It seems like a good week for a little (compassionate) comfort food. Yes, it is August and mashed potatoes might sound a little heavy but trust me, these babies are just right. Thanks to the cooking course I’ve been taking, garlic is on the menu in our house again. It was an aversion with each pregnancy so I’ve been avoiding it until recently. It’s been fun experimenting and for all its benefits I am wholeheartedly welcoming it back. Why might you consider adding garlic to your diet? Garlic contains the compound allicin which has been shown to have potent medicinal properties. It benefits cardiovascular health, physical vitality, cognition, and immunity just to name a few. I recommend making the garlic butter ahead of time. It makes a ton and you can use it throughout the week to add flavor to roasted and steamed veggies, or even make some garlic bread!
-Soak 1.5 cups raw cashew in 3-4 cups warm water until soft (do this a few hours ahead of time or even over night, the softer the better).
-Preheat oven to 400 degrees
-Place 2 cups chopped raw onion or shallot, and 1/4 cup peeled whole garlic cloves in a large baking dish.
-Cover with 2-3 cups vegetable broth (if desired, add a few sprigs fresh rosemary or other herb to enhance flavor).
-Place dish in oven and cook for about 40 min, stirring frequently to make sure the garlic and onions do not burn.
-When most of the liquid has evaporated, remove dish from oven. (Remove herb sprigs if used).
-Place onion and garlic in a food processor with (drained and rinsed) cashews and 1/4 cup plant based milk (I like unsweetened organic soy milk). Blend until smooth.
Garlic Mashed Potatoes:
-Peel and cut about 2 lbs of russet or red potatoes
-Steam or boil until tender
-Place in bowl with 1 cup garlic butter and 1/4 cup plant based milk.
-Using hand mixer or potato masher, mash until smooth.
-Season with salt and pepper if desired.
No animals were harmed in the making of these potatoes…