Mom’s “Dill-Cheese Potatoes” (Creamy Cheesy Dill Potatoes)

A version of this dish has made its way into many family gatherings and dinnertime for as long as I can remember. I’ll admit that Mom’s version is a little different, though many of the ingredients were easily altered to make something same for everyone in our family to eat. The key here is to ensure your potatoes are super smooth—if you have a potato ricer, you’ll want to use it. Without one, I rely on some meticulous mashing skills.

Mom's 'Dill-Cheese Potatoes' aka Creamy Cheesy Dill Potatoes

3 pounds (1.4kg) white-flesh potatoes, peeled and cut into large pieces
1 large russet potato, peeled and cut into large pieces
3 cups unsweetened fatty nondairy milk, such as almond or coconut beverage (not canned), divided
1/2 cup large flaked nutritional yeast
3 tablespoons roasted tahini paste
3/4 teaspoon brown mustard
1/4 cup fresh dill, minced or 4 teaspoons dried dill
6 scallions, finely chopped (greens from all 6, whites from 3)
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Cover the potatoes in cold water and refrigerate overnight. Rinse well. Put the potatoes in a large pot, cover with cold water and bring to a boil over medium-high heat. Reduce heat to medium-low—enough to maintain a rolling boil. Cool until softened, about 25 minutes.

While the potatoes are cooking, put the 2 cups of the nondairy milk and 2 tablespoons of the vinegar large measuring cup. Let stand about 5 minutes until curdled. Using a cheesecloth or coffee filter, strain the mixture until there is about 1 cup of curds remaining. Discard the drained liquid. Put the curds, nutritional yeast, tahini, and mustard  in a food processor. Process to combine. Pour the mixture, along with 3/4 cup of the remaining nondairy milk. Bring to low heat and cook until warmed through, then remove from the burner.

When the potatoes are nearly finished, preheat the oven to 350 degrees F. Lightly oil a 1 1/2 to 2 quart casserole dish.

Drain the potatoes and put them back in the pot. Mash well. Scrape the mixture into the bowl of a stand mixer or a large mixing bowl. Turn the mixer to the lowest setting and slowly pour the nondairy milk mixture into the bowl, letting beat until smooth and creamy. Stir in the scallions, dill, remaining cider vinegar, and season with salt and pepper to taste, adding the remaining nondairy milk if needed.

Scrape the mixture into the prepared dish. Bake for 22 to 26 minutes, until heated through and the top starts to turn golden. Serve warm.

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Southwest SunButter Kale Salad

The thing I love about baby kale is it’s mellow flavor and tender texture that lends itself perfectly to salads and slaws. You don’t have to worry about giving it a super massage session or letting it meld overnight to tenderize. Instead, you make, toss, and eat. That’s just the way I like it.

This Southwest SunButter Kale Salad is a way to make that kale shine. It uses a SunButter-based southwest-inspired dressing that’s sweet, spicy, creamy, and smoky, and the addition of grated sweet potato, red pepper, and fresh corn give it some crunch. The black beans round it out to a full meal with an added protein boost.

The full recipe is available at the SunButter website here: Southwest SunButter Kale Salad and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly recipes, too.

If you’re into the idea of savory applications of SunButter, you’ll also want to check out my and SunButter Lentil Stew

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or keep it sweet with these SunButter Coconut Raisin Cookies …

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… SunButter Butter Tarts

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… Chocolate-Covered SunButter-Pumpkin Truffles

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… Double SunButter Hi-Hat Blondies...

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and, my favourite, the SunButter Caramel Cookie Strawberry Pie.

SunButter Crumble Strawberry Pie 4(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Twice-Baked Stuffed Squash

Delicata squash (also known as sweet potato squash) is creamy and smooth, and a little starchier tasting than other varieties of squash. It’s truly a cross between a sweet potato and a winter squash, making it one of my all-time favourites… and making it a winner for recipes that spin off of potato skins.

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Twice-Baked Stuffed Squash

 

2 small delicata squash
3 tablespoons (45mL) extra-virgin olive oil, divided
Sea salt and freshly ground pepper
3 to 5 cloves garlic, halved
2 shallots, finely chopped
2 teaspoons nutritional yeast
2 teaspoons fresh thyme
2 teaspoons hemp seeds
Fresh lemon wedges, for serving

Preheat oven to 400 degrees F. Cut each squash in half length-wise and scoop out the seeds. Use 2 tablespoons (30mL) of the oil to brush each half with. Divide the garlic in each of the cavities. Sprinkle with salt and pepper. Bake in until tender, about 40 minutes.

Meanwhile, use the remaining oil to sauté the shallots. Set aside.

When squash is finished baking, remove the garlic and set aside. Use a spoon to carefully remove the innards from the squash, leaving a thin layer inside 2 of the shells (you will only be using two of them). Place the innards in a bowl. Mix with shallots, nutritional yeast and thyme.

Taste for seasonings. Add salt and pepper if desired. If you like it garlicky, finely chop the reserved garlic (or a portion of it) and add it to the mix. Spoon the mixture back into the 2 squash shells that have the thin layer. Discard the other two. Sprinkle with hemp seeds. Return to oven and bake until innards are firm and lightly browned, about 20 minutes. Serve with fresh lemon.