July 29, 2009

potatoes and green beans in a mushroom gravy

Yay! A cold front came through Boulder! High of 67 and low of 49. Time for some kitchen intensive comfort food!

Serving Size: 6

4 c. potatoes, diced
2 c. green beans, sliced into 1" segments
2 c. carrots, sliced into half circles
1 lb. tofu, pressed, diced
1 clove garlic, minced
salt and black pepper to taste
canola oil

Gravy Ingredients:
2 c. white button mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
1/2 c. water
2 T. canola oil
2 T. white miso
1 T. tahini
1 T. apple cider vinegar
1/2 t. thyme
salt and black pepper to taste

Cook the potatoes with a little canola oil and salt and pepper in a frying pan with a cover over medium heat for about 30 minutes. Stir them occasionally. Add a clove of minced garlic near the end when the potatoes are starting to turn golden brown. While the potatoes are cooking, saute the onion, mushrooms, and garlic in a little canola oil and salt. When the mushroom and onions are done cooking, set them aside for gravy making.

Reuse the mushroom/onion pan to steam the carrots and green beans in a splash of water over medium heat. Set them aside when they are cooked (not mushy). Reuse the frying pan again to cook the tofu in some canola oil and salt.

Onto gravy making! Grab half of the cooked mushroom, onion, garlic mixture and combine them with the remaining gravy ingredients. Use a blender to make a smooth gravy. Add the remaining mushroom, onion, garlic mixture to the gravy.

Mix everything together and eat! If you're feeling extra ambitious you could throw it all into a pie crust and you'll have a veggie pot pie. Or you could make some biscuits! Mmmm biscuits...

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