I don’t know why it took me so long to branch out to Thai food, but for whatever reason it did. It wasn’t until a little over a year ago that I really started getting into these flavors, and I have to say that they are now at the top for me!
I love how creamy and slightly sweet the coconut milk makes this soup. The serrano pepper brings a slight amount of heat, and the lemongrass gives an earthy, unique flavor. I usually serve it over Jasmine rice– or I serve it with a stir fry of jasmine rice, cashews, and green onions.
Every year around the holidays, I host a Plant Based Friendsgiving for the foodie friends in my life. This year was a little bit different since moving to Nashville–not because we don’t have friends (We have a few!), but it has just been TOO chaotic and expensive to move up and get everything accomplished with the switch. Plus, my hubby JUST started his job this December, so when I say it’s been crazy, I promise it’s been crazy.
We ended up hosting some new friends who just moved to Nashville a couple of weeks ago, and when I found out the wife was a vegetarian–I KNEW I had to make my traditional feast. I had been craving Vegan holiday food like crazy, so it was so great to have a vegetarian to cook for!
I had some fresh herbs to use up, so I thought sage (one of my favorite fall herbs) would make a perfect addition to the mashed potatoes. This recipe is the result!
These potatoes are light, fluffy, subtle but full of flavor, and truly satisfies holiday cravings.
I make these completely vegan (dairy free), but if you are not vegan, you could always sub regular butter/milk, or if you are nut-free, you could sub for another milk like hemp or flax seed milk. To roast garlic, I put the cloves in foil and drizzle with olive oil and bake at 350 degrees for about 30 minutes or until fragrant!
Don’t forget to serve with a tasty vegetarian gravy sauce! I used a variation of this recipe, and it’s definitely a keeper!
Add these flavorful mashed potatoes to your holiday rotation!! You won’t be sorry!
**For new readers who don’t know, Sawyer is my 5 year old son who was diagnosed with Eosinophilic Esophagitis at 15 months old. He has had EGD (scopes) every 8-12 weeks for almost 4 years, and has 6 safe foods (ingredients) he can eat.**
I developed this recipe over the years as something fun for Sawyer to eat, but we quickly learned that it was a favorite for many people!
Once, at a family gathering, I made a large dish of this and put it on the potluck line. To our surprise, there were no leftovers. Who would have thought a dish with so few ingredients would be a hit?!
I use ingredients Sawyer can eat, but feel free to change them up. His taste buds are different than a lot of people so you may need to adjust ingredients based on your own preference or how “soupy” you want the creamed corn to be! We use avocado oil in this recipe because avocado is one of the foods Sawyer can eat, but I also love using it because it has a buttery flavor! It’s also VERY good massaged into kale when you make a kale salad. I get a large bottle of it at Costco for a great price.
This would definitely be a great side dish for Thanksgiving or for any other gatherings where you need to take some comfort food.