Recipes

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Mushroom Gravy for Every Day

karenwpullen Basics, Main Dishes, Recipes, Side Dishes , , ,

This recipe is adapted from the Happy Herbivore.

mushroom gravy
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Mushroom Gravy for Every Day

Course: Sauces and dressings

Ingredients

  • 1 shallot, chopped fine
  • 1/2 pound mushrooms
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoons onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/2 cup plant milk
  • 2 tablespoons cornstarch
  • 1/4 teaspoon smoked paprika

Instructions

  • In a small bowl, mix water, soy sauce, nutritional yeast, garlic powder, onion powder, and ground ginger.
  • In a skillet, sauté the shallot until soft, about 2 minutes. Add a bit of the soy sauce mixture if it starts to stick.
  • Add the mushrooms and cook slowly until they are soft, about 3 minutes.
  • Add the soy sauce mixture to the mushrooms.
  • In a small bowl, whisk the plant milk with cornstarch and smoked paprika. Pour over mushrooms and stir.
  • Reduce heat to low and continue to stir. It will thicken in about 2 minutes.
  • Add salt and pepper to taste.

Sweet and Sour Eggplant

karenwpullen Main Dishes, Recipes , , ,
Prep Time10 minutes
Cook Time10 minutes
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Sweet and Sour Eggplant

Course: Main Course
Cuisine: Chinese
Servings: 4

Ingredients

  • 1 pound eggplant, cubed any kind
  • 1 red bell pepper cut in thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 clove garlic chopped
  • 1/8 teaspoon cayenne more or less, to taste
  • 2 teaspoons corn starch
  • 1 tablespoon sesame seeds

Instructions

  • Cut the bell pepper into long-wise thin slices; cut the slices in half.
  • Spray a frying pan with oil and sauté the eggplant cubes over medium-high heat until it starts to brown, about 5 minutes.
  • Add the peppers and continue to sauté until they are tender. Add a tablespoon of water if they start to stick.
  • Meanwhile, make the sauce. In a small bowl, whisk together the corn starch and 1 tablespoon of water. Add the soy sauce, rice vinegar, maple syrup, garlic, and cayenne, and mix well.
  • Reduce the heat to medium, and add the sauce. Cook and stir for about two minutes, until the sauce thickens.
  • Sprinkle with sesame seeds and serve over rice.

Butternut Squash Alfredo Sauce

karenwpullen Main Dishes, Pasta, Recipes, Soups and Stews , , , ,
Prep Time20 minutes
Cook Time2 hours
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Butternut Squash Alfredo Sauce

Course: Main Course, Sauces and dressings
Servings: 8

Equipment

  • blender

Ingredients

  • 1 butternut squash medium size
  • 1 1/2 cups raw cashews
  • 2-3 cups vegetable broth
  • 1/4 cup miso white or yellow
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 large onion chopped
  • 1/4 cup white wine
  • 1 teaspoon sage leaves

Instructions

  • Cut the squash in half length-wise and scoop out the seeds. Place cut side down on a baking sheet lined with parchment paper. Bake at 400° F for 40-50 minutes until soft. Let cool, and scoop out the cooked squash.
  • If you don't have a high-speed blender, soak the cashews in hot water for an hour or longer to soften them.
  • Combine the cashews, 2 cups broth, cooked squash, miso, nutritional yeast, and lemon juice in a blender. Blend until the sauce is completely combined. If needed, add additional broth so that the sauce is creamy and pourable.
  • Sauté the onion, stirring, for 5-7 minutes until golden and soft. Sprinkle with sage. Add wine if it starts to stick. Add all the wine and let it simmer for a couple of minutes.
  • Serve the sauce over cooked pasta, garnished with the sautéed onion.

Notes

This delicious sauce also makes a fine soup, when diluted with additional broth. Mix equal parts sauce and broth and stir well.
Freezes well.