Wow, prepare your taste buds for some fun. Want some where to start for a good base to meat replacement, start here, right here, with this. Blitz this up and turn into meatballs, bake and you got steak. It is all easy and workable, all you need is a little creativity. Get me?
Ok, party time people.
- 400g flat/portobello mushrooms
- 200g white onions
- 1 tbsp paprika
- 1 tsp black ground pepper
- 1/2 tsp salt
- 800g White potatoes
- 100g Butter
- 100ml Almond milk
- Salt and pepper to taste
My Best Greens
- 400g Spring greens
- 400g Spinach
- 1 Vegetable stock cube
- 1 tbsp Soy sauce/coconut aminos
- 3 tbsp Water
Let’s get going!
- Get the nobs turned on. You’ll want them warm by the time you start to cook. Boil the kettle too! Those spuds will need some hot water.
- Clean the taters, cut them into slices. Thin enough to reduce the cooking time. Keep the skin on for some extra vitamin lovin’.
- Drop them into a pan of boiling water. Give them about 10 to 20 mins or until soft. (Add the onions for the mushroom recipe to a frying pan NOW!)
- Before draining make sure you keep water for those greens and mushrooms.
- Add the butter, milk, salt and pepper to the saucepan. Now MASH! Go crazy because you want those ‘taters s0ft and fluffy. If you find them to stodgy and thick add some more almond milk to loosen them. Bare in mind that the mushroom and green sauce will loosen them too.
- Onions! Peel them, chop into slices. Chuck them into a frying pan with some oil.
- Mushrooms! Chop those bad boy up any old how, we are looking to keep some form so not too small. If you don’t like mushrooms texture too much, chop ’em small. My Mrs would yell at me if I didn’t peel them, but if you wash them. It doesn’t matter. You will survive.
- Add all ingredients and turn down the heat a bit. Cook for about 5 – 10 mins and it will be ready, but you can cook up to about half an hour. The flavour will deepen but in all honesty, it isn’t too important.
- This mix is now ready to be wolfed down!
My Best Greens
- Roll up your spring greens (or whatever green you could get your hands on) and chop into ribbons!
- Throw them into a frying pan. Turn on the heat. No preheating really required here. Dive in, don’t think twice or look back!
- Throw all remains ingredients into pan.
- Before throwing in the stock cube and soy sauce you can dissolve the two together, it can help the process. AGAIN, not a necessity.
- Cook with a lid off, adding water if the pan gets a bit dry OR put a cover onto the pan, be it a lid/plate/ or something more creative, this will help it steam and cook.
- Leave as long or as little as you want. I would recommend 5 minutes!
- Best way for me would be to put all your pans on wooden chopping boards, on a table, family or friends round it. Tuck in. No finesse required.