Vegan Gluten Free Skordalia Recipes

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VEGAN GLUTEN FREE SKORDALIA



Vegan Gluten Free Skordalia image

Do yourself a favor and partake of this simple rustic treat inspired by the fabulous spud. As anyone will happily agree - a spud is never a dud; and these mashed spuds are simple and sublime. There are a ton of fantastic skordalia recipes out there. A lot of them use crusty bread, which is of course, is a recipe for disaster, for those of us snouting in the gluten-free trough. I like this simple easy alternative that uses almonds. I like to put my spuds through the ricer to get a little air in them. It also creates a fabulous texture that looks a bit more interesting than your standard clumps of potato. This dip is extremely versatile. It is fantastic spread on grilled vegetable kebabs; wonderful as a paste spread for fish; and delicious served with crusty bread. It is also a sensational healthier alternative to the standard creamy mashed potatoes. If you are serving it as a dip or paste you can afford a richer taste as you will only be eating a little. But if you are serving this as

Provided by The Blender Girl

Categories     Potato

Time 40m

Yield 2 small bowls

Number Of Ingredients 9

4 medium organic russet potatoes (floury, washed and scrubbed, but not peeled)
6 -12 raw garlic cloves, finely chopped to taste
1 cup raw almonds (blanched or slivered)
2 tablespoons white vinegar
5 tablespoons lemon juice (to taste)
1/2 cup cold pressed extra virgin olive oil
freshly ground pepper
celtic sea salt
1 bunch chopped cilantro or 1 bunch coriander, finely chopped

Steps:

  • Wash and scrub the potatoes, and cover them with cold water and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about half an hour until cooked. Alternatively, you could steam your potatoes.
  • Mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste.
  • Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer.
  • Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste.
  • To finish - stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only.
  • I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavours.

Nutrition Facts : Calories 1246.8, Fat 91, SaturatedFat 10.4, Sodium 270.1, Carbohydrate 94.7, Fiber 18.3, Sugar 7.9, Protein 24.9

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