I was surprised to discover when making mashed potatoes recently (shown here with gravy on them) that instead of using a thin store bought plant-milk to make these, that by using a much thicker milk -- they came out super creamy and fluffy --- without using any oils!
Sunflower seed milk is quick and easy to make, and very inexpensive. Normally when I make nut or seed milks, I filter them through a nut-milk bag to remove the fiber. However since the milk is going into something that is already very thick and full of fiber, it is NOT necessary to filter to remove the sunflower seed fiber and THAT makes this recipe incredibly simple to make! Click the, "read more" button if you'd like to see the recipe.
Sunflower seed milk is quick and easy to make, and very inexpensive. Normally when I make nut or seed milks, I filter them through a nut-milk bag to remove the fiber. However since the milk is going into something that is already very thick and full of fiber, it is NOT necessary to filter to remove the sunflower seed fiber and THAT makes this recipe incredibly simple to make! Click the, "read more" button if you'd like to see the recipe.
Ingredients:
5 lbs of russet or Yukon Gold mashed potatoes
1 1/4 cups purified water
1/2 cup raw organic sunflower seeds
2 cloves of fresh garlic OR 1 tsp garlic powder
1/4 tsp finely ground black pepper
Optional -- salt to taste if you wish.
Directions:
1) Peel the potatoes, rinse them off and place into a large pot with a lid. If they are really large, cut them in half so that they will cook more quickly. Add enough water to submerge all the potatoes, put the lid on and bring to a rolling boil over high heat. Once boiling, turn heat to low and continue boiling for about 30 minutes until the potatoes are soft.
2) While potatoes are boiling, place the 1 1/4 cups of water, the sunflower seeds and the garlic into a blender. Cover and process on high until completely blended and a thick milk.
3) Drain the potatoes in a colander and return them to the pot. Use a potato masher to mash the potatoes, drizzle the sunflower seed-garlic mixture over the potatoes and continue mashing and stirring until potatoes are light and fluffy. Sprinkle the black pepper in and mix a bit more. If the richness and light fluffy texture are not sufficient to make you love these...add salt to taste.
You might also enjoy them topped with gravy.
5 lbs of russet or Yukon Gold mashed potatoes
1 1/4 cups purified water
1/2 cup raw organic sunflower seeds
2 cloves of fresh garlic OR 1 tsp garlic powder
1/4 tsp finely ground black pepper
Optional -- salt to taste if you wish.
Directions:
1) Peel the potatoes, rinse them off and place into a large pot with a lid. If they are really large, cut them in half so that they will cook more quickly. Add enough water to submerge all the potatoes, put the lid on and bring to a rolling boil over high heat. Once boiling, turn heat to low and continue boiling for about 30 minutes until the potatoes are soft.
2) While potatoes are boiling, place the 1 1/4 cups of water, the sunflower seeds and the garlic into a blender. Cover and process on high until completely blended and a thick milk.
3) Drain the potatoes in a colander and return them to the pot. Use a potato masher to mash the potatoes, drizzle the sunflower seed-garlic mixture over the potatoes and continue mashing and stirring until potatoes are light and fluffy. Sprinkle the black pepper in and mix a bit more. If the richness and light fluffy texture are not sufficient to make you love these...add salt to taste.
You might also enjoy them topped with gravy.
