03 December, 2011

F is for Feast (Gravy and Mashed Potatoes)

Mashed potatoes and gravy is staple of our Christmas dinner.  For several years I've been making vegan miso-mushroom gravy but last December I decided to try something different and made the easy and flavourful vegan gravy spotted at OH SHE GLOWS

I never bother writing down my recipe for mashed potatoes.  I usually play it by ear and adjust amounts of milk, salt, pepper at the end.  However, a couple of years ago my friend shared a little secret with me:
  • when boiling potatoes add several peppercorns, 2-3 bay leaves, and 2 smashed garlic cloves.
  • remove all spices and garlic before mashing potatoes.  
  • Add milk or cream while mashing to achieve desired consistency.  And do not forget to add a little bit of butter for extra creaminess.
  • I also added 1 bulb of roasted garlic to my Christmas mashed potatoes last year it added rich, roasted flavour.

(Adapted from Eat, Drink, & Be Vegan)

What you need
1 cup vegetable broth
¼ cup nutritional yeast
1 tsp yellow mustard
1 tbsp tamari
1 large garlic clove, minced
1 tbsp cornstarch or arrowroot powder
2 tbsp tahini
1 ½ tbsp balsamic vinegar
1 ½ tbsp blackstrap molasses
½ tsp agave nectar
2 tbsp olive oil

What to do
  • Combine and puree all ingredients in a blender or food processor.
  • Pour gravy in a small pot and heat and bring to boil.  Reduce heat to low, cook stirring frequently until thicken.
  • Taste and adjust seasoning.

(no picture yet)
What you need
2 tbsp olive oil
4-5 green onions (scallions), minced
2-3 garlic cloves, minced
8 oz button mushroom, sliced (you can use a little bit of shiitake mushrooms for extra flavour)
3 tbsp flour
1 cup vegetable broth (non salted)
3 tbsp miso paste
2 tbsp fresh thyme

What to do
  • Heat oil in a sauce pan.  Cook garlic and green onions, until fragrant.  Add mushrooms and cook 3-4 minutes.
  • Sprinkle mushroom mix with flour and mix thoroughly.  Slowly add broth and continue mixing.
  • Add thyme, bring gravy to boil, reduce heat and cook for another 2-3 minutes, until thicken.  Remove from heat and stir in miso paste (I like to dilute miso in 2 tablespoons of hot water before adding it to the gravy).  Taste and adjust seasoning.

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