A Tale of Two Gravies

miso gravy raw

In my opinion mashed potatoes are sad and forlorn without a spot of gravy.

In case you feel that way too, here are two handy gravy recipes that are easy to whip up any time. They don't rely on your having a roasting tray swirling with meat juices at hand.

Both of these recipes - which should more correctly be titled in parentheses as 'gravy', or 'tasty miso-based sauces' – have deep flavour. One (pictured above) is garlicky, rich and tangy.

The other is more like traditional gravy: warm & silky, with a mellow savouriness from the powdered garlic & inactive yeast. The latter two ingredients are worthwhile keeping in the pantry (as well as miso in the fridge of course), in order to jazz up potatoes at a moment's notice.

Miso Gravy by Ani Phyo
Serves four

1/4 cup miso
1 tbsp cider vinegar
1 clove garlic
1/2 orange, peeled & seeded
1/3 cup extra virgin olive oil
2 tbsp pitted dates

Blend until smooth - will keep for four days in the fridge. Tastes excellent with mashed sweet potato.

Miso Gravy by Fresh, Toronto
Serves four

4 & 1/2 tbsp flour
1/2 tsp garlic powder
3/4 cup inactive yeast (I use Naturata Würz Hefeflocken)
1 & 1/2 cups stock or water (I use store-bought goose stock)
1/3 cup sunflower oil
1 & 1/2 tsp hot dijon mustard
3 tbsp miso paste, light or dark
3/4 tsp salt

1. Put dry ingredients except salt in a saucepan over low heat. Whisk in the stock to make a paste. Let this come to a boil & simmer for 30 sec.
2. Add oil, mustard, miso & salt to the saucepan, whisk until thickened & velveteen. Serve hot!

gravy dry

Perhaps the ultimate beige food?

beige food

Served with pan-fried tofu steaks (marinated beforehand in half cup each tamari & water plus a teaspoon each of coriander powder & garlic powder); a pile of mashed potatoes with a little cream & nutmeg; and the New York Times' apple-mustard coleslaw to which we added a little extra apple sauce & grated radish, and smoked almonds instead of walnuts, thereby making the slaw kick even more butt than before.

A rapper named Gravy:

A song called Gravy by Bun B & UKG (it's all about the chorus):


    They all look so yummy! I love beige food. Might as well proudly call it miso sauce rather than gravy... as it sounds like trying to mock the meat version.


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