When it comes to planning your Thanksgiving menu, it’s always a nice touch to make some allergy-friendly sides that everyone can enjoy. This vegetarian, vegan, and dairy-free dish comes from the pages of Cherry Bombe, a new cookbook (from the team behind the magazine of the same name) featuring recipes and stories from 100 creative and inspiring women. The potatoes are swirled with pumpkin for a melt-in-your-mouth texture, and the creamy-without-the-cream gravy is scented with fragrant rosemary. We’re pretty sure you and your guests will want seconds. “Chloe, the chef and founder of By CHLOE, the fast-casual sensation in New York, Boston, and L.A., has been a vegan since her teenage years. She first made this side dish when she and her mother catered her brother’s wedding. (Veganism is a family affair for the Coscarellis.) “This garnered all the praise—even more so than the cake!”Cherry Bombe: The Cookbook

Pumpkin-Swirled Mashed Potatoes With Vegan Rosemary Gravy Recipe

For the potatoes 3 russet potatoes, peeled and cut into 2-inch pieces Kosher salt 1 (15-ounce) box Pacific Foods Organic Pumpkin Purée ¼ cup packed brown sugar ¾ cup Pacific Foods Organic Vegetable Stock or Pacific Foods Organic Unsweetened Almond Milk 3 tablespoons olive oil ½ teaspoon sea salt, plus more as needed Freshly ground black pepper Rosemary Gravy (recipe follows), for serving For the rosemary gravy 3 tablespoons olive oil ⅓ cup all-purpose flour 2 tablespoons nutritional yeast 2 cups Pacific Foods Organic Vegetable Stock 2 teaspoons chopped fresh rosemary leaves 1 tablespoon tamari ¼ teaspoon sea salt Freshly ground black pepper
Recipe Steps:
Make the potatoes Place the potatoes in a large pot and cover with cold water. Generously salt the water, cover, and bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes.Cook the pumpkin purée and brown sugar in a small saucepan over medium heat until the sugar has dissolved and the pumpkin is warm. Set aside and keep warm.Drain the potatoes and return them to the pot. Add ½ cup of the stock (or almond milk) and the olive oil and mash everything together. Stir in the salt and season with pepper. Taste for seasoning and consistency and add more stock or salt if necessary. Transfer the potatoes to a serving bowl. Gently swirl in the pumpkin mixture, being careful not to combine the two completely. Serve immediately with the rosemary gravy, or cover and keep warm until ready to serve. Make the rosemary gravy Warm the olive oil in a medium saucepan over medium heat. Add the flour and nutritional yeast, whisking continuously, until the flour just begins to brown. The mixture will be crumbly. Slowly add the stock, rosemary, and tamari and cook, whisking continuously, until the gravy thickens and no lumps remain. Add the salt and some pepper. If the gravy is too thick, add water (1 tablespoon at a time) until the desired consistency is achieved. Serve immediately, or keep warm until ready to serve. Reprinted from Cherry Bombe: The Cookbook. Copyright © 2017 by Cherry Bombe, Inc. Photographs copyright © 2017 by Alpha Smoot. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC