A favorite quick and delicious gravy to bring big flavor to tofu cutlets, tempeh, fish, and grains.
Mushroom Onion Gravy
1 tablespoon sesame or olive oil
1 medium yellow onion diced
1 cup, thinly chopped maitake, shiitake and /or chanterelle mushrooms
3 garlic cloves sliced
Pinch of sea salt
1 tablespoon Italian seasonings
2 teaspoons prepared mustard
2 ½ cups stock or water
3 tablespoons tamari
2 tablespoons kudzu or arrowroot dissolved in 1/4 cup water
Heat the oil in a heavy Read more...
Natural Aspirin Tea
1 ¾ cup filtered water
1 Twig Tea bag
½ Umeboshi plum or ½ teaspoon umeboshi plum paste
1 tablespoon Kuzu
2 drops good quality Tamari
Bring the water to a boil in a small stainless steel pot. Turn off the heat and add the tea bag to steep for 5 minutes. Remove the tea bag. Put the umeboshi in the pot and stir until dissolved. Place the kuzu into a drinking cup and mix with 2 tablespoons cool water. Slowly stir the kuzu and water into the pot and watch it thicken. Read more...
Meatless Mondays In Palo Alto
Peninsula-based nonprofit hosts weekly meat-free dinners
by Chrissi Angeles / Palo Alto Weekly November 26, 2015
With the ethereal sounds of a young all-female a capella choir caroling in the background, families, couples, singles and seniors ate a rainbow selection of Thanksgiving-themed vegan dishes hosted by the Peninsula Macrobiotic Community on Monday. At each weekly Meat-Free Monday soiree, the nonprofit organization aims to educate the community about Read more...