July 23, 2012

curried peas and carrots with a biscuit smothered in peppery vegan gravy

2012.07_vegan black pepper gravy
Pea season is over! I hope you had a plentiful pea harvest to shell and freeze! If not this year, maybe next year. I for one missed that boat...  We managed to keep pace eating what grew in our garden and what came from our CSA share.

I made this meal about a month ago when all I had in the fridge was peas and carrots.   I instantly thought of the all-too-common steamed peas and carrots preparation.  I nearly gave up.  In the end though I persevered.  I braised the peas and carrots and flavored them with a touch of curry.  On the side I made my usual biscuits recipe and Eric made this totally awesome black peppery vegan gravy (based on Julie Hasson's recipe).

2 c. plain soymilk
1/4 c. flour
3 T. nutritional yeast
1 t. garlic powder
1 t. salt
1 t. black pepper
1 T. margarine

Whisk together everything but the margarine.  Bring to a simmer in a saucepan over medium heat while continuously whisking.  Reduce heat, add margarine, and continue to thicken until desired consistency,

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