White Wine Mushroom Sauce

WHITE WINE MUSHROOM SAUCE  Wherever you use an animal-based white sauce, this animal-free white sauce works as well! A basic animal-free plain yogurt based white sauce with Pinot Grigio white wine, canned mushrooms and seasonings and fresh tarragon leaves. Thickened from a roux of oil, margarine and flour! A multi-purpose sauce! Makes about 6 cupsContinue reading “White Wine Mushroom Sauce”

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Baked Veg Cheese And Veal Cannelloni

BAKED VEG CHEESE AND VEAL CANNELLONI We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf thatContinue reading “Baked Veg Cheese And Veal Cannelloni”

How To Make Fried Tofu Planks

  HOW TO MAKE FRIED TOFU PLANKS I don’t deep fry anything. I don’t like the dangers it presents in a small living space, but also the high fat content. I reserve my deep fry cravings (if you can call them that) for eating out. This is, however, one of the ways I pan-fry tofuContinue reading “How To Make Fried Tofu Planks”

LIQUID FLOUR

LIQUID FLOUR. You may notice that when using a thickener for a sauce or soup, I do not use a roux (the cooking of margarine with flour till thick and golden brown). Instead, I use a liquid flour, obtained by combining a measured amount of water or broth and flour in a jar with a tight-fittingContinue reading “LIQUID FLOUR”