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Upstate NY Food, Wellness & Design

New York Food & Design

November 19, 2020 by Aimee Hockett Leave a Comment

non traditional and cheap two person thanksgiving

2020 menu plan for a non traditional and cheap two person thanksgiving. We are making our leftovers a priority this year. Isn’t it every other year that we go through the best sides first and don’t know what to do with the rest of the leftovers? Since it will only be two of us this holiday, we might as well make the most of what we can, and for now that looks like an excess of thanksgiving sides for two. I included some indulgent elements to our plan but ultimately the main part of the meal was very affordable with lots of leftovers!

non traditional and cheap two person thanksgiving

Drinks:

Cranberry Lime Cocktail
Make Ahead: Zest limes, juice limes & clementines and freeze with pieces of dried wild apple mint.

Thanksgiving Day: Mix Frozen Juice Ice Cubes with Cranberry juice and Elderflower Rum (this was on sale at the Big Y in Great Barrington!)

Italian Pinot Noir
Hot Chocolate with Whipped Cream – if we aren’t already stuffed.

Appetizers/Lunch:

Dairy Free Port Cheese with Treeline Plant Based cheese (I have never tried making it before so I do not have the recipe details yet.)

Goat Camembert (for my partner that eats dairy)
A selection of crackers – Simple Mills, Hu Kitchen & a fancy fig/pumpkin seed option.
Apples

Bacon Bites
Make Ahead: Caramelized onion

Thanksgiving Day: Assemble onion, sage, mustard, date & treeline cheese with bacon

non traditional and cheap two person thanksgiving
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Gluten Free Baked Bacon Cheese Bites

The most crowd pleasing appetizer. They are always gone within 10 minutes and are the easiest appetizer to make. Makes about 16 bites.
Course Appetizer
Prep Time 10 minutes
Servings 4 people

Ingredients

  • 1 packet bacon- gluten free, free range cut in half down the middle
  • 1 onion* caramelized (see below)
  • 3 tbsp dijon mustard
  • 1/2 cup dates thick slices
  • fresh sage leaves
  • firm cheese (I like goat gouda) cut into cubes
  • 1 tbsp ghee
  • 1/4 tsp. salt

Instructions

  • Peel and cut your choice of onion in half. Then make sauté slices along the grow lines of the onion and cut away from the end of the bulb. 
  • *Heat a large frying pan to medium low heat.
  • *Once pan is heated, add about a tablespoon of your choice of fat- make sure to use a high heat oil like ghee or avocado oil and salt, stir frequently.
  • *Continue cooking, adding more salt if necessary, until onions are transparent and sweated through. 
  • *Once onions begin to brown, turn the heat up to medium or medium high (setting can vary depending on how hot your stove runs), and begin to stir less often. Only do so to prevent blackening or sticking to the pan.
  • *Once onions begin to caramelize, before they burn, add your choice of liquid to deglaze the pan. Set aside to cool.
  • Cut one package of bacon strips in half, hamburger style. Each bite will be half a strip of bacon.
  • Set your oven to 425 degrees F to preheat while you assemble.
  • On a lined baking sheet (preferably with raised sides), place a few strips of bacon to begin assembling.
  • Smear a dollop of mustard onto the bacon and layer with 1/2 tsp of caramelized onions, 1/2 a date, 1 cube of cheese, 1 medium sized sage leaf.
  • Fold over the ends of the bacon slice and turn over so the fold side is touching the pan. 
  • Leave about 1-2 inches of space between each bite.
  • Bake for 15-25 minutes, checking occasionally. Time can vary depending on your oven and how thick your bacon pieces are. 
  • Once out of the oven, use a spatula to scoop each bite onto a plate lined with paper towels to catch excess grease. Let cool for 10 minutes. Enjoy!

Notes

* The caramelized onions are optional. If you are short on time, no need to cook them up. If you do have the time, it is incredible!

