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Vegan Herb Gravy
Dinner

Vegan Herb Gravy

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine water, olive oil, chives, thyme, rosemary, basil, parsley, oregano, tomato paste, cornstarch, vegetable base, garlic, salt, and pepper in a blender. Blend until smooth.
  2. 2 Pour mixture into a saucepan and bring to a rapid boil for 1 minute.

By Brooke Ashby

Mushroom and Artichoke Soup
Dinner

Mushroom and Artichoke Soup

4.2

Prep
Cook
Total

Instructions

  1. 1 Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
  2. 2 Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
  3. 3 Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
  4. 4 Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
  5. 5 Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
  6. 6 Stir in capers and parsley, season with salt and serve.

By Eleanor Lorie Peowie Policastr

Slow Cooker Belgian Chicken Booyah
Dinner American

Slow Cooker Belgian Chicken Booyah

3.9

Prep
25 min
Cook
360 min
Total
385 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine chicken, potatoes, beef (if using), corn, carrots, green beans, chicken broth, celery, beef broth, tomatoes, onion, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a large slow cooker. Stir to mix thoroughly and cover.
  3. 3 Cook on Low until chicken, beef, and vegetables are tender and flavors meld, about 6 hours. Taste and adjust seasoning before serving, adding more salt or pepper if desired.

By Bill Bartelme

Jackfruit Enchiladas
Dinner American

Jackfruit Enchiladas

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
  2. 2 Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
  3. 3 Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
  4. 4 Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
  5. 5 Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
  6. 6 Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
  9. 9 Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
  10. 10 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.

By My soul cleaveth unto the dust