Vegan Thanksgiving? Easier than you think!!! Roasted Garlic Mashed Potatoes

When anyone has a dietary restriction, the holidays can be tough. Sometimes grandma’s famous fudge and Aunt Judy’s cranberry sauce just doesn’t work for ya anymore. It’s ok! Don’t over think it, keep it simple, and keep it good!!

Roasted Garlic Mashed Potatoes
mashed pot

INGREDIENTS
1 whole head garlic
6 large russet potatoes, peeled and diced
2 tablespoons vegan buttery spread (such as
Earth Balance), or extra-virgin olive oil
1/4 to 1/2 cup rice milk
Salt and freshly ground pepper to taste
Thinly sliced scallion or minced chives for garnish
roast+garlicDIRECTIONS
Remove some of the papery outer layers from the garlic but keep the cloves intact. Place on a baking sheet and bake in a 350-degree F. oven or 375-degree F. toaster oven for 40 to 45 minutes, or until the cloves are soft.

When cool enough to handle, gently separate the cloves from the head of garlic and squeeze the soft pulp out of each clove into a small bowl and discard the outer skin.

In the meantime, cover the diced potatoes with plenty of water in a large saucepan and bring to a simmer. Simmer steadily but gently, covered, until the potato dice are very tender, about 20 to 25 minutes, then drain.

In a large, shallow bowl, combine the cooked potato dice with the Earth Balance or olive oil and stir until melted. Add 1/4 cup of rice milk and the reserved garlic pulp and mash the potatoes until smooth and fluffy. If needed, add up to an additional 1/4 cup of rice milk to loosen the consistency.

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Black bean and Sweet Potato Chili

HELLO THERE FALL TIME!!! With the latest cold snack to hit..I already miss summertime, but I look forward to good soup recipes. This one was out of this world amazing. Inspired by a chili made by the Pelican Brother Food Truck here in Gainesville, FL. Here is it kiddos!!!

 

Black bean and Sweet Potato Chili

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Ingredients: (makes about 6-8 servings)

1 each of large yellow onion, green, yellow and red bell pepper (diced)

12 cloves of garlic minced

1 tbsp. of olive oil

1- 28oz can of crushed san marzano tomatoes

1- 28oz can of Muir Glen Organic fire roasted diced tomatoes

4- 15oz cans of organic black beans

2 tbsp. of cumin

1-2 tbsp. of chili powder

1 tbsp. of cayenne pepper

1 tbsp. of garlic powder

1 cup of vegetable stock

sea salt/pepper to taste

Roasted Potatoes:

3 large sweet potatoes diced

1 tbsp. olive oil

1 tbsp. of cumin

1 tbsp. of chili powder

 

Directions:

1. Sauté peppers, onions, and garlic in oil over medium heat in a large pot. Add a little salt to draw the moisture out of the onions (that’s called “sweating” them…and we all know how I live to sweat!).

2. Add beans, tomatoes and seasonings into pot. Simmer for as long as you need. I like to simmer it all day so that the house smells like chili and I torture everyone that comes over.

3. Pre-heat oven to 400 degrees

4.  Separately, toss the diced potatoes in the oil and extra seasonings. Spread on a parchment paper lined baking sheet. Bake for 15-25 minutes. Cooked on outside but still a little raw in the middle.

5. Allow potatoes to cool completely. Then about 15 minutes before serve time…add potatoes into chili and stir gently.

6. Serve and love it!!!!