Sunday, 24 November 2013
Wednesday, 20 November 2013
Sunday, 17 November 2013
Friday, 15 November 2013
Wednesday, 13 November 2013
Sunday, 10 November 2013
Thursday, 7 November 2013
For the Muffin Batter
For the Glaze Icing
1/4 cup vegan margarine
Wednesday, 6 November 2013
1 Package Vegan Lamb (Yes! They make this!!!)
4 large Yukon Gold potatoes, peeled and cubed
2 large onions, diced
2 large carrots, peeled and chopped
6 cloves garlic, minced
1 cup (250 mL) vegan "beef" broth
1 tall boy can of Guinness
1/4 cup (60 mL) tomato paste
1.5 tsp (7 mL) dried rosemary
1/2 tsp (2 mL) salt
2 tbsp (45 mL) all-purpose flour
After chopping and dicing all of the ingredients (except for the flour) I threw them into a crock pot, stirred them well to mix the tomato paste, broth and stout and set it to "stew" for 6 hours, stirring occasionally. I then turned it off and let it sit overnight.
My god it was hard work!! Ha!
Fast forward to this afternoon when I got home from work. I turned the crock pot back on. I then used a spoon to extract about 3/4 cup of the broth into a small bowl. I then added in 2 tbsp of flour and stirred well until smoothe and added it into the pot and mixed well with the broth left behind. I then let it warm and simmer for another hour and a half.
I'll be honest. My expectations were SO LOW for this. Seriously. Potatoes and chunks of "meat" in gravy. I'll pass thanks. Or so I thought!!
The Guinness with the "beef" broth, rosemary and tomato paste make for a lovely hearty meal! I suggest you give it a try!