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A hearty fall dinner

23 Sep

Time to use up those roasted veggies! Last night we had a big pile o’ veggies along with some quinoa, baked chickpea cutlets from the PPK, and mushroom gravy. We should do this more often because it’s one of Mr. HVC’s favorite meals! This was especially good with the roasted sweet potatoes, because the meal needed a little sweet to counter all the savory.

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The gravy is based off of this non-vegan recipe, with some modifications:

Mushroom Gravy:
-1/4 cup Earth Balance or olive oil
-1 onion, minced
-1 tsp salt
-16 oz diced mushrooms (I just pulse ’em in the food processor)
-4 cloves minced garlic or 2 tsp granulated garlic
-1/4 cup white wine
-1/4 cup all-purpose flour
-1/4 cup low-sodium soy sauce
-2 cups water
-1 tsp dried thyme
-1/2 tsp freshly ground black pepper
-1/4 cup plain non-dairy milk

In a medium pot, saute onions in oil with salt over medium heat until they start to brown, about 10-15 min. Add mushrooms and saute 10 min or until they have lost most of their water. Add garlic and cook 30 seconds, until fragrant. Deglaze with the wine or equivalent amount of veggie broth. Sprinkle in flour stir that mix for a few minutes. It will be blobby and will start to brown. Add soy sauce, water, thyme, and pepper. Whisk to combine and bring to a simmer. Keep stirring for a few minutes until the gravy thickens, then mix in the soy milk and taste for salt. If it needs more savoriness, add some more soy sauce or a little bit of Accent (avoid Accent if you’re sensitive to MSG).

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When in doubt, roast

22 Sep

Two MoFo posts in one day! Trying to catch up a bit 🙂

When I looked in my fridge yesterday I felt pretty overwhelmed by all the veggies.  A combination of being sick and busy left me with a fridge filled with 2 weeks worth of CSA veggies, farmers’ market finds, and some generous gifts from friends with overflowing backyard gardens. Everything was nearing its prime so I decided to cut it all up, toss with some olive oil, salt, and pepper and have a roasting party.

Onions,  baby sweet potatoes, carrots, yellow crook neck squash, and button mushrooms:

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Purple & white cauliflower and green beans:

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Fancy tomatoes…the end product wasn’t super photogenic so here’s they are pre-roast:

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Garlic:

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Whew, half a fridge condensed down into a few tupperware containers!  It’s so easy, too. I actually prefer to broil veggies because I have a cruddy electric oven that doesn’t bake very well. Broiling increases the heat and adds some nice smoky char. Some of this we’ll have over quinoa along with chickpea cutlets and the rest might make its way into a roasted veggie soup.  Yum,  I’m excited!

I still have a bit more work on my hands though! Look at all those peppers!

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