Place the vanilla bean paste, scraped vanilla bean,
chopped sage leaves, and milk of choice in a saucepan on medium heat, stirring occasionally until the mixture is almost boiling.
It's also really nice with roughly
chopped sage leaves and chopped olives.»
Once butter is just melted, add the one tablespoon of finely
chopped sage leaves.
Remove the leaves of the thyme, and
chop the sage leaves.
Not exact matches
Add the
chopped leeks, celery and fresh
sage leaves and continue sautéing until all veggies are soft.
6 slices bacon, finely
chopped 1/2 cup
chopped onion 1 large leek, finely
chopped 4 stocks celery,
chopped 3 fresh
sage leaves 1/4 cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2 tsp dried
sage 2 large eggs 1 pkg Udi's gluten free hot dog buns
2 tablespoons unsalted butter 2 garlic cloves,
chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay
leaf 2 sprigs of fresh thyme 2 fresh
sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
2 cups chicken or vegetable stock 3 - 4 cups water 1 bay
leaf 2
sage leaves 1 sprig fresh thyme,
leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and
chopped 1 teaspoon fine grain sea salt
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed
sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may
leave skin on) 2 tablespoons dried cranberries or cherries,
chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
Rolls: 4 tablespoons butter, divided 8 ounces
sage sausage or breakfast sausage, removed from casings 1 small onion, finely
chopped (about 3/4 cup) 1 stalk celery, finely
chopped (about 1/2 cup) 4 medium cloves garlic, finely
chopped 1/4 cup minced fresh
sage leaves 1/4 cup minced fresh parsley
leaves Kosher salt and freshly ground black pepper
5 slices maple bacon,
chopped 1 cup ciabatta bread, cut into 1/2 -1 inch cubes 1 large shallot, coarsely
chopped 12 - 15
sage leaves
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and
chopped about 8
sage leaves 1 tablespoon thyme
leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmeg sea salt
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary
leaves (finely
chopped) 2 tablespoons
sage leaves (finely
chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (
chopped) Kosher salt and freshly ground pepper (to taste)
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely
chopped Salt 6
sage leaves, finely
chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved
sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay
leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh
sage 1 tablespoon minced fresh thyme
leaves 1/4 cup
chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
1 pkg Udi's gluten free french baguettes 2 cups finely
chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh
sage leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice for topping
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions,
chopped 3 fennel bulbs,
chopped 1 tbsp fresh
chopped thyme
leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic,
chopped 1/2 cup
sage leaves, coarsely
chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup
chopped fresh parsley
crimini mushrooms -3 T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh
sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely
chopped -3 / 4 cup flat -
leaf Italian parsley
Sage leaves, coarsely
chopped 1 Tbsp.
In the meantime, make the relish: place the
chopped onion, raisins, dates,
sage leaves, salt and the water in a pot and bring to boil on low heat under a lid.
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups
chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes,
chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried
sage 1 tsp
chopped thyme 1/2 cup
chopped flat -
leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5
sage leaves roughly
chopped 1/4 cup (1/2 stick) butter 1 cup of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!
biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh
sage leaves, finely
chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh
sage leaves, coarsely
chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork
chops (about 2 pounds total) 1 1/2 pounds peeled and
chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)
2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme
leaves 1 teaspoon minced fresh
sage leaves 2 tablespoons
chopped fresh flat -
leaf parsley 1 bay
leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
For this dish, I use panko bread crumbs, finely
chopped walnuts, and butter - fried
sage leaves.
Sauce: 1 Sausage 1 cup of
chopped White Mushrooms 1/2 chopped onion Chopped garlic 1 Parsley branch chopped 100g of cottage cheese 2 tbsp of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp of butter Sage
chopped White Mushrooms 1/2
chopped onion Chopped garlic 1 Parsley branch chopped 100g of cottage cheese 2 tbsp of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp of butter Sage
chopped onion
Chopped garlic 1 Parsley branch chopped 100g of cottage cheese 2 tbsp of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp of butter Sage
Chopped garlic 1 Parsley branch
chopped 100g of cottage cheese 2 tbsp of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp of butter Sage
chopped 100g of cottage cheese 2 tbsp of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp of butter
Sage leaves
I had a few
sage leaves left over from another dish and
chopped those into the custard as well.
1⁄2 cup extra-virgin olive oil 1⁄2 cup finely
chopped shallots 1 cup fresh or frozen cranberries (thawed if frozen) 1⁄4 cup balsamic vinegar 1 teaspoon
chopped fresh rosemary
leaves 1 fresh
sage leaf,
chopped 1⁄3 cup water 1 tablespoon maple syrup 1⁄2 teaspoon sea salt
ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs
sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (
leaves only, finely
chopped) 4
sage leaves (finely
chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (
leaves only) Kosher salt and freshly ground black pepper
Directions: Melt butter in a large skillet over medium - low heat / Add
sage leaves and cook, stirring often until butter begins to brown and the
sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the
sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese,
chopped herbs, whatever you have on hand.
