Basil Mashed Potatoes wth Soysage Meatballs on a Fresh Baguette

As my basil plant continues to thrive despite the onset of cold weather, I get to dream up more uses for the sweet and flavorful herb. Last week, it lined some delectable spring rolls. This week, I blended up a puree and used it to make mashed potatoes. Then I chopped up some parsley, squished the parsley into the soysage to create meatballs and fried those little guys till they were crispy and browned. I served the meatballs on a fresh baguette with Vegenaise. All in all, it was a pretty simple endeavor and a tasteful twist on traditional comfort foods.

Basil Mashed Potatoes
Ingredients
4 white potatoes
2 cups basil
5 roasted garlic cloves
1/3 cup water
A few heaping tablespoons of tofu sour cream
pinch of salt

Directions

1. Wrap garlic, skin intact, in a piece of aluminum foil. Add a dash (or quick spray) of olive oil. Bake at 350 degrees for at least 30 minutes.
2. Boil the potatoes until they're mooshy.
3. Combine the basil, roasted garlic, water, tofu sour cream, and salt in a food processor. Blend until mixed well .
4. Mash together the basil puree and the potatoes.

Soysage Meatballs
Ingredients
1 package Gimmee Lean sausage
A couple handfuls of parsley, chopped smallish
flour for dredging
grapeseed oil for frying

Directions

1. Squoosh the parsley and sausage together.
2. Form the mixture into several balls.
3. Dredge the meatballs in flour and drop (gently!) into heated oil.