Before smothering the crisply cooked potatoes with gravy, Peter tasted them and said “These are the best potato chips you’ve ever made.” And when he went back for thirds, with gravy, I knew I had a winner.
We had a gig tonight (we’re fulltime musicians www.peterandellen.com). Got home at 8:45 PM, hungry, tired, but pleased that we hadn’t relented and given in to the urge to stop at a restaurant for a late dinner.
Since exploring vegan cooking, I continue to marvel at how I’ve shifted in my thinking. I used to honestly believe that I had to have a protein, starch, vegetable etc. in order to have a complete healthy meal. But now, I know that it’s ok to have potatoes with gravy for a late dinner, especially when it’s delicious and filling. I’m sure I had my protein needs met at another meal today, and besides, the gravy was made with chickpea flour which must have some protein, I would imagine.
It was yummy, with just enough salt and crunch to fully satisfy both of us.
from The Everyday Vegan by Dreena Burton (with some slight modifications)
2 1/2 lbs all-purpose potatoes, sliced into 1/4″ rounds (I used russets)
2 tablespoons olive oil
1 tablespoon soy parmesan (optional) – I didn’t use this
3/4 teaspoon sea salt
1/2 teaspoon chili powder
fresh ground pepper, to taste
Preheat oven to 400 degrees. After slicing potatoes into 1/4″ rounds (I did this in my Cuisinart food processor), combine them with the other ingredients in a large bowl and mix well. Spread the potatoes out on a baking sheet or jelly roll pan that you’ve lightly greased with olive oil. Space them out as much as possible. Bake for 35 – 40 minutes, turning them over and rotating the trays after about 20 minutes, until the potatoes are golden brown and tender (every oven is different, so check on your potatoes to make sure they aren’t getting too crisp and/or burnt). Season with additional sea salt and black pepper if desired, and serve immediately.
adapted from The Real Food Cookbook by Ann Gentry
2 teaspoons nutritional yeast (I use Kal brand)
2 teaspoons chickpea flour
1 tablespoon canola oil (I used olive oil)
2 tablespoons chopped onion
1/2 teaspoon minced fresh garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon (her original recipe called for sage)
1 cup water
2 teaspoons wheat-free tamari
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
Stir the nutritional yeast and chickpea flour in a heavy skillet over medium heat for five minutes or until fragrant. Set aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onion and saute for 10 minutes, or until tender and beginning to brown. Add the garlic, thyme, and tarragon, and saute for 30 seconds, or until fragrant. Whisk in the flour mixture thoroughly, and then whisk in the water, tamari, salt, and pepper. Bring to a simmer, whisking frequently, and continue to simmer until the gracy is thick and creamy. Strain into a bowl and serve (very important step). The gravy will keep for two days, covered and refrigerated (if you have any left!).