White gravy I too modify the McDougall recipes sometimes. Last night I made mashed potatoes, carrots, and turnips (steamed and then mashed with a little cooking water and some rice milk) and “Chick 'n' Wheat” “cutlets” (Knox Mountain brand--delicious!) and for a gravy I took the sauce from the Garbanzo Shepherd’s Pie (which is delicious, by the way). I've used that sauce many times. It’s like a white sauce, fatfree! This time I used an herb blend instead of Parsley Patch and about 1/2 tsp.garlic granules, and added two heaping teaspoons of nutritional yeast. Here’s the recipe for those who don't have the book (modified cooking method, too): 2 cups soy or rice milk 1 tbsp. soy sauce 1/2 tbs. Parsley Patch seasoning 1/4 tsp. garlic powder 2 Tbsp. cornstarch
Heat 1 1/2 cups soy or rice milk, add soy sauce and seasonings. Mix the cornstarch with the remaining milk and add to the pot, stirring constantly. It should thicken quickly. Cook on low heat about few minutes, stirring. It holds well if the rest of dinner isn't quite ready. The McDougall recipe puts the cornstarch in 1/4 cup water, but for a gravy you don't need the extra liquid. From www.recipesource.com -- Julie Morales Email: mercy...@windstream.net Windows Live Messenger: inlovewithchr...@lljfm.net Twitter: www.twitter.com/luvlabguidedogs Make failure your teacher, not your undertaker. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
