Recipes

Sharmonade


1.  Fill pitcher 2/3 way with ice.

2 .Pour in raspberry vodka until it's a little over 1/2 way mark.

3. Squeeze 3 fresh lemons into pitcher.

4. Squeeze 2 limes into pitcher.

5. Mix 1 1/2 tablespoons or more of sugar into 1 and 1/2 cups of water.

6. Stir until dissolved, pour into pitcher.

7. Add 1 cup fruity white wine and you may add splash of club soda, if you so please.

8. Pour in dash more vodka if necessary to fill up pitcher.

With a ladle, push the top ingredients to the bottom then pull the bottom up, just once. Don't swirl around and don't over stir. You want the flavors to cradle the vodka so that any given glass of Sharmonade has many flavors, not just one.

Tasty Tacos

Everyone loves my taco meat that is not meat. Here's my big secret...

1. finely chopped carrots, red or orange bell pepper, and a red onion.

2. stir-fry this around in some olive oil with a Taco seasoning mix that you like. (one of those little packages or your own seasonings) Cook until the moisture from veggies is almost gone and they are caramelizing and getting sweet!

3. Mix in a package of vegan crumbles of your choice. BEWARE do not pick the already TACO flavored one because it will be too salty if you did a seasoning mix above. If you pick that one then change your seasonings above.

4. stir fry around until "meat" crumbles are browning. 

5. Add about 1/4 of water or so then stir until that cooks off. 

All done. Now warm up your hard taco shells in the oven. Put out your toppings and get ready for the compliments! 

Country Gravy 

(Vegan Gravy that doesn't hurt animals!)

Okay Divas--Know your Gravy Math:2 tablespoons fat, 2 tablespoons flour, and 1 cup of liquid to equal 1 cup of gravy


1. Pick your fat. Since this is vegan we are picking olive oil.

2. Heat your fat in a skillet. Preferably an iron skillet.

3. Decide on your flavor. Mushrooms, onions, vegetarian sausage, or sage and sauté that in your fat for a few minutes on low heat. The longer the better. Push your onions or mushrooms aside while you make gravy then add them back when you are done. 

4. Now your fat is warm and full of flavor. Stir in flour, salt, and pepper until a paste is formed. Be sure to not hurry this part as sautéing the flour makes your gravy taste better. 

5. Slowly add a liquid. Milk or milk substitute is the best for fattening gravy. (Remember to not use vanilla flavored “milks.”) I use half soy milk and half water. Keep stirring over medium heat. The gravy will thicken as it heats. Add more liquid if necessary. The key to smooth gravy is to not add flour to the gravy after you've already added your liquid. 

6. Stir back in your goodies like sausage crumbles or onions. And Serve over biscuits, grits or mashed potatoes!

NOTE: If you calculated wrong and your gravy is not getting thicker, you can do one of two things. The first is to dissolve a little cornstarch (about 1 tablespoon into a half-cup of warm water) then add that. Cornstarch thickens any broth quickly. Second, you can add flour to your gravy. You just have to do it right. Reduce the heat under your gravy. Dissolve some flour into warm water. Be sure that you have no lumps, then add this mixture very slowly to your gravy, gradually turning up your heat again. Even if the flour and water was not lumpy in the cup, it may lump in your gravy, so adding it slowly is imperative. If it lumps, maybe you'll get away with just a few instead of riddling the whole batch with them.


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