Extras: Wild Mushroom Gravy and Cranberry Relish
What would a Thanksgiving meal be without condiments? Pierson chose to include the Wild Mushroom Gravy and Cranberry Relish recipes for their robust flavors and versatility. The gravy is an easy addition for the seitan, grilled tofu and stuffed squash.
Wild Mushroom Gravy
6 tablespoons extra virgin olive oil
2 cups onion, peeled and finely chopped
2 cups finely chopped mushrooms (shiitake, oyster, chanterelle or portobello)
1 cup brown rice flour
1/2 cup tamari soy sauce
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried tarragon
How to make it:
1. Heat 3 tablespoons of oil in large skillet. Sauté the onion and mushrooms until tender, about 10 minutes. Set aside.
2. In a medium saucepan, heat the remaining oil and sauté rice flour over low heat to make a roux. Stir 2 cups of water, tamari soy sauce, sage, rosemary and tarragon into the roux and mix well. Bring to a boil over medium heat, and simmer until the gravy is thickened and smooth, about 10 minutes.
3. Stir in mushroom-onion mixture and cook over low heat until warmed through. If gravy is too think, add 1 tablespoon water at a time, until desired consistency.
1 bag or box (16 ounces) of cranberries
1/2 cup dried cranberries
1/2 cup orange juice
1/4 cup agave nectar
1 teaspoon orange zest
How to make it:
1. Rinse fresh cranberries. Combine all ingredients in a medium saucepan and bring to a boil. Lower heat and simmer, stirring occasionally for about 25 minutes. When sauce has thickened, set aside.
2. Serve warm or refrigerate and serve chilled. Refrigerate and store for up to three days. This makes a great addition to post-Thanksgiving sandwiches!