My award-winning mashed potatoes…wait for it, wait for it…VEGANIZED!

28 11 2010

These potatoes are part of the reason my husband married me.  No, I didn’t make them on our first date, or the night he proposed.  But in the very beginning, when we were doing the whole flirt and dance show, he told me that he had just made mashed potatoes for the first time and i decided that i needed to one-up him and tell him that he would never be able to make potatoes better than mine.  thus started a very long-running joke between us about mashed potatoes.  this past week he finally got to eat the potatoes and he agreed that I win.

This recipe is- obviously- veganized.  If you don’t want to eat it vegan, then it shouldn’t be too hard to figure out how to make it full fat again.

8-10 large yellow potatoes, peeled and chopped up
8 oz. tofutti sour cream
8 oz. tofutti cream cheese, softened
2 tbsp. earth balance “butter”
2 tbsp. garlic salt
1 tbsp. onion salt
4 tbsp. Penzy’s “Sunny Paris” seasoning (shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf)
1 tsp. black pepper

Boil the taters in water, covered, until tender; drain,
Beat the sour cream, cream cheese, butter, garlic salt, onion salt, penzy’s seasoning, and pepper in a mixer bowl until smooth.  Add the hot potatoes gradually, beating until potatoes are fluffy after each addition.  (I use my kitchenaid for this). Beat until the potatoes are smooth and creamy.

Refrigerate the potatoes for 12 hours. (this step makes the potatoes THAT much better- trust me)

Preheat the oven to 350.
Spoon the potato mixture into a greased 2 quart baking dish.  (I use my handy dutch oven).
Bake at 350 for 1 1/4 hours.

Fall Applesauce

18 10 2010

The farmer’s markets and local farm stands in New England are overflowing with apples right now, so what better way to eat them, then applesauce?  This is a very easy, very basic recipe that is good hot or cold.

4 medium apples (whatever variety you love)
1 cup of water
1/3 c. brown sugar
1 tbsp. cinnamon
1 tbsp. ginger

Core and slice apples and combine in a dutch oven with the water, cinnamon, ginger, and brown sugar.  Cover and cook for around 15 min, careful not to burn.  Let the sauce cool, and then mash to your desired consistency.

Spicy Hummus

26 09 2010

My husband loves spicy food. So I wanted to make this hummus to have a kick to it. It kicks like a mule. If you’d prefer a more mild recipe, half the seasoning.

3 garlic cloves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 tablespoons tahini
1/4 cup water
1/2 a lemon, juices
1 teaspoon reduced sodium soy sauce
2 tablespoons of penzy’s Singapore seasoning
2 tablespoons finely chopped parsley (I use dried)

Put garlic in a food processor and pulse to roughly chop. Add garbanzos, tahini, and rest of the ingredients and process until creamy and smooth. Transfer to a bowl, cover and chill for at least 1 hour.

Orange Maple Glazed Sweet P’Taters

26 11 2009

3-4 large sweet p’taters, peeled and diced
2 tbsp evool
1 tbsp salt and peppa
juice from 1 large orange
2 tbsp brown sugar
1 tbsp maple syrup

Preheat oven to 450.  Place potatoes on large baking sheet, drizzle with olive oil and season with salt and pepper.  Bake for 30 minutes- you should stir once.  Mix OJ, sugar and syrup in a small bowl and drizzle over potatoes.  Return to oven for another 10 minutes.  Remove and eat!

Brussels Sprouts with Brown Sugar

26 11 2009

1 lb Brussels sprouts, halved
1 tbsp evoo
4 cloves of garlic, crushed and chopped
1/2 lemon, juiced
1 tsp red pepper flakes
2 tsp salt
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 slices of bacon, cooked and crumbled

Steam sprouts over boiling water until tender, about 1-15 minutes.  Heat oil and garlic over medium-high heat until they smell good.  but don’t burn.  add sprouts, lemon juice, pepper flakes and salt, stirring until they begin to brown, about 5 minutes.  add bacon crumbles.  add balsamic vinegar and brown sugar, stiring for 1 minute and then remove from heat and serve immediately.