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Everywhere we look, there are headlines and posts about sweater weather and pumpkins. Folks are picking apples and making pies. Yes, it's fall. It's a special time of year here in New England as we look forward to cooler days and the leaves changing. Here at Smudge Ink, we're also all looking forward to incorporating some seasonal recipes. Here are links to some of the things we're excited to make in the coming weeks and months!

  • Butternut Squash Soup with Apples
  • Roasted Ratatouille with Eggs
  • No-peel Apple Crisp
  • Pumpkin Seeds
  • Winter Squash Pancakes with Crispy Sage and Brown Butter
  • Mighty Miso Gravy (from How it All Vegan by Tanya Barnard & Sarah Kramer)
    6-10 mushrooms, chopped
    1 med. onion, chopped
    1 tbs olive oil
    2-3 tbs Braggs Liquid Aminos or soy sauce
    cayenne pepper (to taste)
    dried basil (to taste)
    dried dill (to taste)
    pepper (to taste)
    1/3 cup flour
    1 1/3 cups vegetable stock
    1 tsp miso

    Personal Note: I skip the dried herbs and throw in a couple tbs of fresh dill at the end instead.
    In a medium saucepan, sauté the mushrooms and onions in oil on medium-high heat until onions are translucent and mushrooms are tender, Add the Braggs, cayenne, basil, dill, and pepper and stir together. Remove from heat and slowly stir in the flour, mixing together well. It will become pasty and dry. Slowly start adding the stock a little at a time until everything becomes well mixed and there are no lumps. Place back on to medium heat and simmer until sauce is thickened, stirring often. At the last minute, stir in miso and serve. Makes 4-6 servings.