Tuesday, 23 December 2008 by kinakoJam
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
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
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!
Perhaps the ultimate 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):