Vegan Garlic Mashed Potatoes

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Ingredients:

  • 8 Potatoes
  • 4 cloves of Garlic
  • 1/2 tbsp of Olive Oil
  • 2 tbsp of Vegan Butter
  • 1/2 cup of Plant Milk (I used unsweetened soy)
  • Salt and Pepper to taste

*Serves 6

Directions:

  1. Fill large pot about 1/2 – 2/3 full of water and boil.
  2. Peel potatoes.
  3. Cut potatoes into quarters (so it will cook faster) and put in water once it is boiling.
  4. Boil until soft enough to mash.
  5. While potatoes are boiling, roast garlic in olive oil.
  6. Once potatoes are boiled, drain water and add in the plant milk.
  7. Mash.
  8. Add vegan butter and garlic.
  9. Mash until desired consistency is reached.
  10. Add salt and pepper to taste.

Goes well with my chunky vegetable gravy.

 

 

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Chickpeas and Corn Salad

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Ingredients:

  • 1 can of Chickpeas (low sodium)
  • 1 can of Corn
  • 2 stalks of Celery
  • 2 Carrots
  • 1/2 of an Onion
  • Juice of 1/2 Lemon
  • Garlic Powder
  • Onion Powder
  • Lemon Pepper Seasoning
  • Ground Pepper
  • Oregano
  • Salt (optional)

*Makes 2 servings

Directions:

  1. Cook chickpeas and corn in a pan for 5-10 minutes at medium heat.
  2. Chop celery and onions and shred carrots.
  3. Combine chickpeas, corn and veggies into a bowl.
  4. Add the juice of 1/2 of a lemon and the spices.
  5. Add salt and pepper to taste.