As a kid I loved Roger Hargreave’s Mr Men books – Mr. Noisy & Little Miss Curious were favorites but I re-read all of them till the covers came off.
Today, jet lagged and head still spinning from a wonderful but whirlwind trip to Rome, I definitely feel like Mr Topsy Turvy.
Hat on upside down. Sentences scrambled. And no idea whether it’s breakfast or dinnertime.
The kids don’t really feel my pain. It’s coming on 6pm & they just want to eat. So breakfast / dinner (Brinner?) it is.
Fortunately my mother has left the fridge well stocked and spared me the need for a last minute dash to the grocer. In fact, she’s gone above & beyond and bought beautiful produce from the farmers market down the street.
Portobello, Shiitake and Oyster Mushrooms, baby greens, russet potatoes and the last of this summer’s tomatoes. An amazing haul. But it doesn’t cook itself. And my brain isn’t really in gear to work out how to put it all together…
Which is where Jackie Sobon’s Vegan Bowl Attack comes in. Her ‘Loaded Potato Breakfast Bowl’ sounded delicious & incorporated all the ingredients I had to hand. The kids love the idea that we’ll be having breakfast for dinner. But honestly what sold it for me was the promise that it would come together in under 30 minutes.
I took some shortcuts – I par cooked the potatoes in the microwave before transferring them to the pan – and added some ingredients that I though were missing (I can’t cook mushrooms without white wine). But I tried to remain as faithful as I could to her recipe.
As it comes together quickly I prepped all the ingredients before I started (which I should always do… but, if I was being completely honest, it doesn’t happen as often as it should).
For the potato hash I used:
2 tsps coconut oil
4 cups russet potatoes, diced
1 cup red onion, diced
1 cup tomato, diced
1 cup mixed baby greens
For the mushrooms I used:
1 cup light coconut milk + 1 tblsp (separated)
1/2 cup dry white wine
1 cup red onion, diced
2 cloves garlic, finely diced
4 cups mushrooms (portobello, shiitake, oyster), cleaned & trimmed
3 sun dried tomato pieces
1/2 tsp cornstarch
2 tblsps nutritional yeast
1 tblsp soy sauce
1 cup flat leaf parsley, chopped
I par cooked the potatoes in the microwave and then crisped them up in the pan with the coconut oil.
Then as the potatoes began to crisp I stirred through the tomato and red onion and continued to sauté the mix over medium heat.
While the potatoes were cooking I started on the gravy. I cooked the onions for a couple of minutes in a tablespoon of the coconut milk and then stirred in the garlic. Once the onions were almost translucent I added in the mushrooms, white wine and corn starch and turned the heat down low.
As the mushrooms slowly cooked I put the remaining coconut milk, nutritional yeast, soy sauce, and sun dried tomatoes in a food processor and blended until smooth.
Once the mushrooms were dark and soft I stirred through the coconut sauce and parsley, and then gently heated this amazing gravy for another five minutes or so.
Just before serving I mixed the baby greens through the potatoes.
Breakfast, no make that dinner done. Look whatever meal it was it was wonderful, tasty … and a sign that I can now go to bed 😉.
#vegan #kidfriendlyvegan #mindfuleating #wholefood #jackiesobon #VeganBowlAttack #mushrooms