freshly ground pepper, to taste
Place yams and potatoes in a large-size pot. Cover with water. Cook over medium-high heat until soft, about 25 minutes. Drain and transfer to a large bowl. Using a potato masher or an electric hand mixer on low speed, mix potatoes, milk, and pepper until well combined and creamy. Use more almond milk if a creamy consistency is not achieved through mixing alone.
1 cup finely chopped onion
2 cups finely chopped mushroom/the portobello stems from above finely chopped
3 cups Pacific brand low-sodium veggie stock
1 tablespoon minced garlic
2 teaspoons thyme
1 teaspoon sage
1 teaspoon oregano
1 teaspoon basil
1 tablespoon nutritional yeast
baby squirt of Bragg's
1 tablespoon marsala cooking wine
2 tablespoons cornstarch dissolved in 1 cup of water (entire mixture added)
freshly ground black pepper to taste
In a lidded small pot, heat 1 tablespoon of the veggie stock on medium heat and saute the garlic, thyme, sage, oregano, and basil for a minute. Add onions and mushrooms, and stir ocassionally, cooking down on medium heat until soft and onions translucent. Add a cup of the broth and stir. Let the mixture homogenize for a few moments, and then add another cup of the broth with the marsala, Bragg's and nutritional yeast. Stir and let cook for another moment, then add the 2 tablespoons cornstarch in dissolving water, the remaining broth, and pepper to taste. You may need to turn up the heat slightly when adding the cornstarch so it thickens properly, and any other additional portions of the herbs/pepper to taste to your liking.