Mango and Mint Chutney

A few days ago I made a Homemade Curry Powder that's perfect for any Indian recipes you want to prepare. Try it in this easy chutney! The chutney will keep for up to a week in the fridge, and makes a great compliment to veggie curries. You can also use it as a spread with vegan deli ham slices for sandwiches.

Heat 1 tablespoon olive oil in a large skillet over medium heat and add 1/4 cup finely chopped red onion, 2 tablespoons minced and peeled fresh ginger, and 1 seeded and finely chopped jalapeno pepper; cover and cook for 7 minutes, stirring occasionally.

Add 1/2 cup packed organic brown sugar, 1/2 cup cider vinegar, 1/4 cup raisins, 2 teaspoons Homemade Curry Powder, 1/4 tsp. ground cloves, 1/8 tsp. ground cinnamon, 1/8 tsp. ground nutmeg, and 1/8 tsp. ground allspice. Cover and cook for 5 minutes.

Increase the heat to medium-high and add 3 and 1/4 cups peeled and diced mango. Cook until the liquid is nearly all evaporated - the original recipe said 5 minutes, but I gave mine 8.

Stir in 1/4 cup chopped mint at the end. 1/4 cup of chutney is 90 calories - you'll have about 12 servings.

Cost:
jalapeno pepper $0.12
raisins $2.99
mango $5.97
mint $1.99

Raita (Indian Yogurt and Cucumber Condiment)

I love raita because it's so versatile! Although traditionally a condiment dolloped atop spicy Indian food, you can also stir it into seasoned basmati rice, use it as a spread for pita sandwiches, along with some slices of lettuce and tomato, or serve it as dip with mini pitas for an appetizer!

Shred 1 English cucumber to equal 2 cups, and place the cucumber in a colander. Sprinkle with 1 teaspoon coarse salt and let drain for 30 minutes. Rinse with cold water and drain again.

Spread the cucumber on several layers of paper towels, and cover with additional paper towels; let stand for 5 minutes, pressing down occasionally.

Note: English cucumber is longer and thinner than regular cucumber, and with fewer seeds, so it works great for this recipe, but you can substitute regular cucumber in a pinch.

Combine the cucumber in a large bowl with 2 cups plain soy yogurt, 1/2 cup finely chopped red onion, 1/4 cup coarsely chopped cilantro, 2 tablespoons fresh-squeezed lime juice, 1/4 tsp. ground coriander, 1/4 tsp. ground cumin, 1/8 tsp. black pepper, and a dash each of nutmeg, cinnamon, and cardamom.

For the soy yogurt, I definitely recommend Wildwood's unsweetened plain variety - it's very thick and rich, so comes closest to the whole milk yogurt that would be used in traditional versions of raita.

1/3 cup of the raita is 50 calories. Don't make this more than an hour in advance, or it will grow watery!

Cost:
English cucumber $1.99
plain soy yogurt $2.99
red onion $1.41
cilantro $1.69
lime $0.50

Pesto

Make this classic pesto while basil is at its peak! You can serve it stirred into pasta (or layer it between lasagna noodles for an easy lasagna dish!). It's also great over vegetables, or dolloped onto soup just before serving. I plan to make a more intricate recipe with the pesto for tomorrow night, but for tonight, try it at its simplest and best!

Place 2 peeled garlic cloves in a food processor, and process until minced. Add 2 cups packed basil leaves, 2 tablespoons pine nuts, 1/4 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. salt, and 1/4 tsp. black pepper; process for about 10 seconds.

Whisk together 1/4 cup warm water and 3 tablespoons olive oil in a measuring cup. Add the oil mixture to the food processor, and process until blended.

1 tablespoon of pesto is 60 calories. If you store this in the fridge, cover the surface of the pesto with plastic wrap, otherwise it might discolor. Go ahead and double the quantities above to make a big batch, if you like - the pesto will keep for 2 weeks in the fridge!

Cost:
basil $2.99
pine nuts $4.00
vegan cheese $3.39

Papaya and Mango Salsa

This salsa is great for dipping chips, or works as a condiment to vegan protein, like tempeh or vegan 'chicken' (such as Gardein).

Shred 2 cups of peeled, firm papaya. If your papaya is ripe, like mine was, simply chop it instead.

Combine the papaya in a bowl with 2 cups peeled and chopped mango, 1 cup finely chopped red onion, 1/4 cup chopped cilantro, 1/4 cup chopped mint, 1 and 1/2 tablespoons lemon juice, 1 tablespoon finely chopped and seeded jalapeno, 1/8 tsp. salt, and just a dash of sugar.

