Cookin: Chicken Gravy

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* Exported from MasterCook Mac *

 

" Chicken " Gravy

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p70

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

- Big handful of flour -- *

- (OK about 1/3 cup)

1/4 cup nutritional yeast flakes

3 tablespoons soy margarine -- plus 1 tablespoon

2 teaspoons toasted sesame oil

1 cup warm soymilk or rice milk -- to 3 cups

- depending on how thick you want it

several pinches of salt

chopped hard boiled egg -- optional

1/4 teaspoon pepper

 

Also in Heart of the Home, Ann Jackson (1995)

 

* Use white or whole wheat; the best is a combination of white and

chick-pea flour.

 

Yield: 1 3/4 to 3 1/2 cups.

 

Generously cover the bottom of a cast-iron skillet with the flour,

and warm over low heat. The secret of this gravy is to let the flour

brown very slowly. Stay close at first; you won't have to stir very

much. After a few minutes, just stand there and stir away. Add the

nutritional yeast now and keep stirring.If the flour should begin to

brown too quickly or start to burn, turn the heat down -- it's up too

high. You want a nice golden brown.

 

Add the margarine and keep stirring; it should make a paste. Pour in

the warm milk or soymilk slowly, and add the salt while continuing to

stir. The lumps will go away. By this time, you should stop using a

wooden spoon and start using a whip. Now is the time to get any and

all of the lumps out. How thick you like your gravy determines how

much liquid you pour in. If you want a thinner gravy, use more milk;

if not, don't use as much in the beginning. Chop the egg and add it

along with lots of freshly grated black pepper. That's it! You can

taste it now and see if it needs more salt or a dash of tamari.

 

If you don't eat eggs, then good for you; here's another way to make

it. Add 1/4 cup sesame seeds to the flour in the beginning, and let

it all roast together. Follow the directions from there, and just

omit the egg.

 

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Per serving (excluding unknown items): 305 Calories; 34g Fat (99%

calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol;

399mg Sodium

Food Exchanges: 7 Fat

 

NOTES : It's not easy to make chicken gravy when you don't have a

chicken. It's even harder if you don't have any tofu or something

greasy in the bottom of your skillet to get you started. This is a

recipe that is not too fancy, sort of like what Ma Joad made for her

family on the way to California.Best when ladled over biscuits, rice,

or mashed potatoes, this gravy is good on anything.

 

This recipe literally brings tears to my eyes. I was weaned on

chicken gravy. You'll need:

 

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