DS9KIE   265,541
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DS9KIE's Recent Blog Entries

White Gravy

Friday, November 18, 2011

White Gravy

1T Earth Balance butter
1 T olive oil
1-2 T of flour
some rice milk
some spices ( I use onion powder, garlic powder, seasoned salt, Mrs. Dash seasoning)

Put the butter and the olive oil in the pan and let the butter and oil melt and heat up. Add some flour and whisk until it makes clumpy mess in the pan (haha, that's what it looks like) Then you add a little milk to the pan and whisk like crazy and don't stop whisking. Keep doing this until it looks like gravy.

Notes:

I donít measure anything so everything is an estimate.

Everything goes fast and I have to use both hands to make the gravy so I get everything out and ready, I even take the lids off the spices.

The rice milk does not make the gravy as creamy so I used a little corn starch in along with the flour.

I'm going to try it with rice flour. (I've tried rice flour one other time and it seemed to work)

You can use any milk and butter (I have tried coconut, cow and rice milk).

  
  Member Comments About This Blog Post:

MICKEYH 11/24/2013 3:58PM

    Great. Thanks for sharing!

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CHRISTASP 11/24/2013 9:35AM

    We often make something similar but used real milk so far. Didn't know rice milk can be used so will try it! emoticon

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FLORIDASUN 11/24/2011 9:20AM

    Hummmm this sounds absolutely wonderful...I'm FOR sure going to give it a try! Thanks for sharing dear friend! emoticon

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PATTK1220 11/20/2011 3:02PM

    Soy milk will give you a creamier gravy. I'm not a big fan of soy milk, but there are times when it seems to produce the best result.

Comment edited on: 11/20/2011 3:02:49 PM

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SPIRITSEEKER2 11/19/2011 1:48PM

    yummo - saving this

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UMBILICAL 11/18/2011 9:34PM

  Love it.

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Thanksgiving Stuffing

Tuesday, November 08, 2011

Thanksgiving Stuffing

Ingredients

6 cups Ĺ inch whole wheat bread
Ĺ - 1 cup chopped onion
2 stalks chopped celery
3 tablespoons Earth Balance Butter
1 teaspoon Mrs. Dash, onion powder, garlic powder, salt
3 Cups veggie broth

Directions

In a preheated 400 degree oven, toast bread cubes 5- 7 minutes or until barely golden.

In a large skillet, melt butter and cook onion and celery over medium heat for around 3 minutes or until softened. Transfer to a bowl and add bread cubes, seasoning and veggie broth. Toss well and adjust seasoning.

Transfer to baking dish and bake at 325 degrees for 30- 45 minutes until heated though and crust forms on top. Sometimes I broil for 5 minutes to get the crust crispy.

Note:

I donít measure anything so everything is an estimate.

I used four big pieces of bread (around half a loaf of bread)

  
  Member Comments About This Blog Post:

MICKEYH 10/11/2013 9:23PM

    I love stuffing too. Thanks for sharing!! emoticon

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HAPPYMOM8 11/1/2012 4:47PM

    THANKS, I AM PLANNING ON MAKING IT TOO.
PAT

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LILYYELLOW 11/20/2011 8:57AM

    Looks yummy!! emoticon

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BUELLRIDER 11/12/2011 2:21PM

    I added this to my Thanksgiving recipes. Sounds good.

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PATTK1220 11/12/2011 8:51AM

    What time is dinner?
emoticon

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KSTYLEFITNESS 11/8/2011 9:40AM

    I love SIMPLE recipes and this is!

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DOROTHYBERO 11/8/2011 5:38AM

    Sounds womderful!

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Hearty Veggie Soup

Sunday, September 25, 2011

Hearty Veggie Soup

1 tablespoon of oil, broth or water
1 medium diced onion
1 cup chopped celery
1cup chopped carrots
2-4 cups cabbage and greens (I used turnip and collard greens)
1 small diced yellow squash
3 chopped roma tomatoes
Ĺ diced eggplant
1 cup green beans
1 can diced tomatoes
2 cans of beans (I used great northern and red beans)
6 cups of veggie broth ( I used 4 cups of veggie broth and two cups of tomato sauce --small can of tomato sauce with some water)
ľ teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper

First chop all the veggies up, then in a large pot heat the oil over medium heat. Add the onions, celery, carrots and sautť for about 5 minutes. Start adding all the veggies except the cabbage and greens. Then add the broth and spices, let the soup come to a boil then cook for around 20-30 minutes at a lower heat. Add the cabbage and greens last.

Note: I donít measure anything so everything is a guess.

You can add any veggies, beans and grains that you want or have on hand.

  
  Member Comments About This Blog Post:

HBOWATCH 11/26/2011 11:13PM

    Thanks, this looks great. Just got a new set of pots and this will be the first thing I make in them tomorrow night.

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NATURESBOUNTY 10/27/2011 11:41PM

    For someone dont know how to cook (your words not mine) your doing awsome. It sounds really good. Iv been thinking when it finally gets cold here im gonna make some veg soup. But were in the 70's in the day 60's at nite lol.

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FLORIDASUN 10/26/2011 6:27PM

    Oh...how I LOVE veggie soup...this one looks awesome! Thanks for the share! emoticon emoticon

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ESBELL 10/22/2011 1:45PM

    This looks really good! And I have most of the stuff on hand already! Thanks for the share!


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FITJEANS 10/22/2011 1:29PM

    thanks, i was at the grocery store today about to by some canned soup and sean the sodium and said. Heck i can make a low calorie soup myself and with less sodium. It sounds delicious and tasty!

