Category Archives: Sides & Sauces

Savory Holiday Gravy

Here is a simple gravy recipe that goes with your yummy holiday roast.

Classification: vegan. vegetarian, can be wheat free and gluten free

INGREDIENTS:

wheat flour – 1/2 cup (can be substituted with brown rice flour, corn flour, amaranth flour, spelt,)
nutritional yeast – 1/2 cup

coconut oil – 2 and 1/2 TBspoons
onion, minced – 1/2 cup
garlic, minced – 2 teaspoons

water – 3 and 1/2 cups water
tamari soy sauce (or regular soy sauce) – 4 TBspoons
sage powder – 1 teaspoon
thyme powder – 1 teaspoon
salt to taste
mushroom seasoning powder – a pinch (optional)

METHOD:

1. In a skillet combine flour and nutritional yeast, and toast on medium heat until fragrant for about 5 minutes. Set aside when done.
2. Sautee garlic and onion in coconut oil until brown and tender.
3. Add the flour mixture into the skillet and keep stirring to break up lumps.
4. Add water and the rest of the ingredients. Stir very well until very smooth.

That easy! Enjoy it over your healthy holiday loaf, baked potatoes or anything that requires gravy. 🙂

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savory holiday gravy

savory holiday gravy

Healthy Holiday Roast

To my dear friends who asked me for the vegan holiday roast I’ve made on Thanksgiving Day, here it is! This is actually my modified recipe of Holiday Roast from Vegan Flavorista blog. I doubled the amount of ingredients, added a few ingredients and flavor enhancers. The result? Yummy! My family and some of my friends who happened to taste it liked it too! It’s pretty easy to make. I’ve also named a few substitute flour for those wheat-gluten intolerant. This is a great meatless recipe for any special occasions! To make the sauce that goes with this recipe click holiday gravy. 

Classification: Vegan vegetarian, can be wheat and gluten free

1. Pre-heat oven for 350*F (175*C).
2. In a pot put some water and bring it to simmer.

Stuffing Ingredients:

coconut oil – 1 TBspoon
onion – 1 cup
mushroom – 1 cup, chopped
(alternative to mushroom could be walnuts or peanuts – 4 TBspoons, chopped, or you can use combination of mushroom & nuts)
sage – 1 teaspoon
thyme – 1 teaspoon
vegetable stock – 1/2 cup
cubed bread – 2 cups
salt – 1/4 teaspoon or more to taste
mushroom seasoning powder – 1/4 teaspoon (optional)

METHOD in making the stuffing:

1. Sautee onion and mushroom with coconut oil.
2. Mix in the rest of seasoning, vegetable broth and bread cubes. Stir well until liquid is absorbed.
3. Turn off heat and set it aside until ready for filling.

If using walnuts or peanuts, sautee it with onion and garlic before setting aside.

Note: If using walnuts or peanuts; Mix it

Loaf Ingredients:

coconut oil – 2-3 TBspoons
onion – 1 cup, minced
garlic – 2 TBspoons. minced

vital wheat gluten flour – 4 cups

Note: Amaranth flour, Barley flour, Buckwheat flour, Brown rice flour, corn flour and millet flour, are a few substitutes to wheat flour. You may use chia seeds flour or ground flax seeds to add to your dough mixture as a flour binder instead of gluten flour.

garbanzo/chick peas flour – 2 cups
nutritional yeast – 1 cup
sea salt – 1 and 1/2 teaspoon

tofu (firm) – 2 packs of 6 oz.
vegetable stock – 2 cups
tamari soy sauce (or regular soy sauce) – 1/2 cup *Tamari soy sauce is gluten free
sage – 1 teaspoon

Method in making the Loaf:

1. In a separate skillet sautee first four loaf ingredients (oil, onion, garlic).
2. Cook in medium heat until tender and brownish. Turn off heat when done.
3. In a large mixing bowl mix the dry ingredients; gluten flour, garbanzo flour, nutritional yeast, and sea salt. Mix well and set aside.
4. Drain and press firm tofu to remove excess liquid. Crumble and put in blender or food processor. Puree until very smooth.
5. Add vegetable stock, soy sauce and sage to the mixture then puree one more time until smooth.
6. Add the wet mixture into the dry mixture and form it into dough.
7. Knead the dough well. Texture should be soft but not too sticky. Add about 1/4 flour or so as needed.
8. Cut the dough in half. Gently flatten each piece of dough to form a round shape. Spread half of the stuffing evenly on top of the flattened dough, and roll it gently to form into a bread loaf. Seal the ends and put in an oiled loaf pan. Repeat the same process on the other half of dough.

