Apologies my dear foodies; it’s been far too long! I kept meaning to add a note saying that I was “cheffing” a lot less these days due to 1) heat, 2) laziness (relying on old faves which you already know about), and 3) HEAT! I’m not built for this heat. We’ve just been throwing everything on the BBQ these days and sitting back in the hammock. Actually I shouldn’t say “we” since all I do is prep the food and get my Darling to stand over the BBQ, sweating and poking at whatever’s cooking. But anyhoo, if you’re sick of checking back only to find I haven’t posted anything new, just sign up as a follower (on the right) and you’ll get any new post emailed directly to you, lickitty-split! There’s nothing easier, and it’s not like my blog traffic will eat up your inbox bandwidth either, as we well know. Anyway, this recipe is also brought to you by the royal “we”, meaning I had nothing to do with it (other than typing and eating). Put on something summery and bouncy (this could refer to clothing or music) and let’s go!
You’ll need the following ingredients for the gravy:
- 2 small or 1 medium onion, cut into rough chunks
- 3 baby portabello mushrooms, cut into rough chunks
- 2 cloves fresh garlic
- 1 tbsp olive oil
- 1 tbsp Earth Balance “butter“
- 2.5 cups veggie broth
- 1/4 cup soya sauce
- 1 drop hickory flavour (a.k.a. liquid smoke)
- salt and pepper to taste
- about 1/4 cup unbleached flour
Then you’ll need 1 small bag of Cavendish rough-cut potato sticks (pre-cut potatoes; or 6-7 potatoes, unpeeled, washed and cut into sticks) and a bag of Daiya pepperjack or mozzarella cheese. You’ll also need some roasted chickpeas for the added oomph that makes this dish to die for.
Whip up a batch of roasted chickpeas. Now that the oven’s on, dump the potatoes onto a lightly greased baking sheet and cook for 15 minutes at 425 degrees F. In the meantime, toss the onion(s), baby portabellos and garlic into a food processor and mince them very finely. Warm the olive oil and “butter”in a medium saucepan over medium-heat high, then add the purée. Stir for a few minutes until it becomes fragrant, then add the veggie broth, soya sauce and hickory flavour. Add the flour 1 tbsp at a time, whisking constantly to prevent lumps from forming. This will thicken your gravy and make it ooey-gooey. Lower the heat and stir your gravy every once in a while to prevent a skim from forming over the top (while you’re working on other things); add the salt and pepper to taste.
Once the potatoes are cooked, toss them into a baking dish, then layer on the roasted chickpeas and top with “cheese”. Pop it in the oven for another 5-10 minutes (depending on how long it takes the cheese to melt), then pour the gravy over it, push the throngs of people waiting for food aside, and make your way to the table; it’s ready!