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Variations

• You could get really grown-up and add real vegetables to this recipe. We suggest any kind of mushroom, onion, carrot, red bell pepper, bok choy, kale, green onion, and/or fresh herbs. Vegetables should be chopped small or diced, and thrown in with the noodles to give them a few more minutes to warm up. Herbs and green onion can be added at the end before serving.

• Arame, hijiki, or wakame would also enhance this recipe. Add your desired quantity, remembering that the seaweed will approximately double in size after soaking.

ROASTED GARLIC MASHED POTATOES

You will never miss the dairy in this dish that will transport you back to your childhood. We love these potatoes served with Mushroom-Onion Gravy (page 236) or as a side with steamed vegetables and BBQ Tempeh (page 123). We also enjoy how steaming the potatoes takes so much less time, even in large batches.

SERVES 4

2 large russet potatoes, chopped (about 5 cups)

8 large garlic cloves, left whole

1 tablespoon olive oil

¾ cup plain soy or rice milk

Sea salt and black pepper

2 tablespoons vegan butter (optional)

1. Preheat the oven or a toaster oven to 400°F. Place about 2 inches of water and a steamer basket in a medium-size pot and bring to a boil. Chop the potatoes and place them in the steamer basket. Steam them until a knife can pass through easily, about 15 minutes. Drain and place in a large bowl.

2. While the potatoes are steaming, toss the garlic in the oil on a small baking tray and roast in the oven until the cloves are soft and golden brown, about 8 minutes. Place in a blender with the soy milk and blend until smooth. Add to the potatoes.

3. Mash the potatoes and soy milk mixture with a sturdy whisk, potato masher, or hand mixer until the desired consistency is reached. Add the salt and pepper to taste, and vegan butter if using. Serve warm.

Variations

• Try with other potatoes such as Red Bliss, yams, or sweet potatoes.

• Other potatoes may take 5 to 10 minutes longer to steam than the russets. Some people like to combine other veggies with their potatoes, such as carrots, peas, and even steamed broccoli.

• Try adding 2 tablespoons of nutritional yeast for a cheesy flavor.

• Add 2 tablespoons of minced fresh rosemary.

• Spice it up by adding 1 teaspoon of toasted black peppercorns, ground in a spice grinder or blender, or 1 seeded and minced hot chile pepper, such as jalapeño or Thai red chile.

MUSHROOM-ONION GRAVY

One taste of this gravy and you will discover why we included it in our comfort foods chapter. It’s rich, satisfying, and has “down home” written all over it. Try with our Biscuits (page 239), Roasted Garlic Mashed Potatoes (page 235) or over tofu or tempeh cutlets (page 27).

MAKES 3 CUPS

¼ cup flour (try whole spelt or white spelt)

¼ cup + 1 tablespoon safflower or olive oil

1 cup thinly sliced yellow onion

1 tablespoon minced garlic

½ cup thinly sliced shiitake mushrooms

2¼ cups water or vegetable stock

¼ cup nutritional yeast

3 tablespoons soy sauce

1 tablespoon minced fresh Italian parsley

¼ teaspoon ground nutmeg (optional)

¼ teaspoon sea salt, or to taste

¼ teaspoon black pepper, or to taste

1. Create a roux by combining the spelt flour and ¼ cup of oil in a small bowl and whisking well.

2. Place the remaining tablespoon of oil in a saucepan over medium-high heat. Add the onion, garlic, and mushrooms, and cook until the onions are translucent, about 5 minutes, stirring frequently. Add the water and bring to a boil. Lower the heat to a simmer and add the nutritional yeast, soy sauce, parsley, and nutmeg if using, stirring frequently.

3. Add the roux and stir constantly until the sauce thickens, about 3 minutes. Add salt and pepper to taste.

Variations

• Replace the parsley with sage or other minced fresh herbs, such as dill or basil.

• You can also create the roux by adding the flour to a pan over high heat and stirring constantly until the flour begins to brown. Stir in the oil until the mixture thickens. This