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Sage and Pepper Gravy Mix

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I always have this mix in my pantry because it makes gravy making SO EASY! It's also gluten free, if that matters to you. I love my gluten - and my favorite way to enjoy gravy is on the Minimalist Baker's Best Damn Vegan Biscuits . Ingredients: 1 cup brown rice flour 1/4 cup nutritional yeast powder 4 teaspoons ground sage 2 teaspoons salt 1-2 teaspoons ground black pepper (depending on how much pepper you like) Preparation: Mix all ingredients thoroughly. Store in your pantry in an airtight container. (I use Mason jars.) When you're ready to enjoy: mix 1/4 cup gravy mix with 2 cups of unsweetened plant-based milk. Make sure the milk is unsweetened or you will end up with a sweet gravy, and that's no good. (Yes, I made that mistake once.) Heat over high heat until the mixture comes to a boil, stirring constantly. Keep stirring until the gravy reaches your desired thickness. Notes: Be sure to use nutritional yeast powder instead of flakes - this wa

Easy Teriyaki Sauce

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Oh my goodness - if I'd known making teriyaki sauce at home was this easy, I'd have quit buying it YEARS ago! This recipe is borrowed almost entirely from this post on budgetbytes.com . I added a little extra garlic and ginger because...well...that's the way I roll. Ingredients: 1/4 cup soy sauce or Tamari 3 tablespoons brown sugar 2 cloves garlic, minced 1 1/2 teaspoons fresh ginger, grated 1 tablespoon cornstarch 1/2 cup water Preparation: Put the soy sauce, brown sugar, garlic, and ginger in a small sauce pan. In a Pyrex measuring cup, mix the cornstarch and water until the cornstarch dissolves. Add the cornstarch and water mixture to the sauce pan. Bring the contents to a simmer, whisking constantly. Once the contents begin to simmer, remove from the heat. Enjoy as a sauce or marinade! (I like it with canned jackfruit and sliced mushrooms, cooked in the Instant Pot and then used to make teriyaki tacos - delish!)

Soy Yogurt in the Instant Pot

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It is SO EASY to make soy yogurt in the Instant Pot - you need just two ingredients and some time. Be careful with the soy milk that you use, though. The only ingredients should be soybeans and water. Any additives/preservatives may throw off your end product. I typically use Westsoy original unsweetened or EdenSoy unsweetened soy milk. Also, keep in mind this may be a little thinner than some commercial yogurts, as it doesn't have any thickeners. Ingredients: 1 32 oz. box of unsweetened soy milk 1 Jarrow Formulas Jarro-Dophilus probiotic capsule Preparation: Open the package of soy milk. Pull or cut open the probiotic capsule and pour its contents into the soy milk carton. Cap the carton and SHAKE SHAKE SHAKE. Pour the soy milk into four small (8 oz.) jars. Place the jars inside the Instant Pot pot - no water, no rack - just put them on the bottom of the pot. Put the lid on the IP and close the vent. Set the Instant Pot to the yogurt setting for 13 - 15 hours.

Vegan Queso

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Oh my goodness - my quest for the PERFECT QUESO has concluded! This recipe is largely based on Lauren Toyota 's "the nacho cheese," which I found in her amazing book Vegan Comfort Classics (if you don't have it, you should order a copy today - seriously). I made a couple of tweaks based on my taste and the consistency that I desire in my queso. The result is absolute perfection. Careful - it's addictive! Ingredients: 1 cup of peeled, cubed gold potato (about 1 medium potato) 1/2 cup peeled, diced carrot (about one small to medium carrot) 2 tablespoons vegetable oil 3/4 cup of liquid from boiled vegetables 2 tablespoons nutritional yeast 1 1/2 teaspoons arrowroot starch (aka flour) 1 teaspoon granulated garlic or garlic powder 1 teaspoon granulated onion or onion powder 1/2 teaspoon sea salt 2 teaspoons fresh lemon juice 6 pickled jalapeno slices, plus 3 tablespoons of brine 1 tablespoon tomato paste 1 teaspoon turmeric Preparation: Put th

Easy Lemon Garlic Dressing

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This is a super easy and DELICIOUS dressing - I almost always have some of it on hand in the fridge. But even if you're making it on the spot, you can pull it together in about five minutes. Easy peasy! (My favorite way to enjoy it? Massage kale with it, add some nuts and dried fruit, and voila! An amazing lunch or dinner salad.) Ingredients: 1 tablespoon olive oil 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 tablespoon dijon mustard 2 cloves minced garlic 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 teaspoon maple syrup Preparation: Put all ingredients in a small jar and SHAKE SHAKE SHAKE. Enjoy!