Buddhism, veganic gardening, compassion, and the vegan life calls all to deepen our relationships with Mother Earth and each other. Live sustainably, authentically, and lightly on the Earth. Manifest compassion for all sentient beings. The world is an altar. Worship in love.
Autumn Potato Harvest
husband gets home from work earlier than I, and he usually keeps busy until I
get there. He texted me this photo (above) this afternoon.
doing the last of the veggie garden cleanup, he dug up a nice variety of the potatoes
we planted last spring – Yukon gold, russet, and red.
really fresh from the garden taste SO much better than the supermarket spuds,
and ours are pesticide and GMO-free. There’s plenty more in that soil, so I
asked him to keep digging. Thank you, Mother Earth!
make a vegan mashed potato recipe that even my meat-and-potatoes husband will
4 extra-large organic Russet potatoes or 8 small
organic Yukon Gold potatoes
Organic extra virgin olive oil (I use California Olive Ranch)
Soymilk or Silk Soy Creamer
Fresh garden chives, chopped fine
Boil potatoes until soft, keeping beneficial
skins on. With a hand mixer, whip the potatoes with the soymilk (use more for softer mashed potatoes, less for firm mashed potatoes), olive oil, and
chives. Season with salt and black pepper. xoxoxo