Monday, January 30, 2012

Vegan Poutine!

Serves 3-4
On baking sheets:
2 large sweet potatoes, cut into fries
dressed with :
oil (mustard, grapeseed, olive, etc.)
1 small Spanish onion, chopped
2-3 cloves garlic, chopped
paprika, cumin, sea salt and pepper,
dash of cayenne pepper/chili powder
Bake at 350 for 25 mins

1 large zucchini, cut into halved disks
1 can of white beans
1 large beet, shredded or cut into small cubes
1-2 garlic cloves, chopped
Bake at 350 for 15 mins

Prepare a bowl of 5-6 med-large carrots, shredded
Serve as topping or mix with creamy curry sauce and serve as "gravy"

Creamy Curry Sauce
4 tbsp vegan mayonaise
1 tbsp rice milk
1 avocado
1 tsp mustard
2 tsp nutritional yeast
1 tbsp curry powder
add crumbled tofu for desired consistency
mix in a blender, especially for larger portions!

Serve with option of balsamic vinegar dressing, chimichurri sauce, or ketchup!

Serve sweet potato fries as the base, the zucchini and bean mix as a "cheese curd replacement" topping and the creamy curry sauce with carrots as the "gravy". I suppose another option could be to use vegan shredded cheese and vegan gravy of some kind. Of course, not the traditional French Canadian poutine you'll find available to your average Francophone! This is a dish my friend and I experienced in Nova Scotia at the annual Evolve Music Festival. They serve a vegan poutine dish which inspired this one, in a place in the green hills dubbed "Sunflower Valley": hence, "Sunflower Valley Vegan Poutine"! Find another variation from my blog here. Thanks so much for reading about this dish which is very special to me to serve. Can be made as a small side dish or cooked in large quantities, like for London Food Not Bombs! It is a great option for festivals and camping in nature, as ingredients can be easily accomodated and

Thanks to Reduce Footprints for helping to share this glorious feast for veggie eyes!

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