Mix dry ingredients, add water, wisk till clumps are gone.

Put in pot with margarine, and heat on medium till thick.

This is a very thick "sauce" as it is best suited for things like al [view it...]

Prepare biscuits according to package directions - preheat oven to bake biscuits but let dough sit, covered (on counter or in refridgerator) while you prepare the gravy. Remember the secret [view it...]

mix all ingredients together. add spices to taste. heat if desired, but you don't have to (I never do). add to vegan spaghetti or vermecilli or use a sauce for pizza or over baked potat [view it...]

dice carrots, garlic and serrano peppers (remove seeds if you don't want it to spicy) Heat pan and saute carrots, serranos and garlic for 2 minutes then add spinach and aminos and let wilt. [view it...]

Serves: 2.

Preparation time: 5 min.

Cut stems and wash Basil. Grind sesame seeds in coffee grinder to a powder equalling 1 cup.

Add all dry ingredients to blender [view it...]

Cook carrots, onion, and celery slowly in butter. Season with salt, a pinch of powdered thyme, and bay leaf. Cook until the vegetables are very tender."

Alain Henon
[view it...]

Melt margarine in small saucepan over medium heat.

Add flour, stirring with a whisk.

Dissolve bouillon in the hot water; gradually add to flour/margarine mixture, stirring until blend [view it...]

Melt butter in a small saucepan over medium heat.

Add flour, poultry seasoning, salt, and paprika, stirring with a whisk.

Gradually add broth, stirring until blended.

Cook 5 mi [view it...]

melt the margerine in a pan (old, seasoned cast iron is always the best), and before it browns whisk in the nutritional yeast. you want the mixture to be crumbly, but not dry or too squishy [view it...]