favorite vegetables to it to change up the flavors a bit.


  • ½ onion, chopped

  • 2 cloves of garlic, diced

  • 2 tablespoons of oil

  • ½ head of cauliflower, cut into medium sized florets

  • 1 large potato, peeled and cut into cubes

  • 2 tablespoons of olive oil

  • 1 tablespoon of nutritional yeast

  • Salt & pepper to taste


  1. In a pot combine 2 tablespoons of oil, ½ of a chopped onion, and 2 cloves of garlic. Caramelize on low heat until everything is translucent and soft.

  2. Add in the cut up cauliflower and potatoes. Pour enough water so that just ½ inch of the cauliflower is popping out. This will be about 1 ½ cups of water.

  3. Bring to a boil and cook for about 10 – 15 minutes or until the cauliflower is fork tender. Using an immersion blender, blend the cauliflower until smooth and creamy. **If you feel like there is too much liquid, take some out before blending! You can always add more but not take any out.**

  4. Add 2 tablespoons of olive oil, 1 tablespoons of nutritional yeast, salt, & pepper to taste. Top with a little more olive oil and some bread crumbs. Eat while hot!

Vegan Mac & Cheese

A couple of years ago I had a strong addiction to mac and cheese. It could be from the blue box or homemade with three cheeses and I would easily finish the whole thing off. However, being that I am sensitive to dairy my body was never in agreement with my mac and cheese eating habits. So, a couple of years ago I tried a cashew and sweet potato based mac and cheese and I’ve been eating it ever since. When using a high powered blender the “cheese” sauce comes out super creamy and insanely addictive. This mac and cheese has been making its way to my dinner table during the holidays for the past three years. I hope you enjoy it as much as me and my family does.


  • 1-16 oz. package of elbow macaroni

  • 1 cup of cashews

  • 1 1/2 cups of water (plus more for soaking cashews)

  • 4 tbsp. of nutritional yeast

  • ½ of a sweet potato

  • 1 peeled carrot

  • Salt (to taste)


  1. In a medium sized bowl, soak the cashew in water for about 1 hour and 30 minutes.

  2. In the meantime, bring a large pot of water to a rolling bowl and cook the sweet potato and peeled carrot until soft.

  3. Once the carrot and sweet potato are soft, take them out of the hot water, and let them cool until you can touch them. Once the sweet potato is cool enough, take the skin off.

  4. Drain out the cashews from the water that you soaked them in and add the cashews to a food processor along with 1-1/2 cups of water, nutritional yeast, sweet potato, and the carrot. Blend until smooth. (Approx. 5 minutes)

  5. Taste the cheese sauce and add salt if needed. Pour into a bowl and set aside.

  6. Bring a large pot of water to a rolling bowl and cook the macaroni according to the instructions on the back of the package.

  7. Drain the noodles and add the cheese sauce while it is still hot! If it is too thick add a little bit of starchy pasta water otherwise eat the mac and cheese while its hot!

Sweet Potato Brownie

These sweet potato brownies are a great alternative to the super decadent brownies we all know and love. There isn’t tons of butter or sugar in these which is great! They are vegan, gluten free, and hit the spot when you are craving something chocolate but you’re on a healthy kick. Depending on how you like your brownies will affect how long you will cook them. If you like a fudge brownies you will cook them for 5 minutes less and if you like a chewy brownie cook them for the full amount of time. Either way you will be left a healthy but still chocolatey brownie!


  • 1 medium sized sweet potato, roasted & cooled

  • 1/2 cup of almond butter or peanut butter

  • 2/3 cup of sugar

  • 1 teaspoon vanilla extract

  • 4 tablespoons oat milk (water or any kind of milk works well!)

  • 2 tablespoons oil

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 cup of good quality cocoa powder

  • 2/3 cup of buckwheat flour (oat, almond, all purpose work well!)

  • 1/2 cup of chocolate chips, optional


  1. Preheat oven to 350 degrees Fahrenheit and grease a 6 x 8 pan.

  2. In a bowl mash your roasted sweet potato until smooth. Next add in your almond butter, sugar, vanilla extract, milk, and oil. Mix until smooth.

  3. Next add in your salt, baking powder, cocoa powder, and buckwheat flour. Fold in your chocolate chips.

  4. Spread batter evenly onto your pan. Bake for 25 minutes or until the tops look dry and a knife comes out with a few crumbs when you stick it in the center.

  5. Cool down to the touch and cut into slices!

I hope you enjoyed this weeks recipes on potatoes and give these them a try. Thank you for reading and reply to this email for any ingredients that you’d like to see on next weeks quarantine recipes!

By Alex Chung
Senior Food Writer at Pro Home Cooks
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