I finally got around to making Cindy's I-can't-believe-it's-not-meat pies. My gravy was a mix of Massel 'beef' stock & red wine, with extra flavouring added by vegan worcestershire sauce & black pepper. It didn't thicken up much (even when I added extra cornflour), so next time I'll probably use slightly less than the 2 cups of liquid. I also used about double the quantity of mushrooms because I have a whole bag of them in the fridge that need to get used.I served the pies with a purple cauliflower mash - which ended up looking kind of grey because most of the lovely purple colour seeped into the cooking water. It was still delicious though - I just mashed it with a dash of the cooking water, olive oil, some salt & pepper. Next to the mash is steamed purple cabbage - mixed with olive oil, salt & pepper - yum!
The verdict? A delicious, pretty simple dinner. Next time I'll probably follow Cindy's suggestion & make a cheat's gravy with powder :-)
Purpley and delicious! Love the perfect pie crust :D
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I don't think it's scary looking - it's a meal showing all the possible gradations of purple! Beautiful! :D
ReplyDeleteThanks for the kind comments :-) The perfect pie crust is from my awesome pie-maker - love it so much!
ReplyDeleteWell I think it looks like a horror movie meal but I live with someone who delights in horror movies so it is a great compliment in our house!
ReplyDeleteRe the purple cauli - I have had good success with purple cauli in cauliflower rice - you blitz up the cauli so it is as fine as rice and fry it in butter or marg - it looked fantastic with the purple cauli - hmm maybe I could try this with broccolflower (the green cauli) that I have never managed to find a decent way to cook