Stupid Simple & Vegan

Way back in the day I used to flip-flop between being a carnivore and a vegetarian. I even dabbled in veganism for about a month. It was actually during my first month of grad school. I’d amble around Denton with my nose in the air because I was smart, didn’t eat animal products, and rode a bike. Then one morning I woke up to yet another eggless breakfast and realized it was a life I did not want to live.

Fast forward four years and I am doing yet another Whole30. This means no dairy, among other things. Eggs are okay. But this post will actually focus on potatoes. Of the mashed variety. The vegan mashed variety! Processed with VSCOcam with e8 preset

Vegan Mashed Potatoes

12 small, organic red potatoes cut into quarters

2 tsp coconut oil

1 cup unsweetened coconut milk

1 tbs garlic powder

s & p to taste

  1. Rinse and quarter your red potatoes. Boil in a pot of salted water until soft- about 20 minutes.
  2. After draining the potatoes, place in a bowl or the original pot. Add the coconut oil, coconut milk, and garlic powder. Mash away.
  3. Add salt and pepper to taste.

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Blogging a recipe that is this simple is actually really weird for me. It’s like posting about how to put on socks and then calling myself a fashion blogger…

BUT

Some people don’t know how to make mashed potatoes? Or maybe they don’t know coconut oil easily replaces butter? Whatever. I quickly added these vegan mashed potatoes to a very non-vegan fried egg and even later, I topped my stuffed peppers with ’em to make shepherd’s pie. Potatoes are pretty damn versatile and my go-to comfort food while on a Whole30. And, when paired with eggs, they make up 1/2 of the breakfast power couple! (Even when they are mashed!)

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The End.

Citrus and Spice and Everything Nice

(The everything nice being an abundance of cilantro and goat cheese.)

I judge a Mexican restaurant by three things: tortillas, guacamole, and salsa. If your restaurant strikes out on 2 out of 3 of these, chances are 98% to none, that I will no longer patronize your establishment. An example: 7 Mile Cafe in Denton. Old guacamole and marinara sauce salsa? Ummm, no thank you! They have since stepped up their freshness and salsa game, bumping them off my shit list. That sentiment is now semi-directed at Loco Cafe, but their biscuits make up for everything!

When it comes to guac, I am a total snob. I turn my nose up at that previously froze, pre-packaged crap they call avocado dip or guacamole spread. Some places, like Subway for example, disgrace the guacamole name. I may be slightly partial to their 50 cents per scoop guac because I swear it gave me food poisoning. They saying “if it’s brown flush it down” should also apply to avocados. I hate the smell and taste over an overly overly ripe avocado. <end rant>

Guacamole is one of my favorite snacks. Avocados are God’s gift to earth along with central air and <insert hot celebrity here>. Oh yeah, and they are one of those good fats! I’ll take a large avocado sprinkled with sea salt over a pint of Ben & Jerry’s Half Baked any day as long as I’m not PMSing!

That being said, guac makes for a pretty healthy snack. Something I can throw together in under 30 minutes time. Damn, I can make amazing guacamole faster than I can run a mile? (Sad but quite possibly true. I need to work on that!)

Here is my recipe! I love garlic more than vampire hunters!

Ingredients

2 large, ripe avocados

4 garlic cloves, diced

1/2 yellow or purple onion, diced

1 jalapeno, diced (seed if you don’t like spice)

a handful of cilantro but more than that would not hurt

the juice of half a large lemon

1/2 tsp ground cumin

sea salt, black pepper, and chipotle powder to taste

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The Process

  1. Deseed avocados and empty the flesh into a large bowl. I like to use the knife method, just make sure your aim is right!ImageImage
  2. Chop and dice garlic, onion, jalapeno, and cilantro. Add to bowl along with stated spices.ImageImageImage
  3. Mash together really well with a fork. Oh my! I think this is the most difficult recipe I have yet to post on my blog!Image

If you like your guac a bit creamier, I suggest adding a tbs of Greek yogurt. I am personally not a fan of tomatoes in my guac either. On top is whole different story!ImageImage

The tangyness of goat cheese accompanied with the smokey chipotle in the guac tast amazing together. Out of tortilla chips, I opted for the sea salt, dill, and olive oil Triscuits. Best decision of the day (besides this blog post).ImageImage

Tomorrow is the 4th of July! I hope you all have a very happy and safe holiday!