Garlic Mashed Potatoes

  • 4 large potatoes
  • 1 small-medium onion, diced (yellow or white)
  • 1-2 cloves garlic, minced or pressed
  • ¾ cup plant milk
  • 2 tsp salt (or to taste)
  • Pepper to taste

Wash, peel and cut potatoes into chunks. Put into a pot along with the diced onions and cover with water. Bring to a boil, and cook until potatoes are very soft. Drain, being careful not to loose the onions. Add minced or pressed garlic, salt and pepper along with ½ of the milk. Using either a potato masher, or even better a mixer, whip the mixture, adding more of the milk as necessary until potatoes are fluffy and delicious!

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Garlic Green Beans with Almonds


1/3 cup sliced almonds

16 oz. Fresh or frozen green beans

3 cloves crushed garlic

Salt & Pepper to Taste


Preheat a dry frying pan to medium heat then add almonds. Toast almonds for 3-5 minutes, keeping them moving continuously, then set them aside. 

Place green beans and garlic in pan and sauté over medium heat for 5-7 minutes, or until desired firmness. Add water if needed. 

Salt and pepper to taste. Stir almonds into green beans, serve and enjoy. 

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Roasted Brussels Sprouts


16 oz. Brussels sprouts

2 Tbsp. balsamic vinegar

1 tsp. onion powder

1/2 tsp. garlic powder

salt (optional)

pepper to taste


Stir together balsamic vinegar, onion powder and garlic powder. Pour over Brussels sprouts and stir to cover. Spread on baking dish lined with parchment paper. Sprinkle on salt and pepper to taste. Bake at 400 degrees for 16-18 minutes or until they start to look charred.

Brussels Sprouts
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Veggie Kabobs


6 cups vegetables of your choice, cut into large chunks (onion, bell peppers, mushrooms, zucchini, grape tomatoes, eggplant, Brussel sprouts)


1 cup balsamic vinegar

1/4 cup pure maple syrup

2 tsp spicy brown mustard, optional

dash cayenne

1/2 tsp salt

2 garlic cloves, crushed


Thread vegetables on skewers (if using potatoes, parboil them for 3 minutes first). Put all glaze ingredients in small pot. Bring to a boil, then reduce heat and simmer 10 minutes, until reduced. Put kabobs on parchment or foil lined pan. Bake at 450 degrees about 15 minutes, turning over once. When vegetables are done, drizzle with glaze.

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Garlicky Kale Salad

Prep time: 15 mins | Total time: 15 mins

Inspired by the Whole Foods salad bar

By: Eating Bird Food


1 bunch raw kale, washed, de-stemmed and dried

2 TBSP tahini

2 TBSP apple cider vinegar (or water)

2 TBSP lemon juice

2 TBSP Bragg's liquid aminos (tamari or soy sauce would work too)

4 TBSP nutritional yeast

2 tsp minced garlic (1 - 2 cloves of garlic)

sesame seeds, to taste as garnish (optional)


Break or cut kale into bite size pieces and place in a large bowl.

Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.

Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.

Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.

Sprinkle on some sesame seeds before serving if so desired.

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