A bad batch of mashed potatoes has a moment, a moment when you know there is no turning back. That there is going to be a gooey mess in front of you that is not amenable to salvage. I was just there! I am working on the menu for the upcoming THANKSLIVING 2020 course and thought I would see how it if I could make vegan fluffy mashed potatoes in the food processor…. NOPE. It did not work out, to say the least. And I had a massive gooey mess. Potatoes just don’t work well to be “processed” that much!
It has taken time… a long time to get to a plant-based version that I love. Read here the famous recipe from Julia Child. This is one that I had a child that needed to be reworked and “plantified”
In my third year of college, in the midst of the premed insanity, I intentionally failed a virology course (by not going to class) so that I could give myself permission to look at another career. And for several years I entertained the idea of being a chef.
Early in my childhood, we were allowed one hour of TV a day. My brother and I would grab the TV Guide and circle our choices. Now… this was way before cable when there were only four channels and I was all about PBS. I loved the Great Chef cooking shows. 8 year old me taking notes on recipes feels really precious. These shows ignited me. Being able to transform simple ingredients into taste journeys seemed like a superpower. I loved to create dishes that spurred the imagination. That moment, you know, when you take a bite of something and are transported somewhere.
The curiosity around flavor and the experience of it began to shape my time in the kitchen. Fast-forward to premed, I took a semester off and explored new kitchens, learning about plant-based cooking techniques. In time I found my way back to academics and medical school though it always felt like a compromise – that I had left a large part of myself behind.
After 20 years in practice, I made a change. I realized that there were things I had to take off the back burner. About a hot minute before Covid started, I was partnering with a group to open a culinary medicine center here in Phoenix. And we were dreaming big – everything I could have hoped for in one place. And that dream is still growing however we all had to pivot when the basis of socially gathering together was taken off the table.
What can help us heal in this divisive time? One element is getting rid of heavily processed food and turning to the “green side”. Adding whole foods and veggies to our plate. I literally have no idea when normal living will emerge again… it feels elusive so I’m settling into each moment. Breath by breath. Bite by bite. Thought by thought. And in those moments, ideas have emerged, ways to help and be part of the change that is needed.
Right before the COVID outbreak, I was planning to partner with a local group to start sharing culinary medicine principles here in Phoenix at an educational center. Therefore, I had to put those plans on hold like so many of us. However, it did create time for me to pivot online and then share with a wider group of people who are interested in learning more about the HOW of creating a plant-based kitchen.
This year, I will be hosting a “thanksliving” cook along celebration the week of thanksgiving. This event was created for people looking for something new to bring into their life this year and help with streamlining the process.
Learn more about the journey here: THANKSLIVING 2020 and scroll down to read a staple recipe from the Thanksliving “vault”.
In truth, everything I needed to know about making mashed potatoes was passed down to me from my Great Aunt Thelma. A visit to her kitchen was like walking into a cooking museum – filled with treasures from all over the world. She was also locally renowned as being a hostess who was incredibly gracious and enjoy the company of anyone who found their way into her home. Born in 1900, she came from a time long past, yet when I use something that came from her kitchen it fills my heart with joy.
Check out Julia Child’s famous mashed potato recipe here…. (its not vegan however that could be shifted to all plant-based)
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After you have had a chance to learn more about how to make the dish from the video above, please find below a print out of the recipe. You can print the recipe for your own records. Sample them overtime or share this to your Pinterest board. Check out last week’s recipe, Masala Spice Blend.
Tag me on Instagram if you make this at home with your own variation and process. There are so many ways to make Vegan Mashed Potatoes. Therefore, I would like to encourage you to be in the kitchen and experiment.
Listed below are all recent blog entries with video tutorials. These entries use the freshest of ingredients from your local farmer’s market or garden.
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