Ingredients:
2 T oil
6 shallots, thinly sliced
¼ c
bread crumbs
2 c vegetable broth
½ c white wine
Pinch
pepper
1 tsp thyme
2 cans chick peas, drained
1 small jar
capers, drained
1 T fresh lemon juice
Arugula
1 small bag
of small golden potatoes
Pinch Salt
Pinch Garlic salt
Pinch
Pepper
3 T Margarine
3 T Nutritional yeast
¼ c almond milk
Preparation:
Heat oil, sauté shallot, garlic. Add bread
crumbs and toast. Add broth and white wine. Season with pepper,
thyme. Add chick peas and capers. Simmer until sauce thickens a
little. Add Lemon. Separately, boil potatoes until fork tender.
Drain. Cut potatoes, add salt, garlic salt, pepper, margarine,
nutritional yeast and almond milk. Mash all ingredients into
potatoes. Whip with a whisk. Place a dollop of potatoes in a shallow
bowl, add a handful of arugula and then top with chick pea mixture.
Your question and comments are welcome
