Sauces

//Sauces

Magnificent Mushroom Gravy

By |February 2nd, 2015|

If you like mushrooms, you will love this recipe!

Ingredients:

3 cups White or Cremini (brown) Mushrooms, sliced
1 medium onion, finely chopped
1 – 4 cloves of garlic, finely chopped
2 – 4 tablespoons Almond Oil or ghee
½ tsp marjoram
½ tsp thyme
4 tsp arrowroot
2 – 3 tsp Tamari or 1 – 2 tsp Spike Seasoning
Black pepper

 Directions:

  1. Sauté onion in 2 tablespoons of oil or ghee on medium high heat until rich golden brown.
  2. Add garlic and sauté on medium low heat for 2 minutes.
  3. Now add mushrooms and sauté till they are golden brown.
  4. Add marjoram, thyme on medium high heat.
  5. Add 1 cup of water to the mushroom mixture, stir and turn off the heat and leave to sit while you make the second part of the recipe.
  6. Then add more water until thick and has the creamy consistency of gravy.
  7. Add tamari or Spike and pepper to taste.

Not-Cheese Sauce (Vegan)

By |September 28th, 2014|

Ingredients:

1/2 cup nutritional yeast flakes
2 cups butter beans
1 clove garlic
1 – 3 tsp Himalayan salt to taste
1/3 cup coconut oil, melted
2 Tbsp tahini
3 Tbsp almond milk

Directions:

  1. Add all ingredients to a blender.
  2. Blend on low, increase speed gradually until mixture becomes smooth.
  3. Do a taste test and add more salt or garlic or almond milk.
  4. If you would like it thinner, then add more almond milk or water.

My Favourite Condiments

By |May 6th, 2012|

There is a vast array of my favourite condiments that are used to create delicious meals and they need some explanation. There are many new ones that need some explanation. So if you have some information on one that you would like to share, here is the place to do it. I will continually update this list till I have them all in here. Please feel free to tell us which ones you love to use.

One of my favourite condiments is seaweed flakes which I use instead of salt.

Dulse is a red color and has a delicious fresh crisp flavor. Get the dried granules to sprinkle on food either during cooking or at the table.

Nori is thin and its oily iridescence reflects the colors of the rainbow.Get it as dried granules that can be sprinkled on food either during cooking or at the table.

Bull Kelp is one of the tastiest seaweeds; it is not like any other kelp I have had.  It is fine and tender. Great sprinkled on foods.

Seaweed of course has naturally occurring sea salt in it but when I use seaweed there is extra nutrition and less salt. To learn more about the benefits of seaweed read:    Prevent Radiation Poisoning with Seaweed – an Ancient Powerfood

Spike Seasoning

One of my all time favourite condiments is Spike Seasoning which is a tasty seasoning always in my kitchen.  It is a special blend of 38 herbs, vegetables and exotic spices, combined with some salt. It is gluten free but not soy free.Ingredients: salt and sea salt crystals, hydrolyzed vegetable protein, yeast, toasted onion, onion powder, soy flour, orange powder, celery root powder, celery leaf powder, garlic powder, kelp, dill, Indian curry, white pepper, horseradish, lemon and orange peel, savory, mustard flour, red and green bell peppers, parsley, tarragon, safflower, rose hips, mushroom powder, spinach powder, paprika, tomato powder, sweet cayenne pepper, oregano, marjoram, sweet basil, rosemary and thyme.

Braggs All Purpose Seasoning

It is properly known as: Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans.

Ingredients: Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free. Bragg’s has a small amount of naturally occurring sodium. No table salt is added. If less sodium is desired use a 6 oz. Bragg’s spray bottle and dilute with 1/3 distilled water or to taste and then either add in or spray on food.

Soya Sauce or Tamari? 

Tamari literally means liquid pressed from soybeans, originally it was the thick brown liquid that pooled in casks of fermenting soybean miso. For centuries this tamari was a rare delicacy reserved for special occasions. Eventually producers learned to brew tamari as a liquid soy sauce that had similar characteristics as the original by-product of miso. This tamari is brewed from whole soybeans, sea salt, water, and koji (Aspergillus hacho). Tamari is wheat free and popular with those who have wheat allergies.

By contrast, commercial soy sauces (even some labeled as shoyu or tamari) are usually made from soybeans that have been defatted with hexane, a petroleum derivative. Common shortcuts are artificial fermentation methods including genetically engineered enzymes. In fact most […]