The Cheap Meal Elements:

Main Protein:

Pork Tenderloin (I can find organic at $5 – $7 for 2 people w/ leftovers)

Thanksgiving Day:

cut into 3-4 sections. coat in salt and pepper.
-with dairy free butter in the pan, fry each side on medium low until golden.
Set aside then bake at 400F until done.

Sides:

Day Before Thanksgiving:
Garlic Confit in the Oven (I already made this and saved the garlic with some oil in the fridge and stored the rest of the excess oil in the freezer for a later day)
Mashed Potatoes (To reheat: add liquid to rehydrate then bake in the oven until golden on top)
Sweet Potato Casserole with Marshmallows (same as mashed potatoes but add marshmallows)
Homemade Cranberry Sauce
Stuffing 2 ways (one gluten free and one regular)

*To keep ingredients fresh for the stuffing, I like to use mushrooms and sausage. I will be defrosting and browning sausage that I have frozen and will be rehydrating dried mushrooms.

Thanksgiving Day:
Corn & lightly dressed green salad (olive oil, mustard, red wine vinegar)
Gravy

Dessert:

All miniature pie bites using a mini muffin tin

I have already made & frozen:
Gingerbread Topping for the Pumpkin Spice Apple Cider Bites
A double recipe of pie crust
Pumpkin Spice Apple Cider Pie filling
Cherry Pie Filling

Weekend before Thanksgiving: make pumpkin pie filling & defrost frozen elements in the fridge
Two days before Thanksgiving: bake the pies so I don’t have to make the pies and sides all the day before or on Thanksgiving.

Pumpkin Spice Apple Cider Bites
Holiday flavor overload that just works and is the most deliciously nostalgic treat in a tiny bite sized package.
Check out this recipe
Pumpkin Pie Apple Cider Pie Bites
mini gluten free cherry pie filling
Tart fresh and cozy- the best elements in a berry pie. Swap almond extract in this pie with vanilla and nutmeg.
Check out this recipe
mini gluten free cherry pies

Topped with whipped cream of course!

Dairy Free Pumpkin Pie Filling
Delicious, creamy and not too sweet dairy free pumpkin pie filling that is not complicated to make. Don't forget to let it sit in the oven with the door open and the heat off once the pie has finished to avoid cracks forming in the center.
Check out this recipe
Print Pin

Flaky Gluten Free Pie Crust

This crust is hands down the flakiest and most flavorful gluten free crust. Tastes delicious and turns out crispy and holds well every time.
Author Aimee from A.K. Kitchen & Nutrition

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/4 c cassava flour
  • 1/4 tsp xanthan gum
  • 1/3 c powdered sugar
  • 1/4 c bobs red mill all purpose baking flour OR 1/4 c white rice flour + ( 1/8 tsp more xanthan gum OR 1 tsp tapioca/corn starch)
  • 1 tbsp flax chia mix
  • 3 tbsp shortening or 4 Tbsp Butter/Dairy free butter (cold)
  • 1 tbsp ghee (cold)
  • 2-4 Tbsp ice cold water

Life never works out exactly as planned so I will be going with the flow with what I have on hand and what we feel inspired to eat and cook for our non traditional and cheap two person thanksgiving. I hope this was helpful for you to find some new items to spice up your thanksgiving or try new meal prep tricks!

Filed Under: Beverage, Condiment, Dairy Free, Dessert, Dinner, Gluten Free, Pantry Tips, Recipe, Side Dish, Snack

November 16, 2020 by Aimee Hockett Leave a Comment

25+ dairy free pumpkin recipes

With a stressful holiday season ahead of us. it’s natural to have a host of questions regarding diet and what can be done to just feel better. Whether you feel healthy these days or have some things you want to work on, it’s no secret a lot of us will be indulging during this particular holiday season. I always recommend exploring mindful eating while still enjoying what indulgences you are accustomed to. It’s no secret to me as a nutritionist that people will consume extra dairy during this time of year, whether or not it is something your digestive system can handle. If you’re wondering how to balance those indulgences, my best tip is to switch up a few of those options with something dairy free to help carry you through the season feeling a little better. Browse 25+ dairy free pumpkin recipes for last minute holiday additions or if you have leftover ingredients to use up.

