Vegetarian Gravy Recipe

This “recipe” happened out of necessity. I put recipe in quotes since I don’t actually have the measurements of my ingredients.
Here is why:
I was at my friend’s house for Thanksgiving this year and had brought my yummy, health food store gravy. We were getting ready to sit down soon so I popped my gravy in the microwave to heat it up. I set the bowl on the counter and went to the other room to help. When I returned, my gravy bowl was empty. The cooks had grabbed it and put it in the meat gravy instead.
Needless to say, I wasn’t too happy. No matter, I’ll make my own, I thought. Even though the last time I attempted gravy it ended up tasting like paste, I was determined to have gravy with my potatoes.
This is what I whipped together that day and it ended up being wonderful.
I started with Gold Medal Quick Mixing Wondra flour. I’m sure that other flours can be used; this is just what was handy.
I mixed this with some water and started adding McCormick’s Pinch of Herbs, a lot of it, and put it over a flame. I kept whisking it quickly to make sure it stayed blended. At one point it got too thick and looked like it was going to dry out but I just added a little more water and was fine. I then threw in some dried sage, salt and pepper, garlic salt, a little soy sauce and a little Worcestershire sauce. I continued tasting as I added to see if I needed more seasonings. It’s always best to start with a little and to keep adding, since it’s harder to move backwards sometimes.
That was it. That simple and it turned out better than the gravy I brought. I think next time I will try and add a little margarine or butter to add a little of that oil affect.
I’ll try and figure out the ratios and an actual recipe in the next couple of months. But hey, give it a try and let me know how it goes or if you have any questions.

This will now be a staple for me in holidays to come.

Fried Zucchini Recipe

Here is a great, quick recipe with yummy results.

Zucchini
Safflower oil (or another high heat oil)
Panko Bread Crumbs
Parmesan Cheese
Eggs
Salt & pepper

The amount used can be increased or decreased depending on how much you want.

In a bowl, crack the egg(s) and whisk the yolk and white together. In a separate bowl/plate, place the bread crumbs, Parmesan and salt and pepper.

Pour your oil into a deep frying pan and heat to 350 degrees.

Slice the zucchini length-wise. Or smaller depending on how you want to serve it.

When the oil is ready, take a piece of sliced zucchini and dip it in the egg bath. Make sure the egg drips off the slice and has not coated it too much. Then dredge the slice through the bread crumb mix. Pat the bread crumbs onto the slice and then carefully place it into the hot oil.
After about 2-3 minutes (your call on how fried you want it) use a slotted spoon or steel strainer to remove the piece from oil. Place on a paper towel to dry and sprinkle a little more Parmesan on it. Repeat with all the slices. You can fry multiple pieces of course, just make sure not to crowd the fryer.

I have used an aioli for dipping as you might want to use something thin on the chunky pieces. Marinara, ranch, and blue cheese would work well too.


I think I am going to add some herbs to the seasoning next time to liven up the flavor.

Enjoy!!!!