Week 1: Vegan Roasted Garlic Mashed Potatoes, Vegan Thanksgiving Gravy, & Vegan “Turkey” – A Compassion is the Secret Ingredient Thanksgiving

Week 1 of my Thanksgiving series is here y’all and this week I’m talkin’ “turkey,” tackling the gravy of your (vegan) Thanksgiving dreams, and fancying up some mashed potatoes! Remember, if you make any or all of the recipes in this series for your Thanksgiving gathering, use #aCITSIthanksgiving if you post a pic on social media! Now, let’s get started with the “turkey!”

When it comes to the “turkey” on my Thanksgiving table, I trust other folks to make it for me! Yup, that’s right, I do not make my own vegan “turkey” substitute! Instead I go with Gardein’s Turk’y Cutlets! These things are flavorful, crunchy on the outside, have a really great “meaty” texture, and yes, they taste just like the real thing. I suggest you account for 1-2 cutlets per person at your Thanksgiving table. Most people will likely only eat 1, because their plates are going to be filled with lots of other yummy stuff too, but people with bigger appetites or those who eat less sides might want 2. The cutlets come 4 to a bag and I pay about $4 a bag at my local WF.

IMG_6978bwm.jpg

So Gardein recommends that you bake the cutlets and I do too if you need to make more than 2 or 3 bags worth but, if you’re only making a couple bags, I suggest you fry them! Shallow frying them in a large skillet will give them even more crispy crunch and flavor, and it just takes about 3-5 minutes per side over medium heat to prepare them this way.

5wm.jpg

When they come out of the pan I like to let them rest on a paper towel for a minute or two to let any excess oil drain off and then they’re ready to enjoy. But wait, you say, what about the gravy that come with the cutlets?? Well, you could use those 2 little packets but there really isn’t much in them. A better idea is to toss that pittance of gravy back into your freezer for use another time and make your own from scratch! Why, here’s a mighty fine looking scratch-made gravy right here…

IMG_7025bwm

To make your own gravy from scratch, you must first make a roux. (Remember, all a roux is, is “butter” and flour cooked together!) Once the roux is starting to look a little foamy, you’ll then add in some low sodium vegetable stock, give everything a good whisking, and then bring the mixture to a boil. Once boiling, boil for 3 minutes to thicken, whisking occasionally. After 3 minutes you can turn off the heat and add in all of the flavorful goodness that makes this gravy so delicious.

4wm.jpg

Now, here are all the details (in legit printable recipe form) for the gravy but be sure to continue scrolling after this because I’m going to delve into the mashed potatoes in a moment!

IMG_7022bwm.jpg

Vegan Thanksgiving Gravy

  • Servings: makes about 2 1/2 cups
  • Print


Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 4 tablespoons vegan “butter”
  • 4 tablespoons all-purpose flour
  • 3 cups low sodium vegetable stock
  • 2 teaspoons low sodium tamari
  • 1 generous teaspoon dried thyme, crushed well in palm of hand
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Directions

  1. In a saucepan over medium heat, melt “butter.” When melted, add in the flour and whisk to combine. When the mixture becomes slightly foamy, add in the vegetable stock and increase heat to bring the mixture to a boil. Boil for 3 minutes to thicken, whisking occasionally.
  2. After 3 minutes, turn off the heat and add in the remaining ingredients. Whisk or stir until everything is well combined. If serving right away, carefully transfer to serving container or gravy boat. If not serving right away, leave in pan for up to 1 hour, covered, and before serving reheat for 1 minute over medium-high heat, while whisking, to bring back to temperature and to remove any skin that may have formed at the top while the gravy was sitting. Leftover gravy can be kept in an airtight container in fridge for up to 4 days.


So we have the “turkey,” and we have the gravy, now we need some mashed potatoes! These mashed potatoes are so good that you can enjoy them without gravy if you wish. What makes them that good? A magical little thing called roasted garlic! It sounds super hard to make but it’s actually quite easy.

To make roasted garlic you’ll need a big ol’ whole head of garlic and some olive oil. Cut about a quarter to a half of an inch off the top of the garlic head, discard that little hat piece, then peel off some of the looser outer layers from the remaining chunk. Place the garlic head on a sheet of aluminum foil and then drizzle it with about a tablespoon or two of olive oil. Bring the edges of the foil up and squish them all together to create a completely closed foil packet around the head of garlic. Pop this onto a small sheet pan and then bake it in a preheated 400 degree oven for 45 minutes. When the timer is up, remove your roasted garlic from the oven and let it rest for about 15-25 minutes so that it’s cool enough for you to handle. When it’s cool, unwrap the foil and retrieve the garlic cloves from the head using the point of a small sharp knife. Set the cloves aside for a moment while we get the potatoes started.

