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.
Once again, I haven't really measured anything, but here is my hapless recipe for delicious arugula pesto that you can use with pasts, on sandwiches or as a dip.
1 handful pine nuts
1-2 clove garlic
a few handful arugula
1/2 cup parmesan (adjust to taste)
1/2 cup mild/light olive oil (adjust to consistency)
salt + pepper
If you want to use less oil, add warm water to replace some of the oil (but not all of it).
Toast the pine nuts in the oven or in a pan. Be careful not to let them burn! Let them cool down.
Roughly chop the garlic in the food processor.
Add the other ingredients to the food processor, except for the oliveoil, just add a bit for now to give the pesto some moisture.
Drizzle the olive oil into the food processor as it mixes the pesto and check the consistency. Add more olive oil as needed.
Salt and pepper to taste.
On the first day, I used the pesto with some mushroom-filled ravioli. On the second day, I used in in veggie wraps. The wrap pictured contains arugula pesto, leftover rice, leafy greens, red pepper, cherry tomatoes, brown mushrooms and cheese.