This vegetarian gravy for thanksgiving is very easy to make and it goes well with the mashed potatoes. Usually they add nutritional yeast for the vegetarian gravy recipe. But I did not add that. Still it tasted good.
Time of Preparation : 15 minutes
Spice level : 3
No of Servings : 2
Ingredients:
* Oil – 3 tbsp * Chopped Onion – 1/4 cup * Garlic – 3 cloves (finely chopped) * All purpose flour – 1/3 cup * Soy sauce – 1 tbsp * Salt – to taste * Black pepper – 1/2 tsp (crushed) (according to spice level) * Dried sage – 1/4 tsp

Method of Preparation: 1. Heat oil in a pan and add the onion and garlic and fry them until translucent. 2. Add the flour and soy sauce to form a smooth paste. 3. Add some water, sage, salt, and pepper. 4. Boil it till it becomes thick and serve with the mashed potatoes.

INGREDIENTS: 1 (40 ounce) can cut sweet potatoes,undrained1 cup white sugar2 eggs1/3 cup butter1/3 cup milk | 1 teaspoon vanilla extract 1 cup packed brown sugar1 cup chopped pecans1/3 cup all-purpose flour1/3 cup butter, melted |
DIRECTIONS:
1. | Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. | 2. | Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash. | 3. | In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish. | 4. | In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture. | 5. | Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean. |

ALL RIGHTS RESERVED © 2013 Allrecipes.com | Printed from Allrecipes.com 11/26/2013 |

Slow Cooker Cranberry Sauce Author: Liz DellaCroce | The Lemon Bowl

Slow cooker cranberry sauce is the perfect make-ahead side dish for your holiday table.
Ingredients
* 12 oz bag fresh cranberries – rinsed * ½ cup orange juice * ½ cup water * 2 tablespoons sugar (or more to taste) * 1 teaspoon orange zest * 1 teaspoon ginger – grated
Instructions
1. Place all ingredients into a slow cooker and cook on Low heat for 3 hours. 2. Using a wooden spoon, gently mash the cranberries until desired consistency is reached.
Notes
Feel free to add more sugar if you prefer this sauce on the sweeter side. As you can imagine with my love of lemons, I like it a bit tart.

Vegetarian Gravy Recipe makes about 2 cups
Ingredients
1 tablespoon butter or olive oil
2 tablespoons flour
3 tablespoons nutritional yeast flakes
2 cups vegetable stock
1 teaspoon Dijon mustard
1/2 teaspoon or more curry powder. I recommend S&B curry powder
1/2 teaspoon soy sauce
Method
1. The heat the butter or oil in a small saucepan. Add the flour and nutritional yeast, and stir on medium-low heat for about a minute.
2. Then add all other ingredients and whisk constantly. Bring the gravy to a boil, while whisking and continue boiling for about a minute. Taste the gravy, and if needed add more curry powder for spice or more soy sauce for saltiness.
3. If the gravy gets lumpy, simply push it through a strainer or blend it in a blender. The gravy might thicken as it cools. If it gets too thick, thin it out with water or stock while re-heating.

Whole-Wheat (soaked) Biscuits
Makes 1 dozen ah-mazing biscuits
2 c. whole-wheat flour
1/3 c. lard, tallow, coconut oil, or butter – click here to read why I believe traditional fats like lard & tallow are actually healthy
1 c. milk – we drink raw milk, read why here.
2 TBS. apple cider vinegar – click here to buy (affiliate link)
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3 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. of salt
A couple tablespoons of arrowroot powder for rolling out dough – click here to buy(affiliate link)
Directions:
1. Using a pastry cutter, cut lard into flour until the mixture resembles tiny grains.
2. Add 2 Tbs. of apple cider vinegar to 1 c. of milk.
3. Make a well in the flour mixture, then pour the liquid mixture into the middle, mixing well.
4. Cover the bowl with saran wrap and let sit on your counter for 12-24 hours. I usually just soak mine overnight.
5. After 12-24 hours, remove saran wrap and add baking powder, baking soda, & salt.
6. Mix by folding dough over itself about 6-8 times. Be careful not to over mix.
7. Dust a counter top with some arrowroot powder, then roll out dough with a rolling pin to about 1/2 inch thickness. Cut into circle-shaped biscuits, and place on a baking sheet lined with parchment paper
8. Bake at 350 degrees for 12-18 minutes, or until slightly brown on top.

reen Bean Casserole with French Fried Onions
SERVES: 8 INGREDIENTS
Casserole Ingredients * 2 pounds green beans, trimmed, cut in half, and steamed (8 to 10 minutes or until tender), * 6 tablespoons butter * 8 ounces mushrooms, diced (Shiitake is a great choice, but button mushrooms are good as well) * 2 garlic cloves, minced * 4 tablespoons whole wheat flour * ½ teaspoon salt * Pepper, to taste * 2 ½ cups milk * 1 tablespoon soy sauce
Onion Topping Ingredients * ½ onion, peeled, cut in half, and sliced very thin * ½ cup whole wheat flour * 4 tablespoons butter * Salt, to taste
INSTRUCTIONS
Casserole Instructions 1. Preheat the oven to 350 degrees F. 2. In a large sauté pan over medium heat, melt the butter. Add the mushrooms and garlic and cook while stirring for 2 to 3 minutes. 3. Sprinkle in the flour and stir vigorously for 1 to 2 minutes, being careful not to let the flour burn. Stir in the salt and pepper. 4. Carefully whisk in the milk and soy sauce while scraping the brown bits off the bottom of the pan. Bring to a light boil. Whisk and cook until the sauce thickens to the consistency of a really thick soup, about 3 to 4 minutes. 5. Mix the sauce with the green beans in a casserole dish and toss to combine. Bake in the oven until bubbly, about 15 minutes. Remove from oven and top with French Fried Onions (instructions below).
French Fried Onion Topping Instructions 1. While the casserole is baking, spread the flour out on a large plate, carefully separate the onion pieces, and dredge them in the flour until they are evenly coated. 2. Melt the butter for the topping in a large sauté pan over medium heat. Shake the excess flour off the onions and add them to the pan, being careful not to overcrowd the pan. Depending on the size of the pan you may need to cook them in batches. If cooking more than one batch, be sure to wipe out the pan in-between to prevent the residue from burning. 3. Once the onions are golden brown on the bottom (after about 1 to 2 minutes), carefully flip them over to brown the other side. Add extra butter to the pan if they begin to look dry. The onions do cook quickly, so keep a close watch! 4. Transfer the onions to a paper-towel lined plate and generously season with salt.