Savory Mushroom Gravy

This recipe is a double batch; great to freeze for later pasta, chickpea burgers, or baked sweet potatoes. Perfect Thanksgiving gravy.

It is simply delicious!

Suggestions for meals:
1. On top of mashed cauliflower or mashed sweet potatoes.
2. Stir in with steamed vegetables like broccoli, cauliflower, green beans, etc.
3. Pour over bean + oat + veggie burger.
4. Mix in with black bean noodles, mung bean noodles, whole wheat noodles, etc. to make a stroganoff.
5. Top sauteed spinach, kale, garlic, onion, and spices [sauteed in vegetable broth/water].


Mushroom Gravy


  • 1 pound mushrooms, any variety or a mixture [We used white button and baby bella]

  • 1 cup water

  • ¾ cup unsweetened almond milk [or other unsweetened plant-based milk]

  • ½ cup cashews [or cashews + almond mix]

  • 1 tablespoon nutritional yeast

  • 2 tablespoons coconut aminos*

  • 1¼ teaspoon onion powder

  • 1¼ teaspoon garlic powder

  • ¾ teaspoon black pepper

  • ¼ teaspoon white pepper

  • Pinch of ground sage

  • Pinch of ground rosemary

  • Pinch ground thyme


  1. Combine all ingredients in a high powdered food processor and blend until smooth.

  2. Transfer to a stove-top saucepan and cover with tight lid.

  3. Bring to boil for 8 minutes.

  4. Reduce heat and serve warm.

  5. Store leftovers in the refrigerator in an air tight container.


*May substitute for 2 tablespoons of liquid aminos or other alternative low sodium soy sauce.

Tangy BBQ Sauce

Football season is here[!!!] and Mr. Love Chard and I had a BBQ sauce at the top of our creation list. This easy BBQ sauce is perfect to use for BBQ baked tofu or Sloppy Foes. The ginger + balsamic vinegar combo makes for a slightly tangy Korean-style BBQ.


One of our favorite ways to use this to make the BBQ baked tofu. Grab a package of firm or extra firm [we make sure it’s organic + non-GMO]. Drain, and slice into 8 or 9 slices. Carefully dunk each slice in to the BBQ sauce, lay on parchment paper on top of a cookie sheet. Bake on 400* degrees for 30 minutes, flip, and bake for another 30 minutes [longer if needed]. These are great to eat alone, as a side, or on a toasted piece of sprouted grain bread with romaine, tomato, vegetable broth sauteed mushrooms, avocado, and topped with mustard. 


Another fave is Sloppy Foes [Joes]. Simply mix together cooked lentils and either cooked rice or farro with the barbecue sauce. Serve warm on a toasted sprouted whole grain sesame bun.

[Pictured] We enjoyed them with a side of slaw made of cabbage, pomegranate infused red wine vinegar, one finely cut fresh orange with the juices, sprinkled with a no-salt seasoning blend, and topped with black seedless grapes.

To make this BBQ sauce, simply combine all ingredients into a high powered blender or food processor and blend until smooth. Once blended, transfer to a stove top pan [with lid] and simmer on medium heat for about 15 minutes; stir occasionally. You’re done!

Store leftovers in an air tight container in the fridge for up to 7 days. This BBQ sauce also freezes and reheats well.


Tangy BBQ Sauce

Prep time:  7 mins

Cook time:  15 mins

Total time:  22 mins


  • 2 large vine ripe tomato or 4 roma tomatoes [about 2 cup chopped]

  • ½ cup natural ketchup or tomato paste [no sugar or high fructose corn syrup added, low sodium or no-salt added]

  • 4-5 pitted medjool dates

  • 1 teaspoon apple cider vinegar

  • 3 teaspoons balsamic vinegar

  • 1 teaspoon coconut aminos [or ½ teaspoon liquid aminos]

  • 1 tablespoon ground mustard powder

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ¼ teaspoon chili powder

  • ½ teaspoon ground ginger

  • ⅛ teaspoon black pepper

  • pinch of white pepper

  • pinch of cayenne pepper


  1. Combine ingredients into a high powered blender or food processor and blend until smooth.

  2. Transfer to a stove top pan.

  3. Place on lid and simmer on medium heat for about 15 minutes; stir occasionally.