Last week was a big week for me. Not only did I reach a quarter of a century, but I got to cross something off my bucket list. A couple gal pals and myself ventured to Napa Valley to taste some of the finest wine California has to offer.
Frog’s Leap Winery had a wonderful line up of sustainably grown wines, and gardens to explore. We learned all about the winery’s history, agricultural practices, and relationship to the community. If you’re interested in learning about sustainable wines, the book “Down to Earth” is a great quick read. Filled with beautiful pictures, this coffee table book provides tons of interesting information on sustainable wine techniques and technology.
Upon returning from Napa, I found Francine the Fig growing very nicely.
And now a taste of Thanksgiving for Easter Sunday…
I found a new recipe for chickpea cutlets (which was just okay), but loved the mushroom gravy I drizzled on top. You could use this on mashed potatoes or anything that you would normally put gravy on.
Savory Mushroom Gravy
- 4 cups mushrooms, sliced
- 4 cups low-sodium vegetable broth
- 4 tbl low-sodium tamari (make sure this is organic!)
- 4 tbl nutritional yeast
- 3 tbl arrowroot powder, dissolved in 3 tbl water
What to do:
- Add the mushrooms, broth, tamari, and yeast to a medium pot on the stove over medium heat.
- Cook this until the mushrooms are tender, around 10 minutes.
- Transfer the mixture to a blender, and blend until smooth. Add the mixture back to the pot.
- Now add the arrowroot, whisking as you add. Keep whisking for a minute allowing the arrowroot to disperse and the gravy to thicken.
- Let the gravy continue to cook for a few minutes, thickening more. Once it becomes a gravy-like thickness, you’re all done!