Last Tuesday night the storm that is Miss Smart took over the local Whole Foods once again.Despite the mess,* I was able to cook up not one, but two vegan Thanksgiving dishes, with the theme of reinterpreting the traditional.
*Who has time to be neat when you have
people to entertain food to cook?
The star of the show was my Cranberry Tempeh Stew w. Sweet Potatoes and Kale–a dish that I continue to return to, over and over, because it is just that good.And yet, much like in Smash,* the understudy of the evening has already proven its worth, and threatened to steal the show in the end.
Based on a White Bean Gravy I made last Christmas—and never truly blogged about, because obviously my inner psychic knew the best was yet to be reborn–this gravy starts with small white beans (I used a can of low-sodium Great Northen Beans) as a thickening base.From there, you season as you would normal gravy (I guess…I’ve never really made it), with sage, thyme, onion, garlic, salt, and pepper.
It might taste even better with butternut.
Let’s test drive those Nasoya shiritaki fettucini noodles, shall we?*
*Unsure about the shiritaki. Gravy is great.
On top of vinegary greens? Good plan.
I might not have had any biscuits for breakfast, but I did have oatmeal!
(And when your roommate offers you some asparagus, your natural reply is “PHOTO OP!”)
And then, of course, there was the decision to just go ahead and eat it with a spoon.
- 1 15 oz. can of Great Northern beans (or other small white bean), rinsed and drained
- 2/3-3/4 cup canned or cooked pumpkin (or other sweet winter squash)
- 2 1/2 Tbsp. nutritional yeast
- 1 cup low-sodium vegetable broth
- 1/2 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. ground cumin
- 1 tsp. rubbed sage
- 2 tsp. dried thyme leaves (or 1 tsp. ground thyme)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. Bragg’s liquid aminos (optional)
- Combine all ingredients in a food processor or blender.
- Process until smooth, adding more liquid (broth or water) to desired consistency.
- Heat and serve!