25+ dairy free pumpkin recipes

Since nothing seems to be normal this year, try mixing up your routine this holiday season. It can be nourishing and satisfying to try and include new things that are delicious and positive experiences. Browse 25+ dairy free pumpkin recipes for basic How-To’s like dressing, ways to cook just the pumpkin, cozy drinks, cocktails, lots of easy soups, and some delicious holiday baked treats! Going dairy free means you can go traditional with the flavor or intensify your spice game.

If you are dairy free all the time like me or vegan, it is so important to find new recipes that satisfy that umami cozy comfort food craving. If you are able to tolerate dairy in your life, I still hear all the time how it can help you feel healthier on a more consistent basis to not rely on dairy too much and find options that are just as delicious but dairy free. I promise, these 25+ dairy free pumpkin recipes do not skimp on flavor or comfort!

Dairy Free Pumpkin Recipes

Pumpkin Spice Apple Cider Bites
Holiday flavor overload that just works and is the most deliciously nostalgic treat in a tiny bite sized package.
Check out this recipe
Pumpkin Pie Apple Cider Pie Bites
Dairy Free Pumpkin Corn Chowder
Chowder without the dairy. First mash defrosted frozen corn with nuts, pumpkin, onion, and broth for an easy dairy free pumpkin corn chowder.
Check out this recipe
Dairy Free Pumpkin Corn Chowder
Dairy Free Pumpkin Pie Filling
Delicious, creamy and not too sweet dairy free pumpkin pie filling that is not complicated to make. Don't forget to let it sit in the oven with the door open and the heat off once the pie has finished to avoid cracks forming in the center.
Check out this recipe
Easy Granola Pie Crust Recipe
A flavorful and crunchy replacement for a grahm cracker pie crust featuring granola as the secret ingredient.
Check out this recipe
2 traditional thanksgiving pies with easy granola pie crust recipe
Dairy Free Pumpkin Butter
Easily Made Creamy Dairy Free Pumpkin Butter. So good you will want to just eat it like a dip.
Check out this recipe
dairy free pumpkin butter
Flaky Gluten Free Pie Crust
This crust is hands down the flakiest and most flavorful gluten free crust. Tastes delicious and turns out crispy and holds well every time.
Check out this recipe
5-Minute Pumpkin Yogurt Bowl – Flora & Vino
Whip up this easy pumpkin yogurt bowl in just five minutes and less than five ingredients! Top with your favs % for a fun fall breakfast, snack, or dessert!
Check out this recipe
5-Minute Pumpkin Yogurt Bowl - Flora & Vino
Creamy Vegan Pumpkin Pasta + Juliénas – Flora & Vino
Creamy vegan pumpkin pasta sauce with pumpkin puree, almond milk, and herbs served over chickpea pasta. Pair with a glass of red for pasta night!
Check out this recipe
Creamy Vegan Pumpkin Pasta + Juliénas - Flora & Vino
Curried Pumpkin Soup
A delicious, velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings. It’s vegetarian and easily adapted to be vegan and is also glutenfree.
Check out this recipe
Curried Pumpkin Soup
Vegan Pumpkin Chili
This Vegan Pumpkin Chili is a delicious and healthy twist on a classic recipe. Pumpkin purée and pumpkin spice are added to a traditional blend of spices and red beans.
Check out this recipe
Vegan Pumpkin Chili
SpicyTamarind – Pumpkin Peel Chutney
Pumpkin peel chutney step-by-step recipe with photos. Pumpkin peel chutney is a very simple flavourful and highly nutritious accompaniment.
Check out this recipe
SpicyTamarind - Pumpkin Peel Chutney
