It's All About the Potatoes

Last weekend Gary and I volunteered at Spud Day, an event started by our dear friends, Jeffery and Sandi Armstrong, thirteen years ago. One Saturday each month (the one closest to the full moon), Jeffrey and Sandi offer potatoes with pure butter, sour cream and chives to those who have found it difficult to live in the world.

people coming for free potatoes

Many are individuals who have become trapped in addictive behaviors, or fallen between the cracks of the Canadian social services system. Whatever the reason, many homeless people congregate on and around Hastings Street in downtown Vancouver.

at the serving table

Why potatoes? Because potatoes are cost-effective, nutrient-dense choice and provide the body with vitamin B-6, potassium, iron and copper. To top it off, they're high in fiber (both soluble and half-insoluble), promoting the health of the digestive system. With this in mind, we fired up our oven on Saturday morning, baked some potatoes, and drove down to assist our friends in giving back to those in need.

Gary between his friends Jack (left) and Jeffrey (right)

The event was a success, and before all was said and done, more than 800 potatoes were served!

batch 1 of 20

For us, the experience reminded us that serving others opens the heart, allowing us to experience the truth that we are all one big family.

Radha and her new sister Sandi

Inspired by the event, one of our friends at Spud Day told me about this recipe, which originally appeared in Vegetarian Times. I plan to incorporate it into my breakfast repertoire.

Tempeh and Potato Breakfast Patties

Ingredient List, makes 8 patties

2 medium Yukon Gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)

1 8-oz. pkg. tempeh

1/3 cup unbleached flour

1/4 cup chives, finely chopped

2 Tbs. low-sodium soy sauce

1 Tbs. chopped fresh rosemary

1 clove garlic, minced (about 1 tsp.)

1/2 tsp. chopped fresh thyme

1/2 tsp. chopped fresh sage

1/2 tsp. chopped fresh oregano

2 Tbs. olive oil

Directions

Cook potatoes in boiling salted water 15 minutes, or until soft. Drain and cool. Meanwhile, cut tempeh in half, and steam in steamer 20 minutes. (Steaming tempeh helps soften the soybeans it’s made of so that the protein-rich cakes absorb more flavor.)

Preheat oven to 450ºF. Coat baking sheet with cooking spray. Pulse tempeh in food processor until coarsely ground. Transfer to large bowl, and stir in potatoes, flour, chives, soy sauce, rosemary, garlic, thyme, sage and oregano. Season with salt and pepper.

Shape mixture into 2-inch balls. Press into 1/2-inch-thick patties. Brush with olive oil, and place on prepared baking sheet. Bake 10 minutes, then brush again with olive oil, flip with spatula, and brush with olive oil. Bake 10 minutes more, or until both sides are browned.

bon appetit!