1/2 cup of salsa is 60 calories.

Cost:
papaya $2.99
mango $1.99
mint $1.99
jalapeno $0.25

Tomato Pachadi

It was great fun to make this dish, a simplified version of a South Indian side dish called pachadi, because my boyfriend's family hails from that part of India. Traditional pachadi usually consists of finely chopped and boiled vegetables, mixed with coconut, chiles, and mustard seeds. This version keeps those last three ingredients in the mix, but makes things easier with the use of canned tomatoes!

Combine 1/2 cup water, 1 tablespoon organic brown sugar, 2 bay leaves, and 1 undrained (28-ounce) can of fire-roasted crushed tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.

Transfer to a bowl, and cool to room temperature. Once cool, discard the bay leaves.

When the tomato mixture is almost cool, heat 1 teaspoon vegetable or canola oil in a small skillet over medium heat. Add 2 and 1/4 teaspoons mustard seeds and 2 dried hot red chiles; cook, partially covered, for 3 minutes, while shaking the pan frequently - the mustard seeds should begin to pop.

Cool the mixture, then discard the red chiles.

Add the mustard seed mixture to the tomato mixture, along with 1/4 cup flaked coconut and 1 seeded and minced serrano chile. Stir in 1/4 cup plain soy yogurt (such as Whole Soy). This is best served immediately. It goes great with some cooked rice and lentils to round out the meal. A 1/4 cup of the pachadi is 90 calories.

Cost:
canned crushed fire-roasted tomatoes $3.39
plain soy yogurt $1.39

Cilantro-Pumpkinseed Sauce

The original recipe suggested serving this easy sauce over chicken - I had mine over the vegan cluck-phrey patties from Food for Life - delicious!

In a blender, combine 3/4 cup cilantro leaves (I gave mine a light chop, but you don't need to), 1/4 cup chopped onion, 2 tablespoons unsalted pumpkinseeds (toast them first, if you like), 2 tablespoons chopped parsley, 1 tablespoon chopped and seeded jalapeno pepper, 1/4 tsp. salt, 2 peeled garlic cloves (which I also chopped without needing to!), 2 mint sprigs, and 7 ounces of salsa verde; process until well blended.

Note: you can use sunflower seeds instead of pumpkinseeds, although then you'll have to change the recipe title! Salsa verde is sold alongside regular salsa in the supermarket; it's green because it is made with tomatillos instead of tomatoes. It will most likely be vegan, whatever brand you choose, but I recommend a quick skim of the ingredients nonetheless - I saw one brand that used chicken stock!

You'll have 1 and 1/4 cups of sauce - 1 tablespoon is 30 calories.


Cost:
onion $0.36
jalapeno $0.29
mint $1.99
salsa verde $4.69

Bittersweet Chocolate Sauce

This yummy sauce is great over any vegan ice cream of your choice, whether soy, rice, or coconut milk-based. It's also great for dipping fruit! I particularly liked with with strawberries.

The original recipe called for a mere 2 tablespoons of evaporated milk. If you're not vegan, that's easy to get from a can, but since as a vegan you need to evaporate your own soy milk, I'm tempted to tell you to skip it - just use 2 tablespoons regular soy milk. However, I went the extra step because I admit I find the process rather fun - and leftovers work well in any number of dessert recipes, or make a great 'creamer' for coffee!

To evaporate soy milk: place 3 cups plain soy milk (such as Silk) in a saucepan. Cook over medium-low heat until reduced to 1 and 1/2 cups, stirring constantly (it will take about an hour and a half). If you're not up for that long haul, then just use regular soy milk below.

To make the sauce: in a saucepan, combine 1/2 cup light-colored corn syrup (try the one from Wholesome Sweeteners), 6 tablespoons cocoa powder, 1/4 cup water, 2 tablespoons raw sugar, 2 tablespoons evaporated soy milk, and just a dash of salt (I probably added a tinge too much - closer to 1/8 teaspoon).

Bring to a simmer over medium heat, then turn down the heat just a notch and continue to simmer for 6 minutes, stirring occasionally.

Remove from heat and stir in 1 teaspoon vanilla extract. Cover and chill - the sauce will be thin when you remove it from the burner, but will thicken considerably as it cools.

