Homemade Gravy Mix

Many of the commercial packets have some form of dairy; this recipe is a great recipe to have on hand for a quick substitute.

 

3 tablespoons bouillon (chicken or beef or vegetable)

3/4 cup + 1 tablespoon flour

1/4 to 1/2 teaspoon pepper

 

Combine & store up to 6 months.  Makes about 1 cup.

 

To use:

 

4 1/2 tablespoon butter

3/4 cup cold water

 

 

Melt butter; add 2 tablespoons mix.  Cook & stir until lightly browned, about 1 minutes.  Whisk in water; bring to a boil.  Cook & stir 2 minutes or until thick.

You could season this to your personal preference.  Add seasonings in.

 

Keep this on hand; it will be in one of my upcoming recipes.

Heirloom: Ketchup/Catsup

This recipe has been handed down to me from my great-grandmother’s recipe collection.  Originally written in German, it was translated to English; now I’m sharing it with you.  Wonderful, alongside of April’s heirloom recipe (BBq Sauce) at a barbecue/picnic or with March’s National Day of Something on a Stick (Corndogs).

Original Ketchup Recipe in German
Original Ketchup Recipe in German

Homemade, without all the chemicals and unhealthy ingredients, just tastes better.

 

6 [cooked] quarts tomatoes (about 18 pounds fresh) & strained (approximately 18 pounds, uncooked)

2 large onions (cooked with tomatoes)

2 tablespoons salt

1 tablespoon black pepper

1 teaspoon allspice

1 tablespoon cinnamon

1 tablespoon celery seed

1 teaspoon cloves

1 1/2 cup vinegar

2 cups sugar

 

Cook until thick.

 

 

 

What would you use this homemade ketchup on?  Comment & let me know.

Fluffy Biscuits

This is my favorite biscuit recipe which I had to change to non-dairy.  Still yummy!!  It wasn’t even on my mind to make this recipe or to change it to non-dairy until one day this week when I needed something quick I could make for lunch.  These are so quick and easy and they taste delicious and are so fluffy.  I’ll also be making a couple of batches for an upcoming camping trip I’m taking – we’re having biscuits and gravy…these are perfect!

 

2 1/2 cups flour

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

1/2 cup shortening (I use butter flavored Crisco)

1/2 cup egg whites (or 1 whole egg)

[vegan: use whatever egg replacement you like]

2/3 cup milk (I used almond, but any non-dairy milk should work)

 

Combine flour, baking powder, sugar and salt.

Dry ingredients combined
Dry ingredients combined

Cut in shortening until the mixture resembles coarse crumbs.

Shortening

coarse crumb

coarse crumb

In a small bowl, beat egg and milk; stir into flour mixture.  Mix until just moist.

Egg Whites and Almond Milk
Egg Whites and Almond Milk

This is a soft dough.  Turn onto a well floured surface (I used and additional 1/2 cup) and knead 20 times.

Soft Dough
Soft Dough
Well floured surface (@ 1/2 cup flour)
Well floured surface (@ 1/2 cup flour)

Roll out (or hand press out) to about 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter.

Roll or handpress out
Roll or hand press out

Place on a lightly greased baking sheet.

Ready for the oven
Ready for the oven

Bake at 400* for 8-10 minutes or until golden brown.

Serve warm; about 1 dozen.

 

 

Enjoy.

 

Creamy Dressing (Garlic/Ranch) & Bonus Tilapia Recipe

I miss dairy; to be exact, I miss CHEESE!  I also miss ranch dressing – for my veggies.  I prefer oil/vinegar based dressing for my salads (vinaigrette/Italian/etc), but for dipping veggies I only want ranch – so choosing to play with a non-dairy ranch dressing came into my mind early on in my non-dairy journey; I’ve just now found a combination that I really enjoy with fresh veggies.

Here is a “Creamy Dressing”.  Can be creamy garlic or ranch.  Make it your own!

