Hello, wonderful Well Vegan readers! My name is Becky Striepe from Glue and Glitter, and I am delighted that Katie has invited me over to tell you about my new vegan cookbook and share one of my favorite recipes from its pages.
I’m a working mom to a two-year-old boy, so cooking at home can definitely be a challenge. You’d think that a food blogger would always eat like a king, but the thing about food blogging is that recipe development isn’t the same as cooking for a family. Many times my husband will ask what’s for supper, and I’ll tell him that I made hot sauce and cupcakes. Whoops!
Bowls was born out of that busy space. The recipes in its pages aren’t aspirational dishes that use a ton of ingredients or require a lot of hands-on attention. These are the quick, healthy meals that I make for my family.
The book is part cookbook, part choose your own adventure. The first half is full of recipes for food that you can eat in bowls, and the second half is all made up of components. My goal with Bowls was to empower folks to cook using what you have in your kitchen and what you and your family likes to eat. Pick your layers, pile them into a bowl, and go!
The recipe I wanted to share today is the one that really sparked the idea for this book: Perfect Mashed Potatoes. My omnivore husband loves my mashed potatoes, and we make mashed potato bowls at least two to three times a week. Here’s the basic mashed potato bowl equation, and you can get the Perfect Mashed Potatoes recipe from the book below!
- Bottom Layer – Spoon in plenty of Perfect Mashed Potatoes.
- Protein Layer – Pick your fave! Beans, baked or sauteed tofu, or sauteed tempeh all work well. We tend to go with baked tofu, because it cooks while I prep everything else.
- Veggie Layer – Raid your produce drawer for a mix of cooked and raw veggies! Steam up some broccoli or saute kale. Add chopped, fresh green onions or raw shredded carrots.
- Bonus Layer – Top with your favorite sauce, a handful of nuts or seeds, and/or some sliced avocado. The bonus layer really takes a basic bowl and makes it feel like a special meal, in my estimation.
Perfect Mashed Potatoes
From Bowls by Becky Striepe
- 2 large red or white potatoes — about the size of a tennis ball — cut into 2” pieces. The thin skin is key, since we are not peeling these suckers.
- 1 cup soy or almond milk, plus extra, as needed
- 2 tablespoons olive oil
- 1/2 cup nutritional yeast flakes
- salt and pepper, to taste
- green onions, chopped (optional)
- Put your potatoes into a large pot, adding enough water to cover them completely. Bring to a boil and simmer for 10-15 minutes, until they’re fork-tender. Transfer to a colander to drain.
- In a medium-sized bowl, mash up your potato a little bit, then add the soy milk and olive oil. It’s going to look way too liquidy at this point, but don’t panic! Just keep mashing. I try to mash down anything that’s larger than a pea in size, but if you like your mashed potatoes ultra smooth you can mash even more or even get in there with an immersion blender.
- Once the potatoes are the consistency you like, fold in the nutritional yeast. Stir well to completely combine, then add a little extra soy milk – one tablespoon at a time – if things look a little bit dry. Every potato is different, so the exact amount of soy milk is going to vary.
- Season with salt and pepper, top with the green onions, and serve!
Get 10% Off with Coupon Code: wellvegan
Bowls is available as a print cookbook or as an ebook. The print version comes with a free copy of the ebook, so you can start cooking right away! Get 10% off when you purchase Bowls (ebook or print) or 40 Days of Green Smoothies in the month of June with the code: wellvegan