Really Good Gravies
Basic Vegetable Stock
Makes about 4 quarts
1 white onion, cut in half, pierced with 2 cloves
2 bay leaves
½ bunch flat leaf parsley
8 mushrooms, cut into quarters
1 bouquet garni
6 carrots, cut in half
10 stalks of celery, cut in half
2 small tomatoes
In a large stock pot, combine all ingredients, cover with 5 quarts of cold water, and bring to a boil.
Reduce to a simmer and cook covered with the lid askew for 2 hours. Strain through a very fine strainer or cheesecloth-lined colander.
To make dark vegetable stock, continue cooking strained stock until it is reduced to appropriate strength.
Make it ahead: Refrigerate up to 6 days or freeze up to 6 months.
Southern Oregon Animal Rights Society
Vegan Cooking Series: Fall Entertaining
MeadowBrook Farm. Talent, Oregon
Rich Brown Gravy
2 tablespoons cornstarch
3 tablespoons soy sauce
1½ cups water
½ teaspoon garlic granules
2 tablespoons tahini
Place the cornstarch in a 1-quart saucepan and stir in the soy sauce to make a smooth, thin paste. Gradually whisk in the water and garlic granules. Place the saucepan over medium-high heat and cook the gravy, stirring constantly with a wire whisk until it thickens and comes to a boil. Remove the saucepan from the heat and beat the tahini into the gravy using the wire whisk. Cover the saucepan and set aside.
Recipe from Vegan Vittles by Joanne Stepaniak.
Sun-Dried Tomato Vinaigrette
¼ cup sun-dried tomatoes
½ cup hot water
1 cup tomato, peeled, seeded, and chopped
2 tablespoons balsamic vinegar
1 clove garlic, finely chopped
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1. Re-hydrate sun-dried tomatoes by soaking them in ½ cup hot water until soft. Drain and chop tomatoes. Reserve soaking liquid for later use.
2. Using a blender or food processor, purée sun-dried tomatoes, fresh tomato, balsamic vinegar, and garlic until mixture reaches a smooth consistency.
3. Add tomato-soaking liquid, oil, salt, and pepper and blend until combined.
4. Toss with a salad of colorful mixed greens and nuts, dried fruits, or fresh vegetables of your choice.