CAULIFLOWER MASHED POTATOES

I apologize for the instagram photo! I originally wasn't going to post this recipe but I love it so much I thought I needed to share asap. Its supper simple & vegan.I also used celery salt for a little seasoning. Garlic powder or onion powder would be great as well.

You do need some sort of blender for these mashed potatoes. A potato masher can also be used but it will not be as "creamy" because the cauliflower is a bit tough to incorporate by hand. However, I have done just that a few times and enjoyed the texture.


Cauliflower Mashed Potatoes 

1/2 medium - large head of cauliflower
2 medium size potatoes: yellow, Idaho works fine
1/4 cup tofutti cream cheese
1/4 cup vegan butter
2 tsp olive oil (optional)

salt & pepper to taste
unsweetened almond/soy milk for desired thickness

Peel and dice potatoes. Boil the diced potatoes until tender in a small pot with enough water to cover & about a  teaspoon of salt . Drain and set aside. At the same time you can steam or boil the cauliflower until tender enough for a fork to easily poke though. You don't really want there to be any bite to them.

Place cauliflower in a blender or a food processor with butter and cream cheese. Pulse a few times until incorporated. Add potatoes and olive oil, pulse again. Once the potato is in you want the least amount of pulsing to incorporate so that it does not get a gummy texture.

A splash of unsweetened almond/soy milk will help you get the desired consistency of the mashed potatoes. Add salt & pepper to taste. 

Hope you enjoy!

QUICK BITES

Quick Bites form instagram:

1. Glass milk containers.
2. Cleaning some blueberries
3. Honey sauce?! Gross....I found it in the lunch room while looking for hot sauce.

WEEK IN PICTURES

1. Broke my cellphone...again.
2. Oranges from Florida.
3. Homemade granola has been my boyfriends favorite.
4. My man's "water bottle".
5. Apples to apples to apple's iPhone.
6. Homemade pop tarts. Made so little, not sure if it's worth doing.
7. Chemex
8. Vintage industrial fan.

CARROT CORIANDER DIP: Almost Raw, Vegan, Gluten Free Party Food

This is one of the dips I made for second annual holiday party this past December. I ended up bringing this dip to my friend Kates party and giving her the recipe after hearing she really liked it. I noticed that smaller organic carrots end up being sweeter then the larger "overgrown" carrots. This has been my experience but it may be different for everyone depending where they purchase their produce.

Always taste test your dip and add more spices or salt. Carrots don't come in a single size, as much as distributors would like them to.

CARROT CORIANDER DIP: (Almost) Raw, Vegan, Gluten Free Party Food

6 large or 10 smaller carrots
1/2 cup almond milk
1/2 tsp coriander
1/4 cup fresh parsley (optional)
1 tsp lime or lemon juice
1/2 tsp cumin
1/4 tsp turmeric
1 tsp garlic powder
2 tsp onion powder
2 tbs spicy brown mustard
2 tbs veganaise
Salt & pepper to taste

Peel and chop carrots into smaller chunks. Place in blender or food processor with the other ingredients. Add salt to taste.