Miso Shallot Gravy

Honestly, I really don't like mushrooms. I may be willing to use some shitakes in making my dashi, but generally I don't have much like for them. That said, the endless list of mushroom based gravies haven't exactly inspired me. I like gravy, but I don't really want mushroomy stuff. This past autumn, in time for all the mashed potato goodness of Thanksgiving I came up with the following gravy. Finally, here is the recipe (didn't realize I hadn't posted it yet).

The Stuff

• 1 good sized shallot, minced
• 2 Tablespoons olive oil
• 3 Tablespoons whole wheat pastry flour
• 1 cup soy milk
• 2 Tablespoons white or red miso
• Fresh pepper

The Making

Heat a sauce pan over medium-high heat and add olive oil. When oil is hot add minced shallot and fry in oil until well caramelized. In a small dish combine soy milk and flour, whisk well to make sure they are combined. Pour slowly into oil and caramelized shallots, reduce heat to medium-low and whisk to incorporate. Add in miso, whisking it in well, and freshly ground pepper. Let continue to simmer, whisking occasionally, until the gravy is a desired thickness.

A nice variation is to add in 1/4 cup of chopped up, fresh parsley at the end. This is wonderfully tasty.

Too thick? Add a little more soy milk, slowly.

Too thin? Sprinkle in more flour, a little at a time, and whisk well until it it the desired thickness.

**Update as of September 22, 2010**

I have made this using brown rice flour in place of wheat as well as rice milk in place of soy - making this gravy both gluten and soy free.

I've also tried this using only a little spray canola oil to saute the scallions and no additional oil. This has worked just perfectly as well and makes for a almost fat-free gravy!

Chipotle 'Yummay' Sauce...

So everybody luvs teh Yumm(TM) sauce from Cafe Yumm down in Eugene. Unfortunately, it's pretty damn espensive, and as much as I believe in supporting local good companies, I support my "make yummy stuff myself and save teh dough" movement more. I was making a chipotle aioli, tweaked it by accident (added "too much" lemon juice) and suddenly went "Hey, this is Yumm Sauce(TM)!!"

• ½ cup Vegenaise 
• ¼ cup lemon juice
• 2 tsp olive oil
• 1 tsp yellow mustard powder or 2 tsp yellow salad mustard
  
• 1 tsp Smoky Chipotle Tabasco 
• ½ tsp Smoky Chipotle chili powder 
• 1 tsp smoked paprika 
• 1-2 tsp garlic powder 
• 2-3 tbsp nutritional yeast

Whisk together. Enjoy!

Maple, Miso, Sesame Glaze

I like to add this glaze to grilled veggies, tofu & tempeh. I apply liberally on top then throw into the broiler for 5-7 minutes until it all caramelizes up nicely.

The Stuff

• 3 T. white miso
• 2 T. maple syrup
  
• 1/2 t. canola oil
• 1/2 - 1 t. sesame seeds
• 2 t. hot water
  

The Making

Whisk all ingredients together in a small bowl and either brush or spoon onto veggies, tofu, tempeh, etc. Use glaze as either a sauce for grilling or apply and broil food on low for about 5-7 minutes until glaze caramelizes and thickens further.

Tartar / Big Boy sauce...

Tammy, this one's particularly for you...

I've been missing Marc's / Bob's Big Boy lately ( :| ?! ) (as well as George Webb's, but that's exclusively a Wisconsin thing). I especially miss the classic messy as hell Big Boy burger itself, and the BBB sauce on it, which was a dill pickle relish based mayo/tartar sauce. Oddly enough, their sauce was really close to (ew!) McDonnald's fishwich sauce (read the ingredients!) Anyway, this is my go-to tartar sauce recipe that is about as close as a vegan sauce can get to that nasty goodness ;)

• 1 cup veganaise
  
• 2 tablespoon dill pickle relish
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mustard powder or 1tbsp yellow salad mustard
• 1/4 - 1/2 tsp dill
• 1/2 tsp lemon juice

Use on just about everything, burgers, "fish" things, deli sammies, etc. I especially love this on onion rings (that's the Big Boy part for me...)

Mexi-Pizza Nacho Sauce Topping

Mexi-Pizza is a favorite here (and there, and there, too). This typically takes the form of a pre-made pizza shell slathered with refried beans, onions, peppers, Field-Roast Chipotle sausage slices, etc. For a vegan topping, I came up with this nacho-y topping that won a seal of approval.

• 2 TBSP + 1tsp Wondra(R) gravy and sauce maker
• 2 TBSP Earth Balance
• 3 TBSP nutritional yeast
• 1 TSP granulated garlic
• 1/2 TSP smoked paprika
• 1/2 TSP cumin
• 1 TSP taco powder
• 1 CUP almond milk

Steps:

First, you make a roux...

Heat Earth Balance in a saucepot on med low until melted. Add in Wondra and yeast make a light roux. Start whisking in almond milk. Add in granulated garlic and other seasonings to taste. Just before pouring over pizza, whisk in an additional tsp of Wondra and pour over prepared pizza. This last bit of Wondra will "set up" in the heat of the oven, not in the sauce pan, thereby allowing you to pour it on, which is handy.