I try to cook everyday. For at least 1-2 meals. Sometimes I feel more excited about cooking and sometimes I feel like throwing something together. For this meal I felt like throwing something together, but had several ingredients to use up before another grocery shopping trip with the hubby. The meal ended up taking a while to make, but was so worth it. So tasty and comforting!
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| Such a pretty and tasty meal! |
Roasted Garlic Mashed Potatoes:
2 1/2 lb. russet potatoes, peeled and large cubed
4 tablespoons earth balance
sea salt and black pepper to taste
unsweetened almond milk or soymilk
1 head garlic, top cut off
olive oil
sea salt and black pepper
Sauteed Onions and Mushrooms:
1 large red onion, sliced thinly
4 oz. crimini mushrooms, sliced
1 1/2 teaspoons olive oil
sea salt and black pepper
1/4 cup filtered water
1. Preheat the oven to 375 degrees. Place the head of garlic in a small piece of aluminum foil. Drizzle with olive oil and sprinkle with sea salt and black pepper. Close the foil tightly. Roast for about 30 minutes, Place potatoes in a pot and cover with cold water. Cook for about 30 minutes, or until the garlic has softened and darkened in color. Set aside until cool enough to handle.
2. Place the potatoes in a pot covered with cold water. Cook until just tender.
3. Prepare the sauteed onion and mushrooms: place the olive oil in a large saute pan over medium heat. Add the onion and mushrooms and cook for several minutes. Add the sea salt and black pepper and cook until the mushrooms begin to release their juices. Lower the heat and add the filtered water. Cook until most of the water has evaporated and the mixture is very flavorful.
4. Finish the potatoes: add the earth balance, sea salt, black pepper and prepared roasted garlic. Mash very well. Add the almond milk or soymilk until the desired consistency is achieved.
5. Serve with a veggie protein and a side.
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| So delicious! |
Enjoy!
Koko
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