Creamy Vegan Mash

creamy-vegan-mash

Mashed potatoes have to be creamy. No use having dry, lumpy mashed potatoes – it’s just not worth it! I was just using almond milk and dairy-free spread but I’ve now found a way to make it even creamier – by adding stock!

Braxton has been a little bit unwell and didn’t want to eat anything that he had to chew so I added my homemade stock to this and it really made him happy. See what you think…

Ingredients

About 7 white potatoes
125ml low sodium or homemade vegetable stock
Half a cup almond milk
2 tbsp dairy free non-hydrogenated spread / ‘margarine’
1 tsp dried parsley
Himalayan salt & black pepper

Method

Peel and chop the potatoes and put them in a pan of boiling water and bring to the boil.

Once soft, drain in a colander, holding a tiny smidgen of water back, then transfer all back to the pan.

Use a potato masher to mash the potatoes and once they are as smooth as you can get them, add the stock, almond milk and margarine and mix well.

Now add the parsley and salt and pepper to taste.

Add more stock if it is not creamy enough and just keep adding to your desired creaminess!

Love & health,
Lauren

 

Beetroot & Horseradish Mash

Beetroot Horseradish Mash

This recipe was created a year and a half ago but I’m updating it now as it’s a great one to add to the baby food section. Babies and toddlers will love this because the colour is so vibrant and it tastes gorgeous as well. You can reduce the amount of horseradish if you think it will be too strong for your baby…

There is a chance there might be none of this left by the time my husband gets home for dinner… it’s just so ridiculously delicious! I think it’s one of my favourite creations to date! And I didn’t even edit the picture one tiny bit as I wanted you to see the amazing colour – it really is this exact colour in real life!

You can see how much I love beetroot from my Beetroot Juice post last week. It’s just so good for you and it’s so important for us to get all our nutrients from plant-based sources. I’m also a huge fan of eating locally grown, seasonal produce. For example, not eating strawberries in January because they will be genetically modified. I buy all my fruit and veg from Abel and Cole because they are a genuine source for real organic food. So much so that you can’t even order strawberries or blueberries at the wrong time of year if you tried – they give you what is naturally grown at the right time of year. So as you can imagine, right now, beetroot are abundant in my home! Juice them, mash them, steam them, use them in salads, sandwiches, and, my next venture, to make Valentine’s pancakes out of them 🙂 in the meantime, enjoy this recipe…

Ingredients

5 raw beetroot
6 Maris Piper or Desiree potatoes
2 tbsp grated horseradish root
1 tbsp vegan margarine
Quarter cup almond milk
Salt & pepper to taste

Method

Start by peeling your beetroot (just chop off the skins with a knife), cutting them into small cubes, then steaming them for around twenty minutes. I usually make a big batch and keep some aside in the fridge for salads and other recipes.

While this is on the go, peel, chop and boil your potatoes.

Once the beetroot are ready, add them to the food processor with a few drops of the almond milk and puree until smooth.

When your potatoes are ready, mash them until smooth, then add in the pureed beetroot, margarine, almond milk, salt and pepper, then add in the grated horseradish and mix well.

Taste a little bit, it may need more horseradish or salt, or if you like it creamier, more almond milk or margarine, depending on your preference.

Enjoy!

Love,
Lauren