Congratulations Michelle M!!!! You won a copy of Forks Over Knives Family!
Vegan Recipes To Get Deep Inside of You. By Automne Zingg. Recipes by Joshua Ploeg.
Even though they love Nick Cave is is a work of parody. The book is dedicated to “anyone nursing a broken heart, a beer and a burrito.”
This book is pure comfort food. From Mac N cheese to Jerky to funeral potatoes to cookies and more. Every recipe has a comic of Nick Cave eating the food. The recipes are simple and for the most part can be made cheaply. It’s a win win all the way around.
With permission from Microcosm I’m able to share a recipe with you. On a day like to day, with my heart heavy I’m going to share funeral potatoes. After all I feel like I’m attending a funeral so it’s only appropriate.
I’ve eaten nearly a whole tray of these at a church potaluck back in the day. It was great! They were all aghast; I could see their freightened faces peering at me through the gate.
4 cups potatoes, cooked and diced.
1 cup of your favourite vegan “sour cream”
1 onion diced
3 garlic cloves, minced
2 tablespoons parsley, minced
1 1/2 cups corn flakes
1 cup margarine or coconut oil
1 cup of your favourite vegan cheez, shredded
White pepper and salt to taste
1/4 cup flour or rice flour
1/2 cup broth
1/4 cup nutritional yeast.
Mix potatoes, “sour cream”, onion, parsley, broth, garlic, salt and pepper to taste, as well as half of the cheez, half of the oil, and half of the nutritional yeast. Pour into an 8- inch X 11- inch baking dish.
Crumb together cornflakes with the rest of the oil and cheez, nutritional yeast, salt and pepper to taste, if needed. Sprinkle on top of the potato dish. Bake at 375 degrees for 30 minutes.
What are you all eating today?
Congratulations to Nadine D 🙂 You won a copy of Esther The Wonder Pig!! Enjoy!
More Than 100 One-Dish Meals Packed With Plant-Based Power by Jackie Sobon, Founder of Vegan Yack Attack.
I have heard of Jackie before this book came out. I’ve made some of her recipes from Vegan Yack Attack. Her style, imo, is tasteful without a lot of fuss. I got really excited when I received a review copy. Everything you can think of- in a bowl. Who doesn’t love bowl foods? Some of the best things come in a bowl: ice cream, dips, nacho’s etc.
With school starting soon, Jackie has pretty much made back to school lunches and snack planning easy- or take the bowls to work, you will have a healthy lunch – you won’t even think about that evil vending machine.
Vegan Bowl Attack has: Attack of the Vegan Bowls (a bowl making 101 if you will), Bountiful Breakfast Bowls, Lil’ Snack Bowls, Satisfying Soup and Salad Bowls, Enticing Entree Bowls, Damn Good Dessert Bowl, Bowl Essentials (this is the DIY section for dips, sauces and more).
Listen to this: how does Mint Chocolate Chip Doughnut Sundae Bowl, Raw Apple Crisp Bowl, Summer Picnic Bowl, Cabbage Rolls Bowl, Upside-Down Shepard’s Pie Bowl, Mozz-Stuff Neatballs Bowl, Loaded Potato Breakfast Bowl sound to you? These are just a few I book-marked when I first glanced through the book. I know operation Cook Thru Vegan Bowl Attack needs to happen. Someone must organize that!! Has someone? Must look into that.
Anyway, back to the real reason why you’re here. The Loaded Potato Breakfast Bowl. This is simple- as in great for a weeknight meal. Made in less than 30 mins, 1 pot ok 2 pots- as you need one for the gravy. This recipe will be one of your go to’s when you’ve had a bad day, or caught in the rain, or you just want comfort food. Potatoes and veggies with mushroom gravy- in a bowl hot and savory- you in warm pj’s, watching a good movie to unwind from the day. 6 ingredients- 7 if you count the oil and 7 for the gravy, plus pepper and cheese if you’re using.
Enjoy- Give into The Vegan Attack Bowl!!
Loaded Potato Breakfast Bowl*
Gluten-free • Sugar-free
This crispy potato hash is covered in Heavenly mushroom gravy, and
it is the perfect breakfast food to serve your dad. I know firsthand that this bowl is a crowd-pleaser!
For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula
For the mushroom gravy:
1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)
To make the potato hash: Melt the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through. Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
To make the mushroom gravy:
Make the gravy at the same time as the potatoes if you can; I wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency. Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper.
Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.
Yield: 2 large or 4 small serving.
*I was given permission to share the recipe and photograph.
Jackie Sobon is the mastermind behind all the photos in Vegan Bowl Attack published by Fair Winds Press. To purchase her book click on the Link.
Tell us, what is your favorite bowl?
What if I told you, that you could make a rich velvety mac’n’cheese, or a refreshing cinnamon bun smoothie? How about a lush chocolate cheese cake that’s under 300 calories per serving and it’s gluten free? It’s true! The incredibly talented Allyson Kramer has a new book out called Naturally Lean. 125 nourishing gluten-free, plant-based recipes, ALL UNDER 300 CALORIES!!!!! No, the recipes don’t taste like they lack anything. One would question if it was under 300 calories- I know it sounds too good be true, but in this case it is! True that is.
Inside the soft covered book with an enticing picture of the Dilly Avocado Toasts, you will find the recipes are split into 6 chapters. Greens & crucifers, Heart Grains, Fabulous Fruits, Nuts & Seeds, Legumes and Squash, roots & Mushrooms. There’s a “where to buy” ingredients that you may not be familiar with like hemp hearts, cashews, peanut flour, flax seed, (I’ve never heard of peanut flour before) and storage tips.
There are so many recipes I want to make from this book, it’s hard to narrow it down. I’m glad that not every recipe has a picture, but every recipe has a break down on yield, calories, fat, sodium, potassium, carbs, and protein.
Copyright 2016 by Allyson Kramer. Photographs by Allyson Kramer. Published by Da Capo Press. Da Capo Press did send me out a copy of Naturally Lean, but that had no influence on my thoughts about the book. It’s one I would’ve bought.
I will be updating this post as I make more recipes. Somehow some of my photos are missing in action. That’s ok, because I will gladly make Sunshine Breakfast UnScramble, Insanely Addictive Queso, Minted Watermelon Salad, Superfresh Salsa, Not-So-Dirty-Rice again!
If you have this book, let us know what you have made.
Congratulations to Carole V and Lynn F, you both won a of The Little Vegan Cookbook! Enjoy 🙂