Potato Balls and Brown Gravy

[Guest guest]

Potato "Balls" Casserole -serves 4 ( not sure about this, when I made it, it would only serve about 2?) 4-5 potatoes, peeled and boiled until just tender (10 min.)1/4 cup finely chopped onion1 1/2 tsp. dried basil1/2 tsp. garlic powder1 tsp. nutritional yeast (I used torula flakes)1/3 cup fine bread crumbs (I used herbed crumbs)*Preheat oven to 350 degrees F*Finely shred the cooled potatoes with a grater or food processor* Mix with all of the other ingredients, except the bread crumbs*(At this point you could roll mixture into balls and roll in crumbs tobake on cookie sheet - turning once) OR*Place potato mixture into casserole baking dish, and top with bread crumbs*Bake for 15 - 20 minutes.Serve with brown gravy (recipe belowThese were really great. No Leftovers!The recipe for brown gravy is adapted from The New McDougall Cookbook,p.334.BROWN GRAVY (makes 2 cups)2 cups warm water1 Tbs. onion powder2 Tbs. cornstarch or arrowroot3 Tbs. soy sauce (I used a "light" soy)2-3 cloves garlic, pressed or 1/2 tsp. garlic powder (I used the powder,thinking it would add some bulk to the gravy since I omitted the cashews)1/8 tsp. freshly ground black pepper1-2 Tbs. parsley flakes (optional)*Place 1/2 cup warm water + all the ingredients except the parsley in ablender & blend until smooth & creamy*When creamy, add 1 1/2 cups more warm water & blend*Pour into a saucepan & cook over medium heat, stirring constantly, untilthick, about 5 min.*Add the parsley flakes after cooking, if desiredNOTE: The gravy came out very tasty, and only slightly thickened, as Ilike it. I will add more cornstarch next time I want a heavier, thickergravy. I am also thinking that I could add other things to these potato balls, such as mashed chickpeas, or grated carrot, or zucchini,chopped nuts, etc.