Mrs. Schwitter’s Mashed Potato Tower

This blog comes from my good friend Karyn, who soon will be marrying her tall drink of vegan water, Kevin. So happy to have her contribute a recipe to I Eat Veg!

Mashed Potato Tower

When I fell in love with a vegan, I thought cooking would be difficult. I’d been vegetarian for years, but it was hard to imagine eliminating cheese. We are less than 30 miles from Wisconsin for god’s sake.

I was pleasantly surprised to learn that cooking vegan isn’t as difficult as I had imagined, and in fact, it forces me to be quite creative, which I find to be more fun. However, most of my recipes to date have been of Asian or Mexican flair, and I haven’t actually cooked much American food, unless of course you count veggie burgers.

Years ago I used to order this item called “Mashed Potato Pile” from a local restaurant. The name is admittedly not too enticing but the dish itself was the perfect cure for a comfort food craving. I have changed the name slightly and recreated this meal, and it was damn tasty– very filling too!!

Ingredients for the tower:
4-6 Yukon gold potatoes
Pole green beans (a good handful)
3-4 medium to large carrots cut into quarter to half inch round slices
Whatever other veggies you desire — I added asparagus too.
Margarine (I prefer Earth Balance)

For the Mushroom Gravy:
1-2 shallots
Olive Oil
4 c. of your favorite mushrooms (crimini, portabella, shitake)
3 cloves of garlic
4 c. of vegetable broth
1 c. white or red wine ( I used a little of both because I’m a lush)
2 Tbsp. sage
3/4 tsp. salt
1/2 tsp. black pepper
1/2 c. regular soy milk
4 tsp. flour dissolved in 1/2 c. cold water
(You can also dissolve corn starch in cold water to thicken)

1.Start the gravy first because it needs time to cook down. Heat olive oil on medium-high heat in a large skillet.
2.Add sliced mushrooms and shallots. Sautee for 10 minutes.
3.Add minced garlic, salt, pepper and sage. Saute 5 minutes more. Add wine and sautee.
4.Add vegetable broth. Simmer uncovered for 30 minutes, until liquid is reduced by about half.
5.Add flour mixture and combine well until sauce is thickened. Add soy milk and cook only 1 or 2 more minutes.

While the gravy is doing it’s thing, boil the potatoes and wash your other veggies to steam. Put your carrots in the steamer ( I put them in a little before the other veggies, since they take a little longer to cook), along with your other veggies until soft, but not mushy.

When the potatoes are soft, drain and place in a large mixing bowl with margarine, one clove of garlic, a dash of salt and pepper, and a half a cup or so of soy or rice milk. Mash using a mixer and add margarine and soy/rice milk as necessary to gain the desired consistency.

When everything is done, place a large scoop of mashed potatoes on a plate and cover with the steamed veggies. Then pour some mushroom gravy over all of this and dig in.

Thank you Kirsten for letting me be a guest blogger!!

Karyn

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