Serves: 4
Roasted Garlic
4 garlic cloves
1/2 tsp olive oil
1/8 tsp salt
Drizzle individual cloves with olive oil and salt and bake at 350 degrees F for 15 minutes.
Cauliflower Mashed Potatoes
Water
1 tsp salt
2 pounds potatoes, washed and scrubbed
1 pound cauliflower, heads broken into few larger pieces (I had only 12.58 ounces)
reserve some starchy potato water
2 tbsp olive oil
1 tbsp minced rosemary
1 and 1/2 tsp salt
1 and 1/2 tsp ground black pepper
2 tbsp water
2 tbsp olive oil
Bring a large pot of salted water to boil. Add potatoes and cauliflower and boil until knife-tender. Cauliflower might take up to 15 minutes and potatoes might take up to 25 to 35 minutes.
In a food processor or blender, puree the cauliflower with garlic, 2 tbsp olive oil, rosemary, salt and ground black pepper.
When the potatoes are soft, remove them from the pot. Peel them and mash them with potato masher. Add 2 tbsp olive oil, stir the cauliflower puree into the bowl with the potatoes. Stir in folding motion until smooth and creamy. If necessary, add 1/4 cup of hot starchy potato water to help it out.
Source: loveandlemons
Yields: 5 cups
Taste Note: Tastes AWESOME
Mushroom Gravy
2 tbsp coconut oil
2 tbsp shallots, chopped
8 ounces white or cremini mushrooms, chopped
Heat coconut oil in a pan, add shallots and mushrooms and cook for 10 minutes in medium flame, stirring frequently.
2 tbsp gluten-free flour (gluten-free oat flour or chickpea flour)
Stir in the flour with a whisk and reduce the heat and cook for another minute or two.
2 cup water
1/4 tsp dried thyme
Slowly add water while whisking to reduce clumps. The add in the thyme and whisk again.
Reduce the heat to simmer and continue to stir until it reaches desired thickness, about 5 to 10 minutes.
1/4 + 1/8 tsp salt
1/4 + 1/8 tsp ground black pepper
Season with salt and ground black pepper.
Mushroom gravy yields: 1 and 1/3 cups
Taste Note: Tastes AWESOME
Source: minimalistbaker
Served with Green Beans with Lemon and Garlic
Spinach Mushroom Gravy
1 pound spinach
1 tsp ginger, chopped
3 serrano peppers, chopped
1" cinnamon
4 green cardamom (remove the skins)
4 cloves
1/4 cilantro leaves, roughly chopped
3/4 cup water
Grind all the ingredients raw, including spinach into smooth paste.
1 tbsp olive oil
1 tsp cumin seeds
1 cup onion, chopped
8 ounces mushrooms, chopped
1 tsp ground coriander
1 tsp salt
1/4 cup water
1/2 tbsp lemon juice
Heat oil in a pan, add cumin seeds, when it starts to sizzle, add onion and saute for 5 minutes in medium flame.
Add mushrooms and saute for 3 more minutes in medium flame.
Add ground coriander, salt and saute for 2 more minutes.
Add spinach puree, water and mix well.
Cover and cook for 10 more minutes.
Turn off the stove and mix with lemon juice.
Spinach mushroom gravy yields: 4 Cups
Taste Note: Tastes AWESOME
Source: monsoonspice
Once try with Indian Mushroom Gravy or Black Pepper Mushroom or Mushroom Chili Fry
Roasted Garlic
4 garlic cloves
1/2 tsp olive oil
1/8 tsp salt
Drizzle individual cloves with olive oil and salt and bake at 350 degrees F for 15 minutes.
Cauliflower Mashed Potatoes
Water
1 tsp salt
2 pounds potatoes, washed and scrubbed
1 pound cauliflower, heads broken into few larger pieces (I had only 12.58 ounces)
reserve some starchy potato water
2 tbsp olive oil
1 tbsp minced rosemary
1 and 1/2 tsp salt
1 and 1/2 tsp ground black pepper
2 tbsp water
2 tbsp olive oil
Bring a large pot of salted water to boil. Add potatoes and cauliflower and boil until knife-tender. Cauliflower might take up to 15 minutes and potatoes might take up to 25 to 35 minutes.
In a food processor or blender, puree the cauliflower with garlic, 2 tbsp olive oil, rosemary, salt and ground black pepper.
When the potatoes are soft, remove them from the pot. Peel them and mash them with potato masher. Add 2 tbsp olive oil, stir the cauliflower puree into the bowl with the potatoes. Stir in folding motion until smooth and creamy. If necessary, add 1/4 cup of hot starchy potato water to help it out.
Source: loveandlemons
Yields: 5 cups
Taste Note: Tastes AWESOME
Mushroom Gravy
2 tbsp coconut oil
2 tbsp shallots, chopped
8 ounces white or cremini mushrooms, chopped
Heat coconut oil in a pan, add shallots and mushrooms and cook for 10 minutes in medium flame, stirring frequently.
2 tbsp gluten-free flour (gluten-free oat flour or chickpea flour)
Stir in the flour with a whisk and reduce the heat and cook for another minute or two.
2 cup water
1/4 tsp dried thyme
Slowly add water while whisking to reduce clumps. The add in the thyme and whisk again.
Reduce the heat to simmer and continue to stir until it reaches desired thickness, about 5 to 10 minutes.
1/4 + 1/8 tsp salt
1/4 + 1/8 tsp ground black pepper
Season with salt and ground black pepper.
Mushroom gravy yields: 1 and 1/3 cups
Taste Note: Tastes AWESOME
Source: minimalistbaker
Served with Green Beans with Lemon and Garlic
Spinach Mushroom Gravy
1 pound spinach
1 tsp ginger, chopped
3 serrano peppers, chopped
1" cinnamon
4 green cardamom (remove the skins)
4 cloves
1/4 cilantro leaves, roughly chopped
3/4 cup water
Grind all the ingredients raw, including spinach into smooth paste.
1 tbsp olive oil
1 tsp cumin seeds
1 cup onion, chopped
8 ounces mushrooms, chopped
1 tsp ground coriander
1 tsp salt
1/4 cup water
1/2 tbsp lemon juice
Heat oil in a pan, add cumin seeds, when it starts to sizzle, add onion and saute for 5 minutes in medium flame.
Add mushrooms and saute for 3 more minutes in medium flame.
Add ground coriander, salt and saute for 2 more minutes.
Add spinach puree, water and mix well.
Cover and cook for 10 more minutes.
Spinach mushroom gravy yields: 4 Cups
Taste Note: Tastes AWESOME
Source: monsoonspice
Once try with Indian Mushroom Gravy or Black Pepper Mushroom or Mushroom Chili Fry
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