Color Kitchen

Welcome to Color Kitchen!

The easiest way to make a beautiful meal is to use ingredients that are naturally gorgeous!

Recipes incorporating natural color combinations are uploaded regularly; please try them, make your own masterpieces, and send us your photos! Post to facebook (facebook.com/thecolorkitchen), or tweet us @thecolorkitchen.

Eat beautifully!


~ Thursday, March 17 ~
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Whipped blue potatoes with olive oil and chives! Totally vegan, totally delicious. Did you know that a proper single-serving potato is about the size of a computer mouse? With that in mind, use as many potatoes as you see fit. Note: this is a thick, rich mixture which works best (I think) as a compliment to your main component. See what I mean by clicking the photo, and linking to a great scallop dish.  SO, here we go: Wash your potatoes. With the skin on, place in a pot filled with salty water and boil for at least 20 minutes, or until you can stick a fork at least half-way through the potatoes.  At this point, drain the water from the pot and slice the potatoes into quarters. Lower the heat to medium-low. Add olive oil (1 tablespoon for every two servings— two 4-inch long potatoes), chopped chives (1 tablespoon for every 2 servings) and 1/2 teaspoon salt. Allow the chives to cook in the olive oil about 5 minutes. Using a fork, break up the potato quarters as best you can — they are still rather hard at this point. Add 1/4 cup water, cover the pot and cook until the water is soaked into the potatoes. Mash again with a fork and repeat. Once potatoes are completely soft, add another 1/2 tablespoon of olive oil per serving.  BREAK OUT THE IMMERSION BLENDER! In order to get a good whip, you really do need one. You’ll get a nice purple-mash without it, but the immersion blender gives you that fabulous smooth texture without butter or cream.  Blend to perfection! 

Whipped blue potatoes with olive oil and chives! Totally vegan, totally delicious.

Did you know that a proper single-serving potato is about the size of a computer mouse? With that in mind, use as many potatoes as you see fit. Note: this is a thick, rich mixture which works best (I think) as a compliment to your main component. See what I mean by clicking the photo, and linking to a great scallop dish. 

SO, here we go:

Wash your potatoes. With the skin on, place in a pot filled with salty water and boil for at least 20 minutes, or until you can stick a fork at least half-way through the potatoes. 

At this point, drain the water from the pot and slice the potatoes into quarters. Lower the heat to medium-low. Add olive oil (1 tablespoon for every two servings— two 4-inch long potatoes), chopped chives (1 tablespoon for every 2 servings) and 1/2 teaspoon salt. Allow the chives to cook in the olive oil about 5 minutes. Using a fork, break up the potato quarters as best you can — they are still rather hard at this point.

Add 1/4 cup water, cover the pot and cook until the water is soaked into the potatoes. Mash again with a fork and repeat. Once potatoes are completely soft, add another 1/2 tablespoon of olive oil per serving. 

BREAK OUT THE IMMERSION BLENDER! In order to get a good whip, you really do need one. You’ll get a nice purple-mash without it, but the immersion blender gives you that fabulous smooth texture without butter or cream. 

Blend to perfection! 

Tags: purple vegan side-dish