Pumpkin Vinaigrette Salad Dressing – Melissa Traub
Tangy and addictive! Easy salad dressing for the autumn or anytime.
Check out this recipe
Pumpkin Vinaigrette Salad Dressing - Melissa Traub
Vegan Pumpkin Pasta
This rich vegan pumpkin pasta is the essential fall-inspired cozy meal that you can make tonight in just 20 minutes!
Check out this recipe
Vegan Pumpkin Pasta
Easy Vegan Wellington (7-ingredient Mushroom Filling) – My Pure Plants
Delicious, vegan Wellington with roasted butternut squash wrapped around in sautéed rosemary walnut-mushroom filling baked in a puff pastry.
Check out this recipe
Easy Vegan Wellington (7-ingredient Mushroom Filling) - My Pure Plants
Vegan Pumpkin Soup
Vegan pumpkin soup is creamy, rich and nourishing. It’s flavorful and a great option for cold days. Plus, it’s gluten-free and takes only 30 minutes to make!
Check out this recipe
Vegan Pumpkin Soup
Healthy Pumpkin Pie Smoothie Recipe With Protein – Honey + Lime
This healthy pumpkin pie smoothie recipe is perfect for the fall season, plus it packs protein. If you love pumpkin, try this easy pumpkin smoothie recipe!
Check out this recipe
Healthy Pumpkin Pie Smoothie Recipe With Protein - Honey + Lime
Slow Cooker Chipotle Pumpkin Chicken
Slow Cooker Chipotle Pumpkin Chicken is a creamy spicy new way to have a great gluten-free and paleo dinner with minimal effort and all the flavor!
Check out this recipe
Slow Cooker Chipotle Pumpkin Chicken
Creamy Vegan Pumpkin Pasta (Gluten-Free, Allergy-Free)
A Creamy Autumn Pumpkin Pasta recipe that brings you all the healthy comfort of the season. Gluten-free, nut-free, and vegan this dinner is quick & easy!
Check out this recipe
Creamy Vegan Pumpkin Pasta (Gluten-Free, Allergy-Free)
Pumpkin Cider Margarita
Pumpkin Cider Margarita combines real pumpkin, apple cider, tequila and warm spices for an easy, refreshing fall cocktail.
Check out this recipe
Pumpkin Cider Margarita
Savory Pumpkin Hummus
From dipping to scooping, spreading to mixing in, the savory pumpkin hummus is the perfect flavor for all you fall snacking, cooking, and tailgating!
Check out this recipe
Savory Pumpkin Hummus
3 Ingredient Pumpkin Puree Spice Dip (With Gingersnaps) | Bite Sized Kitchen
This Easy Pumpkin Puree Spice Dip is packed with pumpkin flavor! I used 3 simple ingredients: canned pumpkin puree, vanilla pudding mix and pumpkin pie spice! If you are a pumpkin lover, you will be licking the bowl clean.
Check out this recipe
3 Ingredient Pumpkin Puree Spice Dip (With Gingersnaps) | Bite Sized Kitchen
Easy Pumpkin Soup – tastebotanical – A warming vegetarian soup
This Easy Pumpkin Soup with Sweetcorn and Thyme is thick, savoury and warming and has a delicious and comforting natural sweetness.
Check out this recipe
Easy Pumpkin Soup - tastebotanical - A warming vegetarian soup
Instant Pot Vegetarian Pumpkin Chili
With just a hint of pumpkin spice, and a kick of cayenne, this vegetarian pumpkin chili is a delicious meal that will keep…
Check out this recipe
Instant Pot Vegetarian Pumpkin Chili
Pumpkin Spice Granola
Made with fresh ingredients, this pumpkin spice granola is the perfect everyday snack
Check out this recipe
Pumpkin Spice Granola
Pumpkin Soup – JackSlobodian
This Pumpkin Soup is simple yet delicious. We use the pumpkin flesh, seeds and oil to give you a wave of different pumpkin flavours.
Check out this recipe
Pumpkin Soup - JackSlobodian
Air Fryer Pumpkin | Recipe This
Air Fryer Pumpkin. The three best ways to cook pumpkin in the air fryer. If you would like to roast pumpkin in the air fryer this is how it is done. The…..
