rants & recipes

Archive for the ‘gravy’ Category

Gravy makes everything better

Posted by trktos on 4-October-2009

veganmofo2009

Today, we did manage to make 3 batches of soymilk in our pressure cooker. We were hoping that it would be able to handle large amounts and make it more practical to make homemade tofu but I don’t think it worked out that well, so much as we just got lucky. A yuba-like skin formed on the bottom of our PC which was probably about 2 minutes cooking time away from burning. Evin used the ‘milk, plus about 1/2 of a small container of Whole Soy plain yogurt plus about 1/4 cup of sugar and made soy yogurt. It looks like curds ‘n’ whey, but we haven’t tried it yet.

Anyway, as is our custom for post-soymilk-dinner, we had Meatloaf, using some of the okara. Ironically, the linked recipe doesn’t mention okara – I add okara from 1 batch of soymilk (as measured by our soymilk machine, maybe 1 cups’ worth of okara) to the linked recipe and roughly increase the other ingredients by a third. It’s meatloaf, not rocket-science! :-)

Every time I make meatloaf, I’m reminded how much I love vegan cooking and not having to worry about raw meat contamination … it’s kinda cool to be able to sample your raw “meatloaf” and check on seasonings!

I also fixed mashed potatoes, steamed some broccoli and mushroom gravy (which was based on this recipe). As written, my gravy didn’t thicken and so I broke out the corn starch.

Vegan Mushroom Gravy

  • 2 tbsp oil
  • 8 ounces mushrooms, sliced
  • 1/2 onion, minced
  • 2 cups water, 1 Rapunzel vegetable cube, @ 1.5 tsp beef boullion
  • 1/2 cup red wine
  • 3 tbsp flour
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • freshly ground black pepper, to taste
  • 1 tbsp soy sauce
  • @ 1 tbsp corn starch and 1/4 cup water, added once the above didn’t want to thicken
  • 1 pinch instant coffee, added when the above wasn’t dark enough
  • sprinkle of dried, roasted garlic chips

You know how to make gravy, right? (the linked recipe has instructions)

crw_9307

Whew, is the vegan month of food over yet?!

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Vegan Gravy

Posted by trktos on 15-January-2009

Ingredients:

  • 4 cloves garlic, minced
  • 1/2 onion, finely chopped
  • 1/4 cup oil
  • 6 mushrooms, diced
  • 1/4 cup Earth Balance
  • 1/2 cup  all-purpose flour
  • 1/4 tsp ground black pepper
  • 1/2 tsp sage (optional)
  • 1/2 tsp salt
  • 1 heaping tbsp nutritional yeast
  • 4 tbsp reduced sodium soy sauce
  • 2 cups water

Instructions:

  1. Sauté garlic and onions in oil for 5 minutes.
  2. Add mushrooms and cook for a few more minutes.
  3. Reduce heat and add Earth Balance.
  4. Once Earth Balance has melted, stir in dry ingredients to make a paste.
  5. Slowly whisk in water and soy sauce and increase heat.
  6. Cook, stirring constantly, until thickened.

Notes:

  • Slightly adjusted from this recipe.

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Mustard Sauce/Gravy

Posted by trktos on 22-August-2008

I don’t really like mustard, and can’t quite figure out why I decided to make a gravy with it, but I’m glad I did because it’s really tasty! We really like it with Brussels sprouts – it offsets their slight bitterness nicely.

Ingredients:

  • 1/4 cup Earth Balance, melted
  • 1 tbsp tahini
  • 1 1/2 tbsp flour
  • 2 tbsp corn starch
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • garlic powder and onion powder, to taste
  • 2 tsp lemon juice
  • 1 tsp vegan Worcestershire Sauce
  • 1 1/3 cups water
  • 1 vegetable bouillon cube
  • 1/2 tsp dry mustard
  • 4-5 drops spicy brown mustard
  • 1 tbsp nutritional yeast
  • 1 tbsp lecithin granules (optional)

Instructions:

  1. Blend all ingredients together until smooth.
  2. Heat until thickened.

Notes:

  • I usually heat with cubed, frying tofu (tofu, oil, soy sauce) and serve with rice and veggies- don’t forget the ‘sprouts!

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