½ tsp (2.5 ml) salt ¼ tsp (1 ml) freshly ground black pepper 2 tbsp (30 ml) all-purpose flour ⅓ cup (80 ml) Carlo Pellegrino Marsala Fine 1 cup (250 ml) vegetable stock ¼ cup (60 ml) non-dairy whipping cream
RED WINE & ONION GRAVY 3 tbsp (45 ml) plant-based butter 1 yellow onion, thinly sliced 1 clove garlic, thinly sliced 1 tsp (5 ml) chopped fresh sage ½ tsp (2.5 ml) chopped fresh rosemary 2 tbsp (30 ml) all-purpose flour ⅓ cup (80 ml) Our Story Cabernet Merlot 2 cups (500 ml) mushroom or vegetable stock 1 dried bay leaf ½ tsp (2.5 ml) dark soy sauce 1 tsp (5 ml) red miso paste freshly ground black pepper, to taste 1 In a medium saucepan over medium heat, melt butter. Add onions and sauté until lightly caramelized, about 10 minutes. Add garlic, sage and rosemary and cook for another 30 seconds, then sprinkle with flour and stir well. Pour in red wine and stir until thickened, then slowly whisk in stock. Add bay leaf and soy sauce, reduce heat to medium-low and simmer for about 15 minutes, until gravy coats back of a spoon. 2 Remove bay leaf, add miso paste, purée until smooth and season with pepper. Gravy can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Makes about 2 cups (500 ml) PAIRS WITH & INGREDIENT IN OUR STORY CABERNET MERLOT BC VQA $19.99 268348
Plantsgiving from page 10
1 cup (250 ml) homemade or store- bought crispy fried onions, divided 1 Preheat oven to 350 F (175 C).
2 Bring a small saucepan of salted water to a boil, then add green beans and blanch until tender-crisp, 2 to 3 minutes depending on size. Transfer beans to an ice water bath to cool. 3 Lightly grease a 7 × 11 in (2 L) casserole dish. 4 In a large skillet over medium-high heat, melt plant-based butter. Add leeks, pepper strips, garlic and thyme and sauté until softened. Add mushrooms, season with salt and pepper and continue cooking, stirring often, until mushrooms start to soften. Sprinkle in flour, stir well and cook for another 30 seconds. Deglaze skillet with Marsala, stir until thickened, then slowly whisk in stock and cream. Reduce heat to medium-low and simmer until thickened, about 5 minutes. 5 Add green beans and ½ cup (125 ml) crispy fried onions to mushroom sauce, stir until well coated and transfer to prepared casserole dish. Bake, uncovered, for about 20 minutes. Remove from oven, mix well and top with remaining ½ cup (125 ml) crispy fried onions. Return to oven and bake, uncovered, until top is crispy and golden, about 10 minutes longer. Serves 6 to 8 INGREDIENT IN CARLO PELLEGRINO MARSALA FINE ITALY $20.49 265439
ROASTED CAULIFLOWER WITH RED WINE & ONION GRAVY 1 large head cauliflower (about 2 lbs/900 g) 1 tbsp (15 ml) granulated garlic 2 tsp (10 ml) ground turmeric 1¼ tsp (6 ml) Spanish smoked paprika, divided 1 tsp (5 ml) dark soy sauce ¼ cup (60 ml) plant-based butter 1 tbsp (15 ml) coconut oil 1 tsp (5 ml) ras el hanout ½ tsp (2.5 ml) salt, plus more for blanching Red Wine & Onion Gravy, to serve, make ahead, recipe follows 1 Trim base of cauliflower and remove any discoloured leaves, making sure to leave florets intact. 2 Preheat oven to 425 F (220 C). Line a baking sheet with parchment. 3 Fill a large saucepan with enough heavily salted water to cover cauliflower, but don’t add cauliflower yet. Bring water to a boil over high heat, then whisk in granulated garlic, turmeric, 1 tsp (5 ml) paprika and soy sauce. Add cauliflower and blanch for 2 minutes. Remove and air-dry at room temperature. 4 In a small saucepan over medium-low heat, melt plant-based butter and coconut oil. Remove from heat and stir in ras el hanout, remaining ¼ tsp (1 ml) paprika and the salt. Set aside. 5 Place cauliflower on lined baking sheet and brush with half the butter mixture. Loosely tent cauliflower with foil, transfer to oven and cook for 30 minutes. Remove foil, baste with remaining butter mixture and return to oven. Continue to roast, uncovered, until lightly charred and tender when pierced with a wooden skewer, 30 to 45 minutes longer.
GREEN BEAN CASSEROLE 1 lb (450 g) green beans, trimmed and halved
¼ cup (60 ml) plant-based butter or vegetable oil, plus more for greasing ½ cup (125 ml) thinly sliced leeks ½ orange bell pepper, sliced into
1½-in (4 cm) long strips 2 cloves garlic, minced
6 Transfer to a serving platter and serve with Red Wine & Onion Gravy. Serves 4 with other festive sides
½ tsp (2.5 ml) fresh thyme leaves 4 oz (110 g) oyster mushrooms, torn into ⅓-in (0.8 cm) thick strips 4 oz (110 g) cremini mushrooms, sliced into ⅓-in (0.8 cm) thick strips
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