Don’t you wish there was an actual Bowl game called “The Gravy Bowl”? I would so watch that. And I do not understand football. Do not try to explain it to me. I will not get it.
This isn’t like the Indiana Jones ride, you can look into the gravy bowl’s eyes and not head to your doom. Seriously, this was AMAZING. I took the time to steam the tempeh (always steam the tempeh) and the marinade rocked it. Actually, this marinade was very close to one I used to make for chicken, so it had a familiar taste to it. But better! So much better! And the gravy.
I want to take a moment of silence for that gravy.
Creamy, salty, rich…oh, gravy. GRAVY! You are always gravy to me. Also, perfect brown rice again, people. And decent sautéed mushrooms (they were sadly cold by the time I got everything together–should have made them last). And there it is, my old frienemy kale. I know you’re good for me. But eating you makes me feel like I’m chewing on old newspaper. When I make this again (and I WILL) I’ll probably use asparagus instead of kale, because who doesn’t need more asparagus in their life?
Recipes found in Appetite for Reduction. Except for the mushrooms, which you make like this–
- 1&1/2 cup sliced mushrooms (any kind you like)
- 2 large cloves garlic, sliced
- Salt & Pepper to taste
- 1/4 tsp thyme (if you aren’t putting this on something else with thyme in it)
- 1/4 cup white wine
Oil up your pan with some cooking spray and set to medium-high. I use cast iron, because it rocks. Toss in the mushrooms, and let them get browned on one side. Don’t touch! Now, stir them about and throw in your garlic. Keep cooking until both garlic and mushrooms are a little brown (but don’t burn the garlic, it will taste horrible). Add the thyme, salt & pepper, and stir it for a few seconds. Add the white wine to the center of the pan, and watch to make sure it cooks out. Remove from pan and use to top something delicious.