Mashed Turnips Are Even Better Than Potatoes

From an interesting article on Lifehacker by Vaughn Stafford Gray, a recipe for mashed turnips. I have added vegan substitutes with links to vegan products below. The article – Mashed Turnips Are Even Better Than Potatoes >>

Mashed Turnips

2 ½ pounds turnips, peeled and cut into cubes
4 cloves garlic, finely chopped
4 sprigs of thyme, leaves removed from stems
¼ cup butter, softened
¼ cup grated Parmesan – Good Planet Parmesan Shreds
2 tablespoons cream cheese, softened – Better Than Cream Cheese by Tofutti
2 tablespoons sour cream – Better Than Sour Cream by Tofutti
2 tablespoons scallions (green parts only), chopped
1 teaspoon salt
1 teaspoon black pepper

Place turnips in a stockpot and fill with cold water until they are fully submerged. Boil until fork-tender (10-15 minutes). Drain fully in a colander (turnips can be very moist; this step ensures that all the extra water is drained off). Once drained, return to the stockpot and mash with the rest of the ingredients. If a softer mash is desired, adjust the consistency by adding heavy cream until they’re as soft as you want ‘em. Keep warm in the oven or heat in a bain-marie before serving.

Thank you Vaughn Stafford Gray, I hope you don’t mind me using this as a post, and sharing a veganized account of your recipe for mashed turnips. This is what is said about him on the blog post – Vaughn has eaten his way across the Caribbean, the U.S., and Canada. Though no longer a professional chef, he doesn’t regret one minute of culinary school.

Garlicky Herb-Butter Layered Potatoes

Herb-“butter” – Use vegan butter in this recipe instead and it will be vegan.

An all-star lineup of ingredients in this simple potato side dish makes it clear that this dish is a winner. A mandoline is the key to the chip-thin slices of potatoes, which you’ll build up into a dense potato cake that is irresistibly tender and creamy in the center and crispy on the outside. It’s like two side dishes in one! Though it takes some time to assemble, there’s nothing hard about it. The result is a wow-worthy addition to any dinner table. Serve alongside roasted meats, on Thanksgiving dinner, or as part of a special brunch. Shopping tip: Look for potatoes—both the Yukon gold and the sweet—that are similar in size and shape, which will help make the layers even.

Here’s the Recipe >>

Very Exciting Article About “Alt Meat”

Recent projections suggest that 60 percent of the meat eaten in 2040 will be alt, a figure I think may actually be too conservative. An estimated 95 percent of the people buying alt burgers are meat-eaters. This is not about making vegetarians happy. It’s not even about climate change. This is a battle for America’s flame-broiled soul.

This Is the Beginning of the End of the Beef Industry [outside] >>