A friend mentioned there was a new food truck with vegan options. We walked over to the Mississippi river along Kellog in downtown St. Paul and found Cafe Racer. Self-described as "delicious, healthy, Latin-American cuisine."
I ordered the roasted basalmic veggie entree with a side of sazon rice and sweet roasted plantains skipping the cheese on the plantains. The girl taking my order made sure the cook knew mine was vegan and also wrote it on the order ticket. A nice precaution against mistakes. After a short wait, they called my name and handed me my lunch.
The veggies were nicely cooked with a slight crunch. They were a mix of green beans, bell peppers, onions, and others. The rice was ok. My favorite was the sweet plantain. Yum. A little pricey at $8 for lunch, but normal for food trucks. I would eat there again it was tasty.
Find them on twitter: @caferacermn
Purple potatoes are my favorite kind of potato. I love the deep purple color. The flavor is very similar to yukon gold. They cook the same as other potatoes. I get mine at the local co-op. Unfortunately, they are a seasonal item.
- purple potatoes
- 1 cup vegetable broth
- Preheat oven to 425F.
- Dice to about one inch cubes.
- Add broth and cut potaoes to an oven safe pan.
- Cover and bake for 45 minutes.
- Uncover and bake for another 10 to 15 minutes until fork tender.
- Serve and Enjoy!