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 a whole onio…
Potatoes. You know I love em. For the last year I have relied on the hash brown to get me going in the morning. It dawned on me today that I have been neglecting what used to be my favorite way to eat potatoes for breakfast. The home fries version. I suppose my recipe here will be a bit contradictory since nothing will be technically "fried" as I don't use any oil.
Just like the hash brown recipe this one is close to impossible without a good non stick pan.
I stand by my Le Crueset non-stick pan. It has an Eco-friendly coating which means you can preheat it without gassing your food. It also has a heavy bottom so it cooks evenly and has virtually no hot spots.
NO OIL HOME FRIES Ingredients 3-4 medium sized Potatoes 1/2 Bell pepper diced 1/2 onion diced 3-4 cloves of garlic minced A sprig of fresh rosemary coarsely chopped Salt Pepper A shake or two of Turmeric A shake or two of Chili powder
First you will dice your potatoes about a 1/2 inch thick. Put them in the non-stick pan and …
FIRST THINGS FIRST IS IT YALANCHI, DOLMA, OR SARMA? MANY MIDDLE EASTERN CULTURES HAVE A VERSION OF THIS DISH. MOST COMMONLY DOLMA. IN ARMENIAN AND TURKISH CUISINE THE DOLMA IS MEAT FILLED. WIKIPEDIA STATES- DOLMA IS AVERBAL NOUNOF THETURKISHVERBDOLMAK, 'TO BE STUFFED', AND MEANS 'STUFFED THING'. THIS IS WHY DOLMA CAN BE STUFFED CABBAGE LEAF, GRAPE LEAF, PEPPERS, TOMATOES, OR ANYTHING ELSE YOU WANT TO STUFF WITH THE MEAT AND RICE FILLING. SARMA SPECIFICALLY REFERS TO A LEAF WRAPPER SUCH AS GRAPE OR CABBAGE. AGAIN, WIKIPEDIA- DOLMA COOKED WITH OLIVE OIL WITHOUT MINCED MEAT IS SOMETIMES CALLEDYALANCIWHICH MEANS 'LIAR' OR 'FAKE' INTURKISH.IT IS 'FAKE' BECAUSE IT DOES NOT CONTAIN MEAT.
ALL THAT BEING SAID I LIKE TO CALL IT YALANCHI SARMA. IF YOU ROLL EM YOU CAN CALL EM WHATEVER YOU LIKE. YOU EARNED IT!
I OWE MY SISTER KELLY FOR THIS RECIPE. SHE FAITHFULLY MAKES IT EVERY YEAR. IT IS BASED ON MY PATERNAL GRANDMOTHER JOSEPHINE ORPHAN'S RECIPE. OF COURSE…