Boil potatoes until tender
Drain potatoes in a collander
Place potatoes on a baking sheet lined with parchment paper. Smash potatoes to slightly flatten.
Add 3 teaspoons crushed garlic to 1/4 cup melted plant based butter. Spoon garlic butter on the potatoes. Season with sea salt and fresh ground black pepper.
Bake in preheated oven for 30-45 minutes until golden brown.
Top with fresh chopped green onion or fresh herbs. Enjoy!
Sun Dried Tomato Pesto
2 cups fresh basil, rinsed and trimmed
4 cloves fresh garlic
1/4 cup Sun dried tomatoes
2 Tablespoons fresh lemon juice
1/4 cup nutritional yeast
1 cup unsalted and roasted sunflower seeds or pumpkin seeds
1/2 cup extra virgin olive oil
1/2-3/4 cup water
1/4 teaspoon pepper
Salt to taste
Using a food processor or blender, combine basil, garlic, sun dried tomatoes, nutritional yeast, seeds, lemon juice, and 1/4 cup water. Gradually add olive oil until the pesto reaches a uniform consistency. Add more water to reach desired consistency. Add salt and pepper to taste.
Serve over pasta, vegetables, or use as spread for French Bread.
Coconut Yogurt Parfait for Two
2 - 5.3 oz Dairy Free Yogurt - Choose two of your favorite flavors
1/4 cup fresh berries
1/2 cup dried cranberries or raisins
1/2 cup chopped walnuts or pecans
2 Tablespoons shredded coconut flakes (unsweetened or sweetened)
2 Parfait bowls
1. Spoon 1/2 of one container of yogurt into each bowl.
2. Sprinkle 2 Tablespoons of nuts and 2 Tablespoons cranberries or raisins over the yogurt
3. Spoon 1/2 of the 2nd container of yogurt into each of the parfait bowls.
4. Divide the remaining nuts and dried fruit over each parfait.
5. Top each parfait with the fresh berries and coconut flakes.