Clean Cuisine with Maha and Friends at the OBFM.
Get inspired to cook something exciting and delicious this holiday season. Bonus, you get to support three different vendors at the Old Beach Farmer’s Market in the process! Though, if you can’t make it to the farmer’s market this recipe is easily adaptable to you own local ingredients.
Maha is proud to present a delicious vegan mushroom kombucha gravy made with Capstone’s oyster mushrooms, Everling Coastal Farm’s pecan oil and Maha’s ginger cinnamon sunrise kombucha.
As a vegetarian chef vegetable stock has become a bit boring. Plus, unless you are ready to make it from scratch there is lots of salt and other odd things added to the mix. Its hard to find a robustly flavored vegan stock that adds depth and character to gravy, so we are thrilled to share this kombucha gravy recipe collaboration with you. Even though the recipe only calls for one bottle of kombucha we suggest getting a second to enjoy while you are cooking.A
- 1 Bottle Ginger Cinnamon Sunrise Kombucha
- 1/2 Pound Capstone Oyster Musrooms
- 6 Tbsp Everling Coastal Farm Pecan Oil
- 4 Tbsp Organic Whole Wheat Flour
- 1 Small Onion
- 1/4 tsp black pepper
- Salt to taste
Approx time: 20 minutes (Prep 5 min., Cooking 15 min.)
- Finely chop the onion and set aside.
- The oyster mushrooms have two sections that each have different textures and have different cook times.
- Loose chop the caps off the large “stem” that connects them. These will cook down quickly.
- The larger firm body of the mushrooms should be chopped into small pieces so they cook quickly and give the gravy a good texture.
- Divide the oil, 2 Tbsp (for sautéing) and 4 Tbsp (for the roux).
- Measure out the flour into a small bowl. (Substitute your favorite gluten free flour as your diet prescribes.)
- Have the kombucha open and take a sip, keep the salt and pepper standing by.
Its gravy time:
- Bring a 2 quart sauce pan or pot to medium heat and add 2 Tbsp of pecan oil.
- When the oil is warm add the diced onion, cook stirring occasionally until translucent. (If the onions begin to brown to quickly reduce the heat.)
- Next add the mushroom stems, cook for a minute or two before adding the caps. (If the pan is “dry” you can add a bit more oil to the pan)
- When the mushrooms have released most of their water (about 5 minutes or less) move them to a pile on one side of the pan.
- Make sure the temperature is back to medium and pour the remaining 4 Tbsp of oil into the empty part of the pan.
- Let the oil warm up and then add the flour. Mix the flour and oil, stirring on medium heat for about 30 seconds.
- Add about about 25% of the kombucha and be ready for some steam, stir everything together, it will begin to thicken quickly.
- Continue to add the kombucha to the mix about 25% at a time, stirring continuously so the gravy keeps cooking without any clumps.
- Add the black pepper and salt to taste.
- Cook for a few minutes until the gravy reaches the perfect thickness. If the gravy has gotten too thick you can add 2 Tbsp of of water at a time until it’s perfect for you.
Now the gravy is ready for those mashed potatoes. Which by the way tastes great with a little pecan oil as a natural butter substitute.
We are grateful for our friends and neighbors this year. Maha looks forward to seeing you all at the markets and if you aren’t in VB please visit our Locations page to find Maha near you!. Wishing each of you health, happiness and peace during the holidays. Om Shanti!