Recepies - Sattwic Vegetarian stuffing and gravy

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This was my sunday's lunch.

 

Vegetarian Stuffing:

 

Make your favorite whole wheat bread as usual -- except add savory

herbs -- especially ground sage, rosemary leaves, and oregano.

Additional possibilities: basil, dill, savory.

 

Slice bread, break into cubes. I then toast this on a clean broiler

pan in my oven. If you don't have acces to a broiler pan which has

never been used for meat, you may prefer instead to toast slices of

bread and break them into pieces after they are toasted.

 

Peel and saute in large heavy pot (cast iron is good) in 1/2 cup of

butter and 1/2 t cumin seeds: 1 large eggplant

 

Dice and add to saute: 3 sticks celery

 

Add your toasted bread crumbs. Add water if necessary. Mix.

 

At this point you may remove from stove and put in a large baking

dish or oven-proof mixing bowl covered with foil. Bake for 45 min. at

350 degrees (F).

 

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Vegetarian gravy

 

Heat 2 tablespoons of corn oil in a frying pan (cast iron is best).

 

Add 1/4 teaspoon cumin, 1/8 teaspoon cayenne.

 

(Have ready 1 1/2 cup water (water strained from boiling potatoes is

best)

 

Add 1/3 cup whole wheat flour -- do not scorch! Stir quickly with

spatula.

 

Add some of the water. Reduce heat to simmer.

 

Add soy sauce (unfermented type).

 

Sprinkle on additional flour (about 1 tablespoon).

 

Add 3 tablespoons of sesame tahini or peanut butter.

 

Add more water.

 

Keep alternating water and whole wheat flour, stirring constantly

with a spatula, until gravy reaches a nice consistency. Remove from

heat.

 

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Prepare a plate with vegetarian stuffing topped with vegetarian

gravy, and potatoes, squash, cranberries, cream-cheese and olive

stuffed celery -- and pumpkin or apple pie --