Vegetarian Tater Tot Poutine-w/an Onion Gravy

September 24, 2016

 

Ooooooh, baby! Man do I looooove poutine. Every couple months I'll make a trip to Milwaukee to a little place called, Red Dot. What I love about their poutine is that they have a mushroom gravy and is vegetarian friendly. Plus, they serve a pretty delicious Bloody Mary.

 

And I like booze. So, there's that. Yeay! Booze!

 

But it's been a long week and I really didn't feel like leaving the house today. I went out last night.

 Pretty Ladies.

 

 

 

 

Today I've been; bumming around, watching Forensic Files on Netflix, napping and eating Poutine. Shit. That sounds like a pretty amazing day actually. I'll likely get some cleaning done and open a bottle of wine in a bit and pop in a movie. Kinda feeling like, The Shining tonight. Eff yea. Weekend made! Anywho....Back to poutine!

 

 

 

 

Every time I've had a vegetarian option of poutine, it's mushroom heavy and more than likely has gluten involved. Seeing that I didn't have mushrooms on-hand (due to a client not being able to consume them on her low fodmap diet), and I wasn't leaving the house...I thought to try an onion variety. What the hell! Right!? Tater tots, cheese curds and gravy. That's what I'm talking about baby. I bought these curds at the local flea market from a dairy not too far from my first place I lived at up north although they are not SUPER fresh, they're still amaze-balls.

 

 Go Wisconsin!

 

 

 

 

Serves: 2 Saturday Hermits

 

Ingredients:

 

Frozen Tater Tots and bake according to directions

A couple handfuls of cheese curds

4 TBS Garden Herb Butter (or regular with a 2 TBS of random herbs you have on hand if possible)

1 Garlic Clove-Minced (two f not using Garden Herb Butter)

1/2 Cup Chopped White Onion

3 TBS GF All-Purpose Flour

1 1/2 Cups of Organic Vegetable Broth (plus more if wanting a thinner gravy)

2 TBS Braggs Liquid Aminos

3 tsp Worcheshire Sauce (vegetarian variety, if needed)

Black Pepper 

 

 

Preheat oven to cook your tots. 

 I bought these, but use whatever you like :)

 

While Preheating your oven, melt 4 TBS of Garden Herb butter over low heat. I still have an overabundance of butter from Butter Man, but my over stock is just beginning to thin out (:::sobs:::).

 

So, in the likliness that you don't have any of the Garden Herb butter, feel free to throw in some shallots, parsley, chive, or dill to liven your butter up. I promise, you won't be disappointed.

 

Add the minced garlic and saute till just fragrant.

 

Add the chopped onion and cook till translucent.

 

Sprinkle flour into onion butter mix, one tablespoon at a time, cooking all flour up before adding the next.

 

Add 1/2 Cup of Vegetable broth at a time and mix well between doses of the broth to slowly incorporate it. 

 

Add the Liquid Aminos and the Worcestershire and stir well. 

 

Season with pepper. I skipped any salt due to the Liquid Aminos being pretty salty already.

 

Add more broth if needed to get to your preferred gravy consistency. You don't want it too thin, since it is covering the tots and curds. 

 

Take tots out once done, sprinkle with cheese curds (layering them under the steaming tots) and pour hot gravy over. This should slightly melt the curds and you get that ooey-gooey cheesey goodness that I love. If you failed to cook all this at the same time, you can always pop your bowl into the mic or the oven to get a little warmer.

 

 

 

Enjoy!

 

 

 

 

Also, a friend sent me this before my last post and I thought it too perfect. 

 HAHAHAHAHAHAHA!!!! <3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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