This is not the recipe I was planning in sharing today. I was going to share a new baked pita recipe or a stuffed kabocha squash recipe. Truthfully, I didn’t planned on sharing this before, because it wasn’t around until last night. But I couldn’t wait to share this with you, because it is honestly the very best thing I have ever cooked. It took me by complete surprise. For one, I just kind of threw it together. Also, I was never a fan of brown gravy when I ate meat, so for this to be the best recipe I’ve cooked, well, it had to be good.
And it was so simple.
After I went grocery shopping this week, I realized I still had a few thing sin my fridge left over form last week’s trip. I suddenly had a ton of choices for dinner, and probably enough to last more than a week – not a bad thing. I knew a few things needed to be used first – the swiss chard, the mushrooms, and the collards, and the brussels sprouts. I decided to leave the cauliflower and sprouts for another night and use the greens (chard) and mushrooms while I could. I had a few potatoes, so I thought “sauteed greens would be great with mashed potatoes, but what am I going to do with the mushrooms?”. usually I use them for tacos, or a pizza topping, or something else where they are diced and aren’t the star of the show. But neither of those would work with what I had. So I decided to try a gravy – which I have done before. The last time was good, but the mushrooms where chopped, not diced. This time I wanted smaller chunks similar to how I use them in tacos or pizza. This way it would be more gravy-like and less like a mushroom dish.
I added a few ingredients from my cabinet, kind of picking and choosing as I cooked, and the results were fantastic. I made enough for leftovers and it heated up perfectly. I imagine this would be great as a holiday meal, with or without your holiday roast/turkey.
- 1 cup baby portabella mushrooms, diced
- ½ yellow onion, chopped
- ⅓ cup water
- ⅓ cup vegetable broth (low sodium)
- 1 tbsp tamari
- 1 tbsp arrowroot powder
- ¼ cup nutritional yeast
- ¼ tsp black pepper
- pinch sea salt
- 1 tbsp olive oil
- Heat olive oil in a medium pan oven medium-high heat.
- Add onions and sautee for 2-3 minutes.
- Pour water into your pan and add mushrooms.
- Stir in arrowroot powder, nutritional yeast, tamari, sea salt, and black pepper.
- Cook until heated throughly.
- If too thick, add more water or broth. If too thin, add more nutritional yeast or arrow root powder.
Serve your gravy over mashed potatoes, topped with sauteed greens for a decadent but simple dinner.
What is the best thing you have ever cooked? Did you expect it to be fantastic or was it a total surprise?
Peace and Love,
Jessi
