Impromptu Mushroom Gravy – Fat Free Vegan

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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.

No-fu Love Loaf from Let Them Eat Vegan

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Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!

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  • 1/2 cup brown (green) lentils
  • 1 cup vegetable stock
  • 1/3 cup water
  • 1 dried bay leaf
  • 3/4 cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
  • 1 cup water, boiled
  • 1/4 cup natural ketchup
  • 1 cup rolled or quick oats (ensure gf certified for gluten-free)
  • 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce (see note for gf version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • 1/4 teaspoon dried thyme
  • 1/4 – 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste
    Topping

  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)
  1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.
  3. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  4. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

DMV notes:

Note–next time I will add onions and garlic.  Thought there was too much molasses and of course there was I misread and used 2 tbsp, I will use the correct amount nextime. I will use bulgar not groats as well.

Dreena’s Notes

Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar.

Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

Serving Suggestions: Rosemary Gravy is excellent with this loaf, but this dish is equally delicious served with condiments as a burger of sorts: Pop slices of the loaf into pita or a folded tortilla, along with ketchup and vegan mayonnaise (or “Almonnaise”). (Susan’s note: Try it with my Impromptu Mushroom Dressing orTofu-Cashew Mayo.)

Preparation time: 15 minute(s) | Cooking time: 1 hour(s) 15 minute(s)

Sardine Salad Sandwich, the bitten word

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2 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.

Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.
Total time: 15 mins | Serves 4

Auntie Gretchen’s Flakiest Pie Crust Ever

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2 crust pie
2 c. instant flour
1 tsp salt
2/3c + 2 tbsp shortening
2 to 2 1/2 tbsp water

pie shell
1 c. instant flour
1/2 tsp salt
1/3c + 1 tbsp shortening
4 to 5 tbsp water

Mix flour and salt. Cut in shortening. Add water, one tbsp at a time, mixing it with a fork. Roll out dough. The 2 crust pie is filled and baked according to pie directions. The pie shell is docked, filled with beans on parchment and bake at 475 degres for 8-10 min.

Homemade Cheez-Its

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cheese

 

 

 

 

 

 

 

 

1 8-oz. block extra sharp cheddar cheese, coarsely shredded
1/2 stick unsalted butter, at room temperature
1 teaspoon kosher salt
1 cup unbleached all purpose flour
2 tablespoons ice water

In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous. Add the flour and mix on low speed; the dough will be dry and pebbly. Slowly add the water and continue to mix as the dough coalesces into a mass.

Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.

Preheat the oven to 375˚. Line two baking sheets with parchment paper or Silpats.

Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.

Bake for 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool. Makes approximately 15 dozen crackers

Hearty Tuna Casserole — Blake

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1 lb. egg noodles
2 12-oz-cans tuna; broken up
4 ribs celery; chopped
5 ea. carrots; chopped
1 large onion; chopped
12 oz. mushrooms; chopped
1 qt. milk; warm
½ cup flour
½ cup butter

Cook the noodles.

Sweat the vegetables till cooked through. Sauté the mushrooms till taking on quite a bit of color and deglaze the pan with brandy or your choice of liquid. Cook off the liquid and combine the mushrooms with the vegetables.

In the pan you used to sauté the mushrooms, melt the butter over medium heat and add the flour. Stir to combine thoroughly and add the milk. Bring it to a slow boil and stir it until it thickens.

Stir the tuna and noodles in with the vegetables to combine it thoroughly and then pour the béchamel over it and mix it in.

This is a distressingly simple recipe that is thoroughly satisfying.

Cream of tomato soup, based on allrecipes.com recipe

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here’s my version
3 tbsp butter
3/4 small onion, diced
1 clove of garlic, minced
3 tbsp flour
6 – 8c tomato juice
3/4 tsp basil
salt and pepper
1 1/2 c milk or to taste
+/- 1/4 c heavy cream

melt butter in heavy dutch oven, add onions cook gently until translucent, add garlic and cook a few min more. Add flour cook for a min or two. Add tomato juice,salt, pepper and basil. Cook for 12-15 min. Add milk and cream, heat through. Serve with grated parm or romano and crackers.

NOTE:  I like my tomato soup smooth so I ended up running it through a sieve.

 

shortbread

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Amy Voigt’s
1 c soft butter
cream with 5/8 c sugar (this is 1/2c + 2 tbsp)
mix in 2 1/2 c sifted flour

chill then pat to 1/2 ” thick, cut into shapes
bake @ 300 on ungreased sheet for 20-25 min

Grandmother Chisholm’s
cream 1 lb butter cut in 6 c flour, 1/2c rice flour and 1 c sugar
Pat into round shape, bake 30 min at 325  or 45 min at 300

My version:  The Edinburgh Book of Plain Cookery Recipes
1-1/2 cup flour
1/2 cup rice flour
8 ounces butter
1/2 cup sugar

Combine all ingredients in the bowl of a standing mixer, paddle until the dough clumps together, press in to 1 or 2 cake pans (I like 1 for thicker shortbread, Stepahnie uses 2 8-inch pans).  Prick with a fork to decorate if you wish.  Bake in a 350 degree oven for 25 to 35 minutes, or until cooked through and lightly browned.  Cut into appropriate sized pieces while it’s still warm, and allow to cool completely before removing it from the pans.
good