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Prep
Difficulty
Medium
Time
Estimate
1 hour
1. Roast the garlic. Cook the sweet potatoes and white potatoes.
2. Prepare the gravy and keep it warm.
3. Make the Coconut Sweet Potatoes.
4. Mash up the potatoes and garlic.
5. Saute the greens with the coconut milk once everything is mostly ready.
Coconut milk, flakes and oil are whipped together to make this delicious breakfast, side dish or add a drizzle extra maple syrup and it will be dessert. If you have already cooked sweet potatoes, this will come together even faster.
These vegan mashers get all of their flavor from an entire head of roasted garlic. A blender will smooth the garlic into a liquid that can more evenly flavor the mashers, but if that is not available, just mince the garlic fine. Use the most flavorful olive oil you can find to give these spuds their final boost.
This is best with the drippings off of the bird- fat and all. While your turkey roasts, the innards can simmer. If you need space on your stove a crockpot set on high heat will help get the job done. If you want a tad extra flavor, add fresh herbs, garlic or onions to the simmering innards.
If you have a lot of drippings and broth from the innards, double the roux to prepare more. If you want a thicker gravy, double the roux again.
This is a quick, almost exotic variation of the classic creamed spinach. The trick is to use the cream that floats in the top of the can. To best trap this, plan to use full fat coconut milk, avoid shaking the can and store it in the fridge. Next, carefully open the can upside down if possible. This will allow the liquid to be on top and easily poured off for another use. The thicker cream will be ready to be scraped out below.