OPTION: Cut the dough into four equal pieces (You will need 2 equal pieces for each loaf pan). Flatten two quarter size of the dough and form into oval shape. Press a quarter of the dough into a loaf pan. Spread half of the stuffing in the middle of the dough and form it into an oblong shape. Top with another quarter size of dough and press it very firmly together into a nice loaf shape. Repeat the process for the remaining dough and stuffing.

9. Oil the top of loaves lightly with olive oil or coconut oil.
10. Pour hot water into a baking pan. Cover with foil. Bake in a preheated oven (350*F or 175*C)for about 2 hours.

The roast should be quite firm. Cool on a wire rack and loosen gently from the pan by running a knife around the edge.
Makes 2 holiday roasts!

Enjoy your healthy, vegan, holiday roast with holiday gravy!

Note: You can always adjust the ingredients. Half of the ingredients makes one holiday roast.

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Vegan Holiday Sweet Potato Casserole

Is it a dessert or a side dish? Whatever you call it… It’s one of the traditional holiday dish in the US especially on Thanksgiving Day. This time I made a sweet potato casserole using Asian sweet potato (sweet potatoes from our garden). Texture and taste is a little different but I think I like it better— maybe because I like Asian sweet potato better than the typical orange sweet potato. It’s a great treat to have anytime of the year with or without a special occasion. Give it a try! To me it’s a dessert! 🙂

Well I have nothing else to say but greet my American friends a HAPPY, BLESSED and many more THANKSGIVING DAY!

Classification: Vegan

INGREDIENTS:

sweet potato, 4 cups cubed (Asian or yellow sweet potato)

white sugar, 1/4 cup (1/2 cup if you use orange sweet potato)

egg replacer, (mixture of 4 TBspoon warm water to 3 teaspoon egg replacer powder). 2 eggs if not using egg replacer

sea salt, 1/2 teaspoon

non-dairy butter, 5 TBspoons softened (divided)

soy milk, (mixture of 1/2 cup mixed with 1 & 1/2 TBspoon soy supreme powder)

vanilla extract, 1/2 teaspoon

brown sugar, 1/2 cup

all purpose flour, 1/3 cup

chopped pecan nuts, 3/4 cups

DIRECTIONS:

1. Preheat oven to 325*F (165*C). Put sweet potatoes in a saucepan with about 2 and a half cup of water. Cook over medium high heat until tender. Drain and mash.

2. In a large bowl, mix together the sweet potatoes, white sugar, eggs replacer mixture, salt, 3 TBspoons softened butter, soy milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

3. In a medium bowl, mix brown brown sugar and flour. Cut in 2 TBspoon non-dairy butter until the mixture is coarse. Stir in the pecans (make sure the mixture is crumbly and not sticky) Sprinkle the mixture over the sweet potato mixture.

4. Bake in the preheated oven for 35-40 minutes, or until the topping is lightly brown.

Enjoy your side dish or dessert! 🙂

Vegan Sweet Potato Casserole

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Better Than Fried Okra

It’s been a while since I posted a recipe in my food blog. I’ve been so busy with many things in and outside the house this past Summer until Fall season. While I have done a lot of simple but yummy cooking, I have not forgotten to write down recipes and take pictures of the dishes I’ve made that I thought might be interesting to some of my friends. This time I am sharing with you my family’s favorite okra delight. If you don’t like the slime of Okra and want to eliminate deep-fried dishes in your menu; this recipe might click for you.

Classification: Vegan
Good source of fiber, pantothenic acid. phosphorus, manganese, vitamin B3 & B6

INGREDIENTS:

okra – 7 cups, diced
corn meal/flour – 3/4 cups
vegan chicken-like seasoning (country style seasoning) – 1 & 1/2 TBspoon
or use available seasoning.
onion powder – 1 t.spoon
garlic powder – 1/2 t.spoon
olive oil – 2 TBspoon

STEPS:

1. Wash and drain fresh okra. Slice about half an inch thick.
2. Place diced okra in a mixing bowl. Sprinkle olive oil and toss well.
3. Sprinkle corn meal flour, chicken-like seasoning, onion powder, and garlic powder evenly. You may add salt as needed. Mix altogether gently. If you need to add more corn flour and olive oil, you may do so.
Note: Adjust seasoning according to your taste.
4. Spread seasoned, diced okra evenly in a baking sheet and bake in a pre-heated oven set at 350*F (170*C) for 30 minutes. If you want your okra to be extra crispy, let it sit in the oven until it is more brown and drier.

