Sugar Free Vegan

ABOUT ME:  I have been many things in this life. Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. I HAVE: lived, laughed, loved, lost, learned, lied, told the truth, danced and sang out loud (when no one was looking), traveled, been recluse, acted outgoing, been shy, become a wife, known hatred and resentment, been scared,  been divorced, been careless and selfish, found myself, existed, shown selflessness and compassion, been content, found my soul mate, learned true love, lived my life, mourned, found and kept true friends (let the others go bye bye), felt beautiful, felt truly and self-consciously fat, doubted and believed in myself, learned to be content again, felt proud of myself, been ambitious and lazy, and become a mother of the daughter I've dreamed of since I was young. I'm always on the look out for new life lessons, in hopes that I can take them on gracefully.

Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar. While I was at it, I thought, "why not cut out all animal products and gluten?" Follow my journey to great-tasting Sugar Free Gluten Free Vegan food. Cheers!

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Jun 21 2012

Mushroom Thyme Gravy over Butternut Squash Almond Biscuits

Mushroom Gravy over Butternut Squash Bisquit

Mushrooms are probably my favorite food. Well, to be completely honest I have lots of favorite foods — but, if you add mushrooms to any thing, it makes them even better! 

While making this Mushroom Thyme Gravy to pair with Butternut Squash Almond Biscuits, I didn't realize I was creating something so voluptuous. This wasn't an ordinary dinner at home, but an elevated, fancy dinner that was worthy of a evening out at a fine dining restaurant wearing a dress and pearls. Although there wasn't much "date" talk going on at the table — only the repeating "yumms" "oooohs" and "aaaahs" bouncing back and forth across the table after each bite — it felt like an indulgent date night that my husband and I get so rarely these days with a 6-year-old companion. Our 13th wedding anniversary is coming up in a few weeks and I was pondering ideas.  I think this meal is a definite must for the celebration. It may not be the traditional Lace, or modern Textile gifts that they say are ideal gifts for the 13th year — but it's definitely a delightful way to show my husband how much I adore him.

Ingredients

  • 1-1/2 cups cannellini beans
  • 3 cups vegetable stock
  • 2 lemons, juice only
  • 3 tbsp soy sauce (gluten free)
  • 2 tbsp almond butter
  • 4 tbsp olive oil
  • 10 cups cremini mushrooms (or your favorite kind), sliced
  • salt and pepper, to taste
  • 6 sprigs thyme, leaves pulled and chopped, plus extra sprigs for garnish

Note: This gravy goes wonderfully over Butternut Squash and Almond Biscuits.

Directions

Step 1: Using a blender, puree the cannellini beans, vegetable stock, lemon juice, soy sauce and almond butter. Set aside.

Step 2: In batches, saute the mushrooms with olive oil over medium heat with the thyme and a pinch of salt sprinkled over them as they cook.

Step 3: Once you have sauteed all the mushrooms, return all batches to the pan and add the bean/stock mixture. Stir together over medium-low heat to incorporate and heat fully. Salt and pepper to taste.

Step 4: Ladle the mushroom gravy over a Butternut Squash and Almond Biscuit then garnish with crushed black pepper and thyme sprigs.

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