Chef Shellie Kark is finishing her series on vegan comfort food with carrot cake. It's rich, loaded with great ingredients, and it's vegan! Recipes and samples included. Sunday, Nov. 3, 10:30 a.m. - 12: p.m., RiNo Art District, Cultivated Synergy, 2901 Walnut Street.
Register at https://www.denverlibrary.org/rinopopup
Join culinary instructor and author, JL Fields, for some yummy plant-based recipes just in time for the holidays. Friday, Nov. 8, 2-3 p.m., Eugene Field Branch Library.
JL Fields shared her delicious plant-based White Bean Gravy recipe with us too!
White Bean Gravy
By JL Fields
1/4 cup vegan butter
1/2 cup yellow onion, diced
3 cloves garlic, minced
1/4 teaspoon each: thyme, rosemary, and cumin
1/8 teaspoon ground black pepper
1 and 1/4 cup vegetable broth
1/4 cup low-sodium soy sauce
1 and 1/2 cups canned or cooked cannellini beans
1 teaspoon lemon juice
2 tablespoons nutritional yeast flakes
- Heat vegan butter in a saucepan on medium-high. Add onion and garlic sauté until translucent. Add thyme, rosemary, cumin, ground black pepper and stir well. Stir in vegetable broth and soy sauce. Bring back to a boil. Add beans and lemon juice. Bring back to a boil
- Use an immersion blender in the saucepan to blend the gravy, approximately 20 – 30 seconds. (You can use a blender; simply return the gravy back to the saucepan once blended.)
- Add nutritional yeast, cover and cook on medium heat for five minutes, stirring as needed.