The Abbot's Nourish Bowl

Recipe:

The Abbot's Nourish Bowl

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Serves: 3
Prep Time: 20 minutes
Cooking: 40 minutes
Recipe By: Elizabeth Varga

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Ingredients

1 package Abbot’s Chopped Chick'n

1 large zucchini, quartered and sliced

2 medium carrots, sliced on the bias

1 head cauliflower, sliced into florets

1 head kale, destemmed

8 ounces portobello mushrooms, sliced into strips

4 cloves garlic, minced

Extra virgin olive oil

Vegan Mashed Potatoes (recipe below)

Mushroom gravy (recipe below)

Fresh chives, for garnish

For the mashed potatoes

2 pounds yukon gold potatoes, peeled and cut into cubes

4 cloves garlic

1/2 cup non-dairy milk

1/2 cup non-dairy butter

Sea salt & pepper to taste

For the mushroom gravy

1 tablespoon extra virgin olive oil

½ small red onion, diced

1 small carrot, sliced

2 cloves garlic minced

8 ounces cremini mushrooms, sliced

2 tablespoons cassava flour (or GF flour)

1 ¾ cups vegetable broth

½ teaspoon rosemary

½ teaspoon sage

½ teaspoon thyme

1 teaspoon salt

¼ teaspoon pepper

Description

This is our take on the The Comfort Bowl—a local favorite at the iconic Real Food Daily, a long-standing plant-based restaurant in Los Angeles. This bowl is the ultimate comfort, made with wholesome ingredients that nourish and satisfy.

Method

1. Preheat the oven to 425°F. Bring a pot of water with a steaming basket to a boil.

   Make the mashed potatoes.

2. Add the potatoes, garlic cloves, and kosher salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook the potatoes until tender but not falling apart, about 12 minutes. Carefully drain and return the potatoes and garlic to the pot.

3. Add the non-dairy milk and vegan butter to the pot. Use a potato masher to mash well. Season with salt and pepper to taste.

   Bake the Chick’n & mushrooms

4. Place the Chick’n and mushrooms on a baking sheet. Drizzle with olive oil. Bake for 15-20 minutes.

   Make the gravy

5. In a large skillet, sauté the onion and carrot in the olive oil until softened, about 8 minutes.

6. Sprinkle the flour over the cooked vegetables and stir to coat.

7. Add the vegetable broth, sliced mushrooms, rosemary, sage, thyme, salt, and pepper.. Bring to a boil, then immediately turn down the heat, partially cover and cook for 10 minutes. Stir occasionally.

8. Transfer the mushroom mixture to a blender and puree until smooth.

   Steam the veggies

9. Place the cauliflower and carrots in the steamer and let cook for 5 minutes. Then add the zucchini and kale, and cook 3-5 minutes more.

   Plate and serve

10. Place the roasted Chick’n and mushrooms, mashed potatoes, and steamed vegetables in a bowl. Serve with a side of gravy.