Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Your new friend is one lucky woman. Always nice to find someone else that needs to be befriended. But, my question is have you already sent in the recipe for the gravy? If you haven't will you? I love gravies but having a tough time finding one that I love. linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 - southernflower Onion-Mushroom Gravy, " Cream " style, from my Southern Vegetarian cookbook (it's a reallll keeper and I plan to make it OFTEN! Tastes the same consistency as old-style cream gravy, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Hi, Linda. You are too kind. Thank you. :>) It is nice to find somebody else who needs to be befriended, and I just hate the thought of someone suffering in loneliness as I have many times. It really hurts. Especially at holiday times, you know? No ma'am, I didn't send it in but here it is just for you, okay? Now, you got to remember: it's a SOUTHERN style gravy. That is, thick and creamy. Oh, and did I mention flavorful? <wink, wink> Mushroom Gravy 1 small onion, finely chopped 2 c. chopped mushrooms (I used portobellos, because that's what I had on hand, but I'm sure white 'uns 'd be fine) 2 - 3 T. soy margarine, or oil (I used olive oil) 1 big handful of flour (OK, about 1/3 cup, says Ann!)--not self-risin', but plain flour (for this I used White Lily, same as I used for my biscuits) 2-3 c. soymilk, depending on how thick you want your gravy (we like it thick, so I poured in 2 c.) Tamari, salt and pepper to taste Saute the onions and mushrooms in the margarine or oil until soft. Add the flour and stir over low heat until a paste forms, and the flour has had time to brown a little. Add the soymilk and continue stirring with a whip or a fork until the mixture thickens. (And believe you me, it will thicken right fast! ) Add more or less liquid depending on the consistency you want. A touch of tamari (I didn't use that, just salt and pepper, because I found that the portobellos flavored the gravy enough), salt and lots of black pepper and it's ready to pour over rice, potatoes, biscuits and even toast! (Or, it's real good to have in a bowl and dip your cornbread right in it too. :>)...) Enjoy! YIELD: 5 - 6 cups. It's from my second favorite cookbook, called " Cookin' Southern Vegetarian Style " by Ann Jackson. Ann is from Tennessee, where half my kin are from too, so I have a special enjoyment of this cookbook. But I think this is a WONDERFUL cookbook. She calls the cookbook " vegetarian " but most of the recipes, I'd say 90 percent of 'em in fact, are actually *vegan*. I guess she uses the term " vegetarian " very strictly, which is great! I sure hope you like this recipe, Linda. I know how frustratin' it is when you can't find that certain recipe for a hankerin' or cravin' you have. Bron On 1/3/06, linda <lindai81 wrote: > > Your new friend is one lucky woman. Always nice to find someone else that > needs to be befriended. But, my question is have you already sent in the > recipe for the gravy? If you haven't will you? I love gravies but having a > tough time finding one that I love. > linda > " Whatever you do will be insignificant and it is very important that you > do it. " > Mohandas Gandhi > > linda's Growing Stitchery Projects: womyn47 > - > southernflower > > Onion-Mushroom Gravy, " Cream " > style, from my Southern Vegetarian cookbook (it's a reallll keeper and I > plan to make it OFTEN! Tastes the same consistency as old-style cream > gravy, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Thanks Bron!! I will try this out tomorrow night for dinner with Chicken Seitan and biscuits. It sounds wonderful. The family will be happy with me which is worth its weight in gold. LOL They will do the dishes and clean up the kitchen in gratitude. I love my gravy thick and rich. A big down fall when it was from meats, the fat and all. Ooooh, I bet it would be good on veggies too. Yummers! linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi southernflower No ma'am, I didn't send it in but here it is just for you, okay? Now, you got to remember: it's a SOUTHERN style gravy. That is, thick and creamy. Oh, and did I mention flavorful? <wink, wink> Mushroom Gravy 1 small onion, finely chopped 2 c. chopped mushrooms (I used portobellos, because that's what I had on hand, but I'm sure white 'uns 'd be fine) 2 - 3 T. soy margarine, or oil (I used olive oil) 1 big handful of flour (OK, about 1/3 cup, says Ann!)