Been busy lately as well as sick :(
Today was the first day in about 2 weeks that I actually cooked and felt good about it. I'ld say that means I have turned the health corner!
Tonight I made 2 yummy dishes based on recipes I've been reading (including the ever popular Happy Herbivore cook book!).
Mustard Mashed Potatoes and Ginger Mixed Veggies
Mustard Mashed Potatoes
I like to boil my washed potatoes, cut in large chunks or thirds, in a broth of 1/2 water and 1/2 mushroom broth. I leave the skins on just because I like their taste!
I cooked about 5 small and medium sized russet potatoes.
Once boiled, drained, and mashed (I put them back in the warm pot), I add the following:
1-2 tablespoons of spicy mustard
3 cloves of garlic finely minced
pepper to taste (I like a lot!)
celery salt to taste (just for a little extra flavor)
Thin the mashed potatoes using almond milk (or rice milk or soy milk) but don't use the super flavored kind with extra vanilla.
These mashed taters taste a little like warm potato salad and have a great zing!
Ginger Mixed Veggies
What veggies do you have on hand? Make your own mix. I had some frozen peas, frozen brocoli crowns, and fresh baby carrots. I cooked the carrots first in some veggie broth - basically steaming them in the pot by keeping a good lid on the pot. Then I added the peas and brocoli so they didn't turn to mush :)
When the veggies are nearly done, fix the sauce.
Ginger Sauce
minced ginger - 1/2 to 3/4 teaspoon of finely mashed ginger from the jar or equivalent of fresh ginger finely minced and mashed.
2 TBS or so of Tamari sauce
1/4-1/2 tsp of Siracha sauce
pepper to taste
1/4 tsp of sesame seeds
mix all
add to the sauce as much as you want of a separately mixed combination of 1 TBS cornstarch and 1/2 cup water. For this dish I used about half to 3/4 of what I mixed up.
Put the entire sauce into a saucepan or Corning Ware dish and stir constantly over a medium heat until the sauce thickens. Pour over the veggies and stir to coat.
The two dishes actually complement each other. The mustard zing of the potatoes goes well with the hot sauce infused ginger sauce on the veggies.
Enjoy!!
