One of the harder things about going vegan is making sauces. Without all the butter, cream and animal fat, how do you get good flavor into your sauces. I've been investigating this culinary quandary for quite awhile. And while I am adept at making chili sauces and...
Originally published in November, 2011, I thought I would revisit this versatile and vibrant vegan gravy. It is simple, yet packed with flavor, and can pair with any number of tasty entrees, especially Portobello Steaks with mashed potatoes and roasted...
A good soup or sauce, and even some dressings have a solid stock base to them. I like to cook beans in a vegetable stock because it adds a certain depth of flavor. Yes, you can make the stock in the pan when making the soup, but sometimes time constraints demand that...
Rough chop beet, carrots, and onion. Place in stockpot and cover with water. Bring to a boil and cook until vegetables are soft. Strain the vegetables, reserving the liquid. Puree the vegetables in a blender on high, adding enough liquid to smooth out the mixture....
Tomato soup is one of America's comfort foods. Served with grilled cheese sandwiches, it was my favorite lunch. I hadn't tried to make any in a very long time because, cooking vegan, I always thought "but how do I make it creamy?" One of the advantages of...
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