Category Archives: Recipes

A New Year’s Contemplation

Print PDF Garden Alchemy For Spiritual Renewal As the year turns and our part of the planet leans into the light, we are naturally drawn to contemplate (if not actually attempt) renewal of many kinds. For me, the new year … Continue reading

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Heartwarming Winter Meals To Share

Print PDF  Seasonal Sorrow And Kindness Right now, I’m sad and I’m glad. Sad for our weary, beleaguered world and glad for every glimmer of clarity and light. Do you think sad is bad? In the face of enormous social … Continue reading

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Gingerbread And Gingersnaps

Sculptable Gingerfolk

When my kids were little, I developed a recipe for gingerbread that was sort of like play dough; instead of rolling out flat and using cookie cutters, kids could roll balls of dough for heads and bodies and roll little logs for arms and legs. My original recipe used soft butter, but since my granddaughter is dairy sensitive, I swapped for avocado oil, which has a light but subtly butter flavor. I also use a flour blend, because while using whole wheat pastry flour alone gives cookies a very tender crumb, it tends to make for overly dry baked goods. A half-and-half blend works fine and lends a richer flavor to pretty much anything. I imagine this recipe would also work with a gluten-free flour mix but you’d need to add water carefully to get the right consistency. Continue reading

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Giving Thanks For All

Satisfying Vegan Gravy

Vegetarian gravies can be thin, pathetic things, but this one is bolstered by buttery avocado oil and flaked nutritional yeast, which adds significant protein and offers a salty (though salt-free), nut-like flavor as well. Sliced mushrooms make the gravy bold and savory, adding the deep, umami quality that usually comes from meat. Use your favorite mushrooms or a blend of several kinds, from Portobellos or porcini to apricot-scented chanterelles.

Rich Mushroom Gravy

1/4 cup avocado oil
2 large brown or yellow onions, thinly sliced
1 teaspoon kosher or sea salt
1 pound mushrooms, thinly sliced
1/3 cup flour (any kind that will thicken a sauce)
1/2 cup red wine
4 cups fresh vegetable broth
2-3 teaspoons flaked nutritional yeast
1/8 teaspoon smoked paprika (hot or sweet)

In a wide, shallow pan, combine oil, onions, and half the salt over medium high heat and cook until soft (10-15 minutes). Add mushrooms, cover pan, reduce heat to low and cook until wilted (10-15 minutes). Stir in flour and cook, stirring often, for 2 minutes. Add wine and broth a little at a time, stirring to prevent lumps, then simmer until mushrooms are very tender (20-30 minutes). Serve as is or puree with an immersion blender to desired consistency and serve hot. Makes about 5 cups. Continue reading

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