Vegan Mashed Potatoes (w/balsamic caramelized onions and chipotle crema)

On January 1st, 2013, after a 30 day juice cleanse, I decided to embark on an entire year of pure veganism. That was also right after I discovered that my body is allergic to gluten...Crazy right? The person who used to eat sourdough bread and bagels like they were running out of style and who used to laugh and scoff when people said they were vegan suddenly decided to attempt one of the most drastic, difficult lifestyle changes possible.

Well, here's a piece of shocking news for all of the meat-loving, vegetable-haters out there: vegan food can be AMAZING. 

Before you all start throwing pieces of bacon at me, let me explain. If you gave me a plate of alfalfa sprouts and raw celery dressed with weird fake turkey and soy cheese, I would still be absolutely disgusted. That, in my opinion, isn't "real food". One thing I discovered when I was forced to cook without meat, butter, cheese or flour was that vegetables naturally shine when you allow them to. You shouldn't cover up a beautiful piece of broccoli by steaming it until it's mush and dunking it in velveeta cheese sauce. You should drizzle it with full-bodied, rich olive oil and slowly roast it until it's slightly charred and crisp, and finish it with a touch of himalyan pink salt and cracked black pepper. This may sound weird; but in my year of veganism I learned to treat food with respect.

This is a recipe for one of the first vegan comfort foods I cooked that made me feel like a human again. Vegetarians and carnivores alike have never left a single bite of these potatoes behind. Hope you enjoy!

Vegan Mashed Potatoes (w/balsamic caramelized onions and chipotle crema)

• 10 medium-sized (or appox 1 lb) organic red bliss potatoes
• 2 cloves garlic, minced
• extra-virgin olive oil
• approx 1/2 cup Vegenaise (GMO, egg-free "mayo", made with heart-healthy oils)
• 1 can chipotle peppers in adobo sauce
• 1/2 yellow or white onion, sliced into arches (here's a good link on how to do that: http://www.wikihow.com/Cut-an-Onion)
• 1 tsp balsamic vinegar
• 1 tsp organic cane sugar, palm sugar or agave
• 2 tsp rosemary
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• salt and pepper, to taste

In a large pot, bring water to a boil and add a sprinkle of salt. Chop the red bliss potatoes into small, 1-inch squares, and toss into the pot when the water has reached boiling temperature. Cover with a lid and stir every few minutes until the potatoes are fork tender (approx 15-20 minutes). 

While they are cooking, chop the adobo peppers into small pieces (this is a very messy process- I tend to use a piece of wax or parchment paper underneath). Then, in a small mixing bowl, combine the peppers and adobo sauce with the vegenaise and mix with a spoon. 

In a small skillet, heat up approx 1 tsp olive oil on medium-high heat. Add the onions, 1 tsp rosemary, the sugar, and a sprinkle of sea salt and cracked black pepper. As soon as they start to become slightly charred on the outside, add the balsamic vinegar, and turn the heat down between low and medium-low. Let them slowly caramelize, watching and stirring occasionally. They should be finished around the same time as the potatoes. When they're done; turn off the heat and leave them in the pan. 

In a large skillet, turn the heat to medium, coat the bottom of the pan with olive oil, and toss in the minced garlic. When the garlic starts to become soft and fragrant, use a slotted spoon to add the boiled potatoes into the skillet. If some of the water from the pot gets in the pan- don't worry; the starchy water will help to soften the potatoes and bind the ingredients. Smash the potatoes with the back of a fork or wooden spoon and then season generously with salt, pepper, garlic and onion powder, cayenne, and the rest of the rosemary. Then add approx half of the chipotle pepper mayo to the pan. Stir well, season to taste, and when you've reached desired flavor and texture, cover and turn the heat down to medium low for approx 4-5 minutes.  

Serve the mashed potatoes warm, garnished with the herbed caramelized onions, a fresh sprig of rosemary (to make them look extra classy), and a drizzle of the chipotle crema.

Oh, and if you don't tell people these are vegan....they'll NEVER know...muahahaha. 

Roasted Vegetable Salad

When my dad was in town a couple weeks back, he noted that I had an "obsession" with roasted vegetables. I cooked him oven-roasted cabbage rubbed with garlic for our first meal; ordered truffled, roasted cauliflower at the restaurant that night, and even requested a side of charred broccoli at brunch the next morning, without even realizing the pattern I was creating. When I was younger, while I was always willing to try anything that was put in front of me, I wasn't a big fan of veggies. I usually had them steamed or raw; and although those are certainly the healthier preparations, I've learned that roasting vegetables can bring out different textures and unique flavor profiles that make them taste almost as amazing as french fries (I said almost!). Last year, when I converted to veganism, my palate began to change and I really started appreciating vegetables that I had previously disliked.

This salad is something VERY simple, filling, and inexpensive to make. It is made with organic, gluten-free, vegetarian, and local ingredients. The warm roasted veggies are paired with crisp, green leaf lettuce, creamy goat cheese, and a tangy homemade balsamic vinaigrette for a well-balanced meal. Hope you enjoy it as much as I do!

INGREDIENTS

Salad:

• 1 medium- sized organic sweet potato, cut into small chunks
• 6-8 organic brussels sprouts, halved 
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher/himalayan sea salt (plus more to taste)
• 1 bunch of organic green or red leaf lettuce
• 1 oz goat cheese or feta (or if you're vegan- it's delicious w/o cheese too!)

Dressing:

• 3 Tbs extra virgin olive oil
• 1 Tbs balsamic vinegar
• 1 tsp dijon mustard
• fresh herbs (opt) like rosemary, thyme, or oregano
• salt and pepper to taste

Preheat the oven to 375 F. Meanwhile, toss sweet potatoes on a baking sheet and drizzle with olive oil, garlic & onion powder, smoked paprika, and a pinch of sea salt. When the oven is ready, place the sweet potatoes on the bottom rack and roast for 25-30 minutes, tossing occasionally to cook evenly. After you put the sweet potatoes in, place the brussels sprouts on a baking sheet, drizzle with olive oil, a sprinkle of salt, and place them on the top rack of the oven about 5 minutes after the sweet potatoes. This will ensure that they are done cooking at approximately the same time, as the sprouts only take 20 min to be cooked through. *The trick to perfectly roasted vegetables is to turn/toss them at least 3-4 times while they're cooking so they have a soft interior with a charred, roasted exterior. 

When the veggies are finished cooking, leave them out to cool on their baking sheets for 5-10 minutes. Right before you're ready to eat, grab a whisk and a small bowl and place the mustard, herbs, a pinch of salt and pepper in the bottom of the bowl. Whisk in the balsamic vinegar, and then continue to whisk as you slowly drizzle in the olive oil until the vinaigrette is smooth and emulsified.

Place the greens in a bowl, and top them with the warm roasted veggies, crumbled goat cheese, and spooned dressing. Enjoy!

*Health benefits:  Sweet potatoes may be one of nature's unsurpassed sources of beta-carotene. Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A, and they are also a great source of iron, magnesium, Vitamins C, D and B6, and potassium. Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. Goat cheese has a chemical profile that makes it favorable for people who suffer from aversions to dairy products made from cow's milk. Goat cheese contains less lactose than cow's milk and cheese, and contains smaller fat globules, which make the cheese easier to digest.