Mushroom Gravy
Ingredients:
2 teaspoons cold-pressed oil
1 large onion, chopped
1 ½ cups water (may use canned mushroom liquid as part)
1-tablespoon salt
2 teaspoons cold-pressed oil
1 large onion, chopped
1 ½ cups water (may use canned mushroom liquid as part)
1-tablespoon salt
2 cups packed fresh spinach
¾ cup walnuts
3 tablespoons flaxseeds, preferably golden
1/3 cup water
1 large onion, chopped
2 cloves garlic, minced
4 tablespoons virgin, cold-pressed olive oil
½ teaspoon basil
1 cup raw cashew nuts, washed
1 cup hot water
1/3 cup nutritional yeast flakes
1/3 cup pimentos
1 cup raw cashew nuts (Lite Cheese Option: Use only ½ cup cashew nuts plus 1 tablespoon cornstarch.)
2 cups water
½ large or 1 small red bell pepper (or ¼ cup canned pimentos or red peppers)
1 ½ teaspoons salt
Onion(s) dice or slice as desired, amount as desired
1 24-oz can pureed tomatoes
1 – 2 tablespoons of tahini, more if desired
2 – 3 tablespoons cornstarch
Pay special attention to steps 1 and 2—this is the key to blending a sauce with an authentic look and feel. Many cooks fail here—they don’t blend the mixture long enough. The result is a somewhat gritty or grainy texture. Blend nuts with a small amount of water—enough to submerge them. A thicker mixture results and will become smooth more quickly. Then add the rest of the water in the recipe. This is why, in many of our recipes, some water is added while blending and then more is added later.
1 cup raw cashew nuts
½ teaspoon salt (or more to taste)
2 teaspoons onion powder
3 cups pineapple juice
14-ounce can diced tomatoes or stewed tomatoes
1/2 cup tomato paste or puree
1-2 tablespoons honey (optional)
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