Twice Baked Cauliflower Mash and Sweet Potato

Vegan Month of Food 2017
“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

Day 1: Re-inventing the veggie option – Think of a boring, below-standard veggie option like nut roast or risotto and give it a makeover.(click HERE to see what others are sharing today)

"Strange Clouds Over My Town"

Welcome to the Vegan Month of Food, fondly known as VeganMoFo! I’m so excited to be participating once again. Basically, all who participate pledge to blog and talk about vegan food every day for a month and I’m thrilled that the month is October! I love Michigan in October. The colors and fragrances and tastes are simply perfection.

Every day for the month of October, I will post either a recipe or some thoughts about vegan food. I plan to follow the suggested recipe ideas, (today’s is to re-invent a totally boring veggie option), but I also wanted to get creative and follow my own theme of “Lines and Light.” Lines of poetry and photos of glorious Michigan October light.

Today I share a photo I took recently while driving (yes, driving…. I know, I know, I know……it was risky….but worth it, right?) Plus I’m sharing an excellent makeover of the boring twice baked potato.

Twice Baked Cauliflower Mash and Sweet Potato

Here's what you need:

3 sweet potatoes, baked until very soft

1/2 head cauliflower, trimmed and cut into medium size pieces. Boil until very soft

3 T butter

1/3 C coconut cream

2 t freshly grated ginger

I'm an optimistic sort. 

Here's what you  do: 

Bake the sweet potatoes. Allow to cool. Slice in half and remove the soft flesh to a food processor. Add the butter, coconut cream, and ginger. Whirl. Add the cooked cauliflower and whirl again until a great consistency. Stuff  the reserved potato skins. Dot with butter and bake. DELICIOUS! These are going on my Thanksgiving table.