Mushroom gravy

LEMON ASPARAGUS

Nothing like a tang of lemon soaked into crisp asparagus by Catherine Barclay | serves 4

INGREDIENTS

Lrg bunch 2 4 Tbsp 1/4 tsp 1 tsp asparagus lemons veggie stock cracked pepper dried thyme

METHOD 1. Preheat oven to 180°C. 2. In a large bowl squeeze one lemon and add the pepper and thyme. Gently turn the asparagus through the liquid and leave it to sit for at least 30 minutes. 3. On a baking tray, cover with baking paper and spread out the asparagus, then pour over the lemon liquid. 4. Slice one lemon and place the slices into the baking tray. 5. Pour over the stock and bake in the oven for 8-10 mins or until the asparagus is crisp on the outside and tender in the middle.

NO OIL MUSHROOM GRAVY

Simple fast gravy, great with mash, wedges on toast or your favourite nutloaf by Catherine Barclay | serves 4

INGREDIENTS

1 sml 1 cup 230 gms 1 Tbsp 1 1/2 cup 3 tbsp 1 1/2 tsp 2 brown onion, diced veggie stock brown mushrooms, sliced salt-reduced soy sauce cold water cornflour fresh thyme garlic cloves, diced

METHOD 1. Over medium heat saute onion, mushroom and garlic in a little water for 10 minutes. 2. Add in the thyme and black pepper and simmer for a further minute. 3. Mix the cornflour into the cold water until dissolved. Add this, stock and soy sauce to the mushroom mix. Gently stir until the sauce thickens. 4. Serve immediately.

KUMARA MASH

Incredible colour and creamy smooth flavour by Catherine Barclay | serves 4

INGREDIENTS

2 Lrg 1 cup

1 Tbsp 1 Tbsp 1 tsp kumara (sweet potato) veggie stock water to cover the kumara hummus parsley garlic powder ground pepper for taste small amount of plant milk

METHOD 1. Boil the kumara in a cup of stock plus water to cover the kumara. 2. Once soft, drain then add all other ingredients except the plant milk mash with a potato masher then whisk with a fork to make it more fluffy. Only add the milk if you feel the mixture is too dry.