"I Can't Believe It's Vegan" Gravy

Admittedly, I was a little scared as I patrolled the internet for a carnivore-accepted gravy suitable for my family. They all had such an odd mix of ingredients and I really wanted to impress. You know, so I don't look like a crazy hippy or something. Vegan food is delicious, and I wanted to prove it through gravy!

This recipe came from a cute website called VegWeb. It has a different taste than other gravies I have had, but in a good way. It has a sort of tang to it that goes wonderfully with stuffing and mashed potatoes. Everyone in my family liked it, and happily dumped it on just about everything except for the pile of barcequed ribs that they were feasting on.

And the best part about this recipe is that it is easy!

In a pot on medium heat, add:

• 2 cups of vegetable broth
• a dash of onion powder
• a few dashes of garlic powder
• 2 tbsp nutritional yeast (optional, but I would recommend it)
• a few generous dashes of soy sauce
• a small squeeze of mustard (I used spicy mustard rather than yellow)
• 1/3 cup of flour
• 1 tbsp Earth Balance
• salt
• freshly cracked black pepper

Whisk it all together, heat to a simmer, and taste for proper seasonings. I think I might have also dumped in a splash of sherry, just for fun. I am looking for an excuse to make this recipe again. Enjoy!

Garlicky Kale

Big shout out to my friend Jessica for introducing me to this wonderful new food, which is pretty much my new addiction...



Garlicky Kale

There is just something about this dish. I've always liked kale, but I can just straight up eat this as a meal. The flavor is pungent, but it a really satisfying way like aged brie or a good crystallized Gruyere. This recipe probably isn't for non-garlic-lovers (or the faint of heart, for that matter), but for those of you who are I think you'll definitely be going back for more... again and again and again.

This recipe originally came from Brittany Mullins on Eating Bird Food.

In a food processor combine:

• 2 cloves of garlic
• 2 tbsp tahini
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 2 tbsp Bragg's Liquid Aminos (or soy sauce)
• 4 tbsp nutritional yeast

Blend until smooth. There will be itty bitty pieces of garlic, but that is okay.

Garlic sauce--the nutritional yeast makes it yellow.

Wash, de-stem, and tear into bite sized pieces one bunch of kale. This is a whole lot of leafy green, so much sure you start with a very large bowl.

One bunch of fresh raw kale.

Next, pour all of the garlic dressing on the kale and thoroughly massage it into the leaves. It is a MUST to use your hands here. Take extra care to make sure the dressing is evenly distributed. If for some reason you don't have quite as much kale, don't put all of the dressing in. It is strong enough that a little goes a very long way.

Kale after the dressing is massaged in.

As you can see, the kale has already reduced in volume. The longer it is left to marinate, the more wilted the kale will become. If you want it really crunchy, eat it right away. If you would like your kale a little more manageable, let it sit in the fridge for an hour before serving.

Also, please excuse all of my window sill photographs--I know it's ghetto. It is the only spot in the entire kitchen that isn't dark though! Oh, and as a reward to myself today I bought some pretty ceramic fire-glazed dishes. No more monotonous plates! I don't know if you guys had noticed, but it was driving me crazy.

As always, thanks for reading!