mashed potatoes
Instructions:
1. Add cubed potatoes to large pot and cover with cold water. Place on burner over
HIGH heat, cover and bring to a boil. Uncover, add 2 teaspoon salt and reduce
heat to MEDIUM to maintain a moderate simmer.
2. Continue to simmer until potatoes are completely cooked through and soft. They
should fall apart easily when pierced with a fork. This takes about 20-25 minutes.
Remove from heat.
3. Reserve 1 cup potato water and set aside. Drain potatoes. Place back into pot.
Start by adding ½ teaspoon salt, 6 tablespoon margarine, and 2 tablespoon
reserved cooking water or dairy free milk. Mash thoroughly with a potato masher.
Add the additional salt/butter to taste. Add additional reserved potato water 2
tablespoon at a time to reach a smooth, creamy consistency. Serve warm.

potobello mushrooms
Instructions:
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean mushroom caps and gently remove stems and gills.
3. Brush mushrooms lightly with olive oil and place them on the prepared baking
sheet.
4. In a skillet over medium heat, sauté onion in olive oil for 2–3 minutes.
5. Add garlic, carrot, zucchini, and bell pepper. Cook for 5–7 minutes until
vegetables are tender.
6. Stir in cooked quinoa, thyme, salt, and pepper. Mix well and remove from heat.
7. Spoon the quinoa-veggie mixture into each mushroom cap, pressing gently to fill.
8. Sprinkle with breadcrumbs or vegan Parmesan if using.
9. Bake for 20–25 minutes until mushrooms are tender and the tops are golden.
10. Garnish with fresh herbs and serve warm.