Today is Thanksgiving in Canada. We want to show you some of the bounty from the farm, and explain how we make a whole food plant based celebration. Join us in this video to see some of this year's harvest and learn what we do for the WFPB meal.
Mashed Potatoes (Serves 6)
- 8 potatoes (Red Skin is our favorite), cubed to cook quickly
- 3/4 cup purified water
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 3/4 cup almond milk (Recipe below)
Add potatoes, purified water and sea salt to a medium pan. Cook until potatoes are soft.
Mash potatoes with potato masher or electric mixer, adding the almond milk 1/4 cup at a time until you get the consistency you like.
Add ground black pepper and mix well. Serve.
Almond Milk (Makes 1 quart)
- 1 cup raw almonds
- 3 cups purified water
Add above ingredients to a high-speed blender and blend until creamy (45 seconds to 1 minute). Store unused milk in a glass jar in refrigerator to use in other dishes or as part of an oil free salad dressing.