Vegan MoFo Day 17: Smashy McSmasherson

Let’s pretend it’s cold outside and not the dead of summer and things like turning on the oven don’t make us miserable.

Anyone else mildly obsessed with the Bon Appetit YouTube channel?

I saw this recipe for smashed potatoes (not vegan) and was like, “Ooh. That looks…veganizable and delicious.” Then a friend posted about it on Instagram and said it was ahhhhmaaaaziiiing so I DM’d them to discuss vegan options.

Above: Smashed potatoes on a platter over almond yogurt with yogurt dressing, dill, parsley, and lemon wedges.

Here’s where it landed: the anchovies became capers (I used about a tablespoon) and olives (two kalamatas, roughly chopped) and the sour cream was Kite Hill plain unsweetened greek yogurt. I also used one chopped medjool date instead of golden raisins because it’s what I had on hand.

And it was really good. Oh yeah.

The potatoes were the most work, and I might not bother to do the boil-smash-roast process again when basic roasted potatoes would do, but one cannot argue with the elegance of Smashy McSmasherson.

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