Vegan Gluten Free Skordalia
5OK – So if your snout has not dipped into the gluten free skordalia trough of heaven - skadaddle! The Greeks really were Gods!
Do yourself a favour and partake of this simple rustic gluten free vegan dip inspired by the fabulous spud. As anyone will happily agree -- a spud is never a dud; and these mashed spuds are simple and sublime; a pre-requisite for any self respecting healthy blender recipe. There are a ton of fantastic skordalia recipes out there. A lot of them use crusty bread, which is of course, a recipe for disaster for those of us snouting in the gluten free trough. I like this simple easy alternative gluten free skordalia that uses raw almonds.
My snout first fell in love with skordalia when I was dining in a cafe in Henley Beach in Adelaide about 15 years ago. They had the most interesting, diverse selection of vegan dips on offer. Skordalia was one of the stars, that has since graced the plates at many a happy blender dinner. It just doesn’t get any simpler or more delicious than this gluten free skordalia recipe. And you know how much I love rustic peasant food. If you are looking for fantastic gluten free vegan dips and alllergy free recipes this skordalia recipe is a winner! It is gluten free, dairy free, egg free and soy free. This is one of those quick easy food processor recipes you will be making again and again for your family.
This gluten free skordalia recipe is extremely versatile. It is fantastic spread on grilled vegetable kebabs; wonderful as a paste spread for tofu; and delicious served with crusty gluten free bread. It is also a sensational healthier dairy free vegan alternative to the standard creamy mashed potatoes. If you are serving this gluten free skordalia as a vegan dip or paste you can afford a richer taste as you will only be eating a little. But if you are serving this skordalia recipe as a vegetable side, a milder taste might be more appropriate, as this can be very over bearing if you are too heavy handed with the garlic.
Great for warding off the vampires -- not so great for your social life! But if you and your friends all have your snouts in the rich garlic trough you won’t smell a thing. The garlic gods were smart weren’t they?
Vegan Gluten Free Skordalia
- 4 medium organic Russet (floury) potatoes washed and scrubbed, but not peeled
- 6-12 cloves of raw finely chopped garlic to taste
- 1 cup blanched or slivered raw almonds
- 2 Tbsp white vinegar
- 5 Tbsp lemon juice or more to taste
- ½ cup cold pressed extra virgin olive oil
- freshly ground pepper and Celtic sea salt, Himalayan salt, or more to taste
- 1 bunch of chopped cilantro/coriander finely chopped
1. 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.
2. While your spuds are cooking, mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste.
3. Drain your potatoes, and gently remove the skin.
4. Gently mash your spuds or put through a ricer. I like to put mine 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.
5. Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste.
6. 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. I usually end up adding in the rest of the garlic paste, but it depends on what you will be using the mixture for.
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.
This is really good. You have to love all of that garlic….maybe not the next day though!