This sauce will keep for up to 2 weeks in an airtight container in the fridge. 2 tablespoons are 80 calories. Double the quantities above to make a bigger batch!


Cost:
$0!
Everything was in my pantry - I love it when that happens.

Salsamole

Half salsa, half guacamole, this delicious spread is great with tortilla chips, or spread over tacos and burritos!

Peel, seed and mash 1 ripe avocado; set aside.

In a bowl, combine 1/4 cup finely chopped red onion, 1 tablespoon fresh-squeezed lime juice, 1 tablespoon cider vinegar, 1/4 tsp. salt, 1 minced garlic clove, and 1 seeded and finely chopped serrano chile.

Stir in the mashed avocado, 1/4 cup chopped cilantro, and 1 chopped medium-sized tomato.

This is best served immediately. You'll also want to work quickly once you have the avocado mashed, otherwise it will begin to brown in the air! 2 tablespoons of dip is 50 calories.

Cost:
lime $0.50
serrano chile $0.10
avocado $1.99
tomato $1.35

Mexican Molcajete Sauce

A molcajete is a stone tool similar to a mortar and pestle; traditionally, this sauce would be made in one, and then even served right from it! Luckily, you can also make it at home by finely mincing with a knife and a cutting board. The trio of veggies in this sauce are the colors of the Mexican flag - red, white, and green!

Cut a small in onion in half, and peel, leaving the root intact. Cut one half of the onion into quarters; save the other half for another use.

Heat a skillet over medium-high heat. Add the onion quarters, 3 whole serrano chiles, 2 whole plum tomatoes, and 1 whole peeled garlic clove; cook until blackened, turning frequently. Although the original recipe said this step would take 5 minutes, I gave mine a couple minutes extra.



Let cool, then trim the root from the onion wedges and discard the roots. Core the tomatoes (I also scooped out some of the seeds). I assumed I was also meant to discard the chile stems!

Finely minced the onion, the chiles, and the tomatoes together, going back and forth until you have a mixture that is almost paste-like. The original recipe also neglected to say what to do with the garlic clove, so I included it along with the other veggies. Once fully mashed, sprinkle with 1/4 tsp. coarse salt, and stir well.



You'll have about 1 cup of the resulting sauce. Since the original recipe suggested this would be great over chicken, I bought the Cluck-phrey fake chicken patties from Food for Life, which I found quite good. 1/4 cup of sauce is 30 calories.

Cost:
onion $0.26
serrano chiles $0.25
plum tomatoes $0.62

Black Bean-Mango Salsa

Rather than serving this 'salsa' like a dip for tortilla chips, the original recipe suggested it as more of a side dish alongside beef. To that end, I decided to try sauteeing up the vegan "steak" strips from LightLife, and serving this salsa on the side! With 14 grams of protein per serving and 0 fat, these fake meat strips are way healthier than real thing, too.

The salsa itself is a snap to prepare. Remove 1 chipotle chile from a can of chiptole chiles in adobo sauce. You only need 2 teaspoons chopped chile for this recipe, so save the rest of the for another use (they freeze beautifully in individual portions of an ice cube tray!).

Combine the 2 teaspoons chopped chipotle chile in a bowl with 1/4 cup finely chopped red onion, 2 tablespoons chopped cilantro, 1 and 1/2 teaspoons finely chopped jalapeno pepper, 1/2 tsp. hot sauce (such as the Hot Stuff from the Wizard), 1/4 tsp. salt, 1 peeled and chopped mango, and 1 drained and rinsed (15-ounce) can of black beans. Toss to combine.

1/2 a cup of salsa is 120 calories - you'll have 5 or 6 servings depending how large your mango is.


Cost:
red onion $0.58
mango $1.99
canned black beans $1.99

Romesco Sauce

Romesco sauce hails from Catalonia, and typically includes almonds, olive oil, and red pepper - this version does indeed include all three! Although traditionally served with seafood, the sauce is delicious over pasta. I also really liked it over a well-cooked baked potato. It will keep in the fridge for up to a week, and in the freezer for up to a month, so feel free to double this already-generous recipe!

Combine 4 cups (1-inch) pieces of red bell pepper in a saucepan with 1 cup vegetable broth. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes - the pepper should be very tender by the end.

Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat. Add 3/4 cup (1-inch) cubed white bread (note: that's about 1, 1-ounce slice of bread!), and cook for 2 minutes, stirring frequently. Add 1/4 cup slivered almonds and cook an additional minute, stirring constantly.

