Omnivore Potato Recipes

Omnivore Potato Recipes

This page contains the open source omnivore potato recipes that can be used in any situation. To see calculations and reasoning behind the nutritional aspects of these menus, please see our Sustainable Food Nutrition Calculations page. To see the reasoning behind how One Community has designed these for implementation during construction of sustainable teacher/demonstration communities, villages, and cities, please see our complete Food Self-sufficiency Transition Plan page.

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WHAT IS THE OMNIVORE POTATO RECIPE MENU

The One Community food infrastructure is designed to meet the needs of vegans, vegetarians, and omnivores. To meet these diverse nutritional needs and desires, food items were chosen that are a common ground between these three main groups. The items include fruits, vegetables, grains, legumes, and starchy vegetables. The recipes will always feature at least one of these staple items to fulfill the caloric needs of that meal. On this page, brown rice will be the staple food for the recipes listed.

This page is specifically all about omnivore potato recipes. If you are looking for vegan potato recipes, then you can check out the vegan potato recipes page.

WHY OPEN SOURCE AN OMNIVORE POTATO MENU

Once we’ve finished this tutorial and open sourced all the updates, modifications/clarifications, and learnings from our experience building the 3-dome cluster as part of our crowdfunding campaign, we’ll further evolve it through building the complete Earthbag Village (Pod 1) and Duplicable City Center®, and then even more through building the other 6 villages. Our goal in doing all this is:

  • To provide menus and meals that can be of benefit to any group
  • To demonstrate and share the healthiest and most delicious choices we’ve come up with so far
  • To make the food production aspect of DIY sustainable building easier and more affordable for others

This potato-based menu is part of our plan to make it easier for others to implement a healthy, sustainable, and delicious food program into their projects. We’ve chosen to specifically open source potato menus and recipes because they’re affordable, high in calories and healthy carbohydrates, filling, easily digestible, easy to grow, easy to cook, and easy to integrate into a wide variety of dishes from around the world. Potatoes have been a staple food for many of the worlds largest cultures for hundreds, if not thousands of years. Examples of dishes that contain potatoes are baked potatoes, mashed potatoes, potato and leek soup, scalloped potatoes, hash browns, potato dumplings, and potato curry. Potatoes are a very versatile food and can be used in a variety of ways.

WAYS TO CONTRIBUTE TO EVOLVING THIS SUSTAINABILITY COMPONENT WITH US

SUGGESTIONS     ●     CONSULTING     ●     MEMBERSHIP     ●     OTHER OPTIONS

KEY CONSULTANTS TO THE FOOD SELF-SUFFICIENCY TRANSITION PLAN

Benjamin Sessions: Strategic Sales and Real Estate Development Entrepreneur and Food Connoisseur
Dr. Matt Marturano: Naturopathic Doctor & Holistic Recruiter, developing a  holistic model for comprehensive digestive health
Sandra SellaniBusiness Author, Speaker, Consultant, and Vegan Chef

RECIPE PAGE OVERVIEW

To make replication as easy as possible, we’ve provided the following sections related to omnivore rice-based menu creation, shopping, and recipes:

DIY Video half, ways to help One Community, open source sustainability, One Community globalDo-it-yourself video coming, helping through crowdfunding, crowdfunding sustainability

VIDEOS COMING AS WE IMPLEMENT THIS AS PART OF OUR CROWDFUNDING CAMPAIGN. THEY WILL INCLUDE: PREPARING EACH RECIPE, SHOPPING TIPS, TEMPORARY KITCHEN SETUP, AND MORE

SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE TO HELP CREATE ALL THE TUTORIAL VIDEOS FASTER

ONE-WEEK OMNIVORE POTATO-BASED MENU

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OMNIVORE POTATO-BASED 1-WEEK SHOPPING MENU

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1-WEEK MENU COST ANALYSIS

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OMNIVORE POTATO RECIPES

To address the dietary desires of vegans, each of these omnivore recipes have been chosen and designed as recipes that can easily be made without the addition of animal fats/proteins.

NOTE: In these meal plans, exact measurements may not be followed and are offered as suggestions. Particulars will be decided by the chef and the community size. Duplication of meals will also be important to offer economies of scale when buying weekly meals as well as making food production easier.

 

Zuppa Toscana, One Community

Zuppa Toscana

Recipe courtesy of: Benjamin Sessions 


Total Time: 3 hours
Prep: 1 hour
Cook: 2 hours
Yield: 6 servings
Level: Easy

 Ingredients

  • 6 chopped russet potatoes
  • 6 sausages (vegan or meat of choice)
  • 2 yellow onions
  • 6 garlic cloves
  • 6 cups broth of choice
  • 1 kale head
  • ½ cup cream (heavy or vegan)

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Directions

  1. Sweat garlic and onions add to crock pot on low.
  2. Add sliced sausages to crock pot.
  3. Add broth.
  4. 1 hour prior to finish add potatoes.
  5. Finish with cream and kale.

