The HappyCow Cookbook, page 186

Sunday, June 15th, 2014

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Today’s recipe is (deep breath!) Roasted Spaghetti Squash, Cauliflower, Garlic, and Mashed Potatoes with Porcini Mushroom Gravy from the Peacefood CafĂ©. Page 186 in The HappyCow Cookbook for short!

It sounds like more trouble than it is! Truth be told, the spaghetti squash and cauliflower all but cook themselves: just prep and bake for an hour and 15-20 minutes, respectively. That gave me exactly the right amount of time to make the gravy and mashed potatoes.

The gravy’s pretty simple, though I did have to add an extra 1/2 cup water + 2 tablespoons arrowroot on top of the cornstarch to thicken it to my liking. Plus I couldn’t find porcini mushrooms, so methinks my version tasted a bit more like vegan chicken broth than the original, but no matter! It was pretty bangin’ anyway.

The mashed potatoes were made infinitely easier with the help of my brand spanking new potato ricer. (Magic!) There were no tears or curse words to be found, and my mashed potatoes were the fluffiest they’ve ever been. Best $25 I’ve ever spent.

I was a little skeptical about the combination of veggies, but they all went well together, and of course gravy makes everything taste better. And who doesn’t love spaghetti squash? Instant noodles, right off the rind!

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Homestyle Thanksgiving Leftovers

Sunday, December 2nd, 2012

Normally I wouldn’t bother blogging my leftovers – but seeing as the gravy’s a new recipe, let’s have a gander, shall we?

 

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Naturally, the gravy was the first of the Thanksgiving foodstuffs to go. But mashed potatoes and stuffing just aren’t their best unless they’re drowning in gravy – so for the leftovers, I made a double batch of Homestyle Gravy from Tamasin Noyes’s American Vegan Kitchen. It was fairly easy to make (it’s gravy!), but super-tasty. A very high nom-to-effort ratio, is what I’m saying. With tons of seasonings – including soy and Worcestershire sauce – it’s definitely one of the more flavorful gravies I’ve tried. You can see all the yummy bits in the above photo: onions, garlic, rosemary. Too shy to make an appearance: thyme, nooch, and sage.

In fact, I started to get worried during the taste-testing phase that I’d added too much soy and/or Worcestershire sauce – but the strong taste of the gravy is tempered by all the delicious vegan food it’s served with, so no worries. (But if you’re planning on chugging hot gravy from a mug? Maybe go easy on the soy sauce, hmmm?)

This year’s dinner was so amazing that I’m finding it hard to say goodbye. Until next time, Thanksgiving Burgers. I will see you in my dreams.

 

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Straight-Up-Thanksgiving Burgers & Hunan-Style Sweet Potato Fries

Friday, November 23rd, 2012

Alternate title: The Obligatory Post-Thanksgiving Food Post.

 

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Since it was just the two of us – and an exhausted and otherwise occupied pair of cooks we were, at that – Shane and I didn’t go too overboard with this year’s food festivities. It was business as usual for most of the day, and then in the evening we made Thanksgiving dinner.

The main course: Straight-Up-Thanksgiving Burgers (recipe via evil junk food genius Joni Newman), topped with Hickory Smoked Tofurky slices and gravy and served on toasted onion rolls.

 

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OMG y’all, these burgers are AMAZING! They’re vaguely reminiscent of the fried mashed potato patties my mom used to make (in a futile attempt to get us kids to eat up the leftovers. In retrospect, I have no godly idea why we’d shun leftover mashed potatoes in the first place. Kids, who needs ’em.), only infinitely better. In addition to mashed potatoes, the burgers are mashup of stuffing, green beans, and French’s fried onions. SO NOMMY.

We halved the recipe, fried up two patties, and then set the leftover batter aside for later. I reckon we’ve enough left for three or four more burgers.

On the side: extra garlic & chive mashed potatoes and stuffing (my own recipes), as well as Hunan-Style Baked Sweet Potato French Fries with Chili Sauce (recipe via the upcoming The Chinese Vegan Kitchen, which I’m in the process of reviewing).

 

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The fries? Off the cuff! (Kids are still saying this. I’m not asking, I’m telling.) You bake ’em halfway and then fry them to finish. During the last few minutes of cooking, they’re coated in this delicious ketchup-soy sauce-chili paste concoction that’s finger-licking good. Though I must admit that I only used a quarter of the recommended chili paste, since I can’t handle hot foods very well. Shane thought they needed more chili paste, but he also thought we needed pie to wash down all those carbs. WHAT DOES HE KNOW?

I accidentally ate so much that I felt like I was going to die. I seriously had to swap my pants for a bathrobe. And we’re not talking jeans here – sweat pants! That’s how stuffed I was. Probably it didn’t help to snack on fried onions while I was making dinner.

My only regret? Aside from the chest pains, that is? I didn’t have any room left for soy chai ice cream. Homemade, yo!