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SPIRITSEEKER2 9/27/2011 6:18PM

    emoticon

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WILD4STARS 9/26/2011 4:34PM

    Looks tasty and healthy both!
emoticon

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WATERDIAMONDS 9/26/2011 9:00AM

    One of my veg soup recipes is identical to this one...except for the eggplant. And I LOVE LOVE LOVE eggplant.

Can't wait to try it. Thank you!

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Tomato Veggie Gazpacho

Sunday, September 25, 2011

Tomato Veggie Gazpacho

Ingredients:
4 ripe roma tomatoes

5-6 sun-dried tomatoes
(soak 1-2 hours in advance)

Ĺ red bell pepper

ľ teaspoon Italian spice, onion powder, garlic powder, Mr. Dash, spike seasoning, (and other spices that I canít remember)

ľ to Ĺ cucumber

One small yellow squash

A little lemon juice

ľ cup chopped red onion (optional)


Directions:
Add in half of the ingredients in the blender, blending just enough to be soupy, but still chunky. Add more ingredients as needed.

Note:
I donít measure anything so everything is a guess.

emoticon emoticon

  
  Member Comments About This Blog Post:

TRAVELNISTA 9/26/2011 6:26PM

    Mmmmmmmm sounds emoticonI love gazpacho.

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BURRITAELITA 9/25/2011 9:55AM

    Looks good! Me gusta mucho gazpacho! There's a funny youtube about gazpacho featuring La Ogra. It's in Spanish, but you might enjoy it.

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WATERDIAMONDS 9/25/2011 9:24AM

    I've never liked gazbacho, but then I've never considered making it with squash! I'll try this.

Thanks for yet another good tip.



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ALLIEALLIE2 9/25/2011 12:47AM

    emoticon

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Spanish Rice and Enchiladas

Wednesday, August 31, 2011

Spanish Rice and Enchiladas

Ingredients:

Ĺ cup dry brown rice
1 cup of water
3 cans of tomato sauce
Ĺ to 1 cup hot sauce
Corn tortillas
Vegan cheese
1 can refried beans (or black beans) with some spices
Onion
Green and red pepper
Mushrooms
Spinach
Tomatoes
Spices

Directions:

Boil the brown rice in a cup of water(more if you need it) for a half hour. Mix the tomato sauce with the hot sauce, this is what I call the tomato sauce. Cut up all the veggies and line them up.

In a pan spread out some tomato sauce ( then put corn tortillas in the pan, on the tortillas, spread some beans, some of all the veggies, some vegan cheese, some tomato sauce, repeat this in layers (I think I did 2 layers) then on the top I put tortilla, tomato sauce (I put quite a bit of sauce) and cheese. This makes the Enchiladas. Put the Enchiladas in the oven for around 20 minutes. (Oh the oven on 350 degrees)

When the half hour is up on the brown rice I put in some tomato sauce, onion, green pepper and some spices and stir until mixed together and cook for around 10 more minutes.


Note:

I donít measure anything so everything is a guess. I usually get one of the bigger can and the medium size can of tomato sauce (I donít know the ozs. of the cans) and I always have some left over.

I use a taco seasoning packet (not the whole thing), chille powder, paprika, onion powder, garlic powder.

You can use wheat tortillas (I started using corn tortillas cause the wheat tortillas have soy in them and now I like them better cause they donít seem soggy)

If youíre a vegetarian you can use cheddar cheese (I used to use lots of cheese). And you donít have to put any cheese or vegan cheese also.
emoticon emoticon emoticon

  
  Member Comments About This Blog Post:

MJK0430 11/4/2011 10:36AM

    WOW! This really looks delicious. What kind of vegan cheese do you use? I haven't found any that I actually like yet.

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SPIRITSEEKER2 9/25/2011 7:47PM

    thanks.. I will subscribe to your blogs..:0)

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FLORIDASUN 9/6/2011 8:43AM

    Hummm I think I'll give this a try...sounds super yummy!

Thanks for sharing dear friend! emoticon

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HIKINGSD 9/4/2011 6:44PM

    Sounds yummy!

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ATHENA130 9/2/2011 9:32AM

    Thanks for sharing - sounds yummy!

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SHADY36 9/1/2011 9:43PM

    Look at you go with the cooking of the YUMMY Vegan food!
See, I knew you had it in you!!!

emoticon emoticon emoticon

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1_AMAZING_WOMAN 9/1/2011 8:01PM

    I make a mean Spanish Rice, but it's one flaw is that I use Spam in it. Really wonderful dish though.
emoticon

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SUNNYH99 8/31/2011 12:53PM

    Thanks! I just copied and printed this and will try making them. I might substitute canned enchilada sauce for all or some of the tomato sauce.
emoticonSunny

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KSTYLEFITNESS 8/31/2011 8:51AM

    This looks good!

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VEGGIEGIRLCOURT 8/31/2011 6:49AM

    YUM....a dinner my husband would love!!! Thanks!!

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LORENVER 8/31/2011 6:02AM

    Thank you for posting this. I love easy and yummy recipes that real people make :)

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WATERDIAMONDS 8/31/2011 5:11AM

    You know, when you put on your status the other day that you had made this, I thought, "Geez, that sounds good, I wish she'd post the recipe."

And VOILA!!! Here you are! Thank you. This sounds just delicious.

emoticon

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WORKOUTWITHPAM 8/31/2011 2:46AM

    Sounds delicious! THANKS for sharing.

HUGS
Pam

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RORYLYONS 8/31/2011 2:27AM

    emoticonyum!

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