Check out this recipe
Air Fryer Pumpkin | Recipe This
Instant Pot Pumpkin | Recipe This
Instant Pot Pumpkin. Learn how to cook a whole pumpkin in the Instant Pot Pressure Cooker. So easy and flavoursome you will wonder why you hadn’t cooked your…
Check out this recipe
Instant Pot Pumpkin | Recipe This
Slow Cooker Beef & Pumpkin Stew | Recipe This
Beef & Pumpkin Stew. A delicious hearty beef and pumpkin stew that is cooked in the slow cooker. Paleo and low carb friendly and ideal for a healthy meal during…
Check out this recipe
Slow Cooker Beef & Pumpkin Stew | Recipe This
Best Chocolate Fudge Recipe • Happy Kitchen
This sweet and gooey chocolate fudge recipe is made without condensed milk or sugar and is 100% guilt-free, vegan, easy to make and packed with nutrients!
Check out this recipe
Best Chocolate Fudge Recipe • Happy Kitchen
Chocolate Pumpkin Cake with Whipped Cream – Cookie Dough Diaries
This chocolate pumpkin cake has a deep, rich chocolate flavour with hints of pumpkin spice. Topped with thick whipped cream and perfect for the holidays.
Check out this recipe
Chocolate Pumpkin Cake with Whipped Cream - Cookie Dough Diaries
Butternut Squash Fondant | Vegan + Easy – About Annella
This easy but delicious Butternut Squash Fondant tastes absolutely amazing and makes the perfect side dish for your next dinner party.
Check out this recipe
Butternut Squash Fondant | Vegan + Easy - About Annella
Pumpkin rice
This delicious Jamaican style pumpkin rice is a great savoury side dish to add to your dinner table during the holiday season.
Check out this recipe
Pumpkin rice
Instant Pot Spicy Pumpkin Soup | Low Carb Africa
This keto and vegan instant pot spicy pumpkin soup has all the warm, fall flavors you crave this season. It is thick, creamy and so comforting!
Check out this recipe
Instant Pot Spicy Pumpkin Soup | Low Carb Africa
Caffeine Free Pumpkin Spice Latte from Real Pumpkins • Oh Snap! Let’s Eat!
This Caffeine Free Pumpkin Spice Latte is made from Real Roasted Pumpkins – it’s paleo, dairy free, gluten free, and vegan!
Check out this recipe
Caffeine Free Pumpkin Spice Latte from Real Pumpkins • Oh Snap! Let’s Eat!
Sweet Potato Pumpkin Fritters {Paleo, Vegan} — Tasting Page
Certified Nutrition and Wellness Coach who creates real food gluten free, dairy free, and sugar free recipes. You’ll also find health information to live your best life, as well as healthy dining and travel options when exploring Los Angeles and the rest of the world.
Check out this recipe
Sweet Potato Pumpkin Fritters {Paleo, Vegan} — Tasting Page
Creamy Butternut Squash Mac And Cheese [Vegan, 15 Minute Dinner]
A healthy take on macaroni and cheese that’s vegan and filled with nutrition butternut squash. So creamy and flavorful, your entire family will clamor for more.
Check out this recipe
Creamy Butternut Squash Mac And Cheese [Vegan, 15 Minute Dinner]
Pumpkin Chocolate Chip Chickpea Cookie Dough – Radical Strength
The words chickpeas cookie dough don’t usually go together, but you’ll be surprised how delicious this cookie dough hummus tastes. Vegan, gluten free, and healthy!
Check out this recipe
Pumpkin Chocolate Chip Chickpea Cookie Dough - Radical Strength
Heavenly Butternut Squash and Chickpea Curry
A creamy butternut squash and chickpea curry that is perfect for a healthy weeknight dinner or weekly meal prep. A great vegan option for a cold evening.
Check out this recipe
Heavenly Butternut Squash and Chickpea Curry

