whole Roasted Chicken, Mashed Yams & Gluten Free Gravy

whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
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whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
Print Recipe
Ingredients
Roasted Chicken
Mashed Yams
  • 5 to 10 large yams scrubbed well
Gluten Free Gravy
Servings:
Instructions
Roasted Chicken
  1. Put the rosemary sprigs and Herbamare into the cavity of the chicken. Stuff the garlic gloves under the skin of the breasts.
  2. Mix the tobasco with the Veganase and rub over the whole chicken.
  3. Cook at 325˚F for 2 ½ to 3 hours (1/2 hour for every pound).
Mashed Yams
  1. Dice the yams, leaving the skins on, and boil until tender, 30-45 mins,
  2. drain, add 2 Tbsp Earth Balance spread, ¼ cup homemade almond milk and 1 tsp Herbamare. Mash together.
Gluten Free Gravy
  1. Wisk the Arrowroot together with the cold water until a paste is formed. Add to the cooking juices and heat in a saucepan, stirring continuously and patiently until the sauce thickens, at least 5 minutes. The more cooking juices you use, the thinner your gravy will be.
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Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions

Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions
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Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions
Print Recipe
Ingredients
Eggs Benny
Servings:
Instructions
Eggs Benny
  1. Cut polenta crosswise into 8 slices. Heat 2 tsp olive oil over medium-high heat in a large frying pan. Add polenta slices; cook 3 minutes on each side or until lightly browned. Remove from pan and set aside. Fill the frying pan ¾ full with water and bring to a simmer. Reduce heat to low-medium and add lemon juice. When water is very hot but has ceased bubbling, crack each egg and pour into the water carefully. Allow the eggs to slowly cook in the hot water until the egg whites are no longer translucent and the yolks are cooked medium to well, depending on your preference. Meanwhile, sauté the red onions in olive oil under sweet and translucent. Add the artichokes and heat until warm. Place the onions and artichokes on the polenta triangles. Remove the eggs from the water using a slotted spoon and place on top of the triangles. Drizzle Heart Friendly Hollandaise sauce (see recipe below) over and serve with fresh fruit.
Heart Friendly Hollandaise
  1. Wisk all of the above ingredients together in a saucepan over low heat until well blended, creamy and warm. Spoon over Eggs Benny. Enjoy.
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