Pete had a variety of mushrooms which I had sauteed with thinly-sliced onions in avacado oil. When they were just soft and there was some lovely fond in the bottom of the pan I deglazed with organic vegetable broth, added Kinders Buttery Steakhouse Seasoning, and thickened it with cashew-based vegan cream cheese. (I will talk about the mashed potatoes at the end!)
I just fried some chuck in avacado oil, seasoned with the Kinder’s Buttery Steakhouse Seasoning also. This was, of course, my only meal of the day, after a 28-hour fast, only because I wasn’t hungry during that time. (My fasts run 18 hours every day.)
Now let’s talk mashed potatoes! These were Bob’s Red Mill potato flakes, 100% potatoes, nonGMO and vegan. It turned out that Pete was out of oat milk, and we only had my regular butter in the house (his “butter” is in Junior), so I did something different (even though there was some dairy in it, which Pete usually doesn’t eat). We have a bunch of garlic/herb Boursin cheese in the fridge because it’s usually several dollars in the store but the Amish market had it for a quarter each. After adding the boiling water to the potato flakes I melted in a package of that cheese to replace the milk and butter. What a GREAT idea! I don’t think I’ll make mashed potatoes any other way from now on! FABULOUS! Pete had a bunch of the potatoes, I had a half-cup, just enough to have a little on the end of my fork with each bite of meat.
Pete’s supper was fancy-restaurant delicious. Mine was home-cooked delicious. What a great meal! I can no longer prep or cook like I used to – back in the days of my CheapEasyLowCarb YouTube channel when I cooked everything from scratch – but with the help of things like these potato flakes and the Boursin cheese I can still create some great meals. Pete does so much for me, I love when I can still do special things for him.