DOCTORED CANNED MUSHROOM GRAVY Sometimes you just need a starter gravy to add your own flavorings to make it special! Campbell's canned MUSHROOM GRAVY provides that base. Even they instruct to add it to meat drippings, which means altering it for individual tastes. Here's one of my doctored versions of their base canned gravy! Animal-Free… Continue reading Doctored Canned Mushroom Gravy
RED WINE MUSHROOM ONION GRAVY A Complicated Gravy needs resting before serving it. The result it beautiful! Makes a pot full 1 stick vegan butter, cut in half (I used Follow Your Heart brand) 2 jumbo sweet onions, cut in half from end to end - cut ends off, cut each half crosswise in half… Continue reading Red Wine Mushroom Onion Gravy
TOFURKY PLANT BASED SAVORY GRAVY Pre-made, pre-packaged of course. We can always use more animal-free gravies and sauces. It's the sauce, the gravy, the drizzle that makes or completes, enhances or highlights what's under it. And so it has always been revered and respected and looked after with great care. Pass the gravy. Who says… Continue reading Tofurky Plant Based Savory Gravy
Dedicated To Selling Fine Wine @ Reasonable Prices. ALCOHOL BY VOLUME - Clifton Blvd. Cleveland Ohio • ON THE EDGE • So what did Steve end up buying? And how did it taste? It being a Muscadet, it brought back some pleasant memories of our youth. Muscadet was the first non-bubbly serious wine that initiated… Continue reading CHRIS. THAT DUDE.
ANTIPASTO MARSALA TOMATO SAUCE Caponata (eggplant appetizer), capers and sun-dried tomatoes with lots of garlic simmered in a rich Marsala tomato sauce with green chilies and fresh basil! Wow. Perfect! Just how Steve and I wanted it. Serve over your favorite pasta or top with sauteed sweet red peppers and onion! Makes 10-3/4 cups 2… Continue reading Antipasto Marsala Tomato Sauce
BOLOGNAISE SAUCE WITH LIGHTLIFE PLANT-BASED GROUND Pan-fried LIGHTLIFE GROUND in extra virgin olive oil with a sauce made from V-8 VEGETABLE JUICE and tomato paste. Combined with sauteed celery, grilled artichokes and sliced green olives! Served over thin spaghetti! Makes 5 cups ClipBoard TA-FC: If you don’t have smoked paprika, use regular paprika with about… Continue reading BOLOGNAISE SAUCE WITH LIGHTLIFE PLANT-BASED GROUND
Who says canned foods can't taste good? Not me, not when we're talking quality. Not all canned foods are alike. Campbell's and Pennsylvannia Dutch did it right! Oh yeah, and about that gardein animal-free chick'n? A true delight. Nobody suffered and that is always a welcome relief. These unbreaded cutlets are my favorite of all… Continue reading White Wine Mushroom Gardein Chick’n
People who prefer white wine may spend money differently than red wine drinkers Published: May 30, 2019 A survey looked at the personality traits and financial habits of vino fans White wine imbibers tend to be more frugal and extroverted than red wine drinkers, a new survey suggests. ( ByJEANETTE SETTEMBRE You are what you… Continue reading People who prefer white wine may spend money differently than red wine drinkers
YES, IT'S AT A CONVENIENCE STORE! ALCOHOL BY VOLUME ON CLIFTON BLVD. ACROSS FROM TICK TOCK TAVERN! E-Z SHOP
Remember the lawsuit alleging that 83 wine brands were in violation of California labeling laws, with the plaintiffs claiming that the wineries had a responsibility to warn consumers of the risk of high levels of arsenic found in the wine? I often thought about it, and just today decided to see where that stood, not… Continue reading 83 Bottles Of Wine On The Shelf: RE: Arsenic In Wine Lawsuit
"Anna de Codorníu is born, the first sparkling wine to incorporate the Chardonnay varietal. Codorníu’s most iconic cava, delicate and elegant with unmistakeable freshness. The most fitting tribute to the heiress of the dynasty and last person in the family to bear the Codorníu surname." Cavas are the Spanish equivalent to French champagne and Italian proseccos. Brut simply means… Continue reading Anna Codorniu Brut Reserve
STEVE'S PERFECT BROTH SAUCE Steve likes to use ingredients I call dodads - gourmet type items he finds at the market - stuff that's fun to buy, unique stuff like garlic in a tube, herb paste in a tube etc. I'll tell ya, he had an uncanny sense of what goes with what, since this… Continue reading Steve’s Perfect Broth Sauce
I didn't read the book nor see the film, but the wine was good! Red Satin. Yes. YOU. ARE. MINE.
Did you know that many wine companies use egg whites and/or potassium caseinate (an animal milk protein) to purify their wines? They discovered years ago that unwanted particles in the wine would stick to these substances when added to the wine, making the removal of them easier, leaving a pure and clarified product.
You probably already know that food manufacturers have to label products made in a facility that uses milk and eggs, even though the actual recipe of the animal-free product you buy doesn’t contain animal products. It’s because some of the animal product, which also happens to be an allergen, ends up in your vegan product because it’s made on the same machinery – even though the policy is to clean the manufacturing machinery between recipes.
