Quick and Easy Vegan Slow Cooking (54 page)

depending on margarine

I
FEEL A LITTLE
silly putting in this recipe, but it is something I make so often that I thought, “Why not?” Its most common uses are on Garlic Bread (
page 235
), on BBQ’d corn on the cob and baked potatoes, in mashed potatoes, tossed into cooked pasta with vegetables for a simple pasta dressing, and so on. I like garlic butter strong, but I appreciate that not everyone will—just add more margarine until it is how you like it. As an alternative and for a less strong garlic taste, roast the garlic first at 400°F for 20 minutes or so until golden and soft, use Poached Garlic (
page 54
), or do a cooked and raw garlic combination. The “butter” will last in the fridge for as long as margarine lasts, so make a big batch and use as it takes your fancy. Serve garlic bread alongside any pasta, soup, or chili for a lovely, warm, aromatic addition to your meal.

Makes ½ to ¾ cup
Preparation time: 15 minutes, more for making the garlic bread

½ to ¾ cup vegan margarine

4 garlic cloves, finely minced or grated

1 teaspoon garlic powder

Pinch each salt, black pepper, thyme, and rosemary, all to taste

1.
Combine the margarine through the rosemary in a small bowl and mix well to combine.

2.
Taste and adjust seasonings as required.

GARLIC BREAD

I TEND TO
use baguette-style bread but also like to make individual garlic breads from large buns.

Have ready a piece of foil larger than the bread you are using and preheat the oven to 400°F. You can easily use the grill, too, though times may differ and the bread will need watching.

Slice any hard ends off the bread and discard.

Using a serrated knife, slice the bread into ½-inch (fingerwidth) slices almost all the way through. Leave the bottom crust attached but not too much of the bread, or else the slices will be hard to pull apart when the bread is hot.

Spread the garlic “butter” on each side of each slice of bread while still attached. It is a little fiddly but with care you can separate the slices without ripping them apart. Be as heavy- or gentle-handed as you like with the garlic “butter,” depending on your tastes.

Wrap the buttered bread in the foil and bake for 15 to 20 minutes.

Classic Guacamole

T
HIS IS A
very simple guacamole recipe. It comes complete with pretty contrasting red notes and is perfect for all your guacamole needs. To retard browning, place an avocado pit in the center of the guacamole in the bowl, then cover with plastic wrap so the wrap completely touches the surface of the guacamole. This works on the premise that no air contact equals no oxidation, and therefore no browning.

Makes about 1½ cups
Preparation time: 10 minutes

2 ripe avocados, peeled and pitted
 

1 shallot, finely chopped

2 tablespoons very finely chopped red pepper or seeded tomato

2 tablespoons lime juice
 

Salt, black pepper, and hot sauce

1.
In a small bowl mash the avocado with a fork or potato masher to your preferred smoothness.

2.
Mix in the shallot through the lime juice with a fork.

3.
Taste and season with the salt, pepper, and hot sauce as required.

4.
For best taste, chill, wrapped as described above, for 1 hour prior to use.

Green Guacamole

I
N MY HOUSE
this recipe is known as “Green” Guacamole because it doesn’t have the “Classic” recipe’s red flecks. If you’re a cilantro lover, you’re sure to like it. Like Classic Guacamole, this benefits from being stored with the avocado pit in the middle of the bowl and covered with plastic wrap that touches the surface of the guacamole.

Makes about 1½ cups
Preparation time: 10 minutes

2 ripe avocados, peeled and pitted
 

2 tablespoons finely chopped green pepper

1 tablespoon finely chopped cilantro stalk

1 tablespoon lime juice

1 garlic clove, minced
 

¼ cup finely chopped cilantro leaves, packed
 

Salt and black pepper

1.
In a medium bowl mash the avocado with a fork or potato masher to your preferred smoothness.

2.
Add the pepper through the garlic and mix well.

3.
Stir through the cilantro leaves.

4.
Taste and season with the salt and pepper as required.

5.
For best taste, chill, wrapped as described above, for 1 hour prior to use.

Mushroom Gravy

T
HIS IS A
lovely, thick, creamy, and mushroom-y gravy. Although I call for cremini mushrooms, I’ve made this using an equal amount of button mushrooms, portobello caps (about half of a large cap), and reconstituted dried porcini mushrooms, so use what you have available. Hold the gravy on low heat until ready to serve or make in advance, refrigerate, and reheat if required. Blend it smooth or serve as is. If it thickens too much, add a little extra liquid 1 tablespoon at a time until the desired consistency is reached.

Makes about 1½ cups
Preparation time: 30 minutes

3 tablespoons vegan margarine
 

2 garlic cloves, grated

½ medium onion, grated

3 cremini mushrooms, grated

½ teaspoon dried thyme

¼ teaspoon black pepper
 

3 tablespoons chickpea flour, sifted if lumpy
 

½ cup mushroom or dark vegetable stock, store-bought or homemade (
page 43
)

½ cup plain soymilk

1 tablespoon soy sauce
 

1 tablespoon nutritional yeast
 

Salt and black pepper

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Melt the margarine in a medium pot over medium heat.

2.
Sauté the garlic through the pepper until very soft, about 5 minutes.