Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 I typically make my gravy the old fashioned way, but using a vegetarian bouillon cube for water, and agar to thicken it. Then I doctor it up with various spices. However, this past Thanksgiving, I made Jo Stepaniak's " turkey " and gravy using nutritional yeast, and oh my is it good. I don't think I can post it here (copyright issues?) but I'm sure if you google her name you can find it. My non-vegetarian family said that gravy was awesome. It really is good. I also like a mushroom gravy over mashed potatoes--it's really good. On Tue, Mar 31, 2009 at 5:25 PM, Willow <on_hiatus wrote: > I'd love something to use over mashed potatoes or rice. Any ideas? > > Thanks, > > Willow > > -- Live ready. http://laineyvette.blogspot.com/ http://theaccidentalhomemaker.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 May I recommend bean flour? Actually one cup fresh pea/bean/lentil flour (may also include some whole grain flour) in four to five cups boiling water, mixed in a good leak-proof blender; one cup of any kind of mushrooms or fresh sweet peppers -- diced, one diced onion, garlic, herbs and salt to taste. Makes a lot for pennies. Fantastic! Slim , Willow <on_hiatus wrote: > > I'd love something to use over mashed potatoes or rice. Any ideas? > > Thanks, > > Willow > Quote Link to comment Share on other sites More sharing options...
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