2 cup boiling water
2 tbsp vegetable oil
3 tbsp nutritional yeast
1 each vegetable bouillon cube
1/2 cup mushrooms, diced
1/2 cup onion, chopped
1 onion salt, to taste
1 unbleached allpurpose flour
Directions
In a large saucepan, simmer all ingredients except the flour for
approximately 5 minutes. Slowly add the flour (tablespoon by
tablespoon), wisking after each addition, until desired thickness is
reached. Keep warm.
PETA & INgrid Newkirk, "The Compassionate Cook". Posted by Carolyn
Doss
Servings: 1 recipe
Chickenless Gravy Recipe brought to you by Recipe Ideas
Categories: Chicken; Gravies; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into the far past, certainly as far into history as early Egypt, and potentially, even further back. Having said that, mostly, these early cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to academics are a few clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Continuing our culinary historical journey, we have a couple of interesting recipe books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that we all know today, but instead accounts of the types of meals prepared for the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted a torrent in publications on food, most of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a result the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chickenless Gravy recipe.
