KALAMATA RED GRAVY
Greek olives, beets, onion soup mix, extra virgin olive oil and spices combine to create a light, salty, savory gravy that everybody will love – vegans and animal-eaters alike!
Makes about 4 cups
3-1/2 c. water
1 envelope from a 2 oz. box onion soup mix (I used 4C brand)
14.5 oz. can beets including liquid ( whole, sliced or diced)
1 t. salt
2 t. smoked paprika
2 t. garlic powder
1 T. sugar
ground dried rosemary to taste
1/2 t. ground allspice
3 T. extra virgin olive oil
1/3 c. finely chopped Kalamata olive – use the brown not the black/purple ones
2 T. cornstarch mixed with 1/4 c. water
lots of freshly ground black pepper
In large saucepan combine water and onion soup mix. Bring to boil, then simmer at slow boil for 10 minutes.
Transfer soup to blender container with beets (including liquid from can). Process till as smooth as you can get it. Return to clean saucepan.
Add salt, paprika, garlic, sugar, rosemary and allspice. Cook at a slow boil for 30 minutes for a small reduction.
Add cornstarch liquid, stirring till thickened.
Add chopped olives, olive oil and black pepper to taste. Cook about 10 minutes longer.
Let sit till warm, then refrigerate covered till ready to reheat and serve. Adjust rosemary, salt and pepper.
Notes: The combination of spices with the Greek olives and extra virgin olive oil makes this a perfect gravy for veg meats. Also goes great over mashed potatoes, or bread stuffing. Perfect for the holidays.
The beets give texture, color, an earthy flavor, and added nutrition. Nobody will know they’re there.
The smoked paprika is key, so don’t substitute the plain variety.
It’s a great gravy for restaurants – whether serving vegans or animal-eaters.