1.5 cup whole milk
3 large cloves of garlic
2 Tbs butter
3 Tbs flour
1/2 c. grated parmesan
1/2t. ground nutmeg
salt & pepper to taste
2 packages frozen spinach or approx. 1/2lb fresh

Melt butter in a pot over medium high heat. Sautee garlic until fragrant. Whisk in flour and stir until golden. Add milk and stir continuously until thick and smooth. Stir in spinach (if fresh), cheese, nutmeg and cook until cheese is melted and spinach is wilted (~ 5min).
Sprinkle with salt and pepper.

If using frozen spinach, defrost in a microwave and strain to separate liquid. Add spinach as for fresh.

3T. vegetable oil
3 cloves garlic
3 slices onion
1/2c. white flour
4t. nutritional yeast
3T soy sauce
2c. water
1/4t. black pepper
handful of brown mushrooms (such as baby bella, shitake, etc)

Saute garlic and onion until tender.
Add soy sauce, nutritional yeast and flour to make a paste.
Throw in some spices for added flavor: oregano, basil, thyme, sage
Add water gradually, stirring constantly, until gravy has reached the desired consistency. It may not take all of the water.
Add pepper and stir in sliced mushrooms

I used spelt flour and this worked out fine.

I saw Emeril make this cranberry sauce on the food network, then visited their recipe to get the recipe.

6oz. fresh cranberries – sort through them, pull out any that look suspicious
1Tbs. orange zest
1/2cup sugar
1cup water
a pinch of salt
a pinch of cinnamon (optional: nutmeg!)
2Tbs. cornstarch
1/4cup fresh orange juice.
optional: 1/4cup chopped pecans

Combine the cranberries, zest, sugar, water, salt, cinnamon and nutmeg in a sauce pan. Bring to a boil and cook for 10 minutes. Dissolve the cornstarch in the orange juice. After ten minutes, the cranberries should have begun to pop. Add the OJ to the cranberries and stir to blend (if using pecans, add them to the pot now). Let this simmer for another 15 minutes, until the mixture has thickened and the cranberries have begun to fall apart. Remove the pot from heat and let it cool completely before refrigerating.

This is great as a cranberry sauce for the holidays. It also makes really great jam for toast and is delicious to eat by itself!

Melt 2 Tbs. of butter over low heat
Whisk in 2 Tbs. flour, continue stirring for 1 minute after flour dissolves
Add 2 cups warm milk and cook about 5 minutes until thickened
Add 1 cup of packed grated cheese (sharp cheddar is tasty) and continue stirring until cheese is melted
Season to taste with salt and pepper, or any other seasonings you might desire

1/2 cup of good peanut butter (if you use something like Jiff, the sauce will taste like Jiff)
1/2 cup water
2 Tbs. soy sauce / tamari
1 Tbs sugar or maple syrup
3 cloves of minced garlic (medium sized)
1 tsp. cider vinegar
1-2 Tbs. minced fresh cilantro
cayenne and salt (if peanut butter is unsalted) to taste

2-3 tbs olive oil
2 chopped yellow onions
1 diced bell pepper
2 tsp basil
1 tsp oregano
1 tsp thyme
1-2 tsp salt
7 tomatoes
1 6oz can tomato paste
1 tbs honey
lots of black pepper
5 large cloves garlic, minced
½ cup fresh minced parsley

1 yellow zucchini / 1 green zucchini
3 small carrots
6 leaves chard