What takes your fancy, white or black pepper?
What pepper was used in your house? I couldn’t remember past the black pepper in the grinder but recently was reminded that I grew up with white pepper. I had completely forgotten this until one of the guest teachers who was teaching on the Vegan chef and lifestyle training requested I buy white pepper for him. I wasn’t really sure why he wanted it and ordered some organic white pepper corns from Santos (our local health shop).
I soon found out that white pepper went out of fashion many years ago and was replaced with black pepper. However many say that for Asian cuisine white pepper fits better as it has a stronger taste. Since June this year it is all I want to use, I look forward to eating dinner just so I can add some freshly ground white pepper, it is stronger, more pungent and has almost an entirely different taste to white pepper.
Black and white pepper come from the same vine. Black pepper is produced from the still green drupes (drupes are what the pepper corns are referred to). Before the drupes are dried out they are cooked for a very short time in boiling water to clean them. They are then dried in the sun or by a machine for a few days.
White pepper is from the fully ripe red pepper corns then they are soaked for about a week then the outer skin is rubbed off and the drupe is then dried out and only the white part remains.
This recipe that I share with you this week show cases pepper and I used both black and white. It is great served with tempeh and steamed veg and fabulous served with nut roasts. I made mini nut roasts and steamed some veg and had mashed potato, was divine and very filling.
Find the nut roast recipe here.
Mushroom Pepper Sauce
Ingredients
1 tbsp olive il
1 cup of boiling water and 1 tsp herb salt
up to 3 tsp ground white and black pepper (this depends on your pepper threshold)
1/8 cup vegan red wine
1/8 cup of soy milk
2 cloves garlic minced (optional)
3 tsp arrowroot (tapioca flour)
2 tsp cold water
200g sliced mushrooms
Method
In a frying pan add the oil and garlic and mushrooms fry until cooked through. Remove from the pan and add the vegan red wine, boiling water, herb salt and pepper. In a bowl mix the arrowroot and cold water and stir until forms a paste. Mix in the soy milk and gradually add this mixture to the wine and water in the frying pan, stirring continuously. Fold in the mushrooms and garlic and add pepper to taste. If the gravy thickens too much just add more boiling water and salt to taste
Veet's Vegan Retreats Coming Up
Many people ask me which retreats we cater on at Veet’s Vegan Cooking School. Here are the ones we are booked in for 2017. You can easily look them up online. All of the retreats have websites.
January – Taste of Love Festival Byron Bay
February – Deva Premal and Miten Ecstatic Chant retreat
March – Yoga Flame, Power Living & The Bright Path Yoga
March – Psychic mediumship – Michael Wheeler
April – Living Well Yoga
July – Tim Brown Transendental Meditation &Yoga Flame
August – Power Living, Living Well Retreats
October – Yoga Flame
November – 8 Limbs Yoga, Power Living
I also cater on the Byron Bay Detox Retreat’s final day of food after the week detox.
Please share this recipe with friends as it is a great preservative free recipe and a great alternative to conventional gravies and pepper sauces. Have a great week and I look forward to sharing another recipe with you next week.
Categories:Sauce/Dips
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