1/2 teaspoon cornstarch ((if necessary, to thicken the gravy))
1 1/2 tablespoon hot water ((with the cornstarch, if necessary, to thicken the gravy))
This recipe was inspired by my favourite vegetarian restaurant in Calgary (I think it's probably the ONLY vegetarian restaurant), The Coup. I've been telling friends for quite some time that I'd post my version of the miso gravy that we have all so hastily devoured when I lived in Calgary. So, enjoy…
Melt butter on low to medium heat.
Chop onion. Later, we'll blend everything, so it doesn't matter the size here unless you don't have an immersion blender. If you do not have one, then mince the onions.
Add to butter, let cook for about three minutes or less, then add the garlic (also minced, if you're not using an immersion blender).
Cook until the onion is translucent. Do not let the onion and garlic brown.
Add flour, whisk or stir. Cook for another minute.
Add veg stock, miso and soy sauce. Bring to low boil. Turn heat to simmer.
Add nutritional yeast flakes, (salt) + pepper and taste. Stir and adjust as necessary.
If the gravy is not thick enough for you, whisk together the cornstarch and hot water in separate bowl: add a bit at a time to the gravy and stir until desired consistency.
If you have an immersion blender, whir up the gravy. Taste again and adjust flavour.
Nutrition information. Click on the image and it will be easier to read. Magic.
Split butternut squash in half —lengthwise. Scoop out the seeds and squash guts. Lay cut side down in baking dish.
Place whole head of garlic or break into cloves —leaving the skin on. Put that in the baking dish.
Seed the pepper and cut in half or into quarters. Pop that in the same pan.
Cut onion into quarters and it goes in the pan too.
Add water (optional) to the pan or line with baking paper. I find adding the water speeds up the baking time and helps steam the squash. Some people don't like adding water and prefer baking paper or covering the bottom of the baking dish with olive oil.
Bake at 225°C for about 35-40 minutes. Poke the squash with a fork, if it's done, the fork will glide into the flesh easily.
Skin the squash and garlic. Add all ingredients to a large, heavy saucepan over medium-high heat.
Add the rest of the ingredients. Add enough broth according to how thin/thick you want the soup —you can add a bit at a time and check consistency after the next step and add more if needed.
Let your soup come to a low boil, then put heat to a simmer for about 20 minutes.
Get your immersion blender* out and whir up your soup. I don't make a complete puree, I usually leave a few chunky bits.
*You can use a countertop blender, but be very careful. Using this method you should allow the soup to cool down considerably before blending as the heat under the lid produces steam which could pop the lid off, make a mess and possibly scald you. Not pretty or fun. Then you have to heat the soup up again if you make it past this stage successfully.
Taste. Alter flavour and/or alter consistency.
Serve with a red pepper coulis and Greek yoghurt swirl, homemade chunky croutons, zest of lime and swirl of Greek yoghurt, pumpkin seeds or a combination of any or all of these suggestions or none at all.
This recipe for fresh blueberry compote is easy to make and very versatile. You can add it hot or cold to pie, spongecake, ice cream, yoghurt, French toast, pancakes, waffles, crepes.
3 tablespoons water
2 cups fresh blueberries (Keep a few separate to add in later.)
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon cardamom powder
1 stick vanilla bean
1/2 teaspoon fresh lemon juice ((optional))
This is a borrowed recipe (see above), which I have merely added a couple of extra ingredients that I love to make this a lovely, spice-infused compote.
Pick some fresh blueberries (or buy them or take some frozen guys out of the freezer).
Pour the fresh blueberries (minus the few) into a medium sauce pan. Add all the other ingredients (minus the lemon juice) and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes.
After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
Add lemon juice, if you choose — to taste. It gives the compote a bit of a tangy kick. Use it or don't use it, but only use a fresh lemon if you do.
Pour onto something equally delicious, then have a taste-gasm within the first bite.