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Preparation time: 10 minutes

Cooking time: 7 to 11 minutes

Yield: 4 servings

2 tablespoons extra-virgin olive oil

2 teaspoons apple cider vinegar

1 teaspoon kosher salt

1 bunch of curly kale, washed, dried, destemmed, and torn into 2-inch pieces

2 teaspoons nutritional yeast flakes

1 Preheat the oven to 425 degrees.

2 Mix the olive oil, vinegar, and salt together in a large mixing bowl. Toss the kale in the liquid mixture.

3 Put the kale on a baking sheet, sprinkle with nutritional yeast. Bake for 5 to 8 minutes, or until the kale starts to brown. Keep an eye on the kale, because it can burn quickly.

4 After the one side starts to brown, toss the kale with tongs on the baking sheet and bake with the other side up for another 2 to 3 minutes. Remove the chips from the baking sheet and enjoy!

Tip: Nutritional yeast adds a rich, cheesy taste and protein to dishes. Enriched flakes also add vitamin B12 and zinc! Find it in shakers in the condiment aisle or in the bulk bins at your health food store.

Per serving: Calories 99 (From Fat 66); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 606mg; Carbohydrate 8g; Dietary Fiber 2g; Protein 3g.

Figure 13-1: Kneading dough.

‘Mazing Mashed Potatoes with Mushroom Gravy

The name says it all: Share this dish with the carnivores in your life for Thanksgiving and wait for the applause. The flavors are rich and savory, providing everything you love about gravy, without the guilt. Many a carnivore has asked for this recipe, which says a lot! It’s also good over roasted tempeh or served with vegan biscuits.

Preparation/cooking time: 45 minutes

Yield: 4 servings

Mashed Potatoes

1 1/2 pounds quartered Yukon Gold potatoes (peeled or unpeeled)

1/2 teaspoon salt

1/4 cup unsweetened plain soymilk

2 bay leaves

2 tablespoons Earth Balance spread or organic olive oil

1 Put the potatoes and salt in a large saucepan. Add enough cold water until the potatoes are covered by 1/4 inch of liquid. Bring to a boil, and then reduce heat to a simmer. Cover and cook for 15 minutes, or until fork tender.

2 As the potatoes cook, warm the soymilk over low heat with the bay leaves. Heat until the milk just comes to a simmer, and then remove from the heat and set aside.

3 After the potatoes are cooked, reserve a cup of the cooking water in case you need to moisten the mashed potatoes. Drain the remaining water.

4 Place the cooked potatoes in a large mixing bowl. Remove the bay leaves from the soymilk and pour over the potatoes. Add the Earth Balance spread or olive oil. Mash the mixture with a potato masher or large fork until well mashed. Serve with Mushroom Gravy (see the following recipe).

Mushroom Gravy

12 shiitake mushrooms, rinsed, patted dry, stems removed, and thinly sliced (see Figure 13-2 for instruction or use 12 rehydrated dried shiitakes; soak according to package directions)

1 teaspoon extra-virgin olive oil

1/2 teaspoon salt

1 garlic clove, minced (see Figure 13-3 for instruction)

3 cups low-sodium vegetable stock

1/4 cup extra-virgin olive oil

1/3 cup brown rice flour

1/4 cup naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)

1 Preheat the oven to 400 degrees.

2 Toss the sliced mushrooms with the teaspoon olive oil, salt, and garlic in a small bowl. Spread the mushrooms on a baking sheet in a single layer and roast for 15 minutes.

3 Heat the vegetable stock in a small saucepan until simmering, and then remove from the heat.

4 Heat the 1/4 cup of extra-virgin olive oil in a medium saucepan over low heat. Whisk in the brown rice flour and stir constantly for 4 to 6 minutes, or until the mixture begins to brown.

5 Whisk in the hot vegetable stock slowly, stirring constantly to avoid lumps. Add the soy sauce and whisk until smooth. Add the mushrooms and stir well to combine. Cook for another 10 minutes over low heat. Serve the hot gravy over mashed potatoes (see preceding recipe).

Vary It! Mix up the flavor of the gravy with different broths like no-chicken, no-beef, or onion stock.