Many wine companies, because of the high cost of using egg whites are switching to a clay method which works just as…
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LIQUORED UP MARYANNE AND MIKE MARINARA 'Snowy' sweet onion and garlic simmered with mushroom in a smoky tomato sauce flavored with red wine and Marsala wine! We served it over linguini topped with a veg chick'n cutlet steeped in Marsala, then topped with skillet-fried marsala mushrooms. Top it off with fresh basil if it makes… Continue reading LIQUORED UP MARYANNE AND MIKE MARINARA – gardein
QUINOA VEG CLAM & OYSTER CHOWDER Who would believe it? Sea water, wild mushrooms and saffron give this chowder it's sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful! Makes 9-1/4 cups Make sea water: 3 c. water 1… Continue reading QUINOA VEG CLAM & OYSTER CHOWDER
Biscuits & Gravy? You've got a relative you never met! Meet your better half: Muffins & Gravy!
Yes, English muffins are the best biscuits in the world!
Especially good with gravy!
Decades ago I tried Fakin' Bacon. I don't even know if this is the same company. Either they changed the recipe/formula or my appreciation for it changed. It's made by Lightlife, the people who make Gimme Lean breakfast sausage in a tube - a product I swear by. Although I've never pursued tempeh when everybody… Continue reading FAKIN’ BACON – smoky tempeh strips
MINI ALMOND DONUTS Marzipan, almond crumbles, puree of dates, fresh lemon and maple syrup. And how about some Marsala wine, ginger and coriander? Why not when it all tastes so good? Then roll these precious nuggets in ginger powdered sugar too? Yup! Makes 7 dozen Preheat oven to 375 degrees 8 oz. pkg. Almond Paste… Continue reading MINI ALMOND DONUTS
Wine doesn't have to be expensive or even in a bottle with a cork to taste good. This is a good box wine.
BLUEBERRY CHOCOLATE CUSTARD Blueberries, dark cocoa and cream of coconut. Topped with red wine submerged into the center of each serving, and a tiny bit of sea salt. Finished with Veg whipped cream, orange zest and shaved chocolate. Melt in your mouth custard! Serves 6 15 oz. can Oregon Specialty fruit, Blueberries in light syrup… Continue reading BLUEBERRY CHOCOLATE CUSTARD
I just had these crackers a few days ago at a wine tasting. Great tasting little cracker nuggets. 10 oz. Since 1848. Enhance your enjoyment of wine and other beverages. Served by hundreds of wineries. All natural. Zero trans fats. A vintage recipe from England. Delicate and dry with a hint of lemon and vanilla.… Continue reading ORIGINAL TENTON WINE CRACKERS
PRODUCT REVIEW This is one of the three vegan cheeses (Country Style Herbes De Provence) I took back home to Massachusetts recently. No one in my family is vegetarian/vegan. No one had any idea that people made cheese out of cultured nuts. Needless to say they were all quite surprised. This cheese I chilled, since… Continue reading MIYOKO COUNTRY STYLE HERBS DE PROVENCE VEGAN CHEESE – PRODUCT REVIEW
MIYOKO RATATOUILLE FOR SUB OR PASTA Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko's Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favorite… Continue reading MIYOKO RATATOUILLE FOR SUB OR PASTA
PRUNES IN BURGUNDY Tender sweet dried prunes (plums) marinated and served in a wonderfully smooth Burgundy wine! Serves approx. 8 1 bag or box of dried pitted prunes 1 bottle Burgundy wine A couple of hours before your meal place 4-5 whole pitted prunes into the bottom of as many wine glasses as guests you'll… Continue reading PRUNES IN BURGUNDY
MUSHROOM SEITAN SAUTE Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro! Makes 5 cups saute, serves 6 with noodles 3 T. margarine(I used Smart Balance vegan) 1 lb. fresh… Continue reading MUSHROOM SEITAN SAUTE
MAHALO MOLE Go Max Go vegan candy bars processed with green chilies as a base for this potato and pink bean mole. Sauteed peppers and onion combined with red wine, smoky paprika and thyme, then cooked till fatty and meaty flavors and textures are achieved completes the deal! Served with escarole lettuce and kumatoes drizzled… Continue reading MAHALO MOLE
VEGGIE HAMBURG SOUP Sauteed peppers, onion and Yves Veggie Ground combined with mushrooms, Bush's Blackeye Peas, green beans, corn and okra. Simmered in a red wine and coffee tomato herb broth. Thickened with pumpkin! Garnished with orange zest! Makes 22 cups 1/4 c. extra virgin olive oil 2 med. size fresh green peppers, cored and… Continue reading VEGGIE HAMBURG SOUP
MARSALA AND JACK DANIEL'S CLEVELAND TOFU DISH Risotto rice topped with a Marsala mushroom and green bean saute, then with Cleveland Tofu sticks pan-fried in a Marsala and Jack Daniel's sauce with orange zest strips! Serves 4 Rice: 1-1/4 c. water 1 t. salt 1-1/4 c. risotta rice (I used Arborio brand), or 1-1/4 c.… Continue reading MARSALA AND JACK DANIEL’S CLEVELAND TOFU DISH
CAPONATA BABAGANOUSH Roasted eggplant and Betty Crocker Bac-os combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive! Makes 3-1/2 cups Preheat oven to 400 degrees 3 ripe… Continue reading CAPONATA BABAGANOUSH
KNIFE AND FORK GRAVY & GRAIN BURGER SANDWICH Pan-Fried Hand-Formed Field Roast Artisan Grain Burgers set atop toasted English muffin halves. Topped generously with Sweet Mini Pepper Gravy. Served open-faced with knife & fork! This is a made in heaven sandwich! Makes as many as you want Make gravy following the recipe below. When ready… Continue reading KNIFE AND FORK GRAVY & GRAIN BURGER SANDWICH