Vegan Mashed Potatoes without Oil
In the quiet monastery kitchen, with simple utensils and the scent of incense lingering in the air, the monks prepare a humble, lenten dish filled with peace and love: mashed potatoes without oil, as observed during Holy Week. A modest meal that, in its simplicity, reflects the spirit of restraint, prayer, and inner stillness.
We peel the potatoes and cut them into medium pieces.
At the same time, we put water in a pot to boil.
When it boils, we add the potatoes.
When they are ready, we take them out in a bowl.
We pass them through the puree machine or simply mash them with a fork.
Little by little we pour the vegetable milk, until our puree has a creamy texture.
We add a little salt.
We mix well.
We pour the puree onto a plate.
We garnish the puree with a little oregano.
We can get a ready-made bag of mashed-potato instead of making it ourselves.
We can also make puree with tahini. When the puree is ready, dissolve a tablespoon of tahini in a little warm water and mix it with the puree.
The amount for the milk can vary depending on how thin we want the puree.
