The magnificent Jennifer Shaffer offered to host a Valentine’s dinner for our church, with a choice of three menus. Since we all know what an uber-cook she is, we took her up on it.
I went by myself, since Charlie doesn’t like to eat out, and since one of the offers was roast beef and I didn’t want to spend the whole meal listening to him whisper to me about mad cow. YES, I ATE MEAT, WHAT OF IT???
ANYWAY, the meals were all magnificent. When I got ready to leave, Jennifer asked if I wanted to take Charlie a plate. I explained that he doesn’t eat meat, so she made up a plate of veg: carrots, mashed potatoes, and broccoli.
So the next evening, I made a kind of cottage pie. I meant for it to be a little more like cottage pie, but I forgot to add the Meatless Crumbles. Oh, well.
I cut the carrots into rounds and chopped the broccoli spears. Then I melted some vegan margarine in a saucepan and cooked some diced onion slowly in it. I put the mashed potatoes into a bowl, added some of the onion/butter, and microwaved it until it was warm.
Then I added some flour to the remaining onion/butter, then a cup of water, some bouillon, and a couple of teaspoons of browning sauce (although, now that I see it on its native site — CLOROX — it isn’t quite so appetizing).
- 3 Tablespoons vegan margarine
- diced onion
- 4 Tablespoons flour
- 1 cup water
- 1/2 cube (1 cube per 2 cups size) vegetarian boullion
- 2 teaspoons browning sauce
I put the chopped veg plus some leftover canned mushrooms into dishes and poured the gravy over, then spooned on the mash.
I stuck ’em in the toaster oven at 350F for about half an hour, until the spuds began to brown. Then I got UNvegan and sprinkled on some sharp cheddar cheese and put it under the broiler until it melted. My bad.
A WRITING PROMPT FOR YOU: A character has enough of something for one person and has to make it enough for two people. (I didn’t have to, it just was.)