serving up sides: smashed potatoes and roasted broccoli (vegan, gluten free, dairy free)

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I was working on this post two weeks ago and then life happened. Or rather, bed bugs. Let’s just say “don’t let the bed bugs bite” is so not funny or cute to me anymore. Thankfully, we have the little buggers taken care of, but it was a lot of work. Good, but tiring at the same time. And now back to our regularly scheduled program…

It’s the night before the Royal Wedding and this feels like a very fitting recipe to share – so British, but with an nontraditional twist. I am most definitely an Anglophile since one of my grandmothers was British and we lived in England for a few years. I still miss it.

Something I don’t miss is meat. Which really surprised me at first. Before switching to a plant-based diet, I never gave veggies much thought other than I knew I was “supposed” to eat them and mostly as a side dish.

But now, I would (and have!) eat these smashed potatoes and roasted broccoli as a main dish because I love making a meal of sides! I mean, why not? They’re usually easy to pull together, give you variety and allow other family members to load up on their favorites and nibble on the rest.

 

Let’s serve up those sides, shall we?

 

 

Smashed Potatoes: If my meal doesn’t contain lentils or beans as the main feature, then it will have potatoes! Gold, russett or sweet. For these smashed potatoes, I went with organic gold potatoes which are creamy, have a lovely thin skin and are the perfect size for a side dish. Organic because potatoes are on the Environmental Working Group’s Dirty Dozen list and I like my veggies with out an extra dose of pesticides thankyouverymuch. To make them, you simply scrub them up, pierce them with a knife or fork and roast them in a 375 degree oven for 40-55 minutes are until very tender when pierced with a fork. After you smash them (with your hand or a potato masher, I highly recommend serving them with this easy vegan sour cream recipe and sprinkle of rosemary, salt and pepper.

 

Roasted Broccoli: I feel like roasted veggies is a millennial thing. And I couldn’t be happier. Growing up, we mostly ate raw or boiled veggies (a kickback to my grandmothers’ generation) which were good, but it meant we hadn’t discovered how amazing roasted veggies are. This is the first time I tried roasting broccoli and was thrilled with the results! As with the potatoes, I prefer mine simply dressed with salt, pepper a teeny bit of avocado oil. Why avocado oil? Because it’s better for high heat cooking and I love it’s slightly buttery flavor! Other oils (like olive) become unstable and hydrogenated at much lower temperatures. If you can’t find it locally, try this one by Chosen Foods.

 

Roasted/pan-seard Leeks: I’ve always love potato and leek soup (get my simple recipe for it here), but it never occurred to me to serve them with baked potatoes until now. I did these in our cast iron skillet (like this one) with only a little avocado oil, but you could try roasting them with the potatoes and/or broccoli too.

 

And here’s the printable version of the smashed potatoes and sides for those of you who are old school like me (give me paper over digital anytime!)

 

Smashed Potatoes and Roasted Broccoli
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Simple, yet satisfying sides that also can eat as a meal.

Course: Side Dish
Author: Andrea Anderson
Ingredients
  • yukon gold potatoes
  • broccoli
  • leeks
  • salt
  • pepper
  • rosemary
  • avocado oil
  • vegan sour cream (optional)
Instructions
Smashed Potatoes
  1. Scrub the, pierce them with a knife or fork, place on a pan and roast them in a 400 degree oven for 40-45 minutes are until very tender when pierced with a fork. After you smash them (with your hand or a potato masher, I highly recommend serving them with vegan sour cream recipe and sprinkle of rosemary, salt and pepper.

Roasted Broccoli
  1. Rinse the broccoli well then cut the broccoli "trees" from the stalk. Peel the stalk and cut into bite-sized rounds and spread out on a baking sheet. Drizzle with a small amount of avocado oil, sprinkle with salt and pepper and roast in a 400 degree oven for 10-15 minutes or until the broccoli turns a little crispy on the edges and becomes tender. You can add the broccoli to the oven during the last 15 minutes that the potatoes are cooking.