PicMonkey Collage(1)wm

To get the potatoes for our mashed potatoes going, we need to do some prep! Wash 2 1/2 pounds of red potatoes then, using a knife or potato peeler, remove the ugly bits, if any. We want as much of the skins on as can remain on so try to remove only what is absolutely necessary. Next, cut each potato down into about 1 1/2″ square pieces and toss those pieces into a large pot filled about halfway with some water. Pop the pot onto your stove and boil the potatoes for about 20 minutes or until they are fork tender.

PicMonkey Collage(1)2wm.jpg

When the potatoes are done, drain them then dump them into the bowl of your stand mixer. (If you don’t have a stand mixer you can use a large bowl and your hand mixer or a potato masher instead.) Add in the roasted garlic cloves you made earlier, some vegan “butter,” “sour cream,” salt, and pepper, then mix until smooth.

PicMonkey Collage(1)3wm.jpg

To serve, I like to garnish the top of the potatoes with some fresh chives.

IMG_6999bwm

IMG_7004bwm.jpg

Vegan Roasted Garlic Mashed Potatoes

  • Servings: 6-8
  • Print


Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 large head of garlic, whole
  • 1-2 tablespoons olive oil
  • 2 1/2 pounds red potatoes, washed but not peeled (it’s okay to remove any ugly bits with small knife or potato peeler)
  • 1/2 a stick of vegan “butter”
  • 1/4-1/3 cup vegan “sour cream”
  • Salt and pepper to taste
  • Fresh chives, finely chopped (optional)

Directions

  1. Preheat oven to 400 degrees. Cut off a quarter to a half of an inch at the top of the garlic head, exposing most of the cloves inside, discarding the cut off piece. Peel off some of the looser outer layers then place the garlic head on a sheet of aluminum foil and drizzle it with about a tablespoon or two of olive oil. Bring the edges of the foil up and squish them all together to create a completely closed foil packet around the head of garlic. Pop this onto a small sheet pan and then bake it for 45 minutes. When the timer is up, remove your roasted garlic from the oven and let it rest for about 15-25 minutes so that it’s cool enough for you to handle. When it’s cool enough to handle, unwrap the foil and retrieve all of the garlic cloves from the head using the point of a small sharp knife. Set the cloves aside for a moment while we get the potatoes started.
  2. Cut each potato down into about 1 1/2″ square pieces and toss those pieces into a large pot filled about halfway with some water. Pop the pot onto your stove and boil the potatoes for about 20 minutes or until they are fork tender. Drain the potatoes when done.
  3. In a stand mixer (or a large bowl with your hand mixer or potato masher), combine the potatoes with the roasted garlic cloves, “butter,” “sour cream,” and salt and pepper to taste. Mix just until smooth then serve topped with fresh chives (optional). Leftover potatoes will keep in an airtight container in fridge for up to a week.


Well, y’all, that wraps up week 1 in my Thanksgiving series! Come back next week when I take on sweet potatoes!

 

 

Advertisements

Vegan Brunch Burritos With Basil Gravy

IMG_6388bwm.jpg

People often ask me, “How do you come up with recipes?” To which I reply, “I meditate while holding onto a fork and a spoon and they just come to me.”

If only…

But, on rare occasion, it kind of actually does happen like this. You see, every now and then an idea will just pop into my mind that seems so perfectly formed and destined to be that I’m compelled to do something with it. One such example of this appears as an element in the recipe I’m about to share with y’all.

The other day I was reading a book (for school) about this guy who was a park ranger in Arches National Park. As he delved deep into describing the landscape and the plant life of the area, speaking nothing of food, a most random idea popped into my head: basil gravy. I set my book down to ponder for a moment this idea which was either absolute nonsense or a stroke of genius. Believing it to be the latter, I grabbed a piece of paper and a pen and I scribbled down a quick recipe for basil gravy -aka white or cream gravy with a lot of basil and a little bit of garlic in it. A couple days later I made the idea of basil gravy into a reality and my-oh-my what a damn good reality it was.

