Mashed Potaotes & Gravy, Fried Squash, Pepper Steak, Steamed Broccoli & Salad

Ever feel like you have rotating meals?  I certainly do and I feel like this is one variation that I find myself making frequently.  It is just so easy and simple.  It allows you to use every burner on your stove at the same time, but not feel overwhelmed and get it done quickly.  I love mashed potatoes and gravy and Hubby loves the potatoes, but not so much the gravy.  He has this weird things about "creamy" things, although he really likes gravy when it's in things like pot pies, etc.  And since the pepper steak is already made, all you have to do is thaw it out and saute it.  Easy and done.  I love that I don't eat meat.  Seriously.  Sometimes it is so damn easy!  But then again, sometimes it is super labor intensive.  But I love that too! 

Mashed Potatoes & Gravy, Fried Squash, Pepper Steak, Steamed Broccoli & Kale, Salad:





So Tasty and Simple!

Serves 4

Vegan Nutritional Yeast Gravy:
1/4 cup canola oil
1/2 medium onion, finely chopped, about 1/2 cup
1/4 cup unbleached flour
1/4 cup nutritional yeast
2 tablespoons tamari
3 cups filtered water, or as needed
1/4 teaspoon black pepper
3/4 teaspoon sea salt, or as needed

1.  Place a medium pot over medium heat.  Add the olive oil and allow it to become hot. Once it is hot, add the onions.  Cook, stirring frequently, until softened, about 5 minutes. 
2.  Add the unbleached flour and nutritional yeast and whisk together.  It will be a very very thick mixture.  Keep whisking periodically, until the flour loses its raw smell and turns a nice golden color. 
3.  At this point, you are going to add the liquids.  When making a gravy, it is important to whisk the mixture as soon as you add the liquids, or the gravy will be lumpy.  So, add the tamari and 3 cups of water and immediately whisk the mixture together.  It will feel like it's going to seize as soon as you add the liquids, but keep whisking until the gravy is smooth.  Add the sea salt and black pepper.
4.  Now let the gravy come to a simmer, whisking frequently and being sure that it does not stick to the bottom or sides.  Once the gravy thickens, you can determine whether or not you will need more water.  If the gravy is too thick, add water a little at a time until your desired consistency is achieved.  Season to taste with sea salt and black pepper.
5.  Serve over rice, potatoes, biscuits, or whatever makes you happy!



Enjoy!

-Koko

Mashed Potatoes & Gravy, Roasted Portabella Mushroom, Pepper Steak & Garlic Kale

I'm loving mushrooms right now, even the funky white ones.  Well, ok, I'm loving all of them except for straw  mushrooms.  Those have always and probably always will freak me out.  I've never eaten them and never intend to.  Ugh!  I just really think they look like mini people and that is creepy.  My sister-in-law Debbie used to always get Moo Goo Gai Pan whenever we went to get Chinese back home and loved those things.  Every time she popped one in her mouth, I cringed, thinking she was eating people.  Strange I know, but they really look like people to me!  Besides those, I love the mushrooms that I have tried thus far.  Especially morels!  Seriously delicious! 

I was just talking to my Mum the other day, who lives in Michigan and she was telling me that hopefully this coming spring will be a good time to go hunting for mushrooms in the woods.  The last few years have not been great and she has not found a ton of morels, but even finding one is so worth it!  She usually dries them at home and then will send them to me because they're too fragile to be shipped all the way from Michigan to New York fresh.  But damn, I remember them being the most amazing thing in the world when they were fresh picked from the woods behind our house.  I remember seeing small containers of dried morel mushrooms at Whole Foods Bowery for over $200 per pound.  Yes that is $200 / lb!  No thanks!  And where the heck where they picked?  I'll stick to my Mum's home picked morels, thanks!  Unfortunately, since it is still a little early for morels, I had to settle on portabellas, even though that is not really settling because portos are super tasty too.  Waiting (not so) patiently for those morels! 

Mashed Potatoes & Gravy, Roasted Portabella Mushroom, Kale & Pepper Steak:





Sauteed Kale, Roasted Portabella, Pepper Steak & Mashed Pots



Mashed Potatoes & Gravy, prepared

Sauteed Kale, prepared

Pepper Steak, prepared

Roasted Portabella Mushroom:

2 portabella mushrooms, large stem removed

Extra Virgin Olive Oil

Sea Salt

Black Pepper

2 cloves garlic, minced

2 pinches onion powder

2 pinches garlic powder

1.  Preheat oven to 400 degrees. 

2.  In the meantime, prepare the mushrooms.  Line a baking sheet with parchment paper or aluminum foil.  Get your spices and fresh garlic ready.  Drizzle the mushrooms on one side with the oil and immediately sprinkle with the sea salt, black pepper, fresh minced garlic, and garlic and onion powder.  Flip the mushroom over and do the same to the other side.  Place the seasoned mushrooms in the oven and roast for about 10 minutes on each side, flipping the mushrooms over half-way through the baking.

3.  The mushrooms are finished when the edges are browned and crispy and the very center is soft and juicy.

4.  Allow the mushroom to cool for at least 5 minutes for the juices to distribute.  If you try to cut the mushrooms right away, all the juice will immediately come out and the flavor will not be as good.  It's worth the wait. 

4.  To serve, place a portion of the potatoes and gravy, pepper steak, sauteed kale and sliced portabella mushrooms on the plate.

Enjoy!

-Koko