October Unprocessed - Day 12 - Chickpea Cutlets with Mashed Potatoes

My last day of the fast until dinner time.
Our son is eating his usual breakfast with plantains and pineapples,
For lunch a salad and leftovers
For snack pears and dates
Thursday night is our date night, so our son will be eating chickpea cutlets and gravy with mashed potatoes (using vegetable broth instead of milk) and broccoli with aquafaba cheddar while my husband and I out on a date.

Mushroom gravy
4 cups of mushrooms
2 cloves of garlic, minced
2 TBS tapioca starch (any starch or flour can be used)
2 cups vegetable broth
1 tsp parsley, dried
1/2 tsp thyme
salt and pepper to taste
Directions:
broth sauté the mushrooms and garlic until soft
whisk together starch and 1/2 cup broth, whisk into mushrooms on medium heat until thick
slowly whisk in the remaining broth and herbs

Instant Pot Vegan Mashed Potatoes
ingredients
3 pounds potatoes, 1 inch cubes
1 1/2 cups water
Directions:
place the potatoes and water in the instant pot liner, seal the lid, set to manual 5 minutes
allow the pressure to naturally release for 10 minutes and then release the remaining pressure
drain the water from the potatoes
Add 1 cup vegetable broth
salt and pepper to taste