In a blender, combine the bell pepper mixture, the almond mixture, 1 tablespoon sherry vinegar and 1 (14-ounce) undrained can of diced tomatoes. Process until smooth. You probably will want to remove the centerpiece from your blender's lid and cover over with a paper towel, since the bell pepper mixture is still hot - that way steam can escape, and won't blow the blender's lid off!

Return the sauce to a saucepan and cook for about 3 minutes more, until thoroughly heated.

You'll have 4 and 1/2 cups of sauce total. 1/4 cup is 30 calories.


Cost:
red bell pepper $5.56
canned diced tomatoes $1.99

Smoky Marinara

This easy pasta sauce is great for a quick weeknight supper over any pasta of your choice. It also works well in more complicated recipes like stuffed shells or lasagna, or as a dipping sauce for breadsticks. Interestingly, although marinara means "of the sea", the name does not reflect the inclusion of seafood. To the contrary, because the sauce was simple and meatless, it was often prepared by sailors on ships. So you don't have to change a thing in the original recipe to make marinara vegan!

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 3 minced garlic cloves, 1/4 cup chopped basil, 2 tablespoons chopped parsley, and 2 tablespoons chopped oregano (use 2 teaspoons dried oregano, if you prefer); saute for 1 minute

Add 2 teaspoons balsamic vinegar, 1/8 tsp. salt, 1/8 tsp. black pepper, 1 (28-ounce) undrained can of crushed fire-roasted tomatoes, and 1 (28-ounce) undrained can of regular crushed tomatoes; reduce the heat and simmer for 10 minutes.

For the fire-roasted tomatoes, I used Muir Glen, and for the regular crushed tomatoes I used Eden Organic.

That's it - it's that easy! 1/2 a cup of sauce is 60 calories, and this makes a big batch of 6 cups. But like I mentioned, use half tonight tossed over pasta, and save half for tomorrow, when I plan on making lasagna...

Cost:
basil $2.99
parsley $1.69
oregano $2.49
canned crushed fire-roasted tomatoes $3.39
canned crushed tomatoes $3.39

Shallot and Grapefruit Dressing

This homemade dressing is great over any number of salads! I liked it on gourmet greens with some crumbled vegan 'feta' (such as Sunergia). Try adding roasted corn, or even a few segments of fresh grapefruit, leftover from any fruit you didn't squeeze.

For the dressing, squeeze the juice from enough grapefruits to make 2 cups - about 2-3 grapefruits depending on their size. Definitely use white ones here, not the ruby red variety. Set the juice aside.

Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped shallots and cook for 5 minutes. Add the grapefruit juice. Bring to a boil over medium-high heat, then continue to cook until the mixture reduces to 1 cup - the original recipe said this step would take about 6 minutes, but mine took twice that long! Perhaps my burner wasn't on quite hot enough.

Let cool, then transfer the mixture to a blender, along with 2 tablespoons chopped cilantro, 2 teaspoons raw sugar, and 1/4 tsp. black pepper.

Process until smooth, then add 2 tablespoons olive oil and continue to process until smooth and incorporated.

You'll have 1 cup of dressing. 1 tablespoon is about 40 calories.

Note: if you prefer, you can buy bottled grapefruit juice instead of squeezing your own, but make sure that it's fresh-squeezed and doesn't contain any added sugar or water.

Cost:
grapefruits $2.73

Blueberry-Balsamic Barbecue Sauce

Last night I used a blender to make smoothies, but blenders are a great gadget for any number of other dishes beyond drinks! This barbecue sauce starts out on the stove (almost like a jam), and then gets pureed in the blender until smooth.

In a saucepan, combine 2 cups blueberries, 1/4 balsamic vinegar, 3 tablespoons raw sugar, 3 tablespoons ketchup, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Bring to a boil (which will happen quickly!), then reduce heat and simmer for about 15 minutes, until slightly thick. Remove from heat and let cool.

For the ketchup, I like the one from Organicville since it is certified vegan, even though other brands on the market are often vegan as well.

Once the mixture has cooled, transfer it to a blender and process until smooth. 1/4 cup of barbecue sauce is 70 calories.

I sliced some thick slabs of firm tofu and grilled them in a grill pan, basted with this sauce. You might also try it over grilled seitan or vegan chicken patties, or as a dipping sauce for vegan chicken nuggets!

