Disclaimer: I typically don’t use any dairy substitutes because the products out there are so processed. However, in preparing for Thanksgiving I came across Miyoko’s Vegan Butter and it’s pretty clean! 

It worked perfectly in this recipe but you could use olive oil instead. 

Ingredients:

8 Yukon Gold Potatoes

3 Tbsp Miyoko’s Vegan Butter (or olive oil)

Chopped chives

Directions:

1. Put potatoes in a pot and cover with water. (I leave the skins on)

2. Bring to a boil, then reduce heat and cover.

3. Allow potatoes to cook for 30 minutes. 

4. Drain water and put potatoes in a mixing bowl.

5. Use a hand mixer to blend and slowly add in vegan butter. 

6. Top with chives and serve!

The post Vegan Mashed Potatoes appeared first on Wellness Training Institute.

Cheesy Potatoes

This recipe was inspired by our Wellness Director Nicole’s favorite holiday dish growing up… cheesy potatoes!  She created this delicious dairy-free version of the classic dish, try it out for your next party or holiday!

Ingredients

– 5 white potatoes

– 1 large yellow onion, chopped

– 1 ½ cup vegetable broth (low-sodium)

– 1 package of organic tempeh

– 1 tbsp. liquid aminos

– 1 lemon (juiced)

– ½ cup cashews, soaked 6-8 hours or overnight

– 2 tablespoons nutritional yeast

Directions

– Pre-Heat oven to 350F.

– Heat a large pot of water, and boil 5 potatoes (set timer for 20 minutes)

– Heat a saucepan on medium low in ½ cup vegetable broth, and add onions.  Cook for about 15 minutes.

– Cut the tempeh into lengthwise slices, add to a separate saucepan. Heat saucepan on medium low with ½ cup vegetable broth, and 1 tsp. liquid aminos, cook on medium low for about 5 minutes.

– Once potatoes are cooked through, chop into approx. 1 inch cubes & add to a casserole pan.

– For cheese sauce: Blend cashews, lemon juice, ½ cup vegetable broth, 1 tablespoon dijon mustard, and nutritional yeast in a food processor (add more broth if needed to thin, or more cashews to thicken).

– After onions have been cooking for about 15 minutes add on top of the potatoes, then add in tempeh. Pour the cheese sauce on top.

– Bake on 350F for 15 minutes.  Check potatoes with a fork to make sure they are cooked through.

*You could also add sauteed kale to this.

– Enjoy!

The post Cheesy Potatoes appeared first on Wellness Training Institute.

This delicious oil free, plant based recipe is a perfect start to your day!  

Ingredients

– 2 sweet potatoes

– 1/2 cup low sodium vegetable broth (more as needed)

– 1 large red onion

– 1 tsp rosemary

– 1 tsp paprika

– 1 tsp oregano

– 1 tsp thyme

– 2 handfuls of walnuts

– Optional red pepper flakes

Directions

– Dice two sweet potatoes and add to a large saucepan.

– Add about 1/2 cup vegetable broth to a large saucepan (you want at least 1/4 of the sweet potatoes to be covered in broth). The only difference when you’re cooking with vegetable broth instead of oil is that you need to move it around a little more.

– Chop one large red onion and add to saucepan.

– Add rosemary, paprika, oregano, and thyme.

– Cover and cook until sweet potatoes are soft, about 10-15 minutes, stirring often.  

– Add two handfuls of walnuts, stir.

– Optional: add red pepper flakes for some spice!

– Enjoy!

To switch it up and add a more caramelized flavor, cook the onions with some vegetable broth in the pan for about 10 min (low/medium heat) first, then add the sweet potatoes and proceed!

This is a recipe you can add any vegetable to and it will still be delicious. Try adding some steamed greens, root vegetables, mushrooms, whatever you like!

Also, change it up on how you dice your potato offering different textures!

Meet The Chef:

Nicole Martin is our Wellness Director here and makes sure all of our Recipes are as simple AND nutritious as possible! 

The post Sweet Potato Hash appeared first on Wellness Training Institute.