Vegan Cauliflower Mashed Potatoes

Vegan Cauliflower Mashed Potatoes / @loveandlemons #vegan

Hi, my name is Jack and I have a problem. A mashed potato problem.

It started when I was a child. Every holiday with my dad’s family, the mashed potatoes came out and it was a frenzy. My uncle Billy, my grandfather and I would load up, devouring what seemed like a truck full of mashed potatoes. Usually, I would end the meal with a plate of half eaten mashed potatoes and sadness that I could never finish them all.

Fast forward to today. Today I have a lovely wife who makes wonderful, healthy food – all full of vibrancy and flavor. But there has always been a bit of a hole in my heart that only mashed potatoes could fill. So when Jeanine told me that we were making mashed potatoes, I was both excited and hesitant. There had to be a catch, and there was – cauliflower.

Vegan Cauliflower Mashed Potatoes / @loveandlemons #vegan Vegan Cauliflower Mashed Potatoes / @loveandlemons #vegan

My fears were soon assuaged when we tried it. We mixed (roasted) garlic, olive oil and 1 part cauliflower puree with 2 parts potato put through a ricer.

Vegan Cauliflower Mashed Potatoes / @loveandlemons #vegan Vegan Cauliflower Mashed Potatoes / @loveandlemons #vegan

What we ended up with were some of the smoothest, lightest clouds of mashed potatoes ever. In spite of the lack of “butter lake,” I’m officially a convert. I still ended up overly full and staring at a plate bowl of half eaten potatoes, but happy to know that they’re back in my life.

Vegan Cauliflower Mashed Potatoes / @loveandlemons #vegan

Click here for more vegetarian Thanksgiving recipe ideas.

kitchen gift guides with Keep

Kitchen gift guides with Keep / @loveandlemons

It’s getting to be that time of year again. I don’t know about you but I’m the laziest holiday shopper ever. In fact, Black Friday crowds at the mall might be one of my biggest phobias (followed by cruise boats and pulp, in case you were curious).

If you’re anything like me, you’re going to love using Keep. Here’s how it works - you set up a profile and curate Collections. I’ve filled mine with tons of my favorite food and kitchen finds (the items pictured here & more). You can follow me and I’ll follow you, and together we’ll inspire each other with gift ideas.

Kitchen gift guides with Keep / @loveandlemons

Keep has some handy features. For example, it’s easy to see if an item has gone out of stock and it’ll even alert you when things go on sale.

The best part is that you can make all your purchases, from any store, in one shopping cart straight from the Keep App. No lines, no extra passwords, no typing in your credit card number five gajillion times.

I, for one, will be doing all my holiday shopping from the sofa this year.

the Keep App

Click here to check out my Collections and click here to download the app.

Happy Shopping!

This post is sponsored by Keep - thank you for supporting the sponsors that support Love & Lemons. As always, all words and opinions are my own.

kale & shiitake mushroom stuffing

Kale & Shiitake Mushroom Stuffing / @loveandlemons #vegan

Let’s get this Thanksgiving thing started, but first things first - do you call it stuffing or dressing?

Obviously, based on the title here, you know where I stand. My humble opinion is that dressing is what goes on salad and stuffing is my favorite carb-loaded Thanksgiving side dish… of course my version here isn’t actually stuffed into anything. Except for my mouth, I suppose.

Kale & Shiitake Mushroom Stuffing / @loveandlemons #vegan

This year, instead of going crazy with stuffing made of cornbread or poblano peppers, I’m keeping things kind of classic. This is similar to my moms traditional recipe except I fancied it up with a mix of mushrooms, my favorite nine grain bread, olive oil (instead of butter or vegan butter), kale and tons of fresh sage & rosemary. As I just typed that I can feel my mom rolling her eyes because this isn’t exactly a stuffing recipe on a budget.

