From A Vegan Holiday Feast
Illustration by Julia Cost
Recipe by Chef Barry Horton of Sanctuary Bistro
Garlic Mashed Potatoes
1 head garlic
1 tablespoon olive oil
6 medium russet potatoes, large dice
3 tablespoons vegan butter
¼ cup hemp milk
Salt and pepper
Preheat oven to 400°. Slice the top off the garlic head to expose the tips of the cloves. Brush the bulb with olive oil, wrap in aluminum foil, and bake for 30 minutes.
Place diced potatoes in a large pot of cold water. Bring to a boil, then reduce to a simmer, cooking until fork tender, about 25 minutes. Remove from heat, drain potatoes, and place in a mixing bowl.
Remove the baked cloves of garlic from the peel by squeezing them into the bowl of potatoes. Add the vegan butter and hemp milk and mash until thoroughly mixed. Add salt and pepper to taste.
¼ cup vegan butter
1 onion, small dice
1 cup crimini mushrooms, chopped
Several sprigs fresh thyme (use leaves and discard stems)
¼ cup brown rice flour
1 teaspoon salt
1½–2 cups vegetable broth
1 tablespoon nutritional yeast
Salt and pepper to taste
Melt the vegan butter in a large skillet over medium heat. Add diced onion and sauté 2 minutes. Add chopped mushrooms and thyme leaves and cook until mushrooms are tender. Stir in the flour and salt and sauté for another minute. Then slowly add vegetable broth, stirring and simmering until mixture thickens. Remove from heat, stir in nutritional yeast, and season with salt and pepper to taste.
In 2018, Sanctuary Bistro moved from Berkeley to Charlotte, North Carolina. Visit them here: sanctuarybistro.com