1 cup peas
1 cup whole kernel corn
1 cup sliced carrots
1 1/2 cup sliced brown mushrooms
1 cooking onion diced
4 cloves garlic minced
2 tbsp olive oil
2 cups vegetable broth
3 tbsp gluten free all purpose flour (or regular)
3 tbsp pulp free pomegranate juice
2 tsp tamari
1 1/2 tsp thyme
1/2 tsp oregano
1 tsp cumin
1 tsp crushed clove
1 tsp black pepper
1/2 tsp paprika
Sea salt to taste
Fresh oregano and parsley for garnish
4-6 russet potatoes
1/4 cup extra virgin olive oil
2 cloves garlic minced
1/2 cup unsweetened cashew milk
Pinch sea salt
1. Clean and peel potatoes. Cut into cubes and boil them until soft. prepare the filling while the potatoes are boiling.
2: Add olive oil to a large pot and heat on Medium-high. Add onions and garlic sautéing until fragrant. Toss in the peas, carrots, corn and brown mushrooms moving frequently.
3. Next, season the filling with all listed dry spices. Give it a good mix. pour in the vegetable broth, pomegranate juice and tamari. Now we add the flour to thicken and bring the filling to a low simmer for about 10 minutes string often.
4. Drain cooked potatoes and add olive oil, cashew milk, minced garlic and sea salt. Mash until no lumps are visible for a smooth fluffy texture.
5. Line a serving bowl with mashed potatoes and then top with filling. Garnish with fresh oregano and/or parsley.
Recipe & Image by Natasha Pataki
Registered Holistic Nutritionist