Extreme Makeover Vegan: Comfort Food Side Dishes Edition – Cheezy Mashed Potatoes and Greens

With the holidays coming up, most people are thinking about food: family dinners, huge feasts and of course, for Vegans, the issues of whether and/or how to deal with meat-eaters. Leider, über 280 million turkeys will be slaughtered this holiday season so their carcasses can be stuffed and presented as the main event on the dinner table. 280 MILLION!!! That number should be shocking and that’s not even counting all the other animals that will be killed for the other dishes on the menu.

One thing that has always held true for me, whether the main course was turkey, Tofurky, Field Roast or whatever, the side dishes were always my favorite part of the meal. The side dishes are where you find the most variety, the most flavors, the most colors and to me, the most comforting parts of the meal.

So when I crave comfort food, I make some of my favorite side dishes and they become my entree. Tonight, with Tom and I both sick and other stresses we have to deal with, we needed some comfort food so I made two of our favorites: braised collard greens and cheezy garlic mashed potatoes.

The braised collard greens are rich in flavor and texture with spices and whatever veggies I happen to have on hand. Tonight it was onions, Knoblauch, Paprika, gelber Kürbis, sundried tomatoes and mushrooms.

The potatoes were rich and creamy with garlic, almond milk, nutritional yeast and cheddar-flavored Daiya.

Together they made a dinner that was hot, Füllung, gesund, comforting and best of all, tierfreundliche.

Geschmorte Collard Greens mit Pilzen, Paprika und gelber Kürbis

Canola spray
1 große Zwiebel, gehackt
1 Paprika, gehackt
8 oz. Baby bella Pilze, geschnitten
1 gelber Kürbis, gewürfelt
1/4 getrockneten Tomaten, gehackt
6 Knoblauchzehen, Hackfleisch
Salz und Pfeffer nach Geschmack
1 tsp. Paprika
1 tsp. Chili-Pulver
1 tsp. Kreuzkümmel
1/2 tsp. Muskatnuss
1 tsp. getrocknete Petersilie
2 Tbs. Nährhefe
1 Tbs. Leinsamen
1 Tbs. Vegan worcestershire sauce
1 tsp. Flüssigrauch
2 bunches collard greens, stammten und gehackt
1- 1 1/2 Tassen Gemüsebrühe

Erhitzen Sie eine Pfanne tief und Spray mit Rapsöl. Add the onions and cook for about 5 minutes until softened and browned. Add bell pepper, Pilze, Knoblauch, getrockneten Tomaten, and squash. Let the vegetables cook for about 6-8 Minuten bis sie weich.

Die Gewürze, nutritional yeast and flaxseed. Gut mischen. Add the worcestershire sauce and liquid smoke to the vegetables. Add the collard greens in small bunches. Pour some broth on them to help them wilt faster and to create a gravy as it cooks. Keep adding greens as they wilt down and make more room in the pot. Mix the greens well with the veggies. Add more broth depending on how much gravy you want. Cover the pot and let cook on a low heat for about 20 Minuten. Heiß servieren.

Cheezy Garlic Mashed Red Potatoes with Chives

4-5 große rote Kartoffeln, gewürfelt
Salz und Pfeffer nach Geschmack
1 Tbs. Knoblauchpulver
2 Tbs. Nährhefe
1/3 cup almond (or any non-dairy) Milch
1/4 cup cheddar-flavored Daiya
1 Tbs. chives

Cut the potatoes into equal sized pieces and put them into a small pot. I love using red potatoes because they cook quickly, I don’t have to peel them and I love seeing the red peel in the finished dish. Add cold water to the pot, just enough to cover the potatoes. Cover the pot and heat until the water comes to a rapid boil. Uncover the pot and continue to cook until the potatoes are fork-tender, probably about 15 Minuten.

Pour the potatoes into a colander, drain and return the potatoes to the hot pot. Fügen Sie das Salz, Pfeffer, Knoblauchpulver (roasted garlic would also be delicious), and nutritional yeast to the pot. Add the milk (adjust the amount depending how loose and creamy you want the potatoes to be; I prefer them to have some texture so I add the milk a little at a time until I have the consistency I want). Add the Daiya cheese. Mit einer Gabel, mash the potatoes and mix all the ingredients together. I prefer my potatoes to have some chunks so I don’t mash them too much. If you like your potatoes super-creamy, then mash them longer.

Garnish with chives and serve while hot.

Maybe one or both of these dishes can make an appearance at your next holiday dinner where I’ll bet they’ll both be gobbled up fast (traurig…couldn’t resist 🙂


(Besucht 663 mal, 1 Besucher heute)

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2 Responses to Extreme Makeover Vegan: Comfort Food Side Dishes Edition – Cheezy Mashed Potatoes and Greens

  1. Gary November 24, 2012 bei 12:39 pm #

    Delicious and straightforward and quick to make. Our dinner tonight was mostly leftovers and we needed something satisfying to complete it, and this was perfect!

  2. frech November 5, 2011 bei 2:54 pm #

    I am soooo making those potatoes! o_o Right on time before Thanksgiving!

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