Filed Under: Beverage, Breakfast, Condiment, Dairy Free, Dessert, Dinner, Lunch, Recipe, Side Dish, Smoothies, Snack, Soup, Uncategorized

February 6, 2020 by Aimee Hockett Leave a Comment

Dairy Free Pumpkin Corn Chowder

Easy soup is a winter warrior on a cloudy weeknight. Even better if it is hearty and creamy with a side of delicious toast. Chowder is not a common word used for those who are dairy free but this Dairy Free Pumpkin Corn Chowder has no shortage of comfort or creaminess. This recipe is so easy to throw together and just as easy to make vegan or adjust to your own personal restrictions.

Dairy Free Pumpkin Corn Chowder

Preparing your Dairy Free Chowder

There are a few ways to prepare this recipe. There are some nights where you are dying for a bowl of soup but don’t want a bunch of leftover soup. This recipe is written up to feed 1-2 people as a quick, easy meal you can throw together. If you happen to want leftovers, you can double the recipe or simply increase the amount of pumpkin, corn, and broth of choice.

To get started, assess what method is easiest for you. For me, I take a mortar & pestle and begin by just mashing the pine nuts until it becomes coarse. I add some of the defrosted corn and continue mashing until it becomes more of a paste. I slowly add more corn, small splashes of water and olive oil until it becomes a thick mixture. I don’t puree until it is completely creamy, I like there to be some texture left.

If you do want this to be a smoother puree, you can blend it in a small blender or food processor. Just add all of the ingredients in the corn section of the recipe. If you pulse your appliance, you can leave the mixture still chunky like I do.

To make this recipe extra creamy, I like to stir in a dollop of my dairy free pumpkin butter at the end. To keep this recipe vegan, you can sub for coconut butter and coconut oil. You can also try out my favorite dairy free butter by Miyokos.

dairy free pumpkin butter
pumpkin corn chowder

This recipe is fantastically satisfying and comforting but also very healthy. Making it dairy free has it’s own health benefits, but this recipe is rich in B1 (thiamin), B3 (Niacin), Iron, Magnesium, Potassium, Vitamin A, & Zinc. A bunch of of herbs on top brightens up the flavor of this soup-er savory Dairy Free Pumpkin Corn Chowder and adds a serious kick of antioxidants and anti-inflammatory nutrients.

Dairy Free Pumpkin Corn Chowder
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Dairy Free Pumpkin Corn Chowder

Chowder without the dairy. First mash defrosted frozen corn with nuts, pumpkin, onion, and broth for an easy dairy free pumpkin corn chowder.
Course Soup
Keyword chowder, corn chowder, pumpkin
Servings 2
Author Aimee from A.K. Kitchen & Nutrition

Ingredients

  • 1/4 c frozen cooked corn thawed, (fire roasted is my favorite)
  • 1/4 c hemp seeds or pine nuts
  • 1-3 tsp water
  • 2 tbsp olive oil
  • 1 tbsp butter, ghee or more olive oil
  • 1 small yellow onion or medium shallot minced
  • 1-3 cloves of garlic minced
  • 1 bunch of chopped herbs I recommend: sage, rosemary, parsley
  • 2 tbsp white wine vinegar or white wine
  • 1 c pumpkin puree
  • 1-3 c broth
  • 1/3 c cashew milk
  • garlic herb butter
  • salt & pepper

Instructions

Corn

  • With a mortar and pestle or food processor, begin mashing thawed corn with the hemp seeds or pine nuts.
  • Slowly add small amounts of oil and water, alternating to help you mash the seeds/nuts.

