Monthly Archives: May 2021

Vegan Tomato Gravy (Gluten-Free)

I first heard of tomato gravy on a writers’ Facebook page, (Flavor The Moments), but it was made with chicken broth. I still eat poultry, but I have been looking into more and more vegetarian and vegan alternatives, so I put my hand to it. I hope you find it as enjoyable as I do.



Vegan Tomato Gravy over homemade biscuits or prepared tri-colored quinoa

Tomato Gravy

1 Tbsp  olive oil (not extra virgin or ‘robusto’)

¼ cup minced onion

¼ tsp+ salt

dash of finely ground pepper, (preferably white)

1 28 lb can of whole tomatoes, or 1 ½ cups of tomatoes, blanched and peeled*

½ strong vegetable broth**

¼ tsp celery salt

½ tsp.  thyme, or ground/rubbed sage

½ cup tomato sauce, (if not using canned tomatoes or ¼ cup if using weak broth)

1 Tbsp corn starch, (mixed just before adding into 1 Tbsp water) or

1/8 cup cooked quinoa or millet (GF)

*Do not use canned diced tomatoes; they are too tough for this recipe

** Place commercial broth in a pan and simmer to condense and reduce it by half, or make strong vegetable bouillon. You can also make your own vegetable broth. Recipe:

Add butter or oil to a saucepan and heat.  Add the onions and cook slowly until they are just soft, not translucent or browned.  Chop the tomatoes and add to the onions. Add the salt and pepper, ½ cup of the liquid from the tomatoes, (and tomato sauce if using), and the broth.
Simmer for approximately 20 minutes. Add the celery salt, sage or thyme and simmer for 5-8  minutes. Add the cornstarch and stir gently until thickened. Remove from the heat and let rest. If using prepared quinoa or millet, omit cornstarch mix and   let sit over low heat for 12 more minutes, occasionally stirring gently, until thickened. (Taste and add more seasonings or herbs if needed.)

Serve traditionally over biscuits, or try over cornbread, or prepared rice, grits, quinoa or buckwheat to be gluten-free and add protein, or add protein by serving over prepared cracked-wheat or barley.

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Easy Gluten-free, Low-sugar,Dairy-free Almond Cake

GF Almond Cake:

1 ½ cups almond flour (Instructions for making your own at the Lemon Cake site: https://tonettejoycefoodfriendsfamily.wordpress.com/2020/01/02/lovely-lemon-gluten-free-cake/)

4 eggs, separated (whites in one large bowl, yolks in another)

½ cup sugar or stevia baking mix, divided into two ¼ cup portions

1 tsp cream of tartar, (optional)

1 teaspoon baking powder (optional)

1 teaspoon pure almond extract

4 teaspoons Almond (or other) milk

1/4 cup slivered almonds for top

1 1/2 tsp sugar or powdered substitute, (preferably stevia), for sprinkling on top.

With an electric beater, beat egg whites until very foamy.  Add cream of tartar to add volume and give the egg whites more ‘body’, but it is not essential.  Slowly beat in ¼ cup of sugar or stevia baking mix and beat until the egg whites are firm and glossy; to not let them become dry.

In another bowl, beat the egg yolks with spoon, whisk, or beat gently with hand mixer; (do the egg whites first; the beaters and bowl must be free of any oils or fats to whip well, but don’t leave them standing for too long).

Add the baking powder, (if using), the almond extract plus the milk and mix well. Add the other ¼ cup of sugar or stevia mix slowly and beat well.  Add the almond flour and mix well. If the mixture seems very stiff, add a very little more of the milk.)

Fold the egg white mixture into the egg yolk mixture with a rubber/silicone spatula or a wooden spoon, in a downward, round motion until they are mixed. Mix thoroughly, but try not to deflate the egg whites completely.

This cake is too delicate to be inverted onto a cake rack, so plan on spooning the mixture into a spring-form pan, or into what I used, a tart pan. Either one you use, cover the bottom and insides with baking spray, butter and flour, or painted with cake-release.

Bake at 323F for 35-40 minutes, or until it is slightly browned on the edges and a cake tester comes out clean when put into the middle. Do not open the oven for the first 25 minutes, but check every five minutes afterward. Whether using baking powder or not, the cake may rise, then fall, and this is fine.

While the cake is still warm, sprinkle with the sugar or powdered stevia and serve or serve cold. If using a drizzle, wait until it is almost completely cool, and serve immediately.

Wrapped tightly, this cake freezes well. You can let it thaw on a countertop or microwave it quickly serve.

I hope that your family and friends enjoy this as much as mine have.

[https://tonettejoycefoodfriendsfamily.wordpress.com/2020/01/02/lovely-lemon-gluten-free-cake/]