ingredients BAKED PUMPKIN MAC AND CHEESE: unsalted butter (for greasing) 1 pound Cavatappi pasta 2 1/2 cups pumpkin puree (TK - Libby's) 1 cup full - fat yogurt 1 cup vegetable stock or chicken stock 1 1/4 cup Pecorino romano (finely grated, divided) 1/2 lemon (juiced) 1 cup low - moisture mozzarella (freshly grated, divided) Kosher salt and freshly ground black pepper (to taste)
SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2 cup panko breadcr
SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole
sage leaves (roughly chopped) 1/2 cup panko breadcr
sage leaves (roughly
chopped) 1/2 cup panko breadcrumbs
ingredients TURKEY SALTIMBOCCA 4 turkey cutlets 6
sage leaves (large) 4 large proscuitto slices 1 cup flour 1/4 cup olive oil 2 tablespoons butter (divided) 4 shallots (peeled, thinly sliced) 1 cup dry white wine 4 tablespoons chicken stock 1/2 lemon (juiced) 1/4 cup parsley (finely
chopped) Kosher salt and freshly ground black pepper (to taste)
1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20
sage leaves 6 bay
leaves 2 cups mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup
chopped flat -
leaf parsley Preheat the oven to 400 °.
Cider - Braised Chicken Legs with Onion - Raisin Sauce Recipe - Morgan Brownlow 1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20
sage leaves 6 bay
leaves 2 cups mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup
chopped flat -
leaf parsley Preheat the oven to 400 °.
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried) olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly
chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper
SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, optio
SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh
sage leaves (plus more for garnish, optio
sage leaves (plus more for garnish, optional)
ingredients OVEN - BRAISED PORK
CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh
sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)
INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly
chopped 5 - 6
sage leaves, roughly
chopped
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3
sage leaves pinch of saffron 1 palmful flat
leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper,
chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions,
chopped (about 3 cups) 3 stalks celery,
chopped (about 2 cups) 3 medium green peppers,
chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off,
chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay
leaves 1 teaspoon dried thyme 1 teaspoon dried oregano
leaves 1 teaspoon dried
sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
2 heads garlic (you read that right) 2T + 2 tsp olive oil 1 medium onion,
chopped 1 tsp salt Dash of pepper 1/2 tsp fennel seeds, crushed 1 tsp dried
sage 2 vegan bouillon cubes 4 cups water 2 cans white beans, rinsed and drained 1 bay
leaf 1T lemon juice
INGREDIENTS 4 tablespoons olive oil 1 30g packet dried porcini mushrooms 2 brown shallots (finely diced) 3 cloves garlic (finely
chopped) 4 - 5 large
sage leaves 4 - 5 stems thyme (whole) 1 small stem rosemary 1 bay
leaf 4 x portabello mushrooms (about 300g)(
chopped) 1 cup white wine 1 ripe tomato (
chopped) 300 ml chicken stock Salt & pepper
1 kabocha or large butternut squash 4 - 5 tbsp Ancient Organics Ghee 1 tsp ground turmeric 1 - 2
leaves fresh
sage or 1 tsp dried 1 medium yellow onion,
chopped salt and pepper to taste
1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers
chopped 3 stalks celery,
chopped 2 bay
leaves 1/2 teaspoon ground
sage 1 teaspoon dried oregano 2 chipotle peppers (from canned chipotles in adobo), finely
chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup
chopped scallions, for garnish Cooked rice, for serving Tabasco sauce, for serving
For the risotto: 2 quarts chicken broth (can substitute vegetable broth) 1/2 cup coarsely
chopped applewood smoked bacon 2 tablespoons olive oil 1 medium Vidalia onion, finely
chopped 1 clove garlic, minced 1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely
chopped fresh
sage 1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely
chopped fresh flat
leaf parsley, or more to taste Sea salt and freshly ground pepper Asiago cheese shavings, for garnish Fresh
sage leaves, for garnish
Chop up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two bay
leaves, a tablespoon of ground cumin, and a couple of teaspoons of
chopped fresh
sage and
chopped fresh oregano (Mexican oregano if you have it).
chopped fresh
sage • 4 cups hardy greens (such as kale or Swiss chard),
leaves torn
1 3/4 cup organic cashews 1 cup unsweetened nondairy milk (or regular milk if you don't care about this being vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly
chopped fresh
sage leaves 1/4 cup maple syrup / agave / honey 1 cup water 1/4 cup
chopped crystalized ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)
Swiss Chard, Sausage, Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums, about 20, halved 1/2 cup dry white wine 1 (1 - pound) loaf sourdough bread, cut into 1 - inch pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings removed, crumbled 2 Granny Smith apples, cored, cut into 1 / 2 - inch pieces 1 large yellow onion,
chopped 8 green Swiss chard
leaves, about 12 ounces, ends trimmed,
leaves coarsely
chopped 4 tablespoons unsalted butter, softened 2 tablespoons
chopped fresh
sage leaves 1 tablespoon
chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock
2 Tbs Olive Oil 1 Cup
Chopped Cremini Mushrooms (measured after chopping) 1 Pinch Salt 2 Fresh Sage Leaves, chopped 1 Stem Fresh Thyme, leaves only 1 tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for t
Chopped Cremini Mushrooms (measured after
chopping) 1 Pinch Salt 2 Fresh
Sage Leaves,
chopped 1 Stem Fresh Thyme, leaves only 1 tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for t
chopped 1 Stem Fresh Thyme,
leaves only 1 tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for thinning