It’s been one of those weeks that I cannot fully process yet. Being that I’m a heavy thinker I will have to digest it all. In the meantime, let’s switch to the national conversation: Thanksgiving, and specifically gravy! However you feel about the social-political aspect of the holiday, you get the day off and it’s a big eating day. I’m quite happy to see and contribute to all the vegan alternatives in the media for the holidays upon us.
I was having a great conversation on Twitter about gravy the other day and how it is such an essential part of any holiday meal. This got me to thinking about how you could make gravy for gluten free soy free folks and it still be “good enough to drink” because I mean if it’s not then what’re we doing? So here are a couple options for a twist on gravy.
One step avocado gravy
1 ripe avocado
2 cups water
2 cloves garlic
2 tablespoons fresh sage chopped
1 teaspoon salt
1/4 teaspoon black pepper
place all ingredients in blender and blend slowly increasing speed until smooth and creamy. Allow to set at room temp with the seed from the avocado in it until ready to serve. serve at room temp.
My current client is very creative with repurposing the food I make for her and she used by butternut squash soup as a gravy which was also very good. So give these a try at the dinner table this week and you can pick up this months issue of VegNews Magazine to get my Trumpets and truffle white gravy.
Have a great week!