Per serving: 235 calories, 5.5g fat, 725mg sodium, 34g carbs, 9g fiber, 1g sugar, 17g protein
1 meatless sausage-style breakfast patty
1 light english muffin
1/2 cup unsweetened Original Almond Breeze
4 tsp whole-wheat flour
dash of salt and pepper
dash of onion and garlic powder
Prepare breakfast patty according to package directions. Once cool enough to handle, cut the patty into small, crumbl-sized pieces and set aside. To make gravy, combine Almond Breeze, flour, and seasoning. Place gravy and sausage crumbles in small pot and heat stovetop over medium-high flame. Bring to a boil, stirring constantly. Once it reaches a boil, reduce heat to medium and continue cooking and stirring for 1-2 minutes, until gravy thickens. Remove from heat. Season gravy generously with additional spices. Separate the english muffin into halves and warm in the microwave. Pour gravy over the top and enjoy!
Makes 1 serving.
Showing posts with label gravy. Show all posts
Showing posts with label gravy. Show all posts
Thursday, August 14, 2008
Sunday, August 10, 2008
Mushroom Gravy
Makes 4 cups. Takes 30 minutes.
2 cups vegetable broth
1/4 cup flour (1/3 cup for thicker gravy)
2 tbsp olive oil
1 medium onion, thinly sliced
10 ounces cremini mushrooms, thinly sliced (about 4 cups)
3 cloves garlic, minced
1 tsp thyme
1/2 tsp sage
1/4 tsp salt
Several dashes fresh black pepper
1/4 cup white cooking wine
Mix the flour into the vegetable broth until dissolved and set aside.
Preheat a large non-stick pan over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Add the mushrooms and saute for 5 more minutes, until the mushrooms are tender.
Add the garlic, thyme, sage, salt and pepper. Saute for another minute. Add the wine and turn the heat up to bring to a simmer. Let simmer for about a minute, then lower the heat and add the flour vegetable broth mixtures.Stir constantly until thickened, about 5 minutes. If not serving immediately, then gently reheat when ready.
2 cups vegetable broth
1/4 cup flour (1/3 cup for thicker gravy)
2 tbsp olive oil
1 medium onion, thinly sliced
10 ounces cremini mushrooms, thinly sliced (about 4 cups)
3 cloves garlic, minced
1 tsp thyme
1/2 tsp sage
1/4 tsp salt
Several dashes fresh black pepper
1/4 cup white cooking wine
Mix the flour into the vegetable broth until dissolved and set aside.
Preheat a large non-stick pan over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Add the mushrooms and saute for 5 more minutes, until the mushrooms are tender.
Add the garlic, thyme, sage, salt and pepper. Saute for another minute. Add the wine and turn the heat up to bring to a simmer. Let simmer for about a minute, then lower the heat and add the flour vegetable broth mixtures.Stir constantly until thickened, about 5 minutes. If not serving immediately, then gently reheat when ready.
Red Wine Roux
Makes 2 cups sauce. Takes 15 minutes.
1 1/4 cup boiling water
1 vegetable bouillon cube
2 tbsp margarine
3 tbsp all-purpose flour
3 large shallots, minced fine
1/4 cup finely minced celery
1 clove garlic, minced
3/4 cup dry red wine
1 bay leaf
1 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp dried rosemary, crumbled between your fingers
2 tbsp minced fresh chives
In a small saucepan, dissolve the bouillon cube in boiling water. Keep the broth warm on the lowest flame possible. Melt the margarine in a separate small, heavy bottomed saucepan and stir in the flour with a wooden spoon. Cook over medium-low heat, stirring constantly until the mixture is a deep golden brown and smells toasty, 6 to 8 minutes. Stir in the minced shallots and garlic, coating with the sauce, and continue to cook, stirring, for another 5 minutes; it will resemble a coarse paste. Stir in the celery and cook for another 3 to 4 minutes, until the celery has softened a little.
Pour in the hot veggie bouillon and stir with a wire whisk to create a thick sauce. Add the bay leaf, marjoram, thyme, and rosemary. While stirring constantly, bring to a boil, then lower the heat and simmer for 2 minutes.
Gradually pour in the wine, continuing to stir with the whisk and bring to a boil again. Lower the heat once more and simmer for 4 to 6 minutes, until slightly reduced and thickened (sauce is not as thick as a gravy but will cling to the back of a metal spoon). Remove from heat, stir in the chopped chives, and either ladle directly over food or serve in a gravy boat.
1 1/4 cup boiling water
1 vegetable bouillon cube
2 tbsp margarine
3 tbsp all-purpose flour
3 large shallots, minced fine
1/4 cup finely minced celery
1 clove garlic, minced
3/4 cup dry red wine
1 bay leaf
1 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp dried rosemary, crumbled between your fingers
2 tbsp minced fresh chives
In a small saucepan, dissolve the bouillon cube in boiling water. Keep the broth warm on the lowest flame possible. Melt the margarine in a separate small, heavy bottomed saucepan and stir in the flour with a wooden spoon. Cook over medium-low heat, stirring constantly until the mixture is a deep golden brown and smells toasty, 6 to 8 minutes. Stir in the minced shallots and garlic, coating with the sauce, and continue to cook, stirring, for another 5 minutes; it will resemble a coarse paste. Stir in the celery and cook for another 3 to 4 minutes, until the celery has softened a little.
Pour in the hot veggie bouillon and stir with a wire whisk to create a thick sauce. Add the bay leaf, marjoram, thyme, and rosemary. While stirring constantly, bring to a boil, then lower the heat and simmer for 2 minutes.
Gradually pour in the wine, continuing to stir with the whisk and bring to a boil again. Lower the heat once more and simmer for 4 to 6 minutes, until slightly reduced and thickened (sauce is not as thick as a gravy but will cling to the back of a metal spoon). Remove from heat, stir in the chopped chives, and either ladle directly over food or serve in a gravy boat.
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