#mosting

i love these guys

ingredients

6-8 medium potatoes (yukon gold for creamy texture, idaho for fluffy texture)

1 1/2 tsp salt

1/2 tsp black pepper

5-6 cloves roasted garlic (i just use one whole head; to roast, peel outer layers and wrap in foil. place in the oven [either on the rack or on a pan] and roast at 350°F for 55 minutes)

3 tbsp softened vegan butter

1/4 cup chives (optional)

instructions

in this house we peel our potatoes, but y'know do whatever you want. if you choose not to peel them, cut the potatoes in half. if you peel them, leave them whole. put them in a pot and cover them in 1 inch of water

bring to a light boil over high heat and add 1 tsp salt. cook for 25-30 minutes, or until fork tender

once tender, drain the potatoes and place them back into the pot for 1 minute to evaporate any remaining water

mash the potatoes until fluffy

add in butter, roasted garlic, 1/2 tsp salt, and black pepper. stir until combined

top w/ chives if you got 'em

i love squeezing the roasted garlic and then accidentally burning my hands

ingredients

1 cup all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

2 flax eggs (or other egg substitute)

1/4 cup melted vegan butter (country crock supremacy)

1/4 cup canola or vegetable oil

3/4 cup packed light brown sugar

1 tsp vanilla extract (the polls say 10 cups)

1 cup shredded zucchini

1 cup semi-sweet chocolate chips

instructions

shred zucchini first lol

preheat oven to 350°F. grease 9x5 inch bread pan w/ nonstick cooking spray

whisk together the flour, cocoa powder, baking soda, and salt. set aside

in another bowl, add the flax eggs, melted butter, oil, vanilla extract, and brown sugar. mix until smooth

stir the dry ingredients into the wet ingredients until just combined. then stir in the shredded zucchini. stir in 3/4 cup of chocolate chips

pour batter into pan. sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. bake 50-60 minutes (or until a toothpick comes out clean when inserted)

remove the pan from the oven and cool for 15 minutes. run a knife around the edges of the bread and remove the loaf from the pan. let it cool until it's slightly warm, then slice and serve. or eat it whole with your bare hands idc

note: lasts up to 4 days wrapped in plastic wrap on the counter. can be good for up to 1 month if frozen (i keep it in the fridge and keep it based on vibes)