When I added the basil gravy to tofu scramble, roasted potatoes and onions, some vegan “cheese,” and then wrapped it all up in a burrito it was absolute perfection. Seriously the best breakfast burrito I’ve ever had but to call it a breakfast burrito just seemed so… inappropriate. It was so much more than just a breakfast burrito. The basil gravy had kind of elevated everything. It needed a new descriptor and so it became the brunch burrito.

It all gets started with the making of some burrito filling elements: potatoes and onions, and tofu scramble. 3 russet potatoes and 1/4 of a white onion get diced up and tossed into a pan with a little oil. In another pan, some oil and a block of firm or extra firm tofu (that’s been drained and had it’s excess liquid squished out) get combined with low-sodium vegetable broth and seasonings.

BB2wm.jpg

The potatoes and onions will cook for a total of 28 minutes, over medium heat, with you stirring them every 7 minutes. The tofu scramble will cook for 14 minutes, over medium-high heat, and then for 7 minutes, over low-medium heat, with you stirring it every now and then.

BB3wm.jpg

When done, the potatoes and onions will be crunchy and deeply browned to the point that they might almost appear burnt in some spots -which is perfect. The tofu scramble will be fluffy and golden brown. Set each of these aside for a moment while we warm the tortillas and make the basil gravy.

BB4wm.jpg

For these burritos, I wanted them to be big and beautiful so I used tortillas that measured 1′ in diameter. The larger size makes them not only impressive (and filling) when done but also easier to fill when you’re assembling them. To get the tortillas ready for our fillings we will need to warm them. You can do this by either placing them in the microwave for a couple seconds or you can wrap them in foil and place them into a 350 degree oven for 10-15 minutes.

While the tortillas are getting warmed up, grab a big generous handful of fresh basil and pop that into a blender with a clove of garlic, a nice pinch of salt, a pinch of pepper, and some almond milk. Blend until smooth then set aside for a moment.

BB1wm

In a small pot over medium heat, melt some “butter.” Add in an equal part all purpose flour then stir and cook the mixture until lightly golden and foamy. Pour in the basil mixture you made a moment ago, turn the heat up a little, and whisk until thickened. This should only take about a minute and then you’ll have basil gravy.

Quick note about the thickness of the basil gravy: Because we are putting this gravy inside of a burrito, and don’t want it to drip out or sink to the bottom, I’ve elected to make it pretty thick. Should you want to use this gravy in another recipe, I’d recommend adding more almond milk until you reach the desired consistency for the dish you’re using it with.

BB5wm.jpg

To assemble the burritos, grab a warmed tortilla and smear a nice amount of basil gravy in the center. (It’s hard to tell from the photos but my smear of basil gravy is about 3 inches by 5 inches.) Sprinkle on some “mozzarella” shreds as well as some “cheddar” shreds then add on an even layer of the potatoes and onions. Top the potatoes and onions with an even layer of tofu scramble and then finish the layers off with some more “cheese” and basil gravy. Close up the burrito and then enjoy!

BB6wm.jpg

IMG_6390bwm.jpg

Vegan Brunch Burritos With Basil Gravy

  • Servings: 4 large burritos
  • Print


Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

    For the potatoes:
  • 1/4 cup oil
  • 3 medium size russet potatoes, washed and small diced
  • 1/4 of a white onion, small diced
  • Salt and pepper to taste
  • For the tofu scramble:
  • 1 (14-ounce) package firm or extra firm tofu, drained and pressed to remove excess liquid
  • 2/3 cup low sodium vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • Oil for pan
  • For the basil gravy:
  • 1 cup unsweetened almond milk
  • Generous handful of fresh basil
  • 1 large clove of garlic
  • Generous pinch of salt
  • Pinch of pepper
  • 1/2 stick vegan “butter”
  • 1/4 cup all purpose flour
  • For building the burritos:
  • 4 (12″ diameter) tortillas
  • Daiya “Mozzarella” shreds
  • Daiya “Cheddar” shreds

