Giving a Little Thanks!

I want to say thanks to everyone that has viewed and will be viewing my blog the next year and years to come. It means a lot to me to share my recipes with all of you. I want to thank those of you who have supported my wife and I as we moved to the Bay area this year. Thanks for your encouragement. We would like to thank all our new customers and future customers of 2010. We expect the next year to be a busy and fulfilling new year. Our business, Vegan Local Love, will be catering, meal planning and hosting a supper club, do not miss your opportunity.

I am here to share my knowledge on food and diet, so please utilize me. I want to encourage you to ask questions and add comments throughout the next season. I love answering your emails. I want to wish everyone a very Happy Thanksgiving!!!

Here is an email I received this morning.

Dear Barry, I wonder if I could get the recipe of your mushroom flavored mashed mashed potatoes you served at the Mushroom seminar at the Stanford Inn. They were delicious. I would like to serve them on Thanksgiving. Take care, Rita

Sure!

4-6 medium russet potatoes
2 cloves garlic, roasted
2 T Earth Balance (vegan buttery spread)
1/4-1/2 cup non-dairy milk (I used rice milk)
2-3 T dried porcini mushrooms, ground (I grind them in a coffee grinder until powdered)

Place russet potatoes in a pot and cover with cold water and bring to boil. Remove from heat and drain when fork tender. Place the garlic in foil with a touch of oil an roast in a 350 oven for 20 minutes. Using a potato masher, combined all ingredients until well incorporated. Season with salt and pepper.

Let me know how they work out for you. Try less porcini powder and maybe add gradually until the potatoes are seasoned how you like them.

Enjoy.

Vegan Chef Period.