July 23, 2012
curried peas and carrots with a biscuit smothered in peppery vegan 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,