Kale & Shiitake Mushroom Stuffing / @loveandlemons #vegan

Cost of shiitake mushrooms aside (although you can totally sub them for any mushrooms), this is pretty easy to make and it also reheats really well. I think it actually tasted better the longer it sat. It was also delicious the second day so by all means - make this in advance. See my reheating notes below…

Kale & Shiitake Mushroom Stuffing / @loveandlemons #vegan

seasons & spice pairings: winter

Seasons and Spice Pairings: Winter Produce

I can hardly believe it’s November already. Of course that’s because generally it’s warm and sunny here in Austin. Just last week I was trying to explain to my mom (in Chicago) how 80 degrees can indeed feel like fall to us.

While we might not have extreme season changes, winter produce is slowly starting to show up. Pears, Pomegranates… I’ll take them all. Today, I’m sharing a few more of my favorite easy ideas for pairing fresh produce with McCormick’s Gourmet Spices.

Mushrooms: To me, nothing is more comforting (yet healthy) in the wintertime than mushrooms. We just love cremini mushrooms in hearty soups. I make a version of this white bean soup all the time – when I don’t have fresh herbs, I change up the flavor combination using cumin and coriander instead.

Pears: Crisps and crumbles are my favorite easy desserts to throw together. My favorite version right now is this walnut pear crisp. In addition to cinnamon, try spicing it up with nutmegallspice or cardamom.

Seasons and Spice Pairings: Winter Produce Seasons and Spice Pairings: Winter Produce

Brussels Sprouts: I didn’t realize how great brussels sprouts were until I first had them roasted with crispy browned edges. As they come out of the oven, toss them with a big squeeze of orange juice, soy sauce (or better yet, fish sauce), and a few pinches of crushed red pepper. Or toss them with this chili-orange vinaigrette and serve with rice.

Winter Greens: I love kale, and I’m assuming if you read this blog than you do too. One of my favorite go-to kale preparations is a raw salad made with an ancho chile vinaigrette. (Olive oil, ancho chile, honey, and a little white wine vinegar). Massage torn kale leaves with the vinaigrette until the leaves become tender. Top with feta cheese and pomegranates.

And when you’re tired of kale (as if that could ever really happen), try out mustard greens or collards to change up your green routine. Sauté mustard greens as you would spinach, or make chipotle-spiced hummus wraps using collard leaves instead of a tortillas.

Seasons and Spice Pairings: Winter Produce

Cauliflower: I could write a whole post about the versatility of cauliflower. But the way I eat it most often is simply roasted with olive oil, salt, pepper and smoked paprika or madras curry. Make a little yogurt sauce with ginger and a squeeze of lemon to dip it into. Or blend it up your roasted cauliflower into this smoky roasted cauliflower & leek soup.

Seasons and Spice Pairings: Winter Produce

Pomegranates: Pomegranates are on trees all over my neighborhood right now. Their seeds are delicious in salads (like the one I mentioned above), or topped on oatmeal or yogurt. I make this maple cinnamon granola all the time. It’s great to have on hand for breakfast or an afternoon snack.

This post is in partnership with McCormick. All thoughts, words and images are my own. Thank you for supporting the sponsors that support Love & Lemons!

walnut pear crisp

Walnut Pear Crisp / @loveandlemons #vegan #glutenfree

It took everything in me to not title this one “pair crisp.” With quotation marks. Because this is a dessert for 2 – get it? (Jack is sitting next to me right now shaking his head).

Bad puns aside, I love desserts that are easy to make in small portions. Because if I made this large enough to serve 4, it would still serve the two of us. Just one more bite after one more bite and it would be all over. We have no control.

Walnut Pear Crisp / @loveandlemons #vegan #glutenfree

If you love apple crisp as much as I do, I’m telling you, you have to try it with pears. They’re so soft and sweet that they practically melt into the crumble topping. And because (ripe) pears are so much softer than apples, this bakes in about half the time. Which is just enough time to wash the dishes, pour two after-dinner cocktails and cuddle up on the couch with two spoons.

Walnut Pear Crisp / @loveandlemons #vegan #glutenfree