1.2 c. chopped onion
1 tsp sea salt
1/2 tsp pepper
1 tsp poultry seasoning
1/3 c nutritional yeast
1 tsp oil
2 tsp fish sauce and 1 tsp worchestershire sauce( this a substitute for 4.5 tsp MSG which I do not use ( omit is you want this to be vegan)
garlic and parsley opitional
2 c water
combine all ingredients and simmer before adding seitan
My mushroom gravy is always an ad lib affair; I don’t think I ever make it the same way twice. Here’s the basic recipe, but the amounts of herbs should be adjusted as necessary. This time I kept them light so that they didn’t compete with the timbales’ seasoning.
1/2 onion, minced
10 mushrooms, sliced
2 cloves garlic, minced
2 cups vegetable broth
1/2 teaspoon thyme
1/4 teaspoon rubbed sage
1 tablespoon nutritional yeast
1 teaspoon sherry (optional)
1 tablespoon soy sauce
2 tablespoons unbleached flour (substitute with arrowroot for gluten-free)
1/4 cup plain soymilk
salt and freshly ground black pepper, to taste
In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.
Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the soymilk and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.
Salmon:
3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes
1 bunch of broccoli ( about 1 1/2 lbs)
1/4 c. olive oil or less
4 garlic cloves, chopped
salt and pepper to taste
1/4 tsp red pepper flakes
3 c. warm water
1/2 lb pasta
1/3 c. freshly grated romano or parmesan cheese, plus more for garnis
Cut off and discard about 1/2 inch of the end of the broccoli stem. Cut the broccoli into flowerettes. Trim the tough leaves, cut the stems into large dice. Set all aside
Heat the oil in a heavy sauce pan. Add the garlic, s&p and red pepper flakes. saute slowly on low heat until the garlic is lightly browned.
Remove the pan from the burner and gently pour in the warm water to start the sauce. Let the water and oil misture boil briskly for a minute, then add the broccoli. Cook on medium heat for about 5 minutes. Add more s&p and red pepper to taste.
Cook the pasta, reserve some of the cooking liquid. Put the drained pasta in a large skillet and pour the cooked broccoli sauce on top. sprinkle with the grated cheese, cover and simmer for a few minutes until the cheese is melted. Or to make it the peasant-style add the cooked pasta to the pan of broccoli, toss a couple of times until well mixed, then serve. Sprinkle each serving with more cheese.
Serves 6.
1/2 c. olive oil, use less
4-5 garlic cloves. slivered
salt and freshly ground pepper
1/8-1/4 tsp red pepper flakes
1 tbsp fresh parsley, chopped
1 tsp fresh basil, chopped (optional)
Using a medium-sized heavy skillet, heat the oil until warm. Add the garlic and simmer slowly for about 5 minutes or until the garlic is golden. Do not burn.
Add salt, pepper, red pepper, parsley and basil. Let simmer about 5 min, to blend flavors. Cook pasta, saving pasta water. Add about 1/2 c pasta water to the skillet and let boil about 3 min., add to hot strained pasta and serve immediately with lots of fresh ground pepper and grated cheese.
This puree is an excellent way to process and preserve eggplants when they are abundant and beautifully firm. Freeze the puree in 1 cup portions. Use in sauces for pasta, as a filling for crepes, and in the superb Eggplant Mushroom Quiche.
2 medium eggplants
salt
1 medium onion
2-3 garlic cloves
3-4 tbsp olive oil
1 tbsp minced fresh basil or 1 tsp dried
2-3 tbsp water, use as little as possible
Peel the eggplant and slice into 1/2 inch thick slices. Salt both side sand lay them on paper towels for 30 min to drain. Pat them dry and cut into cubes
In a large saute pan saute the onion and garlic in olive oil until the onion is softened. Add the eggplant cube and saute until the eggplant begins to color. Add the basil and water. Stir, cover and steam until the eggplant is tender. Puree in a food processor or blender
-OR-
Peel eggplant and cook on grill under done.
In a large saute pan saute the onion and garlic in olive oil until the onion is softened. Add Add the basil and water. Stir and cook for a few minutes. Puree in a food processor or blender
1 cup sugar
1 tablespoon water
1 cup heavy cream
Combine sugar and water in a medium saucepan over high heat, and cook, stirring occasionally, until mixture is dark, about 6 minutes. Remove
from heat, and carefully pour in cream (mixture will spatter); whisk until smooth. Let cool.
Photo shows a slice of apple crostada, vanilla ice cream and topped with carmel sauce. YUM YUM
A wonderful and filling stew. We often serve it with an Herb Pilaf and Broccoli with a Paprika-garlic Sauce for a very complete meal. Mushroom Stew adapted from The Savory Way by Deborah Madison Serves 4
Notes: I thought the sauce was too sweet, next time add less sugar. To reduce the sweetness I added garlic, 1 tbsb. fish sauce, more tofu and some swiss chard.
The Sauce
2 Tbsp. Dijon-style mustard
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar–use less
3/4 cup (~200 ml) dry red wine
1 Tbsp. soy sauce
freshly ground pepper
Combine all the ingredients in a bowl and set aside.
The Vegetables
1 1/4 lb. (~1/2 kilo) mushrooms (combination of chantrelle, oyster, shitake, domestic button)
2 Tbsp. butter
1 onion, diced
salt
1 large red bell pepper,
diced 1/4 lb. (~125 mg) tofu cut into small cubes
chopped cilantro or parsley for garnish
Halve or quarter the larger fresh mushrooms. Melt butter in a large, heavy-bottomed pan, add the onion, salt lightly, and cook over medium heat for 3-4 minutes or until the onions are transparent. Add the mushrooms and the peppers and cook for a few minutes, stirring often, until the mushrooms begin to color; then add the sauce. Add the tofu and simmer slowly until the sauce has reduced and thickened, about 40 minutes. Serve in soup plates with rice or noodles and garnish with cilantro or parsley.
This delicious sauce (often served alongside mojo verde) is especially delicious with roast pork. Thanks Tina for the recipe!!
1 ancho chile
1 cup fresh cilantro leaves
3 cloves garlic
4 sprigs fresh thyme, leaves only
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup olive oil
2 tablespoons red wine vinegar
Put the chile in a small bowl and cover with boiling water. Let rest, covered, for 10 minutes, then drain, remove the stems and seeds, but do not peel.
Combine the chile, cilantro, garlic, thyme, salt, and cumin in a food processor. With the motor running, add the oil and vinegar and blend thoroughly. The sauce can be kept, covered, in the refrigerator for up to one week.
That stuff is like crack cocaine of dips/sauces and my gang love it. I got my recipe from a Tapas cookbook by Ann and Larry Walker, now out of print, that I found in a used book rack several years ago. It has just a few ingredients–green bell peppers, garlic, sherry vinegar, olive oil and cilantro…Tina
This bright green sauce probably came to mainland Spain from South or Central America via the Canary Islands, where we enjoyed it with virtually every meal. It is exciting to both the palate and the eye. Explore its uses with fish, meat, and cooked vegetables such as boiled potatoes, or as a lively dip for raw vegetables.
4 cloves garlic
1 cup fresh cilantro leaves
1 medium green bell pepper, stemmed and seeded
1/2 cup olive oil
2 tablespoons red wine or sherry vinegar
Salt and pepper to taste
In a blender or food processor, whirl the garlic with the cilantro until it forms a paste, carefully pushing down the solids with a rubber spatula. Add the bell pepper, then the olive oil and vinegar, and puree until smooth. Season with salt and pepper. Let it rest for 30 minutes before serving. The sauce keeps for several hours, but turns a little gray if kept overnight. Makes about 2 cups.