Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Friday, July 20, 2012

Smooth low-fat Whipped Potatoes


Ever have one of those days that it doesn't seem like anything will ever go the right way again?  Well, for me, that was last week; while I was trying to make an authentic French meal, which included our Butternut Squash Bisque, as well as a simple asparagus in chive cream sauce (which will hopefully be posted shortly) and Jacques Pepin-style crushed potatoes.  If you are familiar with that potato recipe (as Rachael Ray made them famous a while back), then you know that what you see above is most certainly NOT that.  Second, if you're familiar with Pepin's crushed potatoes, he relies heavily on one of France's most loved ingredients-- butter.

Since, if you haven't noticed, we try to make foods healthier if we're making 'traditional' foods veganized, and I'm not a huge fan of using more than just a little bit of butter replacements, I had my work cut out for me.  And to be honest, at first, it was going pretty well.  But when it came down to crushing the potatoes, they fell apart.  Potato after potato fell like the bricks of the Berlin wall.

Angrily, I tried to piece them together.  When I realized all I was accomplishing was burning my fingertips, I decided to just go with it, and whipped potatoes they would be.  And they were pretty darn good.

This time, I actually made them for this purpose, to make them mashed potatoes.  However, because I knew the flavors profile that this had made the last time through, I was able to manipulate the recipe slightly to lower the caloric count and to enhance the flavors to match the texture of whipped potatoes.  So there you have it-- an accident that created something delicious-- how French!

3 pounds baby Yukon potatoes, washed and not peeled
Freshly ground black pepper
3 cups vegetable stock
1 tbsp butter replacement (Earth Balance is my choice)
1/2 cup non-dairy milk or creamer, unflavored
3 tbsp freshly chopped parsley leaves
1 tbsp fresh chives
1/2 tsp basil
dash of paprika
salt to taste

Place washed potatoes in deep skillet or large saucepan, adding salt, pepper, basil, and paprika.

Pour vegetable stock over the potatoes and into the skillet, followed by a rubbing of the butter over the potatoes.

Bring to a low boil and cover skillet partially.

Cook potatoes for 15 minutes, depending on size of potatoes.  The broth should dissolve down to have only roughly half an inch of stock left.

Remove lid completely and allow almost all of the stock to evaporate, 3-5 minutes.

With roughly 1/8 inch of stock left, turn the heat down and begin to crush the potatoes as you would for any whipped potatoes.  If the potatoes are not breaking down easily, add more water and continue to boil them.

Add the milk or creamer and remaining ingredients, blending thoroughly.  If the mixture seems to still be too liquified, allow the excess water to burn off before taking off heat completely.

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