A Caregiver's Lunch

On the left, peas and mushrooms. On the right, mashed sweet potatoes and Yukon Gold potatoes.

Here are my vegan and gluten-free recipes. Use organic ingredients!

Peas and Mushrooms

1/2 lb. sliced fresh mushrooms
2 tablespoons lemon juice
2 tablespoons vegan buttery spread
1/4 teaspoon salt
1/4 teaspoon seasoning salt
a dash of pepper
1 10-ounce package frozen peas

Sprinkle the mushrooms with the lemon juice. Melt the vegan buttery spread and add the seasonings. Stir in the peas and mushrooms. Place in a greased glass dish and bake at 400 degrees for 35-40 minutes.

Mashed Yukon Gold and Sweet Potatoes

4 medium Yukon Gold potatoes, peeled and diced
2 large sweet potatoes, peeled and diced
3 tablespoons vegan buttery spread
3/4 cup rice milk or soy milk
1 teaspoon salt
1 teaspoon nutmeg

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer gently until potatoes are tender, about 15-20 minutes. Drain the potatoes and put them in a mixing bowl. Mix in the vegan buttery spread and salt, then add the milk and nutmeg. Mash the potatoes until they're smooth and fluffy.

Enjoy! And remember to take care of yourself first!

Here's an extra treat -- watch this video of Paul McCartney making mashed potatoes. You'll laugh out loud and you'll learn a thing or two...I certainly did.