Category: condiment

Tasty Mushroom Gravy (Vegan & Gluten-Free)

Now that you’ve got some tasty vegan broth that’s been STOCKpiled (oh, I just HAD to have some pun with that), I’m going to show you a few interesting ways to use it. I’ll start with this amazingly quick and easy vegan mushroom gravy. This is the tastiest, umamiest (totally a word), most versatile gravy that you’ll ever try. You can keep it classic and serve it over mashed potatoes. Or, be trendy and have it on top of a whole roasted cauliflower. Vegetarian poutine? No longer a pipe dream. Whichever way you decide to pour it, once you try it, you’ll never go back to brown powder and water again. Bonus: this gravy is both vegan AND gluten-free, making it a great option for those dinner guests with special diets or food intolerances.

Mushroom & Pepper Gravy
(a.k.a. Vegan Mushroom Gravy / Vegetarian Gravy)
an original recipe by Allison Sklar

ingredients
2 tbsp oil
1 pint cremini (or white) mushrooms
1/2 small onion, very thinly sliced
1 1/2 cups vegetable broth
2 tbsp cornstarch
1/2 cup water
2 tbsp gluten-free tamari (or low-sodium soy sauce, if you’re not concerned about gluten)
1 tbsp rice vinegar or apple cider vinegar
pinch salt
generous amount of cracked black pepper

method
Heat oil in large saucepan. Add onions and mushrooms. Cook, stirring infrequently, about 10 minutes. Use a wooden spoon to scrape any brown bits off of the bottom of the pan. (Those brown bits are major flavour enhancers!) Add broth slowly, and bring to a boil. Add tamari/soy sauce & vinegar. Whisk cornstarch into cold water until homogenous. WHISKING GRAVY CONSTANTLY, slowly pour in the cornstarch mixture, continuing to whisk until sauce bubbles and thickens, about 1 minute. Remove from heat. Add pepper and salt, stirring with wooden spoon.

If not serving immediately, keeps well in a glass jar in the fridge for a few days. To reheat, pour mixture into saucepan with a tiny bit of water. Whisk constantly until heated. Serve hot.

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Preserving Summertime (Strawberry Rhubarb Jam)

As any Montrealer can attest to, the extremely short duration of the summer season is a bittersweet affair. The bitter portion? The fact that Summertime takes, what seems like, an eternity to arrive after a long, brutal winter, and then disappears in what often feels like an instant – leaving us occasionally to wonder if the entire thing was just a dream. The sweet part? The season is around for such a short period of time that it is welcome with a gushing appreciation for it’s sheer existence.  We try then to soak in as much as humanly possible – leaving work a little bit earlier, staying out a little bit later, lounging for a little bit longer. Because, before we know it, we’ll be lacing up our boots once again and crunching through the fallen leaves before we spiral into another seemingly eternal ice age.

In the spirit of things bittersweet, as well as the desire to preserve Summertime, I’ve made a sweet and tangy delight – strawberry rhubarb jam. A traditional summery fruit combination – make enough of this and you can taste the season all year round.

This jam is a wonderful accompaniment to yogourt, ice cream, toast, or, if you’re feeling a little rebellious, as I have been lately, simply eat it with a spoon.
Straight out of the jar.
Go ahead – I won’t tell.

Strawberry Rhubarb Jam

what you’ll need
1 cup white sugar
2 cups chopped strawberries
2 cups chopped rhubarb
2 tbsp lemon juice
1 packet liquid pectin (available in the baking section of the supermarket)

for canning
4 to 5 medium-size (250ml) Mason jars, lids and ring closures
Tongs/jar lifters
Labels if desired
(all available at Canadian Tire, or any good kitchen store)

how to do it
combine all ingredients in a large saucepan. Bring to a boil, stirring regularly, then reduce heat and simmer for about 10 minutes, or until fruit is soft. Do not overcook, as your jam will turn unappealing colours and lose it’s flavours! Skim the bubbly pink stuff off of the top as much as possible. This froth will liquefy in your jam and will interfere with the consistency once canned.

While fruit is cooking, bring a large pot of water to a boil to sterilize jars.
Remove jars once jam is ready and fill, while jars are still hot and jam is hot, leaving a 1-inch space at the top. Seal with lids and secure with rings. Leave to cool on the counter.

Once jars are cool enough, you can keep them in the fridge until ready to use – if canned and sealed properly, jam will be shelf-stable for about a year. Perfect time – just until the next strawberry harvest!

If you’ve never canned before, don’t be afraid! It’s easy peasy! Visit http://bernardin.ca for more information about heat processing, and some other great jam recipes. This isn’t a plug, but hey, Bernardin, if you’re reading this and feel like sending some free jars my way, I wouldn’t be opposed!