Enjoy as a side dish with or without gravy! 🙂

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Bite-size Zucchini and Yellow Squash Pizza

We have lots of zucchini and straight-neck squash growing in our garden this year. My family loves squash…so to make a change of recipe I thought of making a bite-size pizza using the squash to replace the bread dough. This recipe is not new (but maybe to some of you) as there are other people who have made this recipe before. Typically you use zucchini squash in making this bite-size pizza, but in this recipe I use both zucchini and straight-neck, yellow squash. As you see in the photos I posted below the squashes are big… perfect for the size I wanted! I am not sure if other types of squash are okay to use because some squash are too soft and watery, and it might not hold the toppings as well, unlike zucchini and straight-neck squash —that’s something I would like to experiment next time ;-). Anyway, this recipe is very simple and sooo good! Want to try?!

Classification: Vegetarian

INGREDIENTS:

zucchini squash
straight-neck squash
marinara sauce or pasta sauce
shredded cheese (I prefer soy cheese but I used mild cheddar in this recipe)
salt to taste

STEPS:

1. Preheat oven to 350*F (175*F). Wash squash thoroughly. Cut squash (with peelings) in rounds, about half an inch thick.
2. Place cut squash in a oiled baking sheets.
3. Put toppings on top of squash rounds: pasta/marinara sauce (enough to fill the surface–make sure it doesn’t overflow), sprinkle some sea salt and shredded cheese. You may want to sprinkle some pepper if you want, but I did not put on mine, it still taste so yummy!
4. Bake in the oven for 15 minutes.

Tadaaaah! It’s great as a side dish or light supper. Enjoy till the last bite!

TIPS:
Do not over-bake to avoid overcooking. For variations of toppings you can put tofu slices, veggie sausage, etc.

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Creamed Veggies

This is a slightly different version recipe of creamed potato. This is very simple and easy to make. If you haven’t noticed yet, I prefer less complicated dishes. With this recipe, you can pretty much use any vegetables you like to mix with your cream sauce and potatoes. Great as comfort food, or as a side dish. I can eat it at breakfast (I’m not a big fan of cold breakfast ;D) or as light supper.

Classification: Vegan

INGREDIENTS:

4 cups potatoes, diced
1 cup water
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup carrots, diced
1 cup peas
2 cups basic cream sauce
1 teaspoon dill (optional)

STEPS:

1. Cook potatoes and carrots with 1 cup of water and 1/2 teaspoon sea salt for 10-15 minutes.
2. Add cream sauce, peas and dill. Gently stir until thick. Serve hot.

Makes about 6 servings.
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Basic Vegan Cream Sauce

There is some kind of ‘magic’ when cashew nuts and nutritional yeast are blended together! Well, the nutritional yeast in this recipe is in the country-style seasoning.. The creaminess of the flavor is just right to compliment the creamy taste and texture of the non-vegan cream sauce.
For those of you who are willing to try a different and healthier version of traditional cream sauce made with butter and dairy milk, give this easy recipe a try. If you don’t have all the ingredients, it’s OK. Just use whatever available ingredients you have, you can add other ingredients if you want. If you need to omit nutritional yeast, you may do so. And If you prefer your kind of cream sauce, go for it. I Just hope that you’d choose the best, and healthy options as possible. Use this use for any recipe that requires cream sauce.

Classification: Vegan
INGREDIENTS:

1 cup cashew nuts
2 cups water
2 teaspoon onion powder
2 teaspoon country-style vegan seasoning or chicken-like seasoning (if not available, you can use only nutritional yeast + extra onion and garlic powder and some herbs)
1 teaspoon garlic powder
2 TBspoon cornstarch or clear gel
1 TBspoon soy supreme powder
1 teaspoon sea salt, or more-to taste
1 and 1/2 cup water (or a little more if you want thinner sauce)

STEPS:

1. Place all ingredients in a blender. Blend on high until fine and smooth.
2. Pour mixture in a saucepan and bring it to boil. Stirring constantly as it thickens to prevent lumping.
3. Remove from heat when it’s thick.
If thicker sauce is needed, just add more starch dissolved in cool water. Bring it to simmer as it thickens.

Makes about 4 cups.