The Globetrotter Cookbook

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Boozy onion gravy

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Boozy Christmas gravy
Silky, boozy gravy that brings me back home for Christmas, even if I'm far away.
Boozy onion gravy
Prep Time 2 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Prep Time 2 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Boozy onion gravy
Instructions
  1. Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a pan. Slice onion very finely, and add to melted butter and cook until translucent on medium-low heat.
  2. Stir in herbs and a pinch of salt and papper. Let cook for 2 more minutes. Add 1/4 cup of red wine and increase heat to medium until wine has reduced (about 5 minutes). Set onions aside.
  3. In the same pot, melt the remaining butter. Create a roux by adding the flour, one tablespoon at a time and whisking together. Once your roux is golden in colour, slowly pour in the vegetable broth while whisking until the gravy thickens. For a thinner gravy, add more broth.
  4. Stir in the onions and add more wine to taste. Sprinkle in salt and pepper to taste and serve over your Christmas goodies!
  5. Option: You can also blend this gravy to make it smoother.
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Pan-roasted potatoes

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Pan-roasted potatoes
Who needs an oven to achieve delicious roast potatoes? These spuds can be made anywhere, even in a hostel with sparse cooking supplies. Throw in some yams to take this dish to the next level!
xmas Pan roasted potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
xmas Pan roasted potatoes
Instructions
  1. Scrub your potatoes clean and chop into bite-sized chunks. Separate and peel your garlic cloves.
  2. Heat olive oil on medium heat in a non-stick pan. Once hot, add potato chunks, cut side down, as well as garlic cloves. Cook for 10 minutes, turning potatoes and garlic cloves occasionally so that they colour on all sides.
  3. Add rosemary and 1/2 cup of water to the pan and reduce heat to medium-low. Cover and cook until water has evaporated and spuds are tender.
  4. Season with salt and pepper and serve immediately. Best eaten with gravy poured over!
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Scrumptious stove top stuffing

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Scrumptious stove top stuffing
Bread stuffing is always the star of the side dishes at Christmas. Make extra because people will always battle each other for seconds!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Melt your butter in the pan and throw in your celery, onion and garlic and sautée on medium heat until onions are translucent. Add herbes de provence, salt and pepper and lower the heat, cooking for 5-7 more minutes.
  2. While your onions and celery are sautéeing, rip your baguette into small cubes and place in a bowl. Once your sautéed mixture is done, pour it over the bread and add broth little by little. The texture should be moist, but not soupy.
  3. Heat 1 tsp of coconut oil or vegan butter in the same pan on medium-high heat. Transfer your stuffing to the pan and cook until golden brown (4-5 minutes). Flip like a pancake to toast the other side.
  4. Break up your stuffing in the pan with a wooden spoon. You should have crispy parts and gooier moist parts - the perfect stuffing texture. Transfer to a serving plate or bowl and devour with gravy.
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Vegan sausage roll bites

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Vegan sausage roll bites
This recipe is a great appetizer or snack to bring to a dinner party or to game night! It has all the nostalgic flavours of the British pork sausage roll, but is completely cruelty free!
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces (approx.)
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces (approx.)
Ingredients
Instructions
  1. Preheat your oven according to pastry instructions. Remember to thaw your dough, usually 1 hour before using, but check the instructions on your package.
  2. Heat olive oil in the pan on medium heat and sautée onions, garlic and mushrooms for about 5 minutes.
  3. Add in the dried herbs, onion soup mix (if using) and a few cracks of freshly ground black pepper and cook for 1 minute. Pour in white wine if using and let it simmer for about 5 minutes until your mixture is cooked through and liquid is almost fully absorbed. Toss in your spinach and cook until wilted, but still green.
  4. Transfer this mixture to a food processor and add nutritional yeast, vital wheat gluten, beans and fresh parsley. Pulse until combined. Add more salt and pepper to taste if you desire. Let cool on the counter for about 30 minutes.
  5. Roll out your dough on a floured surface and cut into rectangles roughly 10x20cm. Form a long sausage on top of the dough. Roll the pastry tightly over the filling. Cut into pieces that are about 2 inches wide.
  6. Place your rolls on a parchment lined baking sheet and brush each piece with melted vegan butter. Bake according to the pastry package instructions and your pastry is golden and flaky (mine took roughly 20 minutes).
  7. Serve alone or with a dipping sauce. I keep it simple with ketchup, hot sauce or dijon mustard.
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