Braised Red Cabbage
Mashed Potatoes and Gravy
We haven't made the buttermilk tofu recipe in a while, and frankly I don't know why -- it's so good.
We did a little something different with the gravy this time around, using the creamy leftover vegan buttermilk that the tofu was dipped in as the liquid to thicken the roux. Because we used smoked cashews in the making of the buttermilk, it really added another dimension of flavor and complexity to what is already a pretty great gravy.
The base was braised red cabbage, slow cooked onions, garlic and thinly sliced red cabbage in olive oil with smoked salt, pepper, herbes de provence and a 1 tbs. of tomato paste. Near the end of cooking we added a splash of apple cider vinegar (to bring back the color) and tamari for seasoning. I could eat an entire meal of the cabbage alone. ;)