Tag Archives: no butter

Fluffy Mashed Potatoes (from The Vegan8)

Oh MY! These mashers are not just for the Holidays! But the holidays are upon us, so add this to your menu!

There was never much mash potato making in our kitchen, until I tried these. We are not a family who eats a ‘traditional’ Thanksgiving meal but there is a  love for mashed potatoes. Since these were so simple and flavorful, I have decided that this is definitely a recipe to be made whenever mashed potatoes are requested!

 

Brandi over at the Vegan 8 is genius with her minimal ingredient recipes and I love trying them out. We have had success with just about every recipe we have tried.  This dish is buttery and creamy and they do not have any of those ingredients in them!! Win Win!!

 

ingredients to add

Coconut milk, garlic and pepper

boiling the taters

 

Total time: about  30 minutes ~ Makes about 2 cups

I did not completely peel all of the potatoes and they mashed up wonderfully. Yukon golds provide a rich butter flavor to the recipe.  As a result, I would definitely suggest not using any other potato for this recipe. I followed Brandi’s recipe and did not add any additional flavoring. The result was devoured.  Maybe next time I will play around with some chives or thyme.

 

Click here for the recipe: Fluffy Buttermilk Vegan Mashed Potatoes

 

 

No Eggs or Butter! How Do You Bake?

This question arises quite frequently when people discover we are plant based, “if you don’t eat eggs or butter, how can you possibly bake anything?”

For as much as I like to make treats, I was determined to find solutions.  It did take some trial and error but my treat eaters have been very happy with the results :)  As crazy as it sounds to most people, you can make A LOT of delicious recipes beyond treats, without using any of animal based ingredients. Whether you are plant based, vegan, allergic or just ran out of eggs, there are some staples that you can use for replacing eggs and butter when baking.  In fact, the recipe will be free of hormones, antibiotics, cholesterol, heart disease, autoimmune issues, excessive unhealthy fat, and the list goes on.  Replacing eggs or butter with whole food ingredients provide an abundance of vitamins, minerals, antioxidants, fiber and other nutrients that benefit the body for activity, recovery and overall health.  I feel it is a good trade.  I have found that I use some of the listed options below more frequently than others as that just seems to work the best for that specific recipe or it just happens to be what I have on hand.

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Brussels Sprouts, on the Sweeter Side

Brussels Sprouts, loved to hate these things at dinner when I was a kid, how is it that now I am an adult I have no problem eating them.  With the nutritional benefits that Brussels sprouts provide, we should be adding these to our meals more often. When we do have them with a meal, we typically consume these green orbs of awesomeness as a more herby savory dish.  I remember my mom making a salad with brussels sprouts one time and using dried cranberries which made them taste a bit sweet.  I don’t usually have dried cranberries, but I have dates!  Roasted Brussels are my top favorite but these I wanted to cook on the stove. Since these are a bit of a pain in the rear to prep, I would be sure to allow yourself an extra 5-10 minutes to prep the Brussels Sprouts.   It didn’t take long to make this dish as there was not many ingredients.  I took a sampling to a friend and she like them, a tad on the sweeter side (which I agreed) so I will tone it down with the dates next go around. Well, the remaining container was consumed by the hubs so there was nothing left for the kids to taste test, guess I will be making another batch tonight.  I don’t post recipes unless they have been kid approved, but this is a delicious dish as a lunch or a side.  Also, I tested it right when it was off the stove and it was tasty. I also tested a bite after it had chilled in the refrigerator before the hubs devoured the rest and it was just as tasty.

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Fettuccine Alfredo

I can not even remember the last time I had Fettuccine Alfredo… SO many years ago!  Brandi’s meals from The Vegan 8 get major thumbs up in our house and I saw this one this morning and thought it would be a great recipe for our “Wednesday’s Something New”.  Pasta happens once in a while in our house and Alfredo has never happened, until tonight!  This Alfredo is the most light and creamy, rich and flavorful sauce, it is amazing! This is restaurant worthy.  Not only was it super quick and easy to make (and I mean done before the pasta quick), it DOES NOT have any gunk in it, no oil, no dairy, no butter, no cream, no cheese, NADA!

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