Thunderbolt Potatoes

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Thunderbolt Potatoes

 

4 large potatoes, peeled and quartered

1/2 - 3/4 c. warm soymilk milk

1/2 cup vegan margarine

1 tsp. salt

2 tsp. chili powder

1/2 tsp. ground cumin

4 1/2 oz. mild green chilies, undrained

1 c. fresh corn, cut from the cob (about 2-3 ears) - or frozen

2 cloves garlic, minced

4 T. vegan margarine

1/2 c. chopped bell pepper

 

Cover the potatoes with water in saucepan, cook. While they are cooking, saute

garlic in vegan margarine, add corn and stir constantly until corn is tender.

Set aside. Drain the potatoes, mash and add soymilk, salt, pepper, cumin. Stir

in undrained chilies and corn mixture. Spoon into serving dish. Serves 4. This

is a striking dish, because the chili powder turns the potatoes a terra cotta

color.