It's really nothing new. It's pretty much just Isa Chandra Moskowitz' Potato Spinach Squares from Vegan Brunch, but because I am constantly starving I added a bunch more schtuff to it like - oh - a ton more onions, a bajillion mushrooms, and an entire pound of Tofu.
Portion size, whaaaaat? I live in Pittsburgh, okay?
Its really easy. Since its essentially her recipe I wont post it exactly. All you really do it chop up a bunch of potatoes, a gigantic red onion, a bunch of cloves of garlic, and a ton of mushrooms. Boil the potatoes until they are soft, defenseless and cowering, then imprison them in a strainer in the confines of your sink.
While the potatoes are boiling (ignore their screams for help), saute the onions, garlic, and mushrooms.
Transfer the potatoes to a big mixing bowl and mash them up with a fork, add the onion/garlic/mushroom mixture, some nutritional yeast, lemon juice, salt and pepper and oregano. Crumble in a package of extra firm tofu (mix, mix, mix) and then thaw out a package of frozen greens (I like mustard greens) and add them to the mix.
Once all mixed, spread into a baking pan and then top with smoked or sweet paprika (what ever strikes your fancy).
Throw that bad boy into the oven that I forgot to mention was being preheated to 400 degrees and bake for a half an hour.
Enjoy.
As per usual, my pictures dont always look as appetizing as it was. Deal with it. It was awesome.
Other than that, we've starting cooking using dried beans, they take longer (like hours and hours longer) but they are cheaper and I believe they taste better.
Oh! the other day instead of using the usual Quinoa in our lunches, I mixed the beans with Pearl Barley and it was so delicious. Definitely going to start experimenting more with Pearl Barley. It has a very hearty, almost chewy texture kind of like pasta. I could definitely see this being a good gluten free substitute for pasta. Maybe I'll try that this week.
One good lunch we've discovered is just chickpeas, black beans, Quinoa (or Barley), assorted veggies (I use frozen) - cook it all up, mix it together, smother it in BBQ sauce (I always stand in the grocery isle swearing as I read the ingredients on the back of a billion different BBQ sauce brands searching desperately for the one that doesn't have high fructose corn syrup in it - or at the very least just forgot to add it to the list). It's so easy, and so good.
Another variation is the same ingredients only instead of BBQ sauce, make an easy gluten free gravy and pour that over it all.
(Note: Gluten Free gravy is as easy as this: Bring 2 cups veggie broth to a simmer, crumble in some pinches of thyme with your fingers, salt and pepper. Slowly pour in half a cup of brown rice flour whisking constantly. Whisk until it thickens. BOOM.)
At this very moment I have a whole potato boiling in a pot of water on the stove because I mean to try making Gluten Free vegan sausages and I read somewhere that you can maybe possibly sub a potato for the Vital Wheat Gluten and it will serve as a good binder because of the starch.
I'll post the results.