Chupe de Ollucos, Olluco Recipes, One Comunity

Chupe de Ollucos

Recipe courtesy of: Peru Delights


Total Time: 15 min
Prep: 15 min
Cook: Chill
Yield: 4 Servings
Level: Easy

Ingredients

  • 2 pounds olluco, unpeeled and cut in sticks
  • 1 pound squash, diced
  • 2 corn ears, cut in thick slices
  • 1 pound fresh fava beans, peeled
  • 1 pound yellow potatoes, peeled (you may leave them unpeeled)
  • Salt
  • 1 can evaporated milk
  • ½ pound queso fresco
  • 1 tablespoon huacatay leaves, chopped (optional)
  • Huacatay sprigs (black mint), optional

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Directions

  1. In a saucepan over medium heat cook ollucos, squash, and corn with water to cover. Bring to a boil, lower the heat and simmer until the squash turns into a mush and the soup is thick.
  2. Add fava beans, whole potatoes (if you want, cut the potatoes in half) and salt to taste.
  3. When the potatoes are tender turn off the heat, add evaporated milk or vegan milk, queso fresco or vegan cheese, and chopped huacatay leaves, if using.
  4. Serve immediately, and garnish with a huacatay sprig.

Sea Bass Sudado, Olluco Recipes, One Community

Sea Bass Sudado

Recipe courtesy of: Peru Delights


Total Time: 1 hr 30 min
Prep: 50 min
Cook: 40 min
Yield: 4 Servings
Level: Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 1 red onion cut in thin slices
  • 3 garlic cloves, mashed
  • 2 tablespoons ají amarillo paste (optional)
  • 3 tomatoes, peeled, seeded, and grated
  • 1 tablespoon tomato paste
  • 3 cups fish broth
  • ¼ cup white wine
  • 4 cilantro sprigs
  • Salt and pepper
  • 4 sea bass filets
  • 4 boiled ollucos or 1 boiled potato

Garnish:

  • 1 eggplant (the peel, finely shredded)
  • 1 orange or yellow pepper (the peel, finely shredded)
  • 1 tablespoon flour
  • Vegetable oil

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Directions

  1. Heat the oil in a saucepan over medium high heat.
  2. Add onion and garlic, stirring from time to time, and cook for 10 minutes.
  3. Add ají amarillo, tomato, and tomato paste, stirring constantly.
  4. Incorporate fish stock and white wine, and the cilantro sprigs, cover the pan, lower the heat, and cook for 15 minutes. Season with salt and pepper.
  5. With a melon baller, make small balls out of the cooked ollucos or potatoes. Reserve.
  6. Season the fish filets and put in the saucepan, let them steam in the flavorful broth until they no longer look bright, just barely opaque. Be careful, do not overcook them. There is nothing worse than an overcooked fish filet.
  7. Meanwhile, combine the vegetable peels with the flour, strain, and fry in the hot oil for a few minutes. Do not let them burn.

Drain over paper towels. Reserve.

In every plate serve one piece of fish, surrounded with the sauce, the olluco pearls, and top with the crispy peels.

RESOURCES

Here are all the One Community links to all the other recipe and menu pages:

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On the following pages, you can find more information about our open source food program:

SUMMARY

In summary, potatoes are an integral part of One Community’s open source food program and they enable us to create easy to make, sustainable, nutritious, and delicious recipes that everyone will love.

FREQUENTLY ANSWERED QUESTIONS

Q: Is One Community going to be a vegetarian community?

The One Community team consists of vegans, vegetarians, and omnivores. In accordance with our philosophy for The Highest Good of All we are maintaining a non-idealogical approach to food choices. That said, also in accordance with this philosophy, we will only support and consume food items that are ethically and sustainably raised, managed, and produced. The consensus process will be used to decide the evolution of the One Community food plan.

Q: I'm vegetarian/vegan, would I have to participate in any part of the process or raising animals for food and/or eating/cooking them?

No, you would not have to participate in any aspect of One Community's food diversity that didn't agree with your personal beliefs and preferences.

Q: I'm an omnivore or vegan, what if I don't want to eat a vegan or omnivore diet?

The complete food self-sufficiency transition plan is designed to meet the needs of all dietary preferences through:

  1. Recipes that can be made vegan or omnivore:
    1. Vegan recipes were chosen that could easily have animal-based proteins added for omnivores
    2. Omnivore recipes were chosen that could easily be made with 100% vegan ingredients
  2. Alternating weeks of omnivore and vegan focused menus: The weeks are alternating so that we could design complete 1-week menus for each dietary preference to provide complete menus for both philosophies AND so that groups containing mixed preferences would have an equal way of focusing on each dietary preference for a week while still providing for the other preference as per #1 above. They alternate to address any concerns that recipes aren't as good when a vegan recipe is made omnivore just by adding animal protein, or an omnivore recipe is made vegan just by replacing all animal-based ingredients.

In this way all dietary preferences can be provided, any sacrifices are shared in alternating weeks, and groups completely preferring vegan or omnivore options have clear menus they can follow for both choices.

Q: How do you intend to produce spices, mill grain for flour, cooking oil, etc. etc.

To us, "100% food sustainability" means we will demonstrate and open source share a model that doesn't need external food sources. Having achieved this, what we produce internally versus choosing to buy will be decided through the consensus process.

Q: What is One Community's stance on pesticides, herbicides, and fungicides?

If it is not safe to eat, we will not be spraying it on our food. Here's a video we feel is helpful in understanding why:

Q: What if I want something that isn't on the community menu?

The community menu will be agreed upon through the consensus process. If a person wanted something not included on that menu, then they would be welcome to purchase and provide it for themselves.

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