Archive for the ‘sauces/gravies’ Category

Vegan Alfredo Sauce

1 package silken (soft) tofu
1 Tablespoon soy margarine
1/4 cup Tofutti Sour Supreme vegan sour cream
2 Tablespoons Tofutti Better Than Cream Cheese vegan cream cheese
1/4 cup vegan Parmesan cheese
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup soy milk

1. Place all ingredients into a blender.
2. Blend to a creamy sauce, adding more soy milk to achieve desired consistency.
3. Heat gently until hot, but do not boil.

Serve over cooked fettuccine pasta.


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Rich Onion Gravy

2 medium onions, peeled and thinly sliced
2 Tablespoon vegetable or cold-pressed rapeseed oil
2 Tablespoon butter
1 teaspoon sugar
1 teaspoon balsamic vinegar
3 cups beef-style broth (follow McKay’s beef flavored
directions for 3 cups)
4 teaspoon corn starch
4 teaspoon cold water
Salt and black pepper

1. Melt the oil and butter in a large saucepan over a gentle heat.
2. Add the onion and cover with a lid. Cook slowly for approx 10 minutes or until the onions are soft and translucent. Take care not to burn, the onions should not be browned.
3. Add sugar and balsamic vinegar to the onions and stir well.
4. Cover with lid and continue to cook for a further 5 minutes, again making sure they don’t burn.
5. Add the stock and boil gently uncovered for 5 minutes.
6. In a heat-proof bowl mix the corn starch with the cold water to create a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened.
7. Season with salt and pepper and keep warm until ready to serve.

Note: To create a shine on the gravy whisk 1 tsp of ice cold butter into the finished gravy before serving. (Obviously this will make the recipe NOT vegan.)

This is a recipe I found on the net to pour over British bangers & mash. This is a very flavorful gravy and can be used on many recipes.

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This is sooooo good.  The wonderful woman who comes every other week to help me keep our little home cleaned told me how to make this salsa.  THANKS, HILDA!!!!!!  I’ve made it a number of times and it is EXCELLENT!!!!  It rivals that that we can get in the Mexican food restaurants in our area.  Each one adds their own special twist to it, so you can make this your own by adding and tweaking some of the ingredients.  So have fun with it!


Fresh Homemade Salsa

Fresh, firm tomatoes (however many you want)  I’ve been finding ones the size of my fist – so fresh and lovely – washed, top cut off

Fresh medium-sized jalapeños (at least 1/2 jalapeño for each tomato if you like medium) – washed, top cut off, and deseeded if you don’t like the heat the seeds add.  BE CAREFUL handling these with bare hands as the oil from them can burn like crazy if you put your fingers somewhere that is likely to be sensitive to it, such as your eyes, nose, etc. (Wear some food handler gloves if you have them)

1 medium onion, cut up into chunks

2 cloves garlic – minced (or I use the jarred minced garlic you can get in the produce section)

salt and ground pepper

dash of cumin (if desired)

Olive oil

Pour a small amount of olive oil into a skillet and warm it up.  Once the oil is warm, place the whole tomatoes and the jalapeños into the oil and cook them until they have a nice char on the outside skins.  Don’t worry if you blacken them; it will be great.  In fact, the more blackened they are, the better the flavor.

Once you have the ingredients at a nice char, remove them from the pan.

Put the tomatoes, jalapeños, onion, garlic, salt and pepper, and cumin (if using)  into a food processor (or blender if you don’t have one) and process until smooth.  Taste test it to see if you need to add more salt and/or pepper.

Pour into a container and refrigerate once you’re finished making it.

This stuff is great for dipping tortilla chips in, over eggs, mixing into guacamole, just about anywhere you can think of that salsa would be great in.

Fast and easy – and so much better than the stuff in the jars!!!!

You can add cilantro to this, whatever other changes you want.  (I don’t use cilantro because I can’t take the flavor of it.)

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Beth’s Home-made Spaghetti Sauce

1 medium to large onion, minced
2 T minced garlic
1 each green, red, yellow bell pepper, minced
olive oil
1 large can tomato sauce
1 large can crushed tomatoes
1 large can water
3 T McKay’s beef-flavored bouillon
3 T Italian seasonings
3 T sugar
2 t pepper
2 t salt (add more if needed, but sparingly)
1/2 c Parmesan cheese
2 bay leaves

  • 1. In a stewpot, drizzle enough olive oil to lightly cover the bottom of the pot. Over medium heat, warm the oil and add the onion. Saute until clear. Add garlic and continue to saute until garlic becomes aromatic. Add peppers and saute just until they become limp.
    2. Add tomato sauce, crushed tomatoes and water. Stir to mix.
    3. Add spices (bouillon through salt). Taste to see if it is sweet enough or has enough salt. Add either one at this point, but do so very sparingly. It can become too salty very, very quickly.
    4. Add Parmesan. Stir to mix. Add bay leaves.
    5. Bring to a boil, stirring frequently. If you have chosen a deep enough pot, you shouldn’t have the sauce boil/pop out of the pot onto the stove top. As soon as the sauce begins to boil, lower heat and simmer sauce for at least 20 min. to allow flavors to blend. (I actually simmer it for a couple of hours, usually, or put it in the crock pot on low for 3-4 hours.)
  • This sauce makes enough for a large crowd. I usually make a double batch and then freeze it in containers small enough for a meal or two. It freezes well and will keep for several months.

    I prefer this much more over any canned sauce as you can control the amount of salt you put it in – and it’s very easy to make.

    Please keep in mind that all the measurements are just estimations. I have never made it using a measuring spoon, so am merely guesstimating how much of each spice to add in.

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    This is a very delicious salsa that I like a lot.  I’ve tried many, and I’ll try to post more of them – which I’ve already posted one or two already.  Hope you like it!


    Fabulous Salsa

    2 green onions diced
    2 ripe tomatoes diced
    1/2 tsp. salt
    1/2 tsp. black pepper
    dash of Louisiana hot sauce or tabasco sauce
    14 oz. can stewed tomatoes

    Dice the stewed tomatoes and combine in saucepan with onions, fresh tomatoes, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste.

    Cool and refrigerate in tightly covered container.

    Use within a few weeks and it freezes up to 6 months.


    see also: home-made salsa or salsa caliente

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    Here’s a quick and simple brown gravy that is quite delicious.  It’s great over Shamburgers.


    • 1/4 c flour
    • 2 c hot water
    • 3/4 t salt
    • 1 t Vegex or Sovex

    Mix all together and simmer ’til thickened.

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    Cinnamon Sauce

    This is great spooned over apple pie!  Or ice cream!!!  😯

    1 cup granulated sugar
    1 heaping tablespoon cornstarch
    1/2 to 1 cup cinnamon red hots or 1/4 teaspoon ground cinnamon
    1 cup boiling water
    1 tablespoon butter

    Mix sugar and cornstarch in a small saucepan. Add 1/2 cup cinnamon red hots and boiling water, and cook over low heat until thickened. If using ground cinnamon, add it with cornstarch. Taste for spiciness and add more red hots to taste. (The sauce will be a lovely light pink.) Add butter and stir until butter is melted.

    Serve over pudding or pie.

    Try it over apple enchiladas, fried fruit pies, or even super cobbler.

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