dressed up like a lady: Cammila's Recipe for Vegan Creamy Potato-Kale-Cauliflower Mash

Jan 10, 2011

Cammila's Recipe for Vegan Creamy Potato-Kale-Cauliflower Mash

I promised outfit pics and recipes over the weekend. Better late than never, right? But before I post my newest outfit pics, I MUST post this one from last August -- which I completely forgot about!

Blouse: Jovovich Hawk for Target
Trousers: Victoria's Secret
Sunnies: Modcloth

Anyway, as I mentioned ages ago, I had some hardcore cooking to do for MC and I over the holidays. Usually, we happily eat simple meals at dinnertime -- lots of huge, mixing-bowl sized salads full of kale, pumpkin seeds, and avocado, lots of homemade chickpea walnut burgers. But you know how the holidays are, you have to kick it up a notch or two. So I'm going to post recipes for some of the bigger vegan meals we recently made (and LOVED!).

  For some reason MC took a picture of my feet in our kitchen. Where the, uh, magic happens?

Creamy Potato-Kale-Cauliflower Mash

Based on a recipe found on the Daiya Foods website. I modified it, taking out the tofu, switching soymilk for coconut milk, adding cashews, and basically making it richer and creamier. 

1 head cauliflower, chopped to florets
1-2 cups almond milk or unsweetened coconut milk (for more richness, try coconut creamer!)
1/4-1/2 cup Earth Balance
1/2 cup raw cashews
5 strips tempeh bacon, pan fried and chopped into small pieces
7 medium russet potatoes, peeled and very thinly sliced
2 cups finely chopped kale
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1 tsp turmeric (Optional, for color! But remember, without it, cauliflower can be a little pale)
2-4 Tbsp white miso (optional -- adds rich, savory saltiness)
1/4 cup nutritional yeast (also optional -- adds more savory flavor)
Lots of salt and pepper to taste
Let the cauliflower florets slightly braise on a cookie sheet in a 300F degree oven for 10-15 minutes to remove a little of the moisture. Take out and let cool while you get working on the next steps.

In a food processor, combine cashews with about 1/4 cup of the non-dairy milk and process into a wet paste -- could take a few minutes (and will be a little loud at first). Empty paste into a bowl and set aside. You don't even have to rinse out your food processor, just add the cauliflower, 1/4 cup Earth Balance, a few Tbsp of non-dairy milk and the herbs. Process until smooth but still chunky, scraping down the sides once in a while if necessary. Add the cashew paste, turmeric, salt and pepper, miso and nutritional yeast (if using), and blend for several minutes until smooth and creamy. Add more non-dairy milk, Earth balance, miso, and/or salt and pepper to create your preferred taste and consistency.

Spread 1/3 of the cauliflower mash on the bottom of a greased 9 inch baking dish. Put two layers of potatoes on top of mash, layer with generous sprinkling of Daiya, chopped kale, and tempeh bacon. On top of that, add 1/3 more cauliflower mash. Continue to layer, reserving some cauliflower mash for the top. Spread that on top layer and top with more Daiya. Cover with foil and bake at 400 degrees for approximately 50 minutes. Uncover and cook until browned on top.

This turned out REALLY yummy! Creamy and delicious, but doesn't make you feel like you swallowed a brick. More recipes to come this week!


  1. cannot wait to see the other recipes!

    and your pants rock!

  2. I love your outfit! And your recipe sounds delicious!

  3. Those. Pants. Are. Perfect. SO Lauren Bacall, love it! Also, I'm going to have to check out these recipes, so thanks. :)

  4. I love your outfit. The pants are super cool.

  5. The trousers and figure of my dreams. Stunning

  6. MMM This sounds delicious! I just stumbled upon your blog and love it. Keep the posts coming! xo

  7. You look AMAZING! Your hair is the perfect exclamation point! www.msmadeulook.blogspot.com

  8. I'm in love with that shirt!

    And I can't wait to try out this recipe...mmm..


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