Some days I invest in a big new recipe that takes time and preparation and is one main dish. Other days all I have is 20 minutes and a few random ingredients. This is all such a fun adventure in this Vegan life because I’m experiencing and experimenting with new ideas and new flavors, and sometimes it works so well!!
Tonight I made garlicky zucchini, vegan mashed potatoes, and a basic salad.
3 medium Zucchini, sliced; sautéed in extra virgin olive oil and 4 cloves of crushed garlic with salt and pepper crushed over it to taste. I sautéed them over medium high heat (on my gas stove- if you’re using a conventional burner I’d recommend high heat) in order to get them nicely browned and the crushed garlic became a bit crispy which was delightful!
Vegan Mashed Potatoes-
Okay if you’re anything like me you know the delight of ultra buttery creamy cheesy mashed potatoes. Well, since going Vegan I’ve let go of that treat realizing just how bad the butter, cream, and cheese is for your heart and gut. Tonight I boiled 3 large potatoes in small chunks to speed the cooking process since I was low on time. After they were cooked I drained the water and leaving the potatoes in the pot I added about 1 1/2 tablespoons of Ghee (clarified butter), about 1/2 a cup of Cashew Milk, and a few shakes of salt (you can always add more later if you like it saltier). Mashed it all together with a masher and fluffed it up with a rubber spatula. It was honestly just as good if not better than that dish of cream, butter, and cheese that I used to be hooked on. And not so bad for the body, either.
Our salad was mixed greens, cherry tomatoes, and carrots with some fresh lime juice, olive oil, salt and pepper for a basic dressing.
It made for a very satisfying and quick meal, meeting all our vegan qualifications!