Mushroom Gravy

 Mushroom Gravy

 Recipe By: Happy Herbivore
 Serving Size: 3
 Yield: 1 Cup

 Ingredients:

 1/4 cup Nutritional Yeast
 1/4 cup White Whole-Wheat Flour
 1 cup Nondairy Milk
 1 small onion, diced
 8 oz. White Mushroom, thinly sliced
 2 Tablespoons low sodium soy sauce
 1 teaspoon Rubbed Sage (not powdered)

 Directions:

 1. Whisk nutritional yeast and flour together with nondairy milk and set aside.

 2. Line a large frying pan with a thin layer of water and cook onion and mushroom over high heat until the mushrooms start to soften and turn brown and most of the water has evaporated.

 3. Add milk mixture, soy sauce, and sage to the pan, stirring to combine.

 4. Bring to a boil and continue to cook until thick.

 5. Add salt and pepper to taste.

African-Style Stewed Kale

6 servings

Heat

1 chopped onion and 3 minced garlic cloves

Sauté in water or some of the tomato juice until soft. 

Stir in:

1 Tbsp. ground cumin and

1 Tbsp. ground coriander, then

1 28-oz. can of crushed tomatoes and

chopped stemmed leaves from 2 heads of kale. 

Cover and cook until kale is just tender, about 15 minutes.

1/2 cup fresh cilantro leaves and simmer for 10 minutes

Stir in ¼ cup natural peanut butter, optional ( I did not use )

Serve over corn meal, rice or couscous.

Spinach Alfredo

1 pkg Nasoya Silken Tofu
3/4 cup soy milk
1 tsp salt
Juice from 1/2 lemon
3 Tbsp nutritional yeast flakes
4 fresh garlic cloves OR 2 roasted garlic heads
1-1 1/2 Tbsp garlic powder
1/4 cup sun-dried tomatoes, rehydrated

Blend above ingredients, then add:
1 cup soy milk
2 Tbsp corn starch

Thicken on stove top, then add:
2 cup chopped spinach, wilted

Add:
2-3 Tbsp crushed dry basil
3-4 Tbsp fresh or dried parsley
1/4 cup chopped sun-dried tomatoes, rehydrated

Mix. Serve over cooked pasta.

Cheese Sauce

1/2 cup cashews
1/2 cup well-cooked brown rice, warm
1 1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
3 Tbsp nutritional food yeast
2 Tbsp sesame seeds
2 Tbsp lemon juice
2 cup water
1/4 cup pimento

Blend well, until very smooth. Heat to boiling to thicken.

American Chop Suey

1 onion, peeled and chopped
1 clove garlic, minced
4 Tbsp water
1 quart home-canned tomatoes or 1 28-oz can, diced or broken up
1 6-oz can tomato paste
1 cup textured vegetable protein (TVP)
1 cup water
2 Tbsp liquid aminos
1/2 tsp sea salt (optional)
1 lb brown rice macaroni (I used Tinkyada)

Saute onion and garlic in water in a large saucepan for 2 minutes. Cover and cook until onions are tender. Add tomatoes, tomato pate, TVP, water, and liquid aminos. Simmer, covered, for about 30 minutes.

Meanwhile, cook pasta in a saucepan in boiling water until "al dente." Drain and rinse with hot water. Add pasta to tomato mixture and mix well. Add sea salt.

Asparagus Guacamole

2 cups cooked asparagus
2 Tbsp soy yoghurt
2 Tbsp fresh lemon or lime

Blend first three ingredients together, then add:
2 Tbsp gren onion, minced
2 Tbsp tomato salsa
1 Tbsp cilantro, minced
1 clove garlic, minced
1/2 tsp cumin

If desired, you can also add:
1/2 avocado
1 Tbsp Vegenaise

Carrot & Tofu Scramble

From "Vegetarian Times Complete Cookbook"`
Submitted by Sophia Palange

1 Tbsp oil
1 lb carrots, grated
1 lb x-Firm tofu, drained and crumbled
1/3 cup soy sauce
1/3 cup sesame seeds (optional)
1 Tbsp ?? sesame oil

In skillet, heat oil over medium heat and cook carrots, stirring for 15 minutes. Add tofu to carrots and cook until soft. Add soy sauce and sesame seeds. Cook 1 minute. Stir in sesame oil. Serve hot.

Recommend serving over rice.

Sweet Potato Curry

Submitted by Mary Penner

Combine in blender:
1 cooked sweet potato, baked or boiled
1 thumb-size piece of fresh ginger, peeled
1 Tbsp tomato paste
2 Tbsp lime juice
1 can coconut milk
1 Tbsp onion powder or 1/2 fresh onion
2-4 tsp Thai Kitchen red curry paste, (available in most grocery stores)
1 clove garlic
1 1/2 tsp coriander
1-2 tsp salt
Add enough water to blend well.

1 sweet potato, sliced
4 medium potatoes, chopped
1/2 head cauliflower, separated into flowerets
1 zucchini, in half rounds
1 green bell pepper, chopped
1 block tofu, chopped and steamed for about 1 hour on a steamer

Cook sweet potatoes and potatoes until just barely tender, set aside. Place the blended sauce in a large kettle and bring to a simmer. Add the rest of the veggies and cook until just tender. Add the potatoes, sweet potatoes, and steamed tofu. Blend and adjust seasoning.

Serve as soon as possible, while vegetables are bright green and crisp.

Chik-style Seasoning Powder

1 1/3 cup nutritional yeast
3 Tbsp onion Powder
2 1/2 Tbsp sea salt (you can use less)
1 Tbsp soy or rice protein powder
1 tsp dried thyme
2 Tbsp organic sugar
2 1/2 tsp garlic powder
1 tsp crumbled sage (not powdered)
1 tsp paprika
1/2 tsp turmeric

Blend in blender. Store in a dry, airtight container.
Yield: 1 1/4 cup dry : 30 cups broth

Note: For broth, use 2 level teaspoons per 1 cup boiling water.

Sunflower Sour Cream

1/2 cup raw sunflower seeds
1/2 cup hot, cooked rice
3/4 cup water
1/4 tsp dill, optional
1 tsp salt
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 cup lemon juice

Combine all ingredients in a blender and blend until smooth. Place in refrigerator to chill.
Makes 2 cups.

Homestyle Gravy

Place the following in a blender:
2 cups water
1/2 cup raw cashews, well rinsed
2 Tbsp nutritional yeast flakes
1 Tbsp Braggʼs Liquid Aminos
2 tsp onion powder
1/2 tsp vege-sal
1/2 tsp garlic powder

Blend till smooth, pour into a saucepan and cook over medium heat till thick. Serve over stuffing, potatoes, etc.

Creamy Dill Dressing

1/2 cup cashews (or use half sunflower seeds)
1 cup water
2 Tbs lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp dried dill (added after blending all other ingredients)

Blend until smooth (2-3) minutes. Add the 1 tsp dried dill and pulse to mix.

Cranberry Relish

1 12-oz. package of fresh cranberries, sorted and washed
1 large orange with peel, washed and seeded
1 large apple, cored and chopped
1/2 cup apple juice
1/4 cup chopped dates
chopped nuts, optional

Place 1/3 of the fruit (about 2 cups) in a blender and whiz until finely chopped but NOT smooth. Pour into a bowl. Repeat until all the fruit is processed. Finally place the apple juice and dates in the blender and process until well mixed, then pour over the mixture. If you need a bit more sweetener, add a drop or two of Stevia. Great served with a holiday meal or on top of cereal for breakfast.