I’ve been putting it off for as long as possible, but yesterday I finally had three old fillings redone at the dentist. Glad it’s over and I’ll hopefully never have to worry about them again, but it sucked. And so did the bill. My entire mouth had to be numbed, so I had a smoothie and a glass of wine fore dinner. Thankfully things are back to normal today with minimal pain! And Leela is thankful for the fireplace parking herself in front of it as much as possible.
She’s been a little more sweeter and clingy since losing Skipper and Shadow last month and has been joining us at the dinner table in her own chair just to hang out and maybe get a snack.
I know I mention this a lot, but I have a love/hate relationship with mushrooms. I’m trying to improve that relationship since they can be so darn good for you. But I can only take the texture and flavor for so long. I challenged myself this week by buying a big container of baby portobello mushrooms at Costco to force myself to get creative with them.
Pureed is a great way for me to enjoy mushrooms, especially when blended with other strong flavors. A vegan mushroom gravy recipe inspired this dressing, I gave it a raw makeover and replaced the oil with hemp seeds for a creamy, dressing texture.
Mushroom Gravy Dressing
- 1/2 cup shelled hemp seeds (or sunflower seeds)
- 1/2 cup chopped mushrooms
- 1 tsp. dried rosemary
- 1 clove of garlic
- 1 tsp. of thyme
- 1 tbsp. apple cider vinegar
- 1 tbsp. miso paste
- 2 tbsp. nutritional yeast
- 1/2 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
The dressing has a very thick and creamy texture with a slightly gray, almost purple-ish color.
I coated a huge mixed green salad in it and it’s so thick and creamy that you can barely tell the color of the carrot ribbons in the salad.
The flavor works well, a savory and creamy gravy with a present mushroom flavor, but not too strong and much better texture.