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Friday, November 7, 2014

Delicious Vegan Pasta Veggies Mashed Potatoes Recipe

My dear friends, please enjoy this special gift treat recipe from my kitchen to yours, as you patiently wait for my delicious vegan cookbook to be published... ;) xoxox <3 br="">
Whole Wheat Noodles, Vegetables, and Mashed Potatoes
1/4 pkg. whole wheat angel hair or spaghetti
6 medium size organic russet potatoes, peeled and ends removed, rinsed, cut in 1/4 pieces
1/2 C broccoli
2 tbsp. organic zucchini, ends removed, rinsed, chopped
1 tbsp. organic carrot, ends removed, rinsed, thinly sliced
2 tbsp. sweet yellow onion, ends and peel removed, rinsed, chopped
4 large baby portabella mushrooms, rinsed, chopped
4 tbsp. sunflower oil
6 tbsp. Bragg Liquid Aminos
1/2 tsp. garlic powder
1/2 tsp. onion powder
4 tbsp. organic flax oil
4 heaping tbsp. Earth Balance Buttery Spread vegan dairy-free margarine

Instructions:  Fill a medium size stainless steel pot more than half way with filtered water and bring to a rapid boil.  When the water reaches a rapid boil, pour in the whole wheat noodles and reduce the heat to medium.  Allow to cook for 25 minutes or until soft and tender enough to eat.  When it's finished, drain thoroughly in a colander and set aside.  Fill a medium size stainless steel pot with filtered water almost half full until the water covers the steamer just above an inch.  Cover the pot and bring to a rapid boil.  When the water reaches a rapid boil, reduce the heat to medium and pour in the carrots and broccoli stalk.  Cover slightly but allow a tiny bit of steam to escape.  Stir gently so the vegetables are evenly spread around the steamer and can cook evenly.  At the same time, bring a 2nd medium size stainless steel pot half full of filtered water to a rapid boil.  When the water reaches a rapid boil, pour in the potatoes and stir gently and reduce the heat to medium.  Add the zucchini to the vegetables and spread it around the steamer gently for balanced space.  Check the broccoli and carrot to see if it is a little softer and then cover again and allow the vegetables to cook for another 5 minutes.  The vegetables should now be soft enough to eat.    When the vegetables are finished steaming and cooking, turn off the burner and drain thoroughly into a colander.  Set aside.  Allow the potatoes to cook for 20 minutes or until very soft.  The potatoes should be soft enough to mash.  Now, pour 6 tbsp. of sunflower oil into a nontoxic nonstick fry pan and cook on medium heat.  Pour in the chopped onions and stir gently and evenly.  When the oil begins to sizzle, squirt in 3 tbsp. of Bragg Liquid Aminos and continue stirring evenly and gently.  When the onions begin to soften and brown lightly, pour in the chopped mushrooms and continue stirring.  Once the onions and mushrooms are good and brown and soft, they are ready to eat and you can now turn off the burner.  Mash the potatoes good and evenly with a fork or potato masher until they are very soft.  Now, add the Earth Balance and remaining seasonings, except the flax oil.  The flax oil is the last ingredient you add.  Mix thoroughly and evenly until the seasonings are mixed well and the potatoes are wet, creamy, and delicious.  Now, pour all the ingredients into the fry pan together, including the organic flax oil, and mix thoroughly and evenly.  It's a bit thick and sticky so you may need to put in a little extra elbow grease to make it mix well.    Continue stirring and mixing until the entire dish is creamy and blended together.  Serve and Enjoy!

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