Garlic Mashed Potatoes And Cashew Gravy Recipes

GARLIC MASHED POTATOES AND CASHEW GRAVY

Steps:

• Peel and dice the potatoes and then boil until they are soft.
• Heat oil over medium heat in small pan.
• Saute the garlic for about 30 seconds.
• Add the soy milk and reduce to a simmer.
• Keep this mixture warm until the potatoes are cooked.
• Mash the potatoes in a large bowl.
• Add the margarine, and then add the soy milk mixture and nutritional yeast and mix until creamy.
• For the gravy, saute the onions in margarine until golden.
• Stir in the flour and cashews and cook for another 3 minutes, stirring constantly.
• Add the broth gradually, whisking constantly to form a smooth mix.
• Add the soy sauce, garlic and pepper.
• Bring to a boil, and then turn down heat and simmer until thick.
• Puree in the blender until smooth.

GARLIC MASHED POTATOES AND GRAVY

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

GARLIC MASHED POTATOS

Steps:

• peel potatoes and boil tell fork tender.
• Mash drained potatos.
• mix in sour crean and milk and butter, adding additional milk if neaded.
• serve with gravy.

CASHEW GRAVY (VEGETARIAN/VEGAN)

Steps:

• Saute onion in oil until soft and slightly brown. (you can also let onions cook longer and get browner for an even richer flavor).
• (If you are using raw cashews, add them at this step and let them cook for several minutes to "toast" them).
• Add garlic and cook another minute longer to slightly brown the garlic.
• Add flour and stir it around over the heat for a minute.
• Add 1-2 cups of water a half cup at a time and stir to blend in the flour and thicken. Add more water as it becomes thick.
• (if you are using roasted cashews add them here).
• Add more water (another 1-2 cups) so that the broth is soup like and the cashews are completely in the water.
• Add soy sauce, pepper and salt (if desired) or any additional desired flavorings.
• Cook until cashews are soft and flavors have melded. I always let this simmer away for about 30 minutes and add more water and soy or spices as needed, but remember that the flavor will change when cashews are blended. When done cooking, you'll want it to be a thin gravy consistency. The cashews will thicken it up when you blend it.
• Turn off the heat and let it sit for a few minutes to cool down.
• Puree in a blender or food processor in batches. You may need to add more water while blending to get the right consistency. Taste and adjust any seasoning.
• Can be refridgerated for several days. Freeze any leftovers in small batches to enjoy at a later date.