Showing posts from November, 2013


This gravy rocks. Forget that it is made  with only plant fat. In fact I wouldn't tell people that its vegan. I have served it to a host of meat eaters and they poured it all over their turkey and loved it. Gravy is one of those culinary glues that hold things together. Mashed potatoes for one without gravy is just, well mashed potatoes!  I have a few really great recipes for gravy. The first of note is from Jill Nussinow. Her Golden Gravy uses a combo of tahini and soy with some flour for a really nice, simple, creamy gravy. Super easy to make and hard to screw up.Next up is a more complex, more savory gravy from  Miyoko Schinner. Her Poultry-type Gravy employs a yeast flavoring powder made from Nutritional Yeast (aka vegan crack) and various herbs and spices. I like this one because the yeast and spices really give a warm, savory, chicken like flavor. It is a fuller bodied, rounder gravy than the simpler golden gravy.Lastly Mary McDougall's Rich Brown  Gravy  employs

Autumn harvest Sweet Potato and Apple soup

This is one of those super simple crock pot soups that is pretty fool proof. I hesitate to even put amounts in the recipe. You basically chop up the veggies and cover with broth. Add a little ginger and black pepper and cook overnight. Puree in the morning and adjust some seasonings. That's it! For those of you that love the steps see below. Autumn harvest Sweet Potato and Apple soup Chop these into medium sized chunks- 3 small-med sweet potatoes (unpeeled) 3 small russet potatoes (unpeeled) 3 small apples 2 large carrots  1 onion 3-4 cloves of garlic peeled 3" piece of fresh ginger peeled and grated Black pepper to taste 2 qt of broth 1 cup of white dry wine (optional) This is stupid simple. Throw all of this in a pot. The veggies will fill the slow cooker and the. You add liquid to cover them. Cook on high for 4.5 hours. Then puree and adjust any seasonings and salt. I suggest serving  it with rice blended in for some extra energy and texture