Wednesday, December 17, 2008
Classic Comfort Food
I realize winter hasn't officially started, but there is enough snow and cold in my part of the world to warrant comfort food. Not just any comfort food, but something with tater tots in it. Yes, I've sunk to a new nutritional low. I have fond tater tot memories and apparently so does Rob because he was eager for me to make this dish. The kids had no idea what a tater tot was, which makes me very happy. I tried to introduce tater tots (the organic kind, of course!) when Parker was little and he had zero interest and then I thought to myself "Do I really want my kid to like tater tots?" and the answer was "no" so I never tried again. Then eight years later, I was reading Lindy Loo's blog (she is a bad influence in a good way) and saw Upside-Down Shepherd's Pie from My Veggie Kitchen and I knew anti-tater tot or no, I had to make this. It was very good and Parker asked me to make it more often, but Dema was wary of the tater tots. I used olive oil instead of Earth Balance, 1/4 cup nutritional yeast because we all love the stuff, and omitted the soy milk by mistake, but it doesn't need it. I used the water from boiling the potatoes with vegan bouillon cubes to make the broth. This is a great way to use up veggies and we all agreed next time we could leave off the tater tots, but we are strange that way. Great cold weather casserole, I do recommend it.To go with the classic comfort food theme this week, I also made FatFree Vegan's Chili Mac recipe I've been eyeing for a while. It is definitely healthier than the shepherd's pie, but very good and hearty. I used whole wheat pasta and didn't have chipotle chili powder so we added a little hot sauce. Quick, easy, yummy, nutritious, and tastes great the next day if you have leftovers.