Soup

  • Heat a pot on medium low. Add butter.
  • Once heated, add shallots with salt and cook until softened and they begin to brown. Add herbs, garlic and pinch more salt and pepper.
  • Cook until softened for a minute. Deglaze the pan with the wine.
  • Add pumpkin puree and corn/hemp seed puree.
  • Stir in with onions and spices before adding the broth and milk.
  • Simmer until chowder reaches the desired thickness.
  • Top with garlic herb butter
dairy free pumpkin butter
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Dairy Free Pumpkin Butter

Easily Made Creamy Dairy Free Pumpkin Butter. So good you will want to just eat it like a dip.
Author Aimee from A.K. Kitchen & Nutrition

Ingredients

  • 1/4 c refined coconut oil
  • 1/4 c lard or tallow * or additional 1/4 c of refined coconut oil to keep vegan
  • 1 Tbsp coconut butter
  • 1/2 tsp apple cider vinegar
  • salt to taste
  • 2 Tbsp pumpkin puree chilled

Instructions

  • Soften the fats but do not melt completely.
  • With a whisk, begin beating the fats together until there are no lumps
  • Add salt and cool pumpkin puree. Begin beating vigorously to avoid lumps and to help fluff it and harden the texture of the fats.
  • If adding additional flavors, fold those in gently with a spatula.

Notes

To make garlic herb flavored option:
1 clove garlic
rosemary
parsley
sage
Smash garlic with the flat side of your knife. Salt heavily. Begin chopping garlic and herbs together very fine until it is almost a paste like texture. Let the mixture sit out in the open air for about a half an hour before mixing into butter.
pumpkin corn chowder

Filed Under: Appetizer, B Vitamins, B1 (Thiamin), B3 (Niacin), Copper, Dairy Free, Dinner, Fat Soluble Vitamins, Gluten Free, Iron, Lunch, Magnesium, Minerals, Phosphorous, Potassium, Recipe, Side Dish, Sodium, Soup, Vitamin A, Zinc

November 7, 2019 by Aimee Hockett Leave a Comment

Luxurious Dairy Free Mashed Potatoes

Pumpkin Season is in full swing! I like to take advantage of the abundance of pumpkin farms near my home and cook all my pumpkin for the season fresh. With the right tools, this daunting task is a no-brainer and is almost as easy and valuable as buying a can in the store. Living out in the country, it is in my best interest to reduce my waste collection. Accumulating a large amount of recycling is not ideal in small living spaces where any trash outside means attracting wild animals outside my door. The effort I spend  cooking my own pumpkin from scratch is equivalent or greater in value to the accumulation of recycling.

The process of cooking pumpkin from scratch can definitely be time consuming but I use my handy Insta-pot and food processor. These tools make the process seamless and only about 30 minutes. Because home cooked pumpkin is so nutritious and has wonderful, velvety textures and flavors, I love to add it to creamy smooth dishes. One of my favorite ways to boost my Luxurious Dairy Free Mashed Potatoes is to add my dairy free garlic herb butter (which includes pumpkin) and an additional scoop of pumpkin to the mash. This seriously boosts the creaminess and comfort factor to my milk free mash!

loaded pumpkin herb mash potato

While I love a traditional serving of plain mashed potatoes, perfect for a heaping of gravy, I also love to dress it up from time to time. For this dish, I decided to go for a ‘loaded potatoes’ theme. I love to serve this with my Roast Split Chicken breast recipe (in tomato or pumpkin versions). You can use some of the bacon used to flavor the vegetables and sauce in the Chicken recipe as a topping for these Luxurious Dairy Free Mashed Potatoes. The bacon topping is optional for this recipe.  For more tips on how I prepped the garlic and herbs for the herb butter, download my free Balanced Spices Toolkit!

