Poutine Re-Do

I love poutines, quite a bit. But I try not to flood the blog with all sorts of similar things. However, when I come up with a great alteration to a dish I love, I think I can share it with you.

Usually, I make my poutine Quebecois with some regular white potatoes and sweet potatoes, however, I have discovered that beets can also be used to great effect!

Beet and Potato Poutine

Before Baking, looking good!

Ingredients:
Gravy of your choice, about 1/3 cup
4 small potatoes, cut into fries
2 medium beets, cut into fries
Olive Oil, salt, and pepper
1/2 cup Daiya Mozzarella style

Directions
Preheat the oven to 425.
Coat the fries and beets with the olive oil, salt, and pepper.
Place the fries onto parchment paper on a baking sheet.
Bake for 10 minutes, and flip.
Bake for another 15 minutes, until outsides are crispy.
Take a small casserole dish, and cover it in aluminum foil.
Transfer half of the baked fries to the casserole dish.
Sprinkle 1/2 of the Daiya cheese on top of the fries. Add the rest of the fries, and top with the rest of the cheese.
Put the casserole dish into the oven, and bake for approx 10 minutes, until cheese is nice and melty.
Heat up the gravy at the same time.
Remove the fries from the oven, and transfer to a dish. Top with gravy, and enjoy!

Melty Cheese! :)

And for your viewing pleasure, completely unrelated to food... My Grumpy Kitty!

A Quebecois Tradition(ish!)- The Vegan Poutine

I am not going to pretend that the following recipe is healthy. It's not.

However, it's slightly healthier than it's non-vegan counterpart.

For those who are unaware, Canada boasts two different type of poutine: The Acadian Poutine, and the Quebecois Poutine.

An acadian poutine (which I plan on veganizing soon!) is a ball of salted meat surrounded by a ball of mashed and grated potatoes, boiled in salted water and drizzled in molasses. It's way better than it sounds!

However, the Quebec have a much more fast food style dish named the poutine, which is french fries covered in cheese curds and gravy. It's decadent and greasy, and oh so delicious! And I veganized it.

Vegan 2 Potato Poutine Quebecois (serves 2 hungry people!)

Ingredient:

2 Medium Sweet Potatoes, chopped into fry shapes

2 similar sized regular potatoes, chopped into fry shapes

Oil, for frying

1 Mushroom style bouillon cubes

2 cups water

1 tbsp Cornstarch and 1 tbsp GF flour, mixed into a paste in water. 

1-2 cups daiya mozzarella style cheese

Directions

First, you gotta deep fry those potatoes into fries. Essentially, heat the oil, and then drop a few handfuls of potatoes in at one time, cooking until crisp and then draining on some paper towel. 

While the fries are draining, combing the bouillon cube with the water in a sauce pan, and bring to a boil, dissolving the cube. 

Add in the cornstarch and flour mixture a bit at a time, until the gravy is thickened to your liking. Set aside. 

Layer the fries and cheese in an oven-safe dish, and don't be stingy on the cheese!

Once the layering is done, evenly drizzle the gravy over the fries. 

Put under the broiler for about 5 minutes, until the cheese is nice and melted. 

Remove, allow to cool for about 5-10 minutes, and eat!

I like to eat mine with some ketchup on top, if that's your fancy!