Thursday, June 9, 2011

Midwest Vegan Radio

So, I thought I'd posted this, but I guess I didn't. Duh.

I'm on a podcast! If you're just DYING to listen to my nasally Midwestern voice drone on about gravy and hotdish (broken up by occasional throat clearing), and learn what Ryan has decided is the past tense of "tweet."

Here it is.


Oh, and here's the recipe for Pumpkin Gravy:

2 tbsp grapeseed oil
2 tbsp cornstarch

Make a roux, and add to it:

2 cups vegetable broth
1 tsp rubbed sage
1 tsp dried thyme
1/2 tsp salt
few grinds of fresh black pepper
1 14-oz can pumpkin pureé (NOT pumpkin pie filling)

Whisk until smooth, and stir over medium-low heat until thick and delicious. Taste for salt. Add more herbs and pepper if desired. Great with Thanksgiving Calzones, or seitan cutlets and stuffing. Or just on mashed potatoes, which as an entreé? Fantastic.

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