Vegan Wasabi Mashed Potatoes
Hello & Happy Thursday!!
Since Thursday’s are typically a “throw-back” thanks to social media, I thought I would share one of my first vegan recipes I developed nearly a year ago that I have yet to ever share!
Wow, time flies.. and my photography skills have vastly improved since then lol.. but this was outside in New York City aka, between buildings trying to catch every ray of light that was accessible.
Back to this recipe though, although simple, and easy (the way I always like it), this recipe offer tons of flavor and is the perfect addition to an asian inspired dish.
Or if you’re just a person who craves savory over sweet, this will be your go to dish!
Not only is it easy and flavorful, its also super affordable and requires only two essential ingredients (and some vegan butter). If you love spice, chances are you already have these in your cabinet.. WINNING.
So before I go and promote a dish that is full of carbs that are not complex, I’ll tell you something to ease your sorrows, and enlighten you with interesting nutrition facts about potatoes!!
What’s the craziest thing about potatoes…
Contrary to popular belief that the banana is your go to food for decreased potassium levels after a night of having one too many adult beverages, but did you know that there is a food that has TONS MORE POTASSIUM?! So much that it ranks the highest for potassium content?!
and that my friends, is the potato
Why is potassium important?! For a plethora of bodily functions, and its a part of every body cell. It helps regulate fluid and mineral balance in and out of cells and in doing so, helps maintain normal blood pressure. Potassium is also vital for transmitting nerve impulses or signals, and in helping muscles contract.
- - 4 to 6 Yukon Gold Potatoes
- - 2 tsp Ginger powder
- - 4 tsp Wasabi powder (more if you like it hot)
- - 1 Garlic clove minced
- - 1 tbsp Vegan butter
- - 1/2 tbsp sesame oil
- - 3 tsp Himalayan sea salt
- - 1/2 cup almond milk
- - Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
- - While baking, in a large pot bring cold water with salt to a boil. Wash and peel potatoes and throw in the water.
- - Cook for around 20-30 minutes until they can be pierced with a fork. Throw them in a food processor, and blend
- - Make a paste with the wasabi powder by adding a few drops of water, combine with the vegan butter, ginger, garlic, wasabi, and almond milk.
- - Add extra of each ingredient where desired. Top with sesame seeds, serve warm
- - need more spice?! use fresh grated ginger instead of ground!