I'm back in New Orleans, which I suppose is as appropriate an occasion as any to resume blogging. Here goes.
Brown rice with mushroom gravy and okra cooked in lime-thyme sauce. Mushrooms, limes, and okra from the Buyer's Club weekly box at Hollygrove Market & Farm. Mushroom gravy recipe fromVegan Soul Kitchen, my newly acquired cookbook. The okra recipe is also loosely based on a recipe in VSK ("loosely based" because I botched the real recipe because I don't own a kitchen scale).
PS what's the mushroom gravy recipe?
ReplyDeleteIt's a two step process. First, you have to make mushroom stock. Then you can make the gravy.
ReplyDeleteMushroom stock:
Warm olive oil in a stockpot. Add 1 sliced carrot, 1 diced onion, 4 ribs celery, 2 lbs mixed mushrooms (whatever you have), 0.5 crushed garlic bulb, 2 bay leaves, some cayenne pepper and salt. Saute until softened, then add water and boil. Reduce heat and simmer uncovered for about an hour. Strain out the vegetables and retain the stock.
Mushroom gravy:
Warm olive oil in a saucepan at medium-low heat. Add mushrooms and saute for about 5 minutes. Add 2 tbsp whole wheat pastry flour and some more olive oil. Reduce heat to low and stir until the flour starts to brown. Add 1 cup rice milk, 1 cup mushroom stock, and some salt, and stir constantly until thickened.