911 Vegan Gravy

by on November 25, 2015

This vegan gravy is great for emergencies because you can make it from pantry ingredients in under 15 minutes. It's gluten-free, too!

People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy from scratch. I’ve been eating a lot of potatoes lately while following my personal version of the McDougall Maximum Weight Loss Plan, and I can tell you from experience that (a) I don’t care for salsa on baked potatoes and (b) if I had to make a difficult sauce in order to eat them I never would.

Instead, I make a gravy that is so ridiculously easy that I wasn’t going to write about it here. But then I posted the following photo of my breakfast on my Instagram account, and a couple of people wanted the recipe: Continue reading →

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This Low-Fat, Vegan Eggplant Parmesan is Soy-Free and Gluten-Free

In mid-September, My husband D and I joined a local CSA that will be delivering a big box of vegetables to us every Thursday for the next 3 months. Because it’s still warm here in Mississippi, summer crops are still pouring in, so every week the box has been full of zucchini, yellow squash, and eggplant. We try to finish up the bounty from one box before the next one arrives, but we aren’t always successful. The veggies have made their way into stir-fries, fajitas, and spaghetti sauce and have been pan-fried and roasted in half a dozen ways, and frankly we’re both in danger of losing our taste for the summer squashes, in particular. And you know I love eggplant (it has its own category on this blog, with 49–no make that 50–recipes) but there are limits to how often even I want to eat it.

But we have to eat it. It would be wasteful not to (and our cats won’t!) and I’m not really fond of frozen squash, so I’ve been resisting freezing it for future use. As for the eggplant, I had been making a lot of baba ganoush and re-making some of my old favorites, such as this incredible Eggplant Paprikas, when D asked me to try using the Oven-Fried Eggplant that he loves in a vegan eggplant parmesan.  Well, I already have a great eggplant parmesan recipe that doesn’t call for battering the eggplant, so I decided to adapt it a little and, while I was at it, make it gluten-free and soy-free to boot. Continue reading →


Fat-Free Whole Wheat Bread for Bread Machines

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I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes […]

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Vegan Elote or Mexican-Inspired Corn on the Cob with Hemp-Lime Sauce

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When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I […]

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When I was growing up, I knew of only three ways to eat okra–in gumbo, stewed, or fried. As I’ve gotten older and had the opportunity to try recipes from around the world, I’ve grown to love okra in other dishes, such as curries, as well as my favorite (and the easiest) way to prepare […]

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Ridiculously Easy Jalapeño Pickles

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At the beginning of last fall, the jalapeño plants in my garden went into overdrive, and I found myself with a whole bunch of peppers all at one time. Now, I love jalapeños. I put slices of them, seeds and all, on sandwiches, tacos, burritos, and burgers all summer long. I love the heat and […]

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Seitan Saltado (Peruvian Stir-Fry with Potatoes)

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Seitan Saltado

May has flown by and was very close to being the first month since I started this blog that I haven’t posted anything. The end of the school year is always busy for us, but because E was graduating, this May was more jam-packed than usual. But all the activity and anticipation came to a […]

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Banana Bread Pudding

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My “little girl” turned 18 last week. I feel like I should have something profound to say on this momentous occasion, but everything that comes to mind is so trite: “Time flies.” “They grow up so fast.” “It seems like only yesterday that she started kindergarten.” There’s a reason those expressions are so overused: The […]

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The Best Rigatoni and Vegetable Casserole

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We all make mistakes. But when you’re a blogger, your mistakes are often preserved in time on the World Wide Web. If no one points them out to you, you can stumble upon them long after they’re made and feel the accumulated embarrassment of years. You may be sitting all alone at your desk yet […]

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