Once upon a time, I gave birth to 2 children who were allergic to eggs. Later, I discovered that my youngest was allergic to milk and beef. I didn't even know that one could be allergic to beef. Throw in the fact that they both hate chicken and the pesky younger one has decided he won't eat any meat at all and you've got a real cooking challenge.
Whether you are in a similar situation or just want to eat a more plant-based diet, I have adapted many recipes to please a vegetarian, vegan, or omnivore. Enjoy!
Mashed Potatoes with Spinach
These potatoes get extra texture from the skins and spinach. You can add whatever herbs and veggies you like. No rules.
These potatoes get extra texture from the skins and spinach. You can add whatever herbs and veggies you like. No rules.
11/4 pounds of red skinned potatoes, quartered
1/2 cup rice milk or other plain non-dairy milk
1 tablespoon non-dairy butter such as Earth Balance
1 teaspoon olive oil
1 teaspoon olive oil
2 cups fresh baby spinach
1 tablespoon water
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon pepper
In a medium saucepan cover potatoes with water and bring to a boil. Reduce heat and simmer until potatoes are tender and cooked through, about 20 minutes or longer if potatoes are large. Drain well and place in large bowl.
Place rice milk in a microwave-safe bowl and warm for 20-30 seconds. Add rice milk and non-dairy butter to potatoes mash with a fork or masher until smooth.
Place oil in a skillet over medium heat. Chop spinach into bite-sized pieces and add to skillet with 1 tablespoon of water. Saute until wilted. Add to potatoes and stir to incorporate.
Stir in herbs, salt, and pepper. Serve warm.
