Real Food Store Gravy

Mom sent this to me a long time ago. I tried it and it was really good, although my was salt for some reason . . . .

 

¼ rice flour (I use white flour whenever I feel like it)
¼ cup nutritional yeast
¼ c. soy oil (I use only 1-2 T. olive oil)
2 ¼ c. stock/water
¼ cups Braggs Aminos (It tastes just like soy sauce.  You get it at the Real Food Store.  I think soy sauce could be substituted here if you can't get Braggs Aminos)
1 1/2 t. minced garlic
3 ½ t. prepared mustard
¾ t. horseradish
¾ t. Worcestershire sauce
Dash  of pepper

 

In a heavy bottomed pan, over medium high heat toast flour and yeast for one minute, stirring constantly (I didn't do this the first few times and I thought the gravy was fine). Whisk in oil and garlic and stir constantly four 30-40 seconds.
 
Whisk in remaining ingredients, bring to a simmer and allow to cook 15 minutes on low heat. (I just cook until it's thickened.)  Add tamari or water if necessary.
 
The gravy I made tastes just like the Real Foods Store's to me.  If you have a mathematician at your house who could do a more precise job reducing the recipe.

 

Here is the original:

 

1 c. nutritional yeast
1 c. soy oil
2 T. minced garlic
9 c.  stock/water
1 c. Braggs
1/3 c. prepared mustard
1 T. horseradish
1 T. Worcestershire sauce
½ t. black pepper

Orange-Honey Marinade for Salmon

You all know that I stopped eating a lot of meat . . . so in honor of my once a year meat consumption, here is a picture of me and my friend Karen, at the Salmon Festival with the salmon we caught. Since I caught it with my own hands, I couldn't waste it . . .. (Although I did feel a littel bad after I caught it thinking about the poor fish suffocating!)! And here is the recipe I used to cook it . . . We invited people over from my hubby's work to share it with us.

Salmon Orange-Honey Marinade

1/3 cup orange juice

1/3 cup soy sauce

3 tbsp. olive oil

3 tbsp. Ketchup

1 tbsp. honey

1/2 tsp. groung ginger

1 clove garlic

24 oz. of salmon (I had a whole salmon so I made a lot of marinade)

Mix it all together and let marinade for as much time as you remember to marinade it! For me that was 2 hours. I think it's even better if you do it over night.

Quick Breakfast Pudding

This breakfast is almost like dessert!

8 dried apricot halves
5 or 6 dried figs
1/4 cup raisins
1 green apple
1 cup quick rolled oats (I used regular and it worked)
3 cup soy milk (vanilla)
1/2 teaspoon cinnamon

Chop apricots, figs, and raisins in a food processor. Cut apple in quarters and remove core. Add to dried fruit in food processor and chop fine.

Transfer to a saucepan and add oats, milk, and cinnamon. Heat to a simmer, then cover and cook, stirring occasionally, until thickened, about 5 minutes.

Pecan Maple Salad

1/2 cup chopped pecans
1/2 cup regular soy milk
1 1/2 teaspoons cinnamon
2 dates
2 tablespoons pure maple syrup

Mix in blender half the chopped pecans with the other ingredients. Then when creamy, take our of the blender and add the rest of the pecans so the dressing remains lumpy, with some crunch. Pour over romaine, spinach or whatever salad you have. When I made it I used romaine and spinach with apples and peaches in the salad. Yum!

Anything New?

With Turkey Legs gone I haven't really been experimenting lately in the kitchen. It's very unmotivating to cook when I don't have him around! I have found one way to get my son to eat something green. I pureed up kale and some fruit (like a smoothy) and then froze them in Popsicle molds and he eats them up like crazy. If I put it in a cup he won't touch it, but if it's frozen he begs for a Popsicle!

Anything new in the kitchen with you all?

One last thought: Wouldn't it be fun to be like Michael Phelps and eat 10-12,000 calories a day? I guess that means I have to swim 5 hours a day as well . . . . Oh well . . . !

Mango Strawberry Mousse

1 lb. tofu, soft (use the kind in the refrigerator)

1 mango

2 tablespoons pure maple syrup

1 teaspoon vanilla

1 basket strawberries

 

Peel mango and cut of the meat.

Put all ingredients except strawberries into the blender and puree until smooth.

Slice strawberries and mix into mango mousse.

Cover with plastic wrap and refrigerate for at least 3 hours before serving. This step is essential. The three hours develops the flavor. Don't skip this part! Enjoy!

Curry Cauliflower Soup

Can you believe that here in Japan it is still not too hot to eat soup? Well, this one is healthy . . . but surprisingly good. My friend made it up mostly and then I made some adjustments. Sorry if this recipe doesn't make much sense, but here it goes . . .

One bag celery hearts
6 small zucchini
2 gigantic onions
1 head (is that what you call it?) of garlic
cashews (optional)
coconut milk (optional)

Combine these veggies in a little olive oil and bake around 350-400 degrees for 45 minutes or until soft when pierced with a fork. When done roasting put in a blender and blend until creamy. Add some chicken stock to help with the creamy consistency. At this point you can add cashews for some creaminess and blend them in or a can of coconut milk. My friend added a whole can. I only added 1/2 a cup. Another friend added cashews. Set mixture aside.

A little olive oil
1 TBSP curry
1 TBSP cumin
1 tsp red pepper flakes (or less)
1 tsp chipotle pepper
1 tsp paprika
salt and pepper
2 bunches kale, mustard greens, collards green or combination
1 head of cauliflower
1 large sweet potato
1 box chicken broth or more

Combine spices and oil in a pan. Mix together. Add veggies except greens and then a little water to steam the veggies until tender. When tender add broth, reserved pureed veggies and greens. Heat through until greens are cooked.

This recipe is really good, however don't put too many red pepper flakes in it. I think I seriously over seasoned mine with that. Also, it tasted good with some toasted coconut on top. Enjoy!