*****From the archives***** I am busy working on my Thanksgiving menu and will likely include these. Flavorful, simple and easy to modify for various dietary restrictions.**********
I know I have mentioned this before–my family is full of odd eaters. This year we have a vegan, gluten-free, two vegetarians, and one person attempting the Paleo diet. It makes it a bit difficult to plan a Thanksgiving meal when you have to accommodate so many different lifestyles or allergies. For the past few years, we have served wasabi mashed potatoes instead of regular mashed potatoes. They offer a bit more spice and flavor for vegans or vegetarians who usually don’t get to have the gravy. For the traditional eaters, you can’t taste the difference between Silk soy milk and regular milk. And, the wasabi adds a complex layer of flavor that compliments the rest of the meal. Using Silk soy milk and vegan butter, makes these suitable for those on vegan diets, and they are gluten free as well.
Are you cooking for a group of people with a wide assortment of food allergies or lifestyle choices? What are your stand-by recipes?
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Do you have to cook for lots of people who have lots of different food restrictions this Thanksgiving? Do you have any idea of what to make them? Do you make a complete meal for each and everyone of them? Are you taking lots of medication to deal with the stress?
I have to deal with this every holiday as we have complex foodies in our family. My brother won’t eat garlic, onions or mushrooms. My sister is vegan (mostly) and gluten free, my husband and kids want meat!meat!meat!, and I am just happy if I can have my mashed potatoes (but I don’t like gravy).
These mashed potatoes make an appearance at both our Thanksgiving and Christmas meals because they are vegetarian, vegan, gluten-free and not difficult to make. The wasabi offers a bit of spice to seemingly bland potatoes–especially for the vegans and vegetarians that won’t be slathering it in gravy. And, the hint of wasabi flavor goes well with the rest of the meal for those that prefer the more traditional dishes.
I made these with Silk soy milk and vegan butter to accommodate the vegans–and no one was able to tell that they were thinned with soy milk.
Yeah! It is possible for us to get along and have happy family time–even with our complicated food restrictions.
- 2½ lb yellow potatoes
- ½ cup Silk soy milk
- ¼ cup Vegan Butter
- 1 tablespoon kosher salt
- 4 tablespoon wasabi paste
- 1 teaspoon black pepper
- ) Boil potatoes for about 20 minutes until they are easily pierced with a knife. Strain the potatoes and decide if you are going to use peels or not.
- ) If you decide to not use the peels, use a ricer to separate the peel from the potato and to get a nice smooth potato pile. If you decide to use the peels, skip the ricer step.
- ) Put all of the potatoes into the bowl of your stand mixer and let it roll for about 5 minutes.
- ) Once the potatoes are fairly smooth, add butter, Silk soy milk, salt and wasabi. They should smooth up even more and become delicious.
- ) You may need to add a touch more Silk soy milk, butter or salt to get to the consistency that you enjoy.
- ) Serve hot!