--not self-risin', but plain flour (for this I used White Lily, same as I used for my biscuits) 2-3 c. soymilk, depending on how thick you want your gravy (we like it thick, so I poured in 2 c.) Tamari, salt and pepper to taste Saute the onions and mushrooms in the margarine or oil until soft. Add the flour and stir over low heat until a paste forms, and the flour has had time to brown a little. Add the soymilk and continue stirring with a whip or a fork until the mixture thickens. (And believe you me, it will thicken right fast! ) Add more or less liquid depending on the consistency you want. A touch of tamari (I didn't use that, just salt and pepper, because I found that the portobellos flavored the gravy enough), salt and lots of black pepper and it's ready to pour over rice, potatoes, biscuits and even toast! (Or, it's real good to have in a bowl and dip your cornbread right in it too. :>)...) Enjoy! YIELD: 5 - 6 cups. It's from my second favorite cookbook, called " Cookin' Southern Vegetarian Style " by Ann Jackson. Ann is from Tennessee, where half my kin are from too, so I have a special enjoyment of this cookbook. But I think this is a WONDERFUL cookbook. She calls the cookbook " vegetarian " but most of the recipes, I'd say 90 percent of 'em in fact, are actually *vegan*. I guess she uses the term " vegetarian " very strictly, which is great! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 You're welcome, Linda! mmm, can I come to y'all's house then? I've never tried Seitan " anything " yet, but that combo sounds deeelectable, all right! I have a slight confession to make: I spooned the rest of the gravy on my okra that I had for lunch today. It WAS Yummers, as you termed it <VBG>. Not traditional, but I just made a new tradition, I reckon! I know, isn't it wonderful to find a good thick gravy again? I was so happy I like to have cried when I saw that recipe in that book; the book is worth the purchase price to me for that gravy recipe alone. Bron On 1/3/06, linda <lindai81 wrote: > > Thanks Bron!! I will try this out tomorrow night for dinner with Chicken > Seitan and biscuits. It sounds wonderful. The family will be happy with me > which is worth its weight in gold. LOL They will do the dishes and clean up > the kitchen in gratitude. I love my gravy thick and rich. A big down fall > when it was from meats, the fat and all. Ooooh, I bet it would be good on > veggies too. Yummers! > linda > " Whatever you do will be insignificant and it is very important that you > do it. " > Mohandas Gandhi > > southernflower > No ma'am, I didn't send it in but here it is just for you, okay? > Now, you got to remember: it's a SOUTHERN style gravy. That is, thick > and > creamy. Oh, and did I mention flavorful? <wink, wink> > > Mushroom Gravy > > 1 small onion, finely chopped > 2 c. chopped mushrooms (I used portobellos, because that's what I had on > hand, but I'm sure white 'uns 'd be fine) > 2 - 3 T. soy margarine, or oil (I used olive oil) > 1 big handful of flour (OK, about 1/3 cup, says Ann!)--not self-risin', > but > plain flour (for this I used White Lily, same as I used for my biscuits) > 2-3 c. soymilk, depending on how thick you want your gravy (we like it > thick, so I poured in 2 c.) > Tamari, salt and pepper to taste > > Saute the onions and mushrooms in the margarine or oil until soft. Add > the > flour and stir over low heat until a paste forms, and the flour has had > time > to brown a little. Add the soymilk and continue stirring with a whip or > a > fork until the mixture thickens. (And believe you me, it will thicken > right > fast! ) Add more or less liquid depending on the consistency you want. A > touch of tamari (I didn't use that, just salt and pepper, because I > found > that the portobellos flavored the gravy enough), salt and lots of black > pepper and it's ready to pour over rice, potatoes, biscuits and even > toast! > (Or, it's real good to have in a bowl and dip your cornbread right in it > too. :>)...) > Enjoy! YIELD: 5 - 6 cups. > > > It's from my second favorite cookbook, called " Cookin' Southern > Vegetarian > Style " by Ann Jackson. Ann is from Tennessee, where half my kin are from > too, so I have a special enjoyment of this cookbook. But I think this is > a > WONDERFUL cookbook. She calls the cookbook " vegetarian " but most of the > recipes, I'd say 90 percent of 'em in fact, are actually *vegan*. I > guess > she uses the term " vegetarian " very strictly, which is great! > > > Quote Link to comment Share on other sites More sharing options...
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