Vegan Mushroom Gravy

Vegan Mushroom Gravy
 Provided by Laura Lea Bryant,
a Certified Holistic and
Health Supportive Chef in Nashville
llbalanced.com

 

  

 

 

 

 

Ingredients

  • 6 cups mixed mushrooms (I used a combination of crimini, shitake, porcini and baby bella)
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 2 tablespoons fresh thyme
  • 2 bay leaves
  • 1-2 tablespoons tamari (you can substitute soy sauce)
  • 1/4 cup nutritional yeast**
  • 1 tablespoon corn or arrowroot starch
  • 2 cups vegetable or mushroom stock (homemade highly recommended)
  • 1/2 cup white wine (I used a Chardonnay)
  • salt and pepper to taste

**Note: nutritional yeast is a fantastic source of vegetarian protein and B vitamins, and it often takes the place of cheese in vegan cooking. I wouldn’t suggest omitting, as it is key to to making this dish taste like the real deal, but you could try substituting 1/4 cup grated parmesan.

 

Instructions

  1. Heat olive oil in a large ...

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Posted Thursday, Nov. 14, 2013 by Christa Gonzales in Recipes, Side Dish

 
 
 

Spotlight: The Food Box

Spotlight: The Food Box

Fresh, local, organic, gourmet-prepared AND delivered food at a reasonable price sounds like a dream, but that's exactly what Amanda Blackard-Scott, affectionately known as Mayter, has created with The Food Box.  The Food Box is the brain child of Mayter, who after reaching 185 lbs lost over 60lbs by creating her own foods and designing recipes that would help her in her quest to get healthy and lose weight.  So when she thought about offering the foods that helped her so much to others, her friends pushed her to make it a reality!  The result is The Food Box and boy is it good!

"The Food Box provides local-organic vegan,vegetarian,raw, and microbiotic pre-prepared meals for busy people who want to enjoy gourmet food without the hassle of meal planning."

We recently had the opportunity to sample a "box" and we were blown away with the experience.  Each ...

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Posted Wednesday, Aug. 28, 2013 by Michael Gonzales in Spotlight, Places

 
 
 

Vegan White Bean, Asparagus & Artichoke Heart Salad

Vegan White Bean, Asparagus & Artichoke Heart Salad

 

Serving Size: 4 servings
 

 

  

 

 

 

 

 

 

Ingredients

  • 1 15 oz. can quartered artichoke hearts, rinsed and drained
  • 1 15 oz. can white beans, rinsed and drained
  • 2 cups asparagus, cut into 1? pieces
  • 1/3 cup thinly sliced radishes (I used watermelon radishes – pretty!)
  • 4-5 scallions, chopped
  • 1 clove garlic, finely minced
  • 1 tbsp. orange juice
  • 1 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tsp. French mustard
  • 1 tbsp. nutritional yeast
  • splash soy sauce
  • salt & pepper to taste
  • fresh basil, for garnish

Instructions

  1. Lightly steam or microwave the asparagus. Set aside.
  2. In a large bowl, whisk together the garlic, orange juice, lemon juice, red wine vinegar, mustard, nutritional yeast, soy sauce and salt and pepper. (No, I did not forget the oil.) Add the artichoke hearts, beans, asparagus, radishes and scallions, stirring to combine.
  3. Serve over a bed of fresh greens, if desired and top with basil.

Notes

Provided by ...

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Posted Thursday, March 28, 2013 by Michael Gonzales in Recipes, Salads