With Thanksgiving right around the corner, I was craving one of my absolute favorite sides — mashed potatoes. I love them all year round, but there is something about the warm and velvety mashed potatoes that sound especially tasty at this time of year. I realized that there are some sweet potatoes in the pantry from the last grocery store trip and since I was going to use sweet potatoes for my mash, I called them “smashed” potatoes.
I decided to roast the garlic and the potatoes because I find that roasting potatoes gives them a rich flavor and makes them easy to peel, while roasting the garlic….well….do I have to sell you on roasted garlic? We had these for dinner with a Mushroom Medley Seitan and it was a huge hit.
4 lbs. sweet potatoes
1 head of garlic
2 sprigs fresh rosemary
½ cup veggie broth
½ cup soy milk or rice milk
¼ tsp. cream of tartar
salt to taste
Preheat the oven to 400°. Roast the potatoes for 45 min- 1 hour, and the garlic for 30 mins. While potatoes are cooling, finely chop the rosemary and peel the roasted garlic. Peel the potatoes once they cool and mash them with the chopped rosemary and garlic using a masher. Then add the milk, cream of tartar, and salt. Beat with a mixer or an emulsifier and put the smashed potatoes in a baking dish. Bake in the oven for about 30 minutes.
While I was at the grocery store today (thinking of what to make to go with these), I came across an organic Chef’s Mushroom Sampler which included, Trumpets, Brown Clamshells, Pioppinis and Alba Clamshells. I’m not a mushroom expert so I didn’t really know too much about these varieties, but they looked so good, I couldn’t pass them up. Since I was in the mood for some warm comfort food, I was inspired to make a mushroom gravy out of the Chef’s Sampler and cook it with seitan, bok choy and green onions. This creation took no more than 25 minutes and was so good!
8 ounces medley of mushrooms (or your favorite type)
4 Tbls. olive oil
1 Tbls. all purpose flour
¼ cup vegetable stock (or mushroom stock)
¼ cup plain soy milk
½ tsp. salt
½ tsp. pepper
sprinkle of nutritional yeast (optional)
1 head of bok choy, chopped
4 sprigs of green onions
4 garlic cloves
Clean the mushrooms and chop them into small pieces. Heat 2 tablespoons of olive oil over medium heat, and sear the mushrooms for about 10 minutes. Lower the heat and add the flour. Add the veggie broth and whisk together while scraping all the bits of the bottom of the pan. Add milk and nutritional yeast (if using) and keep whisking for (about 5 more minutes) until the gravy is the right consistency. In a different pan, heat 2 tablespoons of olive oil over high heat. Chop the seitan into small square pieces and sear in the pan so the tops are a bit crispy. Add the seitan to the mushroom gravy and stir in the chopped bok choy and green onions. Cook everything together for another 5 minutes or until the bok choy is tender. Yummmm.