Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
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Is This The Famous Mushroom Gravy Recipe I've Heard So Much About? (Gluten-free, Vegan)


Is this the very tasty vegan Mushroom Gravy recipe by Shirley Gong?  This mushroom gravy recipe is part of the repertoire of delicious sauces that regularly appear at the meals put together by the Port Alberni Adventist Church.
Shirley's Mushroom Gravy
Good to know: This recipe serves 24 people (medium-size potluck) so if you are serving a family of 4-6, you will want to cut it back to 1/4 of this recipe (divide all following ingredients by 4... ah, math!)
INGREDIENTS:
  • 1/2 c. Vegetable Oil
  • 5 Qt./Li. or 2 1/2 pounds of sliced Mushrooms
  • Optional: 1 1/2 pounds of diced Onions, to add sweetness
  • 1/2 C. Soy Sauce or Tamari Sauce
  • 1 C. Apple Juice mixed with 1/2 C. Water and 1/2 C. Nutritional Yeast (if not using Veg. Stock)
  • 2 1/2 Qt./Li. Vegetable Stock or Water (if using the above Apple Juice Mix)
  • 1 T. each of dried Sage, Thyme and Marjoram (or 3 T. Poultry Seasoning)
  • 3/4 C. Cornstarch
  • 1 C. Cold Water
  • Salt and Pepper to taste
METHOD:
  1. Heat oil in pan, sauté mushrooms until tender.  Remove and set aside. 
  2. Sauté finely diced onions until translucent.
  3. Add Juice, Soy sauce stock and seasonings, and bring to a boil.  Reduce to low boil (Med-Low)
  4. For smooth gray, purée mixture with an immersion blender.
  5. Make a slurry of Corn Starch and ColdWater
  6. Slowly add the above slurry, adding it to the pot continuously until the gravy thickens
  7. Adjust salt and pepper to taste.
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