A Couple of Staple Recipes

As I have been looking through my GF cookbook, I found a few things that I have decided to go ahead and make to keep in the refrigerator for use in other recipes.  After cooking tonight's dinner I realized it would have gone a lot faster if I had these two items already prepared...


Vegetable Stock
2 chopped onions
2 chopped leeks (the white part)
4 chopped carrots
2 bay leaves
1 small handful parsley stems
12 peppercorns
1/2 tsp. sea salt
1 1/2 quarts water


Place all ingredients in pot and bring to a boil.  Turn down heat and cover.  Simmer 40 minutes.  Cool, then strain into container.  Will store for 3-4 days in refrigerator, or freeze.


White Wine Sauce
2 Tbsp. dairy-free margarine
2 Tbsp. gluten-free flour
1/2 dry white wine
6 Tbsp. soymilk
3/4 cup vegetable stock


Melt margarine in saucepan over low heat.  Stir in flour and remove from heat.  Slowly stir in wine, soymilk and vegetable stock.  Return the pan to the heat and bring to a boil, stirring continuously.  The sauce will thicken as it cooks.  Once the sauce boils, reduce heat and simmer gently for 20 minutes, stirring frequently.  Stir in another 1/2 to 1 cup stock to make sauce smooth.  Season lightly with sea salt and freshly ground pepper.