May 26 2013

Veggie Mash

mash

I had no idea what to call this, because sauteed leaks and onions, with mushrooms and bok choy, over mashed potatoes seemed too long. It takes less time to make than it does to say.

This is a very simple recipe, but filling and satisfying. A great option for meat lovers who are looking for that full feeling. However, if you’re like me, and don’t want to feel full, it’s also a good, just ease up on the mashed potatoes and go heavy on the other veggies. Or skip the potatoes all together, and mix the vegetables with some lentils.

I make this dish using 2 pans and a pot, so I organized the ingredients based on each container in order.

Ingredients:

Pot

1-2 lbs. red potatoes

3 tbls non-dairy butter

Pan 1

1 tbls olive oil – give or take

1 yellow onion

2 leeks (white and light green parts)

1 tsp sea salt

2 tsp thyme

2 tbls water

Pan 2

1 tbls olive oil – give or take

8 oz white mushrooms

2 bok choy

1 tsp sea salt

1 tbls non-dairy butter

1 tsp thyme

Directions:

Pot – Boil water in a pot large enough to fit all the potatoes. Cut potatoes into 1/2 inch sections, keeping the skin on. Boil them until tender (about 10 minutes). When they are finished, add the butter and mash. While you’re waiting for them to cook, move on to Pans 1 and 2.

Pan 1 – Heat the olive oil in the pan. Add the whole sliced onion, sliced leeks, and salt. Saute on high heat for 5 minutes, stirring continuously. Add thyme, saute another few minutes. Add the water, lower heat, and cover for 5 minutes. Remove lid, raise to mid-heat and continue to cook them for another 15 minutes or so, stirring occasionally. The longer you cook them, the better they taste, so it’s up to you when you choose to take off the heat and let them rest.

Pot 2 – Heat olive oil in the pan. Add mushrooms, bok choy and salt. Stirring occasionally throughout the process, cook on medium heat for 5 minutes. Add thyme. Continue cooking five more minutes. Add butter, continue cooking 5 minutes or a little more. Again, the taste develops the longer you cook it, so it’s up to you.

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