Saturday, March 9, 2013
Because Everyone Craves Poutine Once in Awhile
You read correctly. I'm about to rock your world with a tasty poutine recipe that will satisfy the soy, dairy and gluten intolerant, the vegetarians, the vegans - and the people who simply get a little creeped out by turning a Chicken-embellished package of powder into a "rich" sauce.
Two years ago I would have said I had to give up poutine for good. Today, I thank my lucky stars that Halifax continues to become more awesome with their selection of "speciality" foods and that food bloggers continue to be creative, making it possible for me to welcome this salty delight into my life as frequently as I wish.
One disclaimer I'd have is: yes, this is a "healthier" version of a poutine, but you must accompany it with a salad, or a shot of V8 or grapes for dessert...something. It's clearly lacking in the nutrient department, but that's clearly not the point of a poutine, is it?
Vegan Homemade Poutine
Taking this recipe here, I followed along and tried a few things until I got it just right. I basically followed it as is, but have written out my exact measurements and ingredients.
In a saucepan, combine:
1 1/2 cups of water
1 vegetable bouillon cubes (I'm now using GoBio - ingredients are way better than most)
1 tbsp of vegan margarine
1 heaping tbsp of nutritional yeast
1/2 tsp of onion powder
1/4 tsp of garlic powder
A few dashes of coconut aminos (this is the soy replacement I finally found at Planet Organic!! wheeeeee!)
Once the butter and bouillon have dissolved, slowly add in:
1/4 cup ...and a few sprinkles more... of brown rice flour (any will do if you're not gluten intolerant or celiac)
Whisk away while bringing to a boil. Reduce heat and you're done. How easy?
We use the shoestring McCain's french fries - use whatever you'd like. Add on some Daiya Mozzarella (any Daiya would do, but I find the mozza to be the best for this and nachos). Top it (or soak it - whichever is your style) in gravy.
You have your masterpiece!