Friday, 2 December 2011

Best Christmas gravy and cauliflower & broccoli mash!

Today I made what I think is the best roast dinner I have made. I made a couple of changes like making this gorgeous red onion and mushroom gravy and this cauliflower and broccoli mash (recipes below). I teamed these new creations with agave glazed carrots and parsnips, roast potatoes, and I also tried out Redwood's new cranberry stuffing balls which are pretty good, they are quite sweet but make a great treat for Christmas or Sunday roast. However Kyle said that the 'cranberry stuffing was over shadowed by the deliciousness of my mash and gravy' and he also said the word 'genius'. Because of this I thought I better share it with you!

 Best ever Christmas gravy!

3 large brown cup mushrooms sliced
1 Bulb (yes bulb not clove) of garlic
2 large red onions sliced
4 tbs of olive oil
Good pinch of salt
1 tbsp of nutritional yeast flakes
2 tbsp of bouillon stock powder
1 sprig of rosemary
1/2 tsp of agave
1 tbsp of balsamic vinegar
4-5 cups of the cooking water from the cauliflower and broccoli. If not just use plain water.

Place the sliced onions and mushrooms in a baking tin with the whole bulb of garlic. Do not break the garlic bulb up as the garlic skins will help the garlic sweat and turn gorgeous and mellow. Sprinkle over the olive oil and salt and place in a hot oven, around 180-190c check after 20 minutes and they should be looking caramelised and nice and roasty! Take the tray out the oven and remove the garlic bulb and on a plate squash the cloves to release the creamy garlic. Add all the crushed cloves to the gravy, this may seem like a lot but trust me that it won't even taste garlicky as the cooking has mellowed the garlic and taken away it's harshness.Then add the rosemary, yeast flakes, stock powder, agave, balsamic and the water and return to the oven to finish cooking  around 10 minutes enough time for the rest of your yummy roast  to cook. If your other roast things won't be cooked in this time, decant it from the tray into a lidded saucepan for reheating when needed!

Cauliflower and Broccoli mash.

Half a Cauliflower
A head of Broccoli
Pinch of salt
2 tbsp of Nutritional yeast flakes
3 tbsp of olive oil
1 tbsp of fresh lemon juice
2 tbsp of soya milk

Boil the cauliflower and broccoli in a pan of water until tender, about 15-20 mins. Once cooked use a slotted spoon to remove the vegetables, saving that important cooking water for the gravy! And pop them in a food processor add the salt, yeast flakes, oil, lemon juice and 1 tbsp of soya. Whizz until smooth and then check for seasoning and consistency. If it's a bit too dry add the other tbsp of soya milk. And there you go, an alternative to roast potatoes or an extra special addition to your vegan roast! Enjoy! 

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