To Hippie Loaf & Dirty Mashed Potatoes

Compliments to Happy Herbivore for providing me with these two rockin’ vegan recipes!

Sunday night I made the Hippie Loaf and by Monday I decided that I should make some mashed potatoes for the second round – great decision (:

Both recipes are super easy to make and can be experimented with in many ways – I made a few tweaks based on what was in my pantry and even though they weren’t exact to what the cookbook said they were still delish.

Hippie Loaf


1 15oz. can black beans, drained and rinsed

1 onion diced

2 garlic cloves, minced

1/2 cup carrot, peeled and shredded

1 tomato, diced

1 c cooked quinoa

1 tsp. paprika

1 tsp. crushed red pepper

3 tbsp. whole-wheat flour

2 tbsp. soy sauce

2 tbsp. ketchup


Preheat oven to 350 F

Grease a standard 8-inch loaf pan and set aside

Mash black beans in a large bowl and combine all ingredients until evenly combined

Transfer to prepared pan and pat down firmly and tightly using a spatula.

Bake for 45 minutes to 1 hour, until firm and brown on the outside

Allow the loaf to cool and firm up before s

erving about 15-20 minutes.

Dirty Mashed Potatoes


2 medium sized potatoes

4 cloves roasted garlic (20-30 min in 400 F oven)

Misc. green spices to taste (oregano, parsley, tarragon, etc.)

1/4 almond milk


Bring a pot of water to a boil

Add potatoes and cook until fork-tender but not waterlogged, about 8 minutes

Drain potatoes and return to the pot. Add the almond milk and preferred spices.

Blend everything together using an electric-mixer or potato masher.

Add more milk as needed to achieve desired consistency.

Enjoy with veggie of choice on side (mine was balsamic vinegar roasted brussel sprouts)!



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