Tip:
Highlight text to annotate it
X
We're gonna make rosemary gravy. And it's a wonderful treat.
both to have on stuffed squash and also on
other times of the year, baked potatoes,
on mashed potatoes. People really love it.
And this rosemary gravy is made with a classic roux.
Which is R-O-U-X. And that's a
chef, name for mixing together
some olive oil, onion and carrot,
and celery. And
then add in some flour, we're using whole wheat
flour, but you could use un-bleached
flour as well. And so that's done. We're using a big
pot, but you can use a regular sized batch.
In a smaller pot. After the roux is cooked for a
few minutes. Then we add some vegetable stock, which can simply be made
with cubes, or you can buy stock. And
they're a wonderful flavor. So look around, see what you like the
best. And they're made without hydrogenated oils.
And then we add some tamari,
if you like you can do that to taste and some herbs.
The famous: parsley, sage, rosemary and thyme.
And this creates
an excellent companion to, many
festive meals.
We now have our rosemary gravy, ready to serve. And this is from the book,
"Cooking Vegan" which is companion volume
to "Becoming Vegan Express Edition". And it's just
delicious. Good on bakes potatoes, potatoes,
stuffed squash. All sorts of things, veggie burgers.
It's really a tasty gravy. And it smells wonderful.