Cost:
blueberries $7.98
ketchup $4.99
garlic powder $4.19

Shang Kimchi (Summer, or Raw, Kimchi)

Kimchi is a pickled side dish popular in Korean cuisine, which can be made out of any number of vegetables, but which is most traditionally made with cabbage. Variations of kimchi differ by season, and this version - made in smaller batches and with less seasonings - would be common in summer months. Unlike other versions, it doesn't need to ferment for days or weeks - although it still needs a few hours to chill in your fridge!

Coarsely chop 7 cups napa cabbage, and combine in a large bowl with 1 and 1/2 tablespoons kosher salt. Place another bowl on top of the cabbage to weigh the mixture down, and let stand at room temperature for 3 hours, tossing occasionally.

Drain the cabbage, and rinse with cold water, then drain again and squeeze dry.

Combine the cabbage with 1 and 1/2 teaspoons sesame seeds (toast them first, if you like), 1 tablespoon plus 3/4 tsp. Thai chile paste (I accidentally added about 1/4 tsp. too much), 1 tablespoon minced fresh garlic, and 1 teaspoon dark sesame oil.

I couldn't find Thai chile paste, also called sambal oelek, when I went to the grocery store. I already have "chile paste with garlic" at home, however, which is so similar that it was an easy substitute. Indeed, a Google search even revealed that some versions of sambal oelek contain garlic - sounds like "chile paste with garlic" to me!

Let chill for at least 4 hours before serving. I let mine chill a bit longer - about 5 hours, but in full disclosure, I only had time to let the first stage (the cabbage mixed with the kosher salt) stand for 2 hours, not 3! A classic case of not having read the whole recipe in advance...

1/4 cup of kimchi is 20 calories, and you'll have about 2 cups total. You can double this recipe in a pinch. Serve alongside rice noodles with veggies - and provide chopsticks!

Cost:
napa cabbage $7.11

New West Salsa

This salsa comes from a California cook, which I assume gave it its name. There are several novel ingredients, which put a new spin on traditional salsa. Serve with tortilla chips, add it to vegan tacos, or serve as a side dish to veggie burgers!

In a large bowl, combine: 2 cups chopped plum tomato (I was about 1/4 cup short, but it was too cold outside to dash out for a final tomato!), 1 cup chopped Granny Smith apple, 1/2 cup chopped cucumber, 1/2 cup corn kernels (this time of year I use frozen corn), 1/2 cup chopped red bell pepper, 1/4 cup chopped green onion, 1/4 cup chopped red onion, 2 and 1/2 tablespoons chopped cilantro, 1 and 1/2 tablespoons fresh-squeezed lime juice, 1 tablespoon chopped and seeded jalapeno pepper, 1 tablespoon balsamic vinegar, 1 and 1/2 teaspoons raw sugar, 1/2 tsp. salt, and 1/2 tsp. black pepper.

I preferred making this a little ahead of time, so the flavors would have time to meld. You can serve it either chilled or at room temperature - I quite liked the color contrast serving it with dark blue tortilla chips from Guiltless Gourmet. 1/2 cup of salsa is 40 calories.

Cost:
plum tomato $1.47
Granny Smith apple $1.88
cucumber $0.99
frozen corn $2.99
red bell pepper $3.19
cilantro $1.69
lime $0.50
jalapeno $1.08

Fresh Pineapple, Chile, and Black Pepper Salsa

Rather than serving this salsa with chips, the original recipe recommended it as an accompaniment to pork or chicken. I tried it with the meatless chicken patties from Health is Wealth. They make a variety of vegan and vegetarian products that you can check out: www.healthiswealthfoods.com

The original recipe called for seasoned rice vinegar, a product I'd never heard of before, which differs from regular rice vinegar in that it contains sugar. Since none of the varieties I found used raw or organic sugar, I simply made my own at home! Whisk about 1 teaspoon sugar into 1 tablespoon of rice vinegar, and add to the recipe below:

In a bowl, combine 1 cup chopped pineapple (I assumed I should keep the pieces small, in order to fit the definition of a "salsa"), 1/2 cup peeled and chopped kiwi, 2 tablespoons finely chopped jalapeno pepper, 2 tablespoons finely chopped red onion, 2 tablespoons chopped cilantro, 1 tablespoon seasoned rice vinegar (see above), 1/2 tsp. raw sugar, 1/2 tsp. grated lime rind, 1/4 tsp. black pepper, 1/8 tsp. ground cardamom, and just a pinch of salt.

