The #southdakotagourmands like to cook vegetarian or vegan at least once a week (gotta offset our love of grilled and BBQ meats somehow!) This week's vegan dinner is from Indian Cooking by Madhur Jaffrey: Mushrooms and Potatoes Cooked with Garlic and Ginger. I follow this recipe pretty closely, only increasing the salt, adding just 1/2 cup water at the end, and decreasing the vegetable oil (1 T. to cook the potatoes, and 1 t. for the rest). John and I divide this meal into 2 portions and usually don't serve a side dish, as it is filling enough on its own. This dish is easy to prep ahead of time. The potatoes could be boiled and even sautéed the night before. Your house will smell amazing when you are cooking!