Tonight J. made the Caramelized Onion & Fennel Mashed Potatoes from The Garden of Vegan. But again, we didn’t have fennel so he used celery instead.
3-4 medium potatoes, boiled until they can be pierced easily w/a fork (we used a lot more than this because we like leftovers!)
1 medium onion, chopped
1 small fennel bulb, finely chopped (or 2 stalks of celery)
1 tsp dry sweetener (sugar)
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1/2 soy milk (he used hazelnut milk & it turned out well, but rice milk is the ideal in cooking, not as strong-tasting as soy)
2 tbsp flax oil (he used Earth Balance Buttery Spread)
I had actually boiled a lot of red potatoes on Saturday afternoon to use in recipes later this week, so they were already cooked. In a large saucepan on medium heat, sauté the onion, fennel (celery), sweetener, salt, & pepper in oil until onions are translucent. Set aside. Mash potatoes w/milk & flax oil (Buttery Spread). He used our hand blender for this & it worked really well. Stir in onion mixture & mix well.
We ate this with sautéed spinach and the leftover hummus w/whole wheat crackers.
Since I work a full day tomorrow & have to pack a dinner, I will take leftover potatoes, an antipasto salad (mixed greens, roasted red peppers, marinated artichoke hearts, Spanish olives, & raw onion slices), more hummus & a pita, some Clementines, a banana, some mixed nuts, & some oatmeal/chocolate chip cookies. I always pack more food than I think I might eat because I hate to not have enough food when I’m away from home.