Vegan Brown Gravy

My friend B and her hubby W changed their eating habits a few years ago to Vegan.

They love everything about it!

In talking to her, she has mentioned certain meals that just sound amazing! She is in the process of gathering some of her faves for me to try.

She sent me this one telling me how she would like to "hide in a corner and drink it all"

OMG sold!

Now, we are not vegans in our household, and do not claim to be.

I understand I served this over meatloaf...but that doesn't stop the gravy from being what it is.

And what it is...is delicious! She is so freaking right! I found myself sneaking spoonfuls of it while cooking. Of course, it was under the guise of "taste testing"...but seriously, yum!

I strained it as the instructions stated...but did not want all those yummy onions to go to waste. I mixed them into my mashed potato. Delish!

In talking to my friend B the next day, she told me she doesn't bother straining it. Oh well! Just for the record, the straining part is all up to you.

Ingredients:

1 Tbsp Margarine

1 Medium onion (diced)

1 Tbsp Minced garlic

2 Tbsp unbleached all purpose flour

1 Tsp Garlic powder

2 Tbsp Cornstarch

1 ½ Cup Vegetable broth

2 Tbsp Soy sauce

Pepper (to taste)

Directions:

1. Heat margarine in medium saucepan

2. Saute onion for a few minutes

3. Add flour, minced garlic, and garlic powder, continue to cook for another 8 minutes or so

4. Dissolve cornstarch in the broth

5. Gradually add the broth mixture and bring to a boil

6. Simmer for 10 minutes

7. Strain gravy, removing onions

8. Add the soy sauce and pepper

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After I took this picture, and started using ingredients I realized I grabbed the wrong flour. I did switch to unbleached in order to make the gravy.

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Asian Ginger Broth

It's been a very busy week!
My parents came up to visit as we were planning a (belated) 50th anniversary party for my aunt and uncle.

We planned a nice brunch with a bunch of family.

A few days before, we planned to order subs from a fave place at another aunt and uncles...and invited the anniv couple, who, at this point, had no idea my parents were here.
My parents sat on the couch to the side while the guests of honor came in.
They walked right by them...assuming they were my other aunt (who was unable to join on that evening)
Once they realized what was going on, the tears were just flowing!
It was great!

My mother and her siblings are so close, and it's always great to see them together as it doesn't happen as often as they would all like.


It just makes me smile.




Ingredients:

2 Tbsp Ginger (finely minced)

2 Tbsp Garlic (finely minced)

1 Tsp Canola Oil

3 Tbsp Corn starch

1 Cup Cold water

7 Cups water

4 Vegetable bouillon cubes

Salt and Pepper

Assorted toppings: Green onion, noodles, chow mein noodles, mushrooms, carrots, tofu, chicken, radish, snow peas, spinach

Directions:

1. Combine oil, ginger, and garlic in a pot and saute for 5 minutes

2. Combine cornstarch and water

3. Add water to garlic mix, and add bouillon cubes

4. Add cornstarch mix

5. Bring to a boil, simmer 15 minutes

6. Season to taste with salt and pepper

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Adapted from: Do They Have Salsa in China?

The toppings I grabbed

Then hubby decided he wanted to add radishes to his

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Roasted Tomato Soup

It's the pre-thanksgiving countdown!

Popped into the grocery for a couple things to make to eat during the football games yesterday...yowza!
Which then reminded me, I have yet to do my Thanksgiving shopping.
Fortunately, hubby has offered to brave the crowd today or tomorrow during the day...hopefully the crowd will be a bit less.

Gah!

What are you making this Thanksgiving?

Ingredients:

1 Large can roasted tomato

4 ½ Tbsp Olive oil

1 Small onion (diced)

1 ½ Minced garlic

2 Tsp Sugar

1 ½ Tbsp thyme (chopped)

½ Cup Roasted red pepper (chopped)

¾ Cup Water

Salt and Pepper

Basil pesto

Directions:

1. Add 1 ½ Tbsp oil to a large saucepan

2. Saute onions until translucent and soft

3. Add garlic and thyme to pan

4. Add red peppers, water, sugar, and tomatoes (with juice) and warm through

5. Blend with blender, add salt and pepper to taste

6. Top with basil pesto

Print

Adapted from: What Were Cooking

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Grilled Garlic Potato Rounds

I don't own a grill.
I feel like people look at me funny when I say that...I might as well have said "I don't breathe".
Whatever, it is what it is.

My consolation prize is the fact that I own a grill pan. I use it all the time. Anything I would usually make on the grill is done just fine on my little stove. Grill marks and all.

I spied this recipe in First magazine and since we have a love affair with garlic and potato, it was a match made in grill pan heaven.

Ingredients:

2 Tbsp olive oil

1 Tsp seasoning salt

1 Clove minced garlic

2 Tsp minced fresh thyme

8 Large potato (washed and sliced into ¼ inch thick rounds)

Directions:

1. Heat grill (or grill pan)

2. Mash together olive oil, salt, garlic and thyme to create a paste

3. Add potato to oil mixture and toss gently to coat

4. Grill 6 minutes or until potato is tender, turning once

Print

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