Rosemary for the win When it comes to fall and winter cooking, rosemary is one of my favorite go-to’s. Its warming flavors capture the cozy weather vibes so well. I feel like kale and butternut squash with a generous sprinkle of rosemary is an ideal […]
Month: November 2017
Keepin it Real Cranberry Sauce Cranberry sauce is a holiday table staple. But I’ve always been slightly weirded out by the jello-y mush that comes from a can. And which initially retains the shape of said can. Weird. And they usually contain corn syrup and […]
It’s Gravy Baby
Turkey or not, no Thanksgiving dinner would be complete without gravy. Traditional gravies are obviously made with the turkey pan drippings, cutter, cream, and regular all-purpose white flour. None of which are suitable for a vegan and or paleo-friendly recipe. So here ya go: vegan paleo mushroom gravy.
There are plenty of vegan gravy recipes to be found, and to be honest I based this recipe off of one I found in the New York Times. But it did call for a couple ingredients that don’t exist in my pantry (e.g. soy sauce and all purpose white flour). So back to the drawing board I went.
And here we have it: an easy, make-ahead mushroom gravy for your holiday feast!
Morals and morels
Not gonna lie, I actually used to hate mushrooms. But the truffle trend quickly changed that. Now I cook with them regularly, particularly since I’m a fan of their immunity-boosting and anti-cancer powers. And I’m a huge fan of this mushroom gravy.
They are loaded with antioxidants and contain a substantial amount of selenium, which is a crucial mineral for liver functioning – one that I was deficient in pre-diagnosis. It prevents inflammation and decreases tumor growth rates, so yeah, I make sure to include plenty in my daily diet.
Selenium is typically not found in most fruits and vegetables, so it is crucial to supplement a plant-based diet with mushrooms or other sources of this vital mineral. Brazil nuts are also a good source of selenium, so now I make sure to have a regular supply of brazil nuts and mushrooms on hand.
They are also high in vitamin D, potassium, and folate, all crucial for their immunity-boosting, anti-cancer, and general health-promoting benefits. Mushrooms also provide a solid dose of fiber, key for any health diet.
Mushrooms are a good go-to when it comes to replacing the essence of meat. They impart a hearty, earthy, meaty umami (savory) flavor. While not as potent in the protein department compared to meat, they deliver a solid dose of vitamins and minerals.
Mushrooms are also low in calories so they can be added in plenty to up the flavor factor without compromising the health value of a dish.
While I’m no mushroom or morel aficionado quite yet, my taste for mushrooms has steadily increased. Perhaps my body just knows what’s good for it!
So if you’re looking for an easy, clean, flavorful recipe, give this mushroom gravy a go!
Paleo Mushroom Gravy
Vegan, Dairy-Free, Gluten-Free gravy recipe for your clean-eating holiday feast that can be made ahead
- 1/2 cup Extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 cup finely chopped mushroom I use cremini/ baby bella
- 1/2 cup gluten-free or arrowroot flour
- 4 cups vegetable stock organic or homemade if possible
- 1 tsp braggs aminos
- 1/2 tsp salt
- 1/4 tsp pepper
Heat the olive oil in a large skillet or dutch oven over medium-high heat.
Add the onion and mushrooms and sautée until soft and slightly browned, about 8-10 minutes.
Add the flour and sautée a few minutes until browned.
Add the vegetable stock and stir continuously. I like to add it in a few batches. The gravy should immediately thicken upon adding.
Stir in the braggs aminos, salt and pepper. Stir until everything is thoroughly incorporated, transfer to a gravy boat or serving dish, and serve!
The Main Attraction: Vegan Feast Alternative Nothing truly replaces a traditional turkey for Thanksgiving dinner. But these days there are plenty of options that deliver all the fall feels for vegans and people trying to adopt a more plant-based. But for a lot of us […]
Sweet Potatoes for Breakfast For those skeptics our there, just hear me out for a second. Sweet potato may not jump to mind as a traditional breakfast food option. But really, it makes a lot of sense when you think about it. Sweet potatoes basically […]
Have your Pie and Eat it Too… For Breakfast
Literally there was frost on the ground this morning when I woke up, and I don’t think yesterday was any warmer. In the cold weather, my breakfast smoothies aren’t quite as appealing. I crave warm food, which is pretty much why naked baked apple slices were born.
In yesterday’s post where I shared my vegan paleo sugar-free pumpkin pie dip, I mentioned that I made naked baked apple slices so I could have my ‘pie’ and eat it too – for breakfast. Warm apple pie meets warm pumpkin pie. Done and done.
Slicing Things Up
Really, naked baked apple slices happened for three reasons: I wanted something warm for breakfast, I really wanted to eat the pumpkin pie dip and was in need of a healthy vehicle, and I was too impatient to wait for a whole baked apple.
Since I already used apple slices with the pumpkin pie dip, apples of course jumped to mind first, but I didn’t want to eat cold, raw apple slices. Stewed apples wouldn’t serve as an appropriate dip vehicle, nor would a whole baked apple, which I’d have to slice anyway and would take far too long to bake for my impatient stomach. So, the obvious solution was to pre-slice the apple and bake those babies up.
An Apple A Day: The Health Benefits of Apples
And as the doctors say…. eat up! Apples are rich in antioxidants, phytonutrients, and fiber, making them a powerful prebiotic. The phytonutrients and antioxidants are linked to a reduced risk of cancer, hypertension, diabetes, and heart disease. They also contain vitamin C, B-complex, and minerals such as calcium, potassium, and phosphorous.
Apples also improve neurological health. They are particularly rich in the antioxidant quercetin, a substance found to help reduce cellular death caused by oxidation and inflammation of neurons. They also help prevent dementia and reduce the risk of stroke. Pass the apples, please.
Baked apples usually come loaded with all sorts of fixins like dried fruit, sugar, and oats or granola. Totally delicious, but full of unnecessary added sugars and fussiness for my purposes. So I made em naked.
I plopped the slices on the baking pan, drizzled some water and vanilla extract over them, and put them in for just 10 minutes. Result? Perfection. (Well for my simple purposes anyway!)
I sprinkled some cinnamon on top of the slices before dipping them in, and bam it was like apple pie meets pumpkin pie in the easiest, healthiest way possible.
These naked baked apple slices can be served as a quick healthy snack or dessert in their own right, and with under 5 minutes of prep time and just 10 minutes in the oven, there’s pretty much no excuse to not make them!
Naked Baked Sliced Apples
A quick, easy and healthy version of the classic baked apple.
- 1 apple
- 1-2 tsp vanilla
- 2 tbsp warm water really you don't need to be precise here. just need to add some water to the pan so the apples don't dry out.
Preheat the oven to 350F. Slice your apple. Place the slices on a pan.
Drizzle the apples with the water and vanilla. You can combine the vanilla with the water in a small cup before drizzling.
Place them in the oven for 10 minutes. Sprinkle with cinnamon and serve naked, or with my pumpkin pie dip.
Healthy Paleo Pumpkin Pie Dip Pumpkin season is officially upon us. We have pumpkin and squash and sweet potato versions of everything. But pumpkin pie-inspired delicacies are in a category of their own. With the holidays coming up I wanted to make a healthy version […]
Cauli Mash: The Best Thing to Happen to the Modern Thanksgiving Dinner Menu With Thanksgiving around the corner, I’ve been compiling, planning and creating delicious, healthy, diet-specific alternatives to the classic dishes. These days there are so many people with specific dietary restrictions, it can […]