Sunday, November 11, 2007

Gravy, baby

Ben and I eat admirably, I admit. We love to cook, love to turn the kitchen upside-down, love to polish off delicious vegan dinners followed by exquisite vegan desserts. Here's what we cooked together last night: savory baked tofu, ginger mashed potaoes with mushroom gravy, and fresh green beans. Tonight we're using the leftover mashatatoes to make the filling for some curry buns!

And don't even get me started on brunch.

Update on June 4, 2010: here's my mushroom-onion gravy recipe! You can make mushroom-leek gravy by substituting one thinly sliced leek (white and green parts) for the onion.

Vegan mushroom-onion gravy

2 T. canola oil
1 small onion, diced
5-7 button mushrooms, diced
1 clove garlic, minced
1.5 T. tamari or soy sauce
1 T. sesame oil
1/2 t. dried oregano
1/2 t. dried basil
1 dried bay leaf (optional, I usually leave it out)
1/4 c. nutritional yeast
3 T. all-purpose flour
1.5 - 2.5 c. water (start will less & see how thick you want it)
Sea salt to taste
Splash of soy milk or soy creamer (2 T. or less)

In a heavy pot (or whatever you have), heat the oil over medium heat and saute the onion and mushrooms for five minutes, covered, stirring occasionally. The mushrooms will start to release their liquids. Add the garlic, tamari, sesame oil, spices, and nutritional yest. Whisk everything together in the pot and continue cooking over medium heat for a few minutes. Add the flour one tablespoon at a time, stirring constantly. The mixture in the pot will become thick and pasty. Turn heat up to medium-high and cook the paste for a minute or two, stirring a few times. Finally, add the water a little at a time (might not need all of the water), whisking. When the gravy is about the consistency you want, or slightly thinner than you want (because some of the water will cook off), turn heat up to HIGH and bring to a boil. Once it has been boiling for a minute or so, cover and reduce heat to medium-low until almost ready to serve, then blend to desired consistency with a hand-held immersion blender (optional -- it's great without blending, too_. Add salt to taste, and stir in a splash of soy milk or soy creamer to give the gravy a creamier consistency (and the lighter color that I associate with traditional gravies).

We love this gravy on biscuits for brunch, too!