Need a good vegetarian gravy recipe?

Hold on to your brunch biscuit, people.

Recently, I posted this photo of me and a giant breakfast bowl swimming in gravy.img_0040

And I got several comments about the lack of decent vegetarian gravy recipes. This my food friends is the real deal veg gravy. Trust me because I pretty much ate all that AND had the gravy on mashed potatoes the night before. It was a gravy drenched weekend.

So, where did I eat the BEST vegan biscuits and gravy?

My favorite of all veggie restaurants, The Chicago Diner. If you’re ever in Chicago– just go. Seriously. I’ve gushed about this place before and you’ve gotta eat there. Everything on the menu is a vegan/vegetarian dream come true.

Yeah, but it’s brunch time, HERE– I need a veggie gravy recipe now.

Luckily, I’ve bought all their cookbooks and below is the recipe for ultimate gravy goodness. Eat hearty and enjoy every last lick of that plate.


The Chicago Diner’s White Sage Gravy from The New Chicago Diner Cookbook

Yield: 4 Cups

Vegetarian Gravy Ingredients:

1 cup vegan margarine like Earth Balance

2 cups minced onion

1 cup rice flour

2 tablespoons vegetable bouillon dissolved in 1/4 cup soy milk

8 cups water or vegetable stock

2 tablespoons onion powder

2 tablespoons fresh chapped sage or 1 teaspoon dried sage

1 tablespoon dried marjoram

1 tablespoon nutritional yeast flakes

1 tablespoon white pepper

Sea salt and freshly ground black pepper to taste

How to cook gravy:

  1. In a large saucepan over medium heat, melt the margarine. Add the onion and saute until it is  caramelized.
  2. Slowly sift the flour into the saucepan, whisking constantly until it is completely blended. Cook for 5 minutes, stirring constantly, until a golden brown roux forms.
  3. Slowly add the vegetable stock and water to the saucepan, still whisking constantly.
  4. Add all of the remaining ingredients to the saucepan. Raise the heat to medium-high and bring to a boil. Lower the heat to low and simmer the gravy for 8 minutes, until the desired thickness is reached. Remove from the heat and transfer to a gravy boat.

Cooks’ Note: You can easily thicken up a too-thin gravy by slowly adding 1 tablespoon of flour or nutritional yeast flakes, but be sure to whisk vigorously and constantly while adding it to avoid lumps.









A Pie That Changed My Life

5 years ago I saw the movie Waitress for the first time. I liked it. I wouldn’t say I loved it, but it did make me want to make a pie from scratch–AND that one pie did change my life.

It made me wake up at dawn to practice my pie crust every week. It made me give pie away to others. It made me work with my hands, my brain, and most importantly, my heart. It made me look at my world in a whole new way, through my tastebuds.

It made me want to live a whole pie life–AND I do. Any time I doubt who I am, or why I exist, all I have to do is make a pie and remember when I decided to actually start living and licking all my pie plates clean. 

What was the pie that changed my life forever? The Falling In Love Chocolate Mousse Pie from Waitress. It helped me fall in love with cooking, no telling what it might do for you? 


Falling In Love Chocolate Mousse Pie


9 inch baked pie crust

1  14oz can of condensed milk

2/3 cup of water

1  4 serving package of cook and serve chocolate pudding

 1 oz. of unsweetened dark chocolate

1 pint of whipping cream


In a saucepan, combine condensed milk, pudding, water and mix well.

Over medium heat, add chocolate and stir until melted. Whisk the mixture until it thickens.

Remove from heat. Cool then put in fridge to chill throughly (an hour is good).

Stiffly whip cream using a mixer. 

Fold whipped cream into chilled pudding mixture and beat until smooth.

Scoop into pie crust. Put it in the fridge and chill until set.

Meatless Monday… feels like a Monday


not pictured…giant glass of wine

And then there are those Mondays that just feel like Monday.  This Monday, my mistake hitting up Trader Joes after work while hungry What ended up in the basket multiple wheels of goat cheese Brie & oh several bottles of $3 chuck. What goes best with this cheese wonderful eas…..dill & sea salt crackers,peach slices from the farmers market (fyi toss a few into a glass of white wine..your welcome) Monday hello & good bye!

Meatless Monday : curried egg salad melt with onion rings

when making egg salad does anyone else every think of the egg salad speech from the movie the mystery men?!


i always like to add a little twist when making melts in my sandwich maker, tonight’s take on egg salad ….. curried egg salad.  and who can say no to some onion rings too!

melty cheesey

melty cheesey


RECIPE:  Curried Egg Salad

(makes 2 cups of salad)

4 hard boiled eggs — peeled & chopped

1/2 cup mayo

1/4 cup chopped green

1 TBSP curry Powder

1 tsp garlic powder

1/2 tsp ground mustard

1/2 tsp crushed red pepper

*stir together all ingredients in a bowl until evenly mixed enjoy with crackers, on a bed of lettuce or i highly recommend cinnamon raisin bread!


4th of July Pies for One and For All!

I’ve got new pie recipes on Hallmark’s think.make.share blog! I like to think of it as a deconstructed American flag, but feel free to think of it as individual blueberry and cherry pies. Private pies at public parties are the best–always enough dessert for everyone.


Check out the link for the recipes!

Meatless Monday–extra garlicky spinach-artichoke vegan Alfredo 

more garlic please

this week is leftover week…..aka time for a bit of creativity on something you’ve already eaten 2 times before.  Last week I did a dip night for dinner, vegan spinach-artichoke heart deep, for tonight’s meatless Monday take that dip add loads more garlic some Oregon olive oil and I’ve got myself some yummy pasta. Hello 3 buck chuck of wine, you make Mondays worth it!