This recipe is a one of the simplest ways to complement other desserts.  Just a few simple ingredients - coconut milk, salt, brown sugar, water - and you have a sweet and creamy sauce!  Use this sauce to top your favorite dessert recipes or as an fruit dip.  Preparation tip:  Don't rush the process! Allow the caramel to simmer as long as it needs to in order to achieve a smooth, silky texture.  Make sure you continue scraping down the sides of the pan to avoid burning the caramel.  Enjoy!

Need a complementary dessert?  Try this Vegan Sweet Potato Pie!

Now you can make my famous Vegan Sweet Potato Pie in your kitchen!  Just add a few accessible ingredients and you're done!  Use this pie mix to make One 9" Deep Dish Pie, or transfer filling to a baking dish to make a vegan sweet potato casserole.  Add your own toppings like non-dairy whipped cream, chopped pecans, caramel or my Apple Butter Syrup. 

Preparation Tips:
For best results be sure to allow your pie to completely cool 4-6 hours in the refrigerator for easy cutting. I recommend Trader Joe's Coconut Cream which contains only coconuts.  However, feel free to use your favorite coconut CREAM, not MILK.

Try this Easy (Dairy-free) Caramel Sauce to complement your Vegan Sweet Potato Pie!

There are lots of plant-based brown recipes out there, some complicated recipes and some with minimal ingredients.  I like to keep thing simple, but I also enjoy flavor.  When you're working plant-based ingredients to create something as flavorful as a traditional ingredients, it's important to use vegetables and spices to enhance the recipe so the outcome isn't a tasteless, one-dimensional gravy.   For this recipe, include onions and garlic to which provides the base flavor notes.  As opposed to a gravy base, Shoyu is used to add mild saltiness.  It's also used to bring out the inherent flavors of the other ingredients.  As a side note, Shoyu will have a sweeter, more complex flavor because of the longer fermentation process. If you're looking for a soy sauce to use as a dipping sauce or in something like sushi, Shoyu would be the better choice.  

This gravy recipe is a good companion for plant-based  meatloaf, meatballs, mashed potatoes and to smother Southern-style biscuits. 

Pair this recipe with Mashed Celery Root. Click HERE to access recipe.

Can you imagine eating the root of a celery stalk?  When properly prepared and seasoned, you certainly can.  Imagine that! One could easily pass right by this herbaceous, but not-very-attractive looking vegetable, as it often looks like a misshapen turnip.  Celery root, also known as celeriac, is an edible root vegetable in the celery family. The stalks and leaves strongly resemble celery, although they are not very good to eat. The root itself is a lumpy tuber of unprepossessing appearance, although it packs an excellent taste and is used throughout European cuisine, especially in France. Celery root is beginning to be popular in the United States, with more cooks discovering its myriad uses.  For me, once the root has been washed, peeled, and prepped, I enjoy preparing it as a simple mash.  This recipe takes it step further by adding spinach, which adds texture and rich in Vitamin A, Vitamin C, Vitamin K, iron, folate, and potassium.  Although this recipe suggests plant-based almond milk, I highly suggest coconut cream which will yield a smoother, richer mash. If you happen to shop for celery root, you can find near other root vegetables like turnips, parsnips, carrots, and beets, in the produced department.  

You can find this recipe and more in FEED: Living Food Recipes to be Made and Eaten with Love

Pair this recipe with Basic Brown Gravy.  Click HERE to access recipe