Showing posts with label dried parsley. Show all posts

Day 70: Brown Gravy

Brown gravy can be a tricky thing for vegans. You want the flavor but not all the ingredients that bring the flavor. Kind of like having your mother come and stay with you. You love that she comes, watches the kids, cooks, and cleans, but kind of get annoyed at the stuff she brings with her. ya, gravy is like that. But, this gravy can fix all that.....not your mother issues, the flavor problem. This is super easy to whip up without all the hassle and won't leave you bloated and irritated....take that as you will.

Vegan Brown Gravy


basic white sauce
vegan beef or vegetable broth
mushrooms
dried parsley
kitchen bouquet
sage
salt
pepper
garlic powder
onion powder

Just how I like it, throw everything into your food processor and give it a whirl. You're probably wondering why there are no measurements. This time everything is according to taste so be sure to test it often. It also depends on how much basic white sauce you are using so trust your pallet on this one.

Day 65: Marinara Sauce

I know I've mentioned spaghetti with a red sauce many times in my blogging activities but it's a classic. While in Texas on my mission we met a family that had spaghetti every Wednesday night. I love that idea! Spaghetti is a no brain-er. Quick, easy, delish! Here is a super easy recipe for Marinara sauce, or red spaghetti sauce. It's basically just blend and heat. It's way yummy and you know what's in it instead of trying to pronounce all those ingredients on the back of the label. Plus you can make a bunch and freeze it at a price that is a lot less than buying pre-made sauce from the store. Plus, you can use this on a lot more than just spaghetti! Try it as the base for your next pizza or as a dip for bread sticks.

Marinara Sauce
1 can tomatoes
1 clove garlic
2 tb dried parsley
1/2 tb Italian seasoning
1 pinch sage

Place everything in your trusty food processor and blend till smooth. When your pasta is finished throw the pasta and sauce together in the pan to coat with some olive oil. Top with an extra sprinkle of dried parsley and you'll look gourmet!