Category Archives: Sauces and Dressings

Old Fashioned Cornmeal Gravy

1/3 Cup Cornmeal
2 Cups non-fat soy milk
2 Tablespoons soy sauce
1/4 Cup Nutritional Yeast Flakes

Brown the cornmeal in a dry skillet over a low to medium heat. No oil needed. Keep an eye on it, however, as scorching it means you need to start over.
You want to stir it until you get a golden brown.

Slowly add a quarter cup of the soy milk at a time, whisking it in. As your gravy thickens, add more soy milk. Continue this process until the gravy is at the consistency you want. Add your soy sauce (I used tamari) and yeast flakes.
Allow to sit for a few minutes before you use it. You may find that it continued to thicken. A dash more soy milk and you are home-free.

Traditionally this is made with lard. The soy and yeast step in and really pick up the slack on this tasty vegan version. Cornmeal gravy goes great on anything that needs gravy. It has the unique flavor of roasted corn sweetness that I grew to love as a child. Enjoy.

Prune Syrup (Butter Substitute)

1/2 cup Agave Nectar

1 lb Prunes

1/2 cup water

Place prunes and agave nectar in food processor and process until nearly smooth. Slowly pour in water. You may need to scrape the sides and process further to get a smooth, thick syrup.

This isn’t a recipe for a meal. This is a recipe for an ingredient you will use in baking recipes. By using prune syrup instead of butter, you cut the calories in many baked goods in half, reduce fat by 85% and cholesterol to zero.  Use half the amount of the butter or shortening called for, or 3/4 the amount of oil called for in a baking recipe.

Blackbean Pasta Sauce

2 Cans Black Beans

4 Tablespoons Lemon Juice

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Coriander

1 Tablespoon Cumin

1/2 Cup Chopped Fresh Cilantro

Few dashes of soy sauce

Blend all ingredients except cilantro. Add cilantro and simmer over a low heat until hot. Thin if required with vegetable stock, to desired consistency.

Serve over phad thai rice noodles. There is room for some extra heat in this recipe if you are so inclined. Red pepper flake or hot sauce really pump up the kick of this tomato-free pasta sauce.

Enchilada Sauce

2 Cans Tomato Sauce

3 Cans Water

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Cumin

3 Cubes of vegan bullion (optional)

Tabasco Sauce to taste.

3 Tablespoons Corn Starch (and another 1/2 cup of water)

Whisk the corn starch and 1/2 cup of water and set to one side.

Combine the remaining ingredients in a pot, whisk and boil.

Whisk your corn starch mixture a second time, and slowly drizzle it into the sauce as you stir. You should see the sauce noticeably thicken.

This sauce is a great topper to my “refried” beans. Add some chopped onion, and you would think you just got back from Taco Bell. Substitute this fat-free, gluten-free, vegan substitute in any recipe requiring enchilada sauce.

Notes: I will sometimes use a vegan broth instead of water and bullion, or in a pinch, Liquid Bragg’s Aminos, or soy sauce fills in the flavor background nicely, without revealing their presence directly. Soy sauce (I suggest Tamari) has the added advantage of not increasing the fat content, but the downside is the high sodium content.