Full of flavor, our mushroom gravy goes well with bean burgers, rice, or other grains. It’s also a nice way to dress up steamed vegetables.
Makes 4 Servings (serving size: ½ cup)
½ cup olive oil
6 garlic cloves, minced
½ yellow onion (about ¾ cup), finely chopped
6 fresh button mushrooms, stems and caps coarsely chopped
½ cup brown-rice flour
4 tablespoons soy sauce
2 cups Basic Vegetable Broth (page 185), room temperature
½ teaspoon ground sage
¼ teaspoon pepper
½ teaspoon salt
1. Heat oil in a skillet over medium heat; add garlic and onion, and sauté 3 to 5 minutes until onion is tender and begins to brown. Reduce heat to low and add mushrooms.
2. Cook until mushrooms begin to release juice. Sprinkle flour across surface, slowly add soy sauce, and stir constantly with a fork or whisk. Add broth gradually and stir constantly as gravy thickens.
3. Add seasonings, remove from heat, cover, and let stand for 5 to 10 minutes while flavors blend. Taste test and correct consistency by adding broth or flour, just a bit at a time.
4. If needed, return to heat and serve warm.
Nutrition (per serving): calories 338; fat 28g (saturated 4g); protein 3g; carbohydrate 21g; sodium 1,323mg
A great spread for flat bread and tortillas, mixed with pasta or vinaigrette, and as salad dressing or hot-dish topping.
Makes 6 Servings (serving size: ¼ cup)
½ cup parsley leaves, packed
½ cup basil leaves, packed
½ cup toasted whole almonds
2 garlic cloves, skin removed
½ cup almond or olive oil
½ cup (4 ounces) firm tofu, cubed
Salt and pepper, to taste
1. Place parsley, basil, almonds, and garlic in food processor; pulse until finely chopped.
2. Gradually mix in oil and tofu and process until puréed. Add salt and pepper, if desired.
Nutrition (per serving): calories 265; fat 25g (saturated 3g); protein 6g; carbohydrate 4g; sodium 30mg
So easy to prepare and so versatile to use as a spread over sliced tomatoes or as a garnish for entrées.
Makes 16 Servings (serving size: ¼ cup)
1½ cups fresh tomatillos, husked, rinsed, and coarsely chopped
1½ cups fresh tomatoes, firm, ripe, cored, and coarsely chopped
¾ cup onion, coarsely chopped
½ cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
2 teaspoons garlic cloves, minced
1½ to 2 tablespoons fresh jalapeño peppers, seeded and coarsely chopped Salt, to taste (optional)
1. Mix tomatillos and tomatoes in a bowl. Add onion, cilantro, lime juice, garlic, jalapeños, and salt.
2. Can be prepared up to 2 hours before serving. If so, place in refrigerator, covered.
Nutrition (per serving): calories 9; fat 0g (saturated 0g); protein 0g; carbohydrate 2g; sodium 2mg
The surprise “spice” in this sauce comes from the ginger root, cloves, cardamom, caraway, cinnamon, and peppers. Great over pasta, rice, quinoa, or bean burgers.
Makes 6 Servings (serving size: about ½ cup)
1 tablespoon olive oil
2 medium onions (about 1½ cups), coarsely chopped
2 garlic cloves, minced
1 teaspoon fresh ginger (peeled first), grated
1 to 2 chili peppers (any variety), seeded and coarsely chopped
6 whole cloves
4 pods green or white cardamom
1 cinnamon stick, 2-inch piece
1 teaspoon caraway seed
1 teaspoon salt (optional)
½ teaspoon black peppercorns, cracked (optional)
1 (28-ounce) can tomatoes, including juice
1. If your model requires it, preheat slow cooker on high for 15 to 20 minutes.
2. In a large skillet, heat oil over medium heat, add onion, and stir until softened. Add garlic, ginger, chili pepper, cloves, cardamom, cinnamon, caraway, salt, and pepper. Cook for 1 to 2 minutes, stirring occasionally. Add tomatoes with juice and bring to a boil.
3. Transfer sauce to the slow cooker, cover, and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
4. Serve over your choice of grain, pasta, or cooked vegetables.
Nutrition (per serving): calories 93; fat 3g (saturated 1g); protein 2g; carbohydrate 17g; sodium 295mg
A favorite with chips, but you can also use guacamole as a dip with raw vegetables or as a garnish. It’s also a nice spread on flat bread with refried beans and salsa.
Makes 4 Servings (serving size: ½ cup)
2 ripe avocados, halved, seeded, and peeled
1 lime, grated zest and juice
1 garlic clove, minced
½ to 1 teaspoon chili powder
¼ teaspoon salt
A few sprigs Italian parsley, stemmed and leaf segments cut apart
1. In a bowl, mash avocado flesh with a fork into small chunks. Add lime zest and juice, garlic, chili powder, and salt, and mix until creamy and chunky.
2. Top with parsley and serve. Or refrigerate, tightly covered, for no more than 2 hours before serving.
Nutrition (per serving): calories 178; fat 14g (saturated 3g); protein 3g; carbohydrate 16g; sodium 160mg
Making hummus is so easy and costs a fraction of what you find in the grocery cooler trays. The other great benefit to homemade hummus is that it’s free of preservatives. Use this recipe for your base and then experiment with lemon zest, olives, extra garlic, sundried tomatoes, or herbs.
Makes 6 Servings (serving size: ¼ cup)
1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove, peeled
2 tablespoons lemon juice
¼ cup tahini (sesame paste)
1. Combine all ingredients in a blender and pulse until smooth and creamy.
2. Serve as a spread or a dip with chips.
Nutrition (per serving): calories 143; fat 6g (saturated 1g); protein 5g; carbohydrate 19g; sodium 224mg
A great dip for raw vegetables sliced and cut to your liking. Packed with flavor and lower in calories than typical spinach dip.
Makes 6 Servings (serving size: ½ cup)
2 cups fresh spinach, washed, drained, and coarsely chopped
1 cup soy cheese, grated
1½ cups (12 ounces) canned artichoke hearts, drained and finely chopped
½ cup Salsa Sauce (page 225)
¼ cup water
1 garlic clove, minced
Salt and pepper, to taste
1. If desired cold and smooth, combine ingredients in a blender and pulse until smooth. Add extra milk, 1 tablespoon at a time, to achieve desired consistency. Transfer to serving bowl.
2. If preferred warm and chunky, combine ingredients in a slow cooker, cover, and cook for 2 hours on high heat until bubbling hot.
3. Transfer to a bowl and serve.
Nutrition (per serving): calories 86; fat 2g (saturated 0g); protein 2g; carbohydrate 10g; sodium 395mg