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
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