Toss gently to combine, then let stand an hour before serving. I actually made this closer to 3 hours in advance, which seemed to work fine.

1/4 cup of salsa is 30 calories.

Cost:
pineapple $3.73
kiwi $1.38
jalapeno $0.48
cilantro $1.99
rice vinegar $3.99
lime $0.50

Pear Applesauce

The scent from a pot of this applesauce simmering on the stove will fill up the kitchen! Using red-skinned pears and apples lends a wonderful pink color to the final product.

In a large saucepan, combine 1/4 cup apple juice with 1 pound Fuji apples (cut into wedges but not peeled!), 1 pound red Bartlett pears (also cut into wedges and not peeled), 1 cinnamon stick, and a quarter of a lemon, cut into 2-inch pieces - reserve the rest of the lemon for another use.

Bring the mixture to a boil, then cover, reduce heat and simmer for 45 minutes - the fruit should be very tender. Remove the cinnamon stick.

I had trouble with the first suggested method for turning this fruit mixture into applesauce, which was to press the mixture through a sieve over a bowl, using the back of a spoon. and to discard the skins that got left behind. Perhaps the holes of my sieve are too fine, so instead I used method #2 - to pulse the mixture in a food processor. If you use this way instead, let the fruit cool slightly, peel off the skins from the fruit wedges, and then pulse. Because I was in a rush this afternoon, however, I skipped that step and decided a little bit of fruit peel would add a rustic touch to my applesauce.

However you obtain your applesauce, transfer the mixture to a bowl, and stir in 2 tablespoons organic brown sugar.

This sauce is equally delicious at room temperature or chilled. 1/4 cup is 80 calories.

Cost:
apple juice $1.39
Fuji apples $3.06
red Bartlett pears $2.61
lemon $0.79

Maple-Blueberry Syrup

This easy syrup makes a beautiful gift around the holidays in a pretty glass bottle. Or, just make some at home for yourself and serve over vegan pancakes or waffles!

In a saucepan, combine 2 cups maple syrup and 12-ounces of frozen blueberries. Bring to a boil over medium-high heat, stirring occasionally (which took longer than I anticipated!).

Remove from heat and stir in 1 tablespoon lemon juice. Transfer to a bowl and cover and chill until ready to serve; you'll want to reheat this before serving, though, as it is yummiest when warm.

This recipe makes about 3 cups total - 3 tablespoons of syrup is a serving of 120 calories.

Cost:
maple syrup $10.99
frozen blueberries $3.99

Porcini Mushroom Sauce

This original recipe suggested trying this gravy-like sauce over steak, but there are numerous vegan ways to enjoy it, too! Try it drizzled over mashed potatoes, or to liven up veggies like roasted cauliflower. It's also really yummy over vegan meat slices (I like the slices from Field Roast) or even over grilled portobello mushrooms in place of steak!

Start by pouring 1/3 cup boiling water over 2 tablespoons of dried porcini mushrooms; let stand 15 minutes. I couldn't find dried porcinis in a pack by themselves at the grocery store, so bought a dried mushroom blend and simply picked out the porcinis, setting aside the other mushroom varieties for another use.

Drain the mushrooms over a bowl, reserving 1/4 cup liquid; finely chop the mushrooms and set aside.

Melt 2 teaspoons vegan butter (such as Earth Balance) in a saucepan over medium heat. Add 1/4 cup finely chopped shallots and cook for 3 minutes. Add 1/4 cup dry sherry and cook an additional minute. My favorite is the (unfiltered!) Fino en Rama from Alvear.

Add the chopped porcinis, the reserved mushroom liquid, 1 and 1/4 cups vegetable broth, 1/2 tsp. minced fresh thyme (use 1/4 tsp. dried thyme if you prefer), and bring to a boil. Reduce heat and simmer for 10 minutes.

Stir in 1 tablespoon flour, stirring with a whisk; return to a boil, then cook for 1 minute, stirring constantly. The original recipe actually recommended quick-mixing flour, but I decided to stick with my organic all-purpose flour instead. If you do buy quick-mixing, Wondra is the brand you'll probably find. It is fortified with vitamins, but it's probably a safe bet that the sources of those vitamins are non-animal-based.

Stir in 1/4 tsp. salt and 1/8 tsp. black pepper. Drizzle over any of the suggestions at the top of this post, or make up your own ideas! 1/4 cup of sauce is 50 calories.

Cost:
dried porcini mushrooms $4.99
shallots $0.68