Directions

  1. Small dice the potatoes and onions if you haven’t already done so. Drain and press the tofu if you haven’t already done so. For the potatoes: Pour oil into a pan over medium heat. Add potatoes, onions, salt, and pepper, and cook for 28 minutes, stirring every 7 minutes. While the potatoes are cooking, get the tofu scramble cooking as well. For the tofu scramble: In another pan over medium-high heat, combine tofu with vegetable broth, seasonings, and a drizzle of oil, and cook for 14 minutes, stirring occasionally. After 14 minutes, turn the heat down to low-medium and cook for a final 7 minutes. When both the potatoes and tofu scramble are done set each aside for a moment.
  2. Warm the tortillas by either placing them in the microwave for a couple seconds or by wrapping them in foil and baking them at 350 degrees for 10-15 minutes. While the tortillas are warming up, make the basil gravy. For the basil gravy: In a blender combine almond milk, basil, garlic, salt, and pepper, and blend until smooth. Set this mixture aside for a moment. In a small pot over medium heat, melt the vegan “butter.” Once melted, add in the flour and stir. Cook the “butter” and flour until lightly golden and foamy. Pour in the basil mixture you made a moment ago, bring the mixture to a boil, and whisk until thickened. This should only take about a minute.
  3. To assemble the burritos, grab tortilla and smear a nice amount of basil gravy in the center. Sprinkle on some “mozzarella” shreds as well as some “cheddar” shreds then add on an even layer of the potatoes. Top the potato layer with an equal layer of tofu scramble. Top it all off with another sprinkle “mozzarella,” “cheddar,” and some more basil gravy. Close up the burrito and enjoy!

Vegan Southern-Style Biscuits & Gravy

IMG_4494bwm

About a month and a half ago I shared with y’all my recipe for Vegan Southern-Style Biscuits and my-oh-my did they become beloved in a hurry. Now of course they’re delicious all by themselves but there is one particular way that I enjoy eating them and that’s under generous amounts of glorious gravy -can I get an Amen?! In making my gravy I like to use a little something special to boost the flavor. What is that little something special you ask? Magic!

(Hilarious side note speaking of magic: I once had a dream that me and David Blaine were set to be married but he wanted to bail on me so we went to the Dr. Phil show to have him help us with our premarital problems. Dr. Phil got David to admit the reason why he didn’t want to marry me and that was because he felt that I wasn’t “magic enough.” #OhTheCrazyShitIDreamAbout #MrsDavidBlaine #OrNot)

Okay… now back to the real magic. Magic in the form of Bragg Organic Sprinkle, that is! This stuff has literally everything in it, 24 herbs and spices in total, and it’s really good. It takes what could have been just a basic gravy and transforms it into anything but basic. Now even though the Sprinkle makes this gravy pretty flavorful for a white gravy, it’s not overpowering so you’ll still be able to taste those big beautiful biscuits underneath.

As for said biscuits, you’ll need to click on over to that using the link above. There you’ll find pictures of the process, and of course the recipe, so that you can whip up the 1st part of this 2 part dish. The 2nd part, the gravy, is right here…

To get started on the gravy, put 1 stick (yes, you read that right) of vegan butter into a large saucepan, or large cast-iron skillet should you want to get really southern with it, and let it melt down over medium heat. Once melted, add some flour (exact measurements are in the recipe below) and then whisk the mixture until bubbling and kind of foamy looking. (If you’ve seen some of my recipes thus far then you’re more than familiar with this process!)

BPG1wm

The next step is to add the almond milk and bring the mixture to a boil. Boil for just about a minute or so and then reduce the heat to simmer.

You should be whisking or stirring the mixture the whole way through this process, just so you know. A gravy should never be left unsupervised or it’s likely to act out or burn. It’s naughty like that.

IMG_4472bwm

IMG_4475bwm.jpg

As the mixture begins to thicken, add in the seasonings being sure to crush the Sprinkle good in the palm of your hand, or in a mortar and pestle, before adding it.

IMG_4479bwm.jpg

IMG_4482bwm

Cook the mixture a little longer and that’s pretty much it -you’ve got gravy! Plop it over some biscuits and enjoy!

IMG_4486bwm.jpg

Vegan Southern-Style Biscuits & Gravy

  • Servings: 7 biscuits & about 4 cups of gravy (that's a little over a half of a cup of gravy for each biscuit)
  • Print


Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

Directions

  1. In a large saucepan or cast-iron skillet over medium heat, melt vegan butter. Once melted, add flour and whisk mixture until bubbling and kind of foamy in appearance, about 2-3 minutes.
  2. Add in almond milk and bring mixture to a boil. Once boiling, boil for about a minute whisking or stirring frequently. Reduce heat to simmer and add crushed Bragg Organic Sprinkle, black pepper, and salt. Continue to cook mixture, stirring occasionally, on low-med. heat for another 10-15 minutes.
  3. When gravy is done, serve over biscuits. Gravy will keep in an airtight container in fridge for up to 4 days, biscuits will keep in an airtight container on counter for up to 3 days.