[Sca-cooks] The 50th annual SCA-Cooks Thanksgiving list!

[Margaret Rendell]

Saint Phlip wrote:
> On 12/6/06, Stephanie Ross <hlaislinn at earthlink.net> wrote:
>
> . Mashed potatoes can be made with veg broth, roasted garlic and
>   
>> salt. Supremely yummy, no dairy needed. Or use almond milk - medieval
>> lenten dishes are often vegan and a great change of pace. The parsnip mash
>> with milk and nutmeg also on A-M's list would have been wonderful with
>> almond milk instead. Gravies can be made with a seasoned bean puree. I know
>> it sounds gross but it's actually tasty.
>>     
>
> You can also make a pretty decent gravy using vegetable broth,
> vegetable oil, and flour or corn starch, just like you make a meat
> gravy. Only thing you need to be careful of is to make sure the flour
> cooks so it doesn't have that raw taste. Use the cornstarch if you
> want the gravy translucent.
>   
and if you don't want the gravy translucent, start by frying an onion to 
golden-nearly-brown, then add whatever else is going in. You can strain 
out the onion afterwards, but I like to just blend it in using a wand 
mixer - it helps thicken as well as colour and flavour.

Margaret