 

Creamy Dressing
Creamy Dressing

1 cup raw cashews

2 cups cashew milk

1-2 tbsp garlic, minced (to taste, add more if you like garlic; less if you don’t)

3 tsp vinegar (I used unseasoned rice vinegar)

3 tbsp fresh parsley, finely minced

2 tbsp chives, finely minced

1/2 tsp onion powder

teaspoon garlic powder

1/4 –  1/2 tsp sugar (1/2 tsp is a little on the sweet side, but not sugary like a sweet dish)

dill weed, optional

 

Grind raw cashews into fine powder (I use my coffee grinder).

Raw Cashews and Cashew Powder
Raw Cashews and Cashew Powder

In blender, combine cashew meal, cashew milk & garlic; blend until combined.

cashew powder in Ninja
cashew powder in Ninja
Mincing garlic
Mincing garlic
Minced Garlic
Minced Garlic
combined, ready to blend
combined, ready to blend
Blended Cashews and Garlic
Blended Cashews and Garlic

Next, strain mixture into bowl or blender bowl using a fine mesh sieve to remove as much of the remaining nut chunks as possible (to have a smooth dressing).

straining cashew cream
straining cashew cream

add remaining ingredients to blender bowl & mix until finely blended.  Keep in refrigerator in sealed jar or bowl.  Use within about a week.

This is delicious for more than just dipping veggies or on salad.  See below for a bonus recipe that I used this creamy dressing with.

Creamed Tilapia

In baking dish, drizzle some olive oil & sprinkle a very little salt & pepper.  Over that, place sliced onions & repeat with olive oil and S&P.  On top of the onions, lay the tilapia and repeat again with the olive oil and S&P.  Bake in oven at 350* for about 8-10 minutes or until fish is cooked through & flakes easily with a fork.  Remove to serving plate and drizzle creamy dressing over; place cooked onions on plate and add creamy dressing again.

Also great is frozen peas; cooked through & tossed with some of the creamy dressing…YUM, YUM, YUM!

Below are pictures for this recipe.

prep fish for oven with olive oil, onions, salt and pepper
prep fish for oven with olive oil, onions, salt and pepper
cooked fish
cooked fish & onions
Finished fish with creamy peas
finished fish with creamy peas

 

I hope you enjoy this recipe; please leave a comment and tell me your ideas for this creamy dressing!

Mock Parm; Bonus Recipe: Non-Dairy Seasoning

The Mock Parm recipe came about due to the Alfredo recipes I’m sharing needed.  Since I’ve not found any non-dairy I knew I needed to find or create a recipe.  This recipe is based on two recipes from 7 Secrets Cookbook by Neva and Jim Brackett.  You can find a copy here and here.

Non-Dairy Seasoning (Based on “Chicken-Like” from 7 Secrets)

1/4 c nutritional yeast flakes (I purchase mine in the bulk section of WinCo)

2 Tbsp finely ground pink Himalayan salt (find unground salt in the bulk at WinCo; grind in coffee grinder to finely ground)

1 to 1 1/2 tsp imitation butter extract (I found this at our local super Walmart)

2 tbsp onion powder

1 tsp garlic powder

2 tbsp sugar

Buttery Salt Ingredients to start the Non-Dairy Seasoning
Buttery Salt Ingredients to start the Non-Dairy Seasoning
Blend ingredients well
Blend ingredients well

Blend all in blender to mix well; store in air-tight container.


Mock Parm

(This recipe is from 7 Secrets – Non-Dairy Parmesan ‘Cheese’)

1/2 c nutritional yeast flakes

1/2 c ground sesame seeds

2 tsp garlic powder

1 tsp onion powder

1 tbsp of above seasoning mix

1 tbsp lemon juice

Blend in mixer until thoroughly blended; store in refrigerator in air-tight container.

Mock Parm
Mock Parm

How would you use these recipes?  Leave a comment to let me know.