Holiday Recipes

Fluffy Mashed Potatoes 

This goes great with Mushroom Gravy (below)

Ingredients:

3lbs yukon gold potatoes 

1/2 cup unsweetened almond milk at room temperature

1/4 cup extra virgin olive oil

3/4 tsp salt

several dashes of black pepper

Directions:

Cut potatoes into 1 1/2 inch chunks. Place in a pot and cover with cold water.

Put a dash of salt into the water. Cover and boil.

Once boiling, lower to a simmer for about 12 minutes, until fork tender.

Drain potatoes and place back into the pot. Break them up with a potato masher or fork. Add milk, oil, salt and pepper and mash. Add more milk if needed. Add salt and pepper to taste and serve!

Serves 6

http://www.theppk.com/2010/10/fluffy-mashed-potatoes/

Mushroom Gravy

Ingredients:

3/4 cup white or button mushrooms, chopped

1 small yellow or white onion, minced

1/4 cup vegan margarine (Earth Balance works great)

2 1/2 cups vegetable broth

2 tbsp soy sauce

1 tbsp poultry seasoning 

salt and pepper to taste

Directions:

In a skillet, melt the vegan maragine and add onion and mushrooms. Sautee for just a minute or two over high heat.

Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer, then reduce heat. 

Add poultry seasoning, sat and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens. 

Serves 6.

http://vegetarian.about.com/od/saucesdipsspreads/r/mushroomgravy.htm