for my second thanksgiving idea, i present creamy smashed baby reds with a white wine, carrot and rosemary gravy.
can we say yum?
creamy smashed baby reds w/
white wine, carrot and rosemary gravy
8-10
medium sized baby reds – peeled and chopped
3
cloves garlic, chopped
2
tbsp. vegan butter
handful
of fresh chives - chopped
½
cup soy creamer
salt
and pepper
½ cup
vegan sour cream
1
tsp garlic powder
salt
and pepper to taste
for
gravy
½
yellow onion – chopped
1
clove garlic – chopped
1
tbsp olive oil
3
carrots – chopped into larger pieces
1
celery rib – chopped
3
1/2 cups broth – veggie or no-chicken (reserve
½ cup for thinning of gravy)
1
tbsp fresh rosemary – chopped
1/2
cup white wine
salt
and pepper to taste
in
a stockpot, heat your oil and add your onions and garlic. cook until transparent. add your carrots and celery and
broth. cook until the carrots are
very tender, approximately 10-15 minutes on a low/medium heat.
add
vegan butter and soy creamer, and mash until smooth. add garlic powder, salt,
and
pepper
to taste. add sour cream until desired texture is achieved. fold in chopped
chives.
enjoy!
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Posted by: Meagan | November 24, 2009 at 10:50 AM
This looks so creamy and comforting.
I adore your recipes and your veggie blog is a wonderful read. Care to join a veggie food-fight hosted by me and shesimmers.com and submit a fennel recipe? More details: http://www.bouchonfor2.com/beet-n-squash-you/
Posted by: Mel @ bouchonfor2.com | November 22, 2009 at 03:06 AM
I never thought I'd feel this way about gravy, but that gravy is BEAUTIFUL.
Posted by: Trinity | November 20, 2009 at 07:13 PM
Wow, Meagan, that gravy recipe sounds awesome... might have to give it a try this year myself!
Posted by: A-K | November 20, 2009 at 03:25 PM