Roasted/pan-seard Leeks:
  1. Rinse the leeks and slice into rounds (use the white and light green parts). If you don't like waste, save the dark leafier part for soup stock or stews. To pan-sear the leeks, heat a pan (cast iron is best for this!), add a little avocado oil and then the leeks. Sear over medium-high heat until lightly browned, then flip and do the same with the other side.

    To roast, lightly dress them in avocado oil and add them to the baking sheet along with the broccoli. Flip once during cooking time to ensure even browning.

easy vegan sour cream (nut free, sugar free, gluten free)

(this post contains affiliate links which help fund this blog but at no cost to you)

Today it’s easier than ever to eat a plant-based diet. There are so many products on the market and new ways of approaching food (think aquafaba) that it’s possible to eat your way through life without really missing the animal-based version.

However, that doesn’t necessarily mean it’s healthy plant-based diet.

Take sour cream, for instance. A quick glance at the common store-bought brands and you’ll find ingredients like: maltodextrin, mono- and diglycerides, oils, gums and added sugar (whyyyyyy???). It’s this last one that has me turning to my own kitchen for a solution because even the “better” vegan sour cream brands contain added sugars – something that I avoid as much as possible ever since I detoxed from it several years ago. So while these store-bought products might taste closer to the real thing, they aren’t something I want to put in my body.

Which is why I decided to try a homemade version instead.

 

 

Instead of using tofu or cashews which many vegan sour cream recipes include as the main ingredients, I choose sunflower seeds since they are less allergenic and is budget friendly. As an added bonus, sunflower seeds are high in selenium which is an antioxidant and beneficial for thyroid health. I was excited by how well they worked for this easy vegan sour cream!

While it doesn’t taste like the “real” sour cream (I’d be lying if I claimed that), this easy vegan sour cream does add that same tangy creaminess to a meal without the side effects that come with eating dairy or sketchy ingredients from a lab. The key to a smooth sour cream is soaking the sunflower seeds overnight and using a high speed blender. I find it also is better when eaten within a week.

As a side note: Isn’t that jar the cutest? It’s a Weck Tulip Jar and I found it while thrifting for food props at my favorite thrift store in our area. Since I’m chalking that up as a rare find, you can find a set of them here. Also, if you want to see what I’m up to on more of a daily basis, I love sharing to Instagram stories (you can find me on Instagram here). And I’m also on Pinterest where I love pinning vegan recipes that catch my eye along with other healthy living and blogging-related topics. Click here to connect with me on Pinterest.

 

Ready to make this easy vegan sour cream? Here’s the recipe:

 

Sunny Sour Cream
Prep Time
5 mins
soaking time
12 hrs
 

An easy to prepare vegan sour cream that is nut-, added sugar- and gluten free and gives you a creamy tanginess to your favorite plant-based dishes.

Course: Condiment, Topping
Servings: 1 cup
Ingredients
  • 1/2 cup unsalted shelled sunflower seeds
  • 1/4 cup unsweetened organic soy milk*
  • 1/8 cup freshly squeezed lemon juice
  • 1/4 tsp nutritional yeast
  • 1/4 tsp, scant salt
  • 1/8 tsp apple cider vinegar (unfiltered is best)
Instructions
  1. Add the sunflower seeds to a glass bowl and cover completely with water (about 1.5-2 cups. Cover the bowl and let them soak overnight at room temperature.

  2. Drain and rinse and add to a high speed blender along with the remaining ingredients. Blend on high for 3-5 minutes until the mixture is completely smooth and creamy, scrapping down the sides a few times.

  3. Store in an air-tight jar in the fridge for up to one week.

Recipe Notes

RECIPE NOTES: *If you prefer not to use or are allergic to soy milk, you can replace it with an unsweetened nondairy milk of your choice but you might need to adjust the other ingredients since other nondairy milks tend to be naturally sweeter than soy.