Clearly I am on some sort of a junk food kick these days. Is it because its wet and cold and dark outside? This is the time of year I actually look forward to a blanket of snow on the ground – at least it will brighten things up! 🙂
So, yes, I wanted poutine yesterday. And lucky for me there was a serving of frozen Cavendish potato wedges in the freezer (that’s called being lazy, when there are perfectly good organic Quebec potatoes in the pantry, and I grab PEI potatoes out of the freezer section). And look… I even got some other veggies in – mushrooms and peas – so its not all bad 😉
I craved a creamy mushroom gravy so I came up with something that looks like this:
Sauté 1/2 package of white mushrooms in 1 tablespoon vegan margarine on medium heat until browned. Add 2 tablespoons of flour; mix well stirring with a whisk for 1-2 minutes until slightly browned. Slowly add 1 cup of rice (or other non-dairy milk), whisking constantly to avoid lumps. Raise the heat and bring just to a boil (stirring). Lower heat to a simmer; add 1-2 tablespoons nutritional yeast (to taste), 1/2 teaspoon of garlic powder, pinch of thyme, ground salt and pepper and 1/4 cup of frozen peas (totally optional). Continue simmering, stirring occasionally for about 5 minutes, until thickened.
Serve over roasted potatoes or fries; add grated vegan cheeze and place under broiler for just a couple of minutes (watch carefully). Makes enough for 2 servings of gooey poutine goodness.