Own recipe: Potatoes in a thyme Scheese sauce.

You will need:

• potatoes
• spinach or another vegetable/vegetables of your choice
• oat milk
• thyme
• salt ( i use rock)
• corn flour (preferably wholemeal)
• vegan margerine/ vegan butter
  
• milled/ground/whole flaxseed (also known as linseed)
• vegan scheese if you want. i use Cheezly Soy free. it's nommable because of the lack of Soy, which can give you thyroid problems.
  

Don't worry about the quantities. You can pretty much do what you like with this.

Also:

• Saucepan
• colander/way of draining
• wooden spoon (or utensil of some kind)
• sharp knife
  
• bowl

Method:

1. remove roots from and chop the potatoes into moderatly small chunks so that they'll cook quickly and grab your spinach/veg out of the freezer/pantry. I use frozen cubes of spinach 'cause it's readily available where i'm staying right now.
   
2. put the potatoes and your veg together in the pan then pour water onto it from the tap/kettle until it goes just over everything. Then set it cooking on a hob.
3. You'll need to poke the potatoes with a knife periodically to see if they're cooked. if they're sliding off the blade when lifted a little above the pan then they're edible. I always leave them until i can gently push the blade through the potato using the side of the pan as support. When they're cooked however much you want, whop 'em in the colander and leave them draining.
4. Now for the sauce. The sauce is made of 3 main ingrediants: butter, corn flour and milk. The butter gives it the taste, the corn flour the texture/thickness and the milk gives you the quantity. Swipe a nobs of butter into the pan and wipe it around the bottom so it gets melting. Then add a table spoon of corn flour in and a splash of oat milk so nothing burns.
   
5. Take your wooden spoon and stir the 3 ingredients together. then leave it briefly. if you've got it on a very hot heat (which you don't need - medium'll do) then you'll see the liquid start to bubble and froth quite quickly - that means it's starting to boil which you don't want as it will start to burn if all the liquid goes out of it, so turn down the heat and keep stirring it with your spoon 'til it calms a little.
   
6. now while the corn flour's doing its work and thickening the sauce you can grab your finely chopped thyme and your rock salt and shake a little bit in. you don't want to detract from the flavours of the oat milk and the corn flour too much, but keep licking your spoon (careful not to burn your tongue) to taste whether it needs more salt or anything.
7. keep stirring and tasting until it's at the consistancy and flavour you want, at which point you can grab your colander and spoon your drained veggies into your saucepan.
   
8. Stir your veg and the scheese sauce all about so that every veg is covered in it then scrape it all into your bowl.
   
9. as a finishing touch add a sprinkle of flaxseed onto the top.

enjoy

V. x