To all of our cooking class participants; past, present, and future, for the holidays this year, Nick and I are gifting you his secret Juniper Rosemary gravy recipe. If you're unsure what you might do with such a gift, let me tell you:
1. Pour it over everything; mashed, roasted, sauteed potatoes, steamed broccoli, rice and beans, shepherd's pie or any pot pie, tofu cutlets, veggie burger patties, quinoa, well, you get the idea.
2. Make extra, because it's that good!
This is a simple and versatile vegan gravy recipe that can be played up, down, or in any direction depending on the herbs and spices you use. A great book to get your creative juices flowing in the kitchen, (and another great gift!) is The Flavor Bible, which is a compendium of flavor pairings, and resource for what ingredients go well together. We use it often when coming up with new taste combinations, like this gravy, here at the Kitchen. For those of you who were at our most recent cooking class on Whidbey Island, (pics, here!), you got to taste a variation of this special gravy first hand. It's golden hue and warming spices are perfect for this time of year, and really breathe something special into earthy, home style dishes like the Shepherd's "Pielettes" we prepared in class. More classes teaching more plant-based recipes, every month! Sign up here. Happy holidays and enjoy!
Juniper Rosemary Golden Gravy
Serve 4-6 Prep time: 10 min Cook time: 5-10 min
1/4 cup flour (Bob's Red Mill Gluten-free blend, or wheat)
1/4 cup nutritional yeast
1/4 cup olive oil
2 1/4 cups water
1/2 tsp sea salt
1 tsp crushed rosemary
1/2 tsp crushed juniper berries
1/2 tsp turmeric powder
1/2 tsp black pepper
1. In a small saucepan, gently heat flour and nutritional yeast over low heat, 1-2 minutes until smelling slightly toasty.
2. Add oil and whisk together, forming a roux. Let cook for 1 minute, stirring so it doesn't burn.
3. Add water and whisk in well. Add salt, rosemary, turmeric, juniper berries, and black pepper. Let simmer and thicken for 3-4 minutes over very low heat, stirring occasionally. It will be thick, creamy, and very satisfying.
4. Serve over potatoes, steamed veggies, pot pies, or brown rice.