I’ve had a horrible week, which calls for comfort food, specifically mashed potatoes.  The problem is that I am severely allergic to butter and milk, which puts a huge kink in my cooking style.  So, tonight, I decided to try, and it looks like I nailed it on the first try.  Here’s the recipe:

Vegan Mashed Potatoes

1 small bag of red potatoes

8 ounces of Earth Balance Vegan Buttery sticks

2 packets of Swanson Flavor Boost in the Tuscan Rosemary & Lemon flavor

salt and pepper to taste

fresh rosemary for garnish

Clean the potatoes and put them into a small pot.  Fill the pot with water, just enough to cover the potatoes and boil them for approximately 30 minutes, or until you can easily stab them with a fork.

Turn off the stove, drain the potatoes, and then put the butter sticks into the pot.  Set the pot back on the stove and then pour the potatoes over the butter sticks, causing them to start melting.  Drizzle both packets of Flavor Boost over the potatoes.  Side note: if you haven’t tried these flavor boost packets, you are missing out.  They are so easy to add to just about anything you are cooking, adding flavor without over saturating.

Smash the potatoes until nearly flat, then whip them for approximately one minute.  Add salt, pepper, and rosemary to your taste.

Easy, and vegan!  Enjoy!

This recipe is easy and delicious.

For this, you will need:
16 ounces of cauliflower florets
2 tablespoons of truffle oil
1 tablespoon of minced shallots
4 stalks of fresh rosemary, leaves
chopped
1 teaspoon of fresh cracked pepper
1 teaspoon of Himalayan pink sea salt

Directions:

Preheat oven to 400 degrees. In a large bowl, toss all of the ingredients, with the exception of the salt, over the cauliflower. In a pan, put the tossed cauliflower and sprinkle the top with the sea salt.

Roast 30 minutes. Toss the ingredients and roast for another 30 minutes. You may need to adjust your cooking time based on your oven.

Enjoy!