Roasted Potatoes with mushroom sauce

6-8 medium sized red, white and/or purple potatoes

1 tsp garlic powder or 3 fresh chopped cloves of garlic
½ tsp black pepper

¼ cup apple cider vinegar

1 TBSP of dried rosemary
8 oz./250 g mushrooms, diced

1 chopped onion
2 Tbsp. balsamic vinegar
1/2 tsp smoked paprika

¼ cup rice, oat or wheat flour

½ cup of plant milk

1. Wash and cut potatoes into small cube sized chunks.
2. Drizzle apple cider vinegar over potatoes to cover.
3. Place potatoes on the baking sheet lined with baking paper and sprinkle with rosemary, salt and pepper.
4. Bake potatoes at 425F for 20-25 minutes until crispy.
5. Sautee mushrooms and onions for 8 minutes adding some water to prevent burning. Then add balsamic vinegar and deglaze them. Finally add flour and ½ cup of plant milk gradually, mixing and cooking for 5-7 minutes or until it thickens.
6. Serve roasted potatoes with sauce and your choice of fresh greens.

                                                             Ginger cookies

12 oz dates pitted and soaked for 30 minutes

2 cups of oats ground finely

½ cup of soaked raisins

1 teaspoon of pure vanilla extract

2 teaspoons of fresh ground ginger

1 teaspoon of cinnamon

¼ teaspoon of ground cloves

Preheat oven to 350°F/ 185C. Line a cookie sheet with parchment paper or a silicone baking mat.

In a food processor combine dates, ground oats, raisins, vanilla, ginger, and cloves. Process until it forms a pliable dough.

On the cutting board shape a flat big cookie from the dough. Then cut into 12 sectors with the knife. Then shape a ball from each sector, putting it on the cookie sheet and flattening it with your palm.  

Bake for 10 to 12 minutes, rotating cookie sheet halfway through baking. Let cool for 10 minutes on cookie sheet. Store cookies in an airtight container in the refrigerator for up to 1 week or freezer for a month.