Tools
- 1 big pot
- 1 little pot
- 1 saute pan
- large bowl (preferably metal)
- potato masher
- 6 small yukon gold potatoes
- 3-Tbsp Earth's Balance organic buttery spread (or margarine)
- 1-cup milk (coconut milk beverage or almond milk)
- 1 can (15oz) black beans
- 1/4 large onion
- Asparagus Recipe(1):
- 1-lb fresh asparagus
- 1-Tbsp soy sauce
- 1-Tbsp red wine vinegar
- 1/2-tsp bottled minced garlic
- 1/2-tsp bottled minced ginger
- 1-Tbsp canola oil
- Peel potatoes and place in large pot
- Place beans (with fluid) in small pot
- Slice onion into half rings about 1/8in wide
- Asparagus:
- Sauce: Mix soy sauce, red wine vinegar, garlic, and ginger in small bowl
- Trim and discard woody ends of asparagus and slice diagonally into ~2in pieces
- Potatoes:
- Fill large pot with water to cover potatoes and heat to boiling
- Boil potatoes for ~20-30min (until easily penetrated with a fork)
- Transfer cooked potatoes to a large bowl and mash
- Add butter and milk and mash/mix until desired consistency (add more milk as necessary)
- Season to taste with salt and pepper.
- Beans:
- Simmer covered on low heat until potatoes are finished
- Asparagus:
- Heat oil in saute pan over high heat
- Add asparagus and sauce
- Saute until asparagus is easily pierced with a fork (~3-6min)
- Remove from pan
- Onion:
- Add sliced onion to pan with residual asparagus sauce and oil
- Saute on med-med/low until onions are translucent
- Plate about 3-4 heaping tablespoons of mashed potatoes per serving
- Top with onions
- With a slotted spoon, get beans and distribute over the top of the potatoes
- Place 8-10 asparagus segments on top
References
- Asparagus recipe from "What Else is to Eat?: The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook", Lina Marienhoff Coss, Plumtree Press, Sept 2008, p.95 (Amazon)
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