Archive for side dishes

a little disclaimer.

So, I don’t know how this happened, but it is not at all pretty. The picture of what I made, I mean. I’ve made this several times before and had people come over for the sole purpose of picturing (and eating) it, but somehow it’s SO DIFFICULT to take a good picture of rosemary mashed potatoes.

But I promise you this: the actual dish is AMAZING. Seriously, never again will you make boring mashed potatoes that consist of soymilk, salt, and potatoes.

And because the recipe is good and the photo is a tiny bit embarrassing, I’ll post the recipe first.



  • 2 pounds of potatoes, diced thickly
  • 4 tablespoons oil (extra virgin olive works best)
  • 2 medium onions, diced
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 teaspoon oregano
  • 1/2 cup soy (or any other non-dairy) milk
  • 1 tablespoon vegan butter (optional)
  • Salt and pepper to taste


Bring a pot of water to a boil and then put in the potatoes and cook for about 20 minutes or until chunks are tender all the way through

Break up rosemary and thyme with hands, or process in a coffee grinder or food processor (but not for so long that it becomes a powder!)

Sauté onions with all spices (except salt and pepper) until the onions are translucent, about 15-20 minutes, then take off the heat.

Drain cooked potatoes and mash with the vegan butter, if using

Stir milk into the cooked onion mixture, then whip into potatoes and continue whipping until fluffy

Season with salt and pepper and enjoy!

And the picture:

photo credit: sindha agha

have a nice day!


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YUM! butternut squash

photo credit: sindha agha

A quick, delicious, and healthy recipe. I first tried the lovely butternut squash and rosemary combo at a catered event. However, that squash had fresh rosemary, which can get expensive, so I’ve recreated the dish using dried rosemary.


1 butternut squash, baked at 425 for 45 minutes or until soft all the way through

¼ cup of maple syrup

1/8 cup of water

2 Tablespoons dried rosemary


Place maple syrup and water in a small saucepan. Add the dried rosemary. Bring to a boil, then simmer for 5-10 minutes or until big, strange bubbles start to rise up (when you see them, you’ll know what I mean.)

You can either scoop the squash out, slice and drizzle the rosemary infused maple syrup over, or just leave the meat in the shells and drizzle the syrup over that. Or you can scoop out the squash and smash it (as seen in the picture above).

For extra richness, pour about a tablespoon of melted vegan butter over the squash while the syrup is simmering, then pour the syrup over that.


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