Vegan Wild Mushroom Gravy

I only have a paper copy of this recipe.  I tried to find it again on the internet, but it is lost.  It is a great recipe for holidays.  I'd give a nod to the chef, if I could find him.

Vegan Wild Mushroom Gravy

¼ cup stock (for steam frying)

3-6 cloves of garlice minced

1 large white onion diced

1 ½ cups wild mushroom of choice chopped

2 T tamari

3 cups vegetable or mushroom stock

¼ cup merlot, or other spicy red

½ cup all – purpose white flour

¼ cup nutritional yeast

3 sprigs of rosemary, off stem and minced

2 T fresh thyme minced

¼ teaspoon black pepper

Steam fry the garlic and onion in the ¼ c stock for about three minutes on medium heat, add the mushrooms and fresh herbs and continue to sauté for a few minutes.  Add the red wine and cook for a few minutes.  Add stock and stir, bring to a simmer.  For the flour, yeast, and soy sauce make a slurry and add slowly to stock.  Bring the gravy to a boil on medium to medium – high heat, stirring constantly.  Add salt and pepper to tast.  If the gravy is to thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it.  Use a wire whisk to eliminate lumps.

Oil Free French Fries

Serves 6

Ingredients 

6 medium Yukon gold potatoes

1 tsp garlic powder

2 T Mrs Dash Garlic and Herb

½ tsp salt (optional)

1 tsp ground pepper

1/4 C oat flour

Directions:

Combine dry ingredients together into a gallon plastic zip lock bag.

Slice potato into 1/4 inch French fry pieces. Place in the plastic bag.  

Shake the bag until potatoes are covered with the flour mixture.

Spread on two cookie sheets lined with parchment paper.

Cook at 500 degrees for 15 minutes.  Remove from oven and turn the fries.

Rotate the pans and place back in the oven and cook for 15 more minutes.

Serve hot from the oven with ketchup.

Plant Based Enchiladas

Enchilada Sauce

2 Chipotle peppers, seeded and stems removed and reconstituted by soaking in water

1 Can organic tomato sauce

1/2 medium onion, diced

2 cloves garlic, minced

½ tsp smoked paprika

½ tsp cumin

½ tsp oregano

Dry sauté onion until golden, add garlic.  Place onion, garlic, and  other ingredients in the blender.  Blend until a smooth sauce is created.

Enchilada filling

1 can fire roasted tomatoes

1 can vegan no oil refried beans

½ package firm tofu

½ diced onion

2 cloves garlic

Dry sauté onion.  Add garlic and tomatoes.  Reduce until most of the liquid has evaporated.  Pour into a bowl with tofu and refried beans.  Mix everything together.

Enchiladas

12 corn tortillas (no oil)

Enchilada sauce

Enchilada filling

Pour half the Enchilada sauce on the bottom of a glass 9 x 13 inch pan.  Stuff each enchilada with about ½ cup of the filling.  Place seam side down in pan.  Pour the remaining sauce over the top.  Bake for 30 minutes at 350 degrees.

Power Cookies

Power Cookies

Ingredients

½ C organic peanut butter
scant ½ C maple syrup
1 tsp vanilla
2 scoops organic vegan protein powder (I used Raw Protein)
Equivalent of one egg with egg replacer
½ C vegan milk
¼ C water
½ tsp baking soda
1 tsp salt
1 c whole grain spelt flour
3 c quick oats
2 T ground flax seed
2 T ground chia seeds
1 c dried fruit or vegan chocolate chips

Preheat oven to 350

Mix peanut butter, maple syrup, vanilla, protein powder, egg, milk, and water until creamy.

Mix in baking soda, salt, flour, oats, flax seed and dried fruit or chocolate chips.

Shape into 1- inch balls and flatten on a cookies sheet lined with parchment paper.

Cook 10-12 minutes.

Vegan Hot and Sour Soup

Vegan  Hot and Sour Soup

Ingredients

4 garlic cloves

2 T grated ginger

12 Shitake mushrooms, sliced thinly

1 can bamboo shoots, drained and sliced thin

6  bok choy leaves, stems removed, chopped

1 14 oz package extra firm tofu, cubed

1 T red chili paste (make sure it is vegan)

¼ C rice vinegar

4 Cups Vegetable Broth (low sodium)

4T Tamari (soy sauce)

Place everything in a crock pot and cook for 8 hours or place everything in a stock pot, bring to boil and cook on low for 1 hour. 

You can add extra chili paste or rice vinegar to taste.

Vegan No Fat Tomato Tapenade

Ingredients

2 C organic sundried tomatoes (no oil)

1 T herbs de provence

2 tsp capers

3 cloves garlic, crushed

1 T lemon juice

1 tsp lemon rind

Directions

Soak tomatoes in water for one hour.

Drain and place in food processor with all other ingredients.

Process until tomatoes are coarsely chopped.

Place in refrigerator for several hours.

Serve with crackers or bread.

Oil Free Vegan Granola

This is an easy breakfast cereal that my entire family loves.  You can substitute different nuts or dried fruit depending on your tastes.

Ingredients -
3 Cups Old Fashioned Rolled Oats (I use Bob's Red Mill)
1 Cup raw slivered almonds (I use Nuts Online)
1/2 C raw sunflower seeds
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt (optional)
1 tsp vanilla
1/2 C unsweetened apple sauce
1/3 C maple syrup
1 C raisins
1/2 C cranberries 


Directions:

Preheat oven to 350

1. Mix all ingredients together in a bowl until oatmeal is moistened.
2. Spread mixture on two cookie sheets lined with parchment paper.
3. Set timer for 10 minutes and place cookie sheets in the oven.
4. After 10 minutes take granola from oven stir to spread mixture and
5. Switch the cookie sheets: bottom goes to the top, top goes to the bottom.
6. Set the timer for 10 minutes and repeat the process.
7. Set the timer one more time for 10 minutes and repeat the process.
8. Remove from oven and let the mixture completely dry.
9. Add dried fruit and store in an air tight container.