almond gravy

[brightbluegirl]

The almond gravy is extremely delicious - lick your plate delicious. It's made over portabello mushrooms, and a lot of the amount of the gravy comes from liquid that comes from the mushrooms as they bake. I don't think you can properly make one without the other. Here's the recipe though (from "The Garden of Vegan: How it all Vegan Again")

Portobello Mushroom Bake
------------------------

1/2 cup almonds
1/4 cup olive oil
1/4 cup Braggs (or soy sauce)
1/4 - 1/2 cup water
2 Tbsp balsamic vinegar
3 cloves garlic, roughly chopped
1 tsp dried rosemary
1 tsp dried oregano
4 large Portobello Mushrooms, stems removed
1 medium onion, sliced

Preheat oven to 350 degrees F. In a blender or food processor, blend the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary, and oregano, and blend until well combined. In a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over top and bake for 20-25 minutes. Makes 2-4 servings.


MmmmmMmmMmm.

It's so good, I'm thinking we should have it on Christmas...

Comments

[malaka.livejournal.com]

YUM, thank you for the recipe!

[danthered.livejournal.com]

H'm. I'm not familiar with Braggs. What is it?

[freakykitten.livejournal.com]

It's a soy sauce alternative. Just liquid soy and salt, really. (most soy sauce has sugar and other things in it)

I've been finding it in health food stores. I bet the Big Carrot on Danforth has some...

I've tried substituting soy in most of the recipes that call for Braggs, and I can't tell a difference, but on it's own (or with sushi), there's definitely a flavour change. It's neat!

[freakykitten.livejournal.com]

Whoops, I mispoke myself. Bragg's doesn't have any salt at all, it's just liquid soy and water.

here (http://www.differentdaisy.com/nexternalhtml/braggs-liquid-amino-acids.htm) is a link to some info.

[robotics-girl.livejournal.com]

yummmm
i miss your cooking...
i think i shall have to make that :0

And you're not just Bragging...

[pheloniusfriar.livejournal.com]

Thank you ever so much for the recipe for that! I'll try it out some time before the end of the year!

:-)