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,

bean patties with mashed potatoes and gravy

There are so many ways to eat beans! These bean patties are one super delicious way. Throw some mashed potatoes and gravy into the mix and you have some serious winter comfort food.

Serving Size: 6

Bean Patty Ingredients:
12 bean patties (6 for now, 6 for later):
2 c. white beans, well-cooked
1 medium onion, diced
1/2 c. yellow corn meal
1 Ener-G egg replacer
1/2 c. frozen spinach, finely chopped
1/8 c. dehydrated tomatoes, minced
1/2 c. water
2 T. canola oil
2 T. barbeque sauce
2 T. apple cider vinegar
6 cloves garlic, minced
1 t. thyme
1 t. sage
1 t. salt
1/2 t. black pepper
1/8 t. cayenne pepper

Mashed Potato Ingredients:
3 c. yukon potatoes, cubed
1/2 c. soy milk
2 T. Earth Balance margarine
3 cloves garlic, pressed
1 T. chives
1/2 t. salt
1/4 t. black pepper

Gravy Ingredients:
1/2 large red onion, sliced thin in crescents
2 T. canola oil
1 t. thyme
pinch of salt
1/2 c. red wine
1 1/2 c. water
2 T. white all-purpose flour
1 teaspoon salt
1/4 t. black pepper

Blend all of the bean patty ingredients in a food processor. Refrigerate for at least an hour so that the mixture becomes cohesive. Take the bean patty mixture out of the refrigerator and form 12 bean patties. Bake the bean patties in well oiled pans for 15 minutes at 400 degrees. Flip the patties with a metal spatual and bake for another 10 minutes or until the patties look golden. Let them cool on wire racks.

While the bean patties are in the refrigerator and later in the oven, work on the mashed potatoes and gravy. Boil the potatoes until they feel soft. Drain the potatoes and mash. Mix in all of the "mashed potato" ingredients listed above.

For the gravy, cook the onion, canola oil, thyme and salt in a sauce pan on low heat until the onions are caramelized. Add red wine and water. Allow to reduce for a few minutes. In a separate cup mix some of the hot gravy liquid with the flour. Add the dissolved flour to the rest of the gravy liquid and simmer until it reaches a desired thickness.