Via Ffffound

If you need a comfort food knockout punch for skeptics, this is the one. Even your bogan friends will love this. Yes, really.

The world needs more kickass vegan condiments. Awesome wholefood condiments are one area of kitchen wizardry that I haven’t explored much yet. This gravy is one of my favourites so far – it’s sooo tasty.

Punk Rock Chickpea Gravy ♥

In case you don’tevenknow  Isa Moskowitz is a badass vegan chef, author and writer; her cookbook Vegan With a Vengeance is a bible for conscious eaters everywhere, and is also where I adapted this recipe from.

Until I made this I wasn’t sure that an amazing, mouth-watering vegan gravy was possible. Try for yourself and see!

What you need:
1/4 cup all-purpose flour
2 cups water
2 tbsp olive oil
1 brown onion, diced
2 tsp black mustard seeds
4 cloves garlic, minced
1 can chickpeas, drained & rinsed, then mashed (mash ‘em good!)
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp dried rosemary
1/4 tsp dried oregano
1/4 tsp ground coriander
1/8 tsp turmeric
3-4 tbsp soy sauce
Juice of 1 large lemon
sea salt & fresh black pepper, to taste

What to do:
Sift flour into a bowl & slowly add water, whisking while you do so to destroy any evil lumps that wanna emerge. Set aside for later on.

Heat a large frying pan/skillet over medium heat. Add olive oil and let heat for 20 seconds or so, then add onions & mustard seeds; cook for about 10 minutes, until onions begin to brown. Add garlic & saute 2 more minutes.

Add chickpeas, herbs & spices, soy sauce & lemon juice. Mix well. Lower heat & pour the flour mixture into the pan. Mix well. Cover & check every couple of minutes until gravy starts to thicken, then stir constantly until it’s as thick as you want it. If gravy is too thick (or if you fuck up and forget that it’s on the stove for 10 mins), add water by the tablespoon until it’s lookin’ good. Season to taste with salt & pepper.

Set aside to cool a little (about 10 mins) before blending it (blend it on high until the gravy has quite a smooth, creamy consistency). Transfer to a medium saucepan, cover & reheat just before dinner is served. Awesome over a big bowl of Easy As Fuck Roast Potatoes (recipe below)

Makes about 3 cups of gravy.

Via Ffffound | How ridiculous and amazing is this sweater?!

Lissa’s Easy As Fuck Roast Potatoes ♥

What you need:
5 med. unpeeled potatoes, washed & roughly chopped
1 1/2 tbsp olive oil
1 tbsp herbs & spices that you like (I mix 1/4 tsp paprika, 1/4 tsp turmeric, 1/4 tsp dried oregano, 1/4 tsp garlic powder)
1/2 tsp sea salt
black pepper to taste

What to do:

Preheat oven to 190C/375F. Pour olive oil into a large ziplock bag (or reuse a clean plastic shopping bag) & add potatoes; seal bag & shake so oil covers potatoes. Add herbs & spices, salt & pepper. Seal & shake again.

Lightly oil the bottom of a roasting pan and spread potatoes evenly in a single layer. Bake 40 – 45 minutes, flipping after 20 mins, until potatoes are cooked through. Stab with a sharp knife to see if they’re done.

So simple, soooo good. Serves 2 hungry people, 3 snackers.