Luxurious Dairy Free Mashed Potatoes

How to Make these Mashed Potatoes Creamy & Luxurious

If you do not need these mashed potatoes to be dairy free, feel free to use butter and cream if that is your preference. Ghee is an option for those who are lactose intolerant but still want a buttery flavor. I love using a small amount of ghee in this but limit my use because I am especially sensitive to dairy. To supplement the creaminess and fat, I want to make sure that it does not have any other unnecessary flavors like coconut or soy. If you happen to want to keep it dairy free or simply lighter (but still comforting), here is my Dairy Free Pumpkin Herb Butter Recipe.

dairy free pumpkin butter

Please note that if you prefer to keep this easy and vegan, I recommend mixing the garlic herb mixture and pumpkin to an already pre-made dairy free butter. I love the brand Miyokos and often use it instead!

dairy free pumpkin butter
Print Pin

Dairy Free Pumpkin Butter

Easily Made Creamy Dairy Free Pumpkin Butter. So good you will want to just eat it like a dip.
Author Aimee from A.K. Kitchen & Nutrition

Ingredients

  • 1/4 c refined coconut oil
  • 1/4 c lard or tallow * or additional 1/4 c of refined coconut oil to keep vegan
  • 1 Tbsp coconut butter
  • 1/2 tsp apple cider vinegar
  • salt to taste
  • 2 Tbsp pumpkin puree chilled

Instructions

  • Soften the fats but do not melt completely.
  • With a whisk, begin beating the fats together until there are no lumps
  • Add salt and cool pumpkin puree. Begin beating vigorously to avoid lumps and to help fluff it and harden the texture of the fats.
  • If adding additional flavors, fold those in gently with a spatula.

Notes

To make garlic herb flavored option:
1 clove garlic
rosemary
parsley
sage
Smash garlic with the flat side of your knife. Salt heavily. Begin chopping garlic and herbs together very fine until it is almost a paste like texture. Let the mixture sit out in the open air for about a half an hour before mixing into butter.

If you would like to make things easier for yourself, one of my favorite dairy free butters can be found in many health food stores. Check out their website to find a store locator: https://miyokos.com 

In addition to using this fat source in my mash, I will include a few tablespoons of garlic infused olive oil, some of the liquid used to cook the potatoes and add almond milk or whatever dairy free milk I have on hand (I do not recommend coconut, make sure it is unsweetened). The amount of liquid, butter, oil and salt that you need to include varies based on the amount of potatoes you cook and the type of potato you choose. Some may need more than others if it has a drier texture, so add about half of what you think you need of liquid and fat and then add more in small increments until you have reached your desired texture. I may add additional pumpkin to the mashed potatoes if I want more flavor, if the potatoes are dry or if I have fewer potatoes than I want to cook and serve.

How to Flavor This Mash

Honestly, there really is nothing worse than showing up to a family or friend gathering expecting mashed potatoes and the person has done them up so fancy and so flavorful that you lose what you love about mashed potatoes. It’s a travesty and potatoes on their own are so bland that we tend to over-season them. An over-flavored mashed potato does not make an ideal side dish because you lose all of the magic of the main dish with too many competing flavors.

I like my garlicky, herby loaded potatoes to be complimentary to my meal’s main star. To flavor these potatoes so they shine but don’t compete, I use a few tricks to soften the flavor of my garlic, making it the perfect round complimentary flavor profile.

The first way: add garlic olive oil (see in previous section about how to make these mashed potatoes creamy)

The second way: roasted garlic. I roast most of my garlic except for one – two cloves. Roasted garlic has a very soft flavor and can even enhance the creamy texture of the potatoes.

The third way:

Smash two cloves of raw garlic.

Salt.

Begin chopping with herbs.

Once you have a dice, add more salt and continue to chop until it becomes almost like a paste. Add a little more salt and let it sit out in the open air for several minutes, even up to a half an hour. I will do this early on in the cooking process to let the flavors soften and the nutrients of the garlic to become extracted.

I mix this final mixture into my dairy free pumpkin butter and stir it into the mashed potatoes when I am ready to smash!

loaded dairy free mashed potatoes

Filed Under: B Vitamins, B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic Acid), B6 (Pyridoxine), Copper, Dairy Free, Dinner, Gluten Free, Iron, Magnesium, Phosphorous, Potassium, Recipe, Side Dish, Sodium, Vitamin A, Zinc

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Aimee K. Hockett, MS
www.theakkitchen.com
[email protected]
A.K. Kitchen & Nutrition LLC | New York 2021

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