Side Dishes

Mushroom Gravy for Every Day

karenwpullen Basics, Main Dishes, Recipes, Side Dishes , , ,

This recipe is adapted from the Happy Herbivore.

mushroom gravy
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Mushroom Gravy for Every Day

Course: Sauces and dressings
Servings: 0

Ingredients

  • 1 shallot, chopped fine
  • 1/2 pound mushrooms
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoons onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/2 cup plant milk
  • 2 tablespoons cornstarch
  • 1/4 teaspoon smoked paprika

Instructions

  • In a small bowl, mix water, soy sauce, nutritional yeast, garlic powder, onion powder, and ground ginger.
  • In a skillet, sauté the shallot until soft, about 2 minutes. Add a bit of the soy sauce mixture if it starts to stick.
  • Add the mushrooms and cook slowly until they are soft, about 3 minutes.
  • Add the soy sauce mixture to the mushrooms.
  • In a small bowl, whisk the plant milk with cornstarch and smoked paprika. Pour over mushrooms and stir.
  • Reduce heat to low and continue to stir. It will thicken in about 2 minutes.
  • Add salt and pepper to taste.

Pesto Pasta with Roasted Tomatoes and Asparagus

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time10 minutes
Cook Time10 minutes
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Pesto Pasta with Roasted Tomatoes and Asparagus

A quick and delicious summer-time dish.
Course: Main Course, Pasta
Cuisine: Italian, Mediterranean
Servings: 4

Equipment

  • food processor

Ingredients

  • 4 cups cherry or grape tomatoes
  • 1 pound asparagus preferably thin
  • 1 teaspoon thyme dried
  • 12 oz pasta of your choice
  • 1/4 cup vegan parmesan

Pesto

  • 4 cups fresh basil
  • 1 clove garlic
  • 1/4 cup walnuts
  • 1/3 cup nutritional yeast
  • 1/4 cup aquafaba liquid from a can of chickpeas
  • 1/4 cup lemon juice

Instructions

  • Preheat the over to 425° F. Start a large pot of water to boil.
  • Cut the tomatoes in half and spread on a baking sheet. I cover the baking sheet with parchment paper for easier clean-up.
  • Snap off the woody end of the asparagus spears and cut them into two-inch pieces on the diagonal. Spread onto the baking sheet. Sprinkle the vegetables with the thyme, 1/2 teaspoon of salt, and a few grinds of pepper. Roast the vegetables for 10-12 minutes until the tomatoes are soft and the asparagus are tender.
  • Cook the pasta as directed on the package.
  • Mix the roasted vegetables, pasta, and pesto (below) together in the pasta pot, then spoon it all into serving bowls. Garnish with more basil and a sprinkle of Vegan Parmesan.

Pesto

  • While the vegetables are roasting and the pasta cooking, make the pesto. Start by toasting the walnuts for a few minutes.
  • Add all the ingredients to a food processor and process until mostly smooth.

Pimento Cheez

karenwpullen Basics, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

A southern classic, pimento cheese is usually made from cheddar cheese and cream cheese, mixed with chopped pimentos. This cashew-based recipe tastes exactly the same without the dairy. The secret ingredient is cooked rice. It comes together in minutes in a blender. Adapted from myquietkitchen.

Prep Time10 minutes
Cook Time5 minutes
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Pimento Cheez

Tangy, slightly smoky, and rich.
Course: Appetizer, Sandwich, Snack
Cuisine: Southern
Servings: 0

Equipment

  • blender

Ingredients

  • 1 cup raw cashews
  • 1 cup cooked rice white or brown
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons hot sauce
  • 1 teaspoon sea salt
  • 1/3 cup chopped pimentos 4-oz jar, drained
  • 1/4 teaspoon smoked paprika

Instructions

  • Boil the cashews in water for 10 minutes to soften. Drain.
  • Put all the ingredients EXCEPT rice and pimentos into a blender. Blend until smooth.
  • Add half the pimentos and blend again until they are incorporated.
  • Scoop the mixture into a bowl.
  • Chop the remaining pimentos. add them, with the rice, into the bowl, and stir until mixed.
  • Cover with plastic wrap, pressing onto the cheez to protect it from air. Refrigerate for a few hours or overnight to allow the rice to absorb the flavors.