vegan - Mi-So Good Gravy

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Mi-So Good Gravy!

 

Recipe By :Dreena Burton

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup water

1/4 cup brown rice miso (or another mild miso)

1/4 cup seasoned rice vinegar

1 1/2 tablespoons honey option -- (rice syrup, barley malt, agave nectar,

or honey)

1 medium garlic clove -- roughly chopped

1 tablespoon arrowroot flour

1 teaspoon mild Dijon mustard

1/2 teaspoon ground ginger -- (or 1/4 tsp fresh grated ginger)

1/8 teaspoon chipotle hot sauce -- (or other hot sauce) (see sidebar)

sea salt to taste

fresh ground black pepper to taste

1 1/2 tablespoons olive oil -- (1 1/2 to 2) (see sidebar)

 

Sidebars:

This is a tangy, flavorful sauce which works well as a gravy, heated to top

various potato dishes, bean and veggie patties, and grains. Experiment and

enjoy!

 

This gravy is mildly hot from the hot sauce. Adjust the amount of hot sauce

depensing on your taste.

 

I have limited the oil in this gravy to keep it lower in fat. If you add another

2-3 tablespoons, the gravy will be thicker and richer in taste. So if fat

content is not a big concern, the gravy will benefit from the extra oil.

 

Serving suggestions: This gravy is wonderful with " mushroom Pecan Burgers " (p.

114), " Lentil Miso Patties " (p. 112), including " Grate Potato Bake " (p. 128) and

" Potato Chippers " (p. 149).

 

In a food processor or blender, combine all ingredients except the oil and

blend. While still blending, drizzle in olive oil until well mixed. Transfer the

gravy to a saucepan and heat slowly over medium heat, stirring continuously,

until mixture thickens and is just about to boil. Remove from heat, season to

taste with sea salt and fresh ground black pepper if desired, and serve, Or,

cover the pot and reheat gently before serving. To thin out the gravy, add a

tablespoon or two of water and stir. Makes roughly 1'12 cups.

 

For 1/8 portion of gravy (roughly 3 tbsp): Calories: 72; Total Fat: 3.9 g (Sat.

Fat:

0.6 g); Cholesterol: 0 mg; Carbohydrate: 8.3 g; Fiber: 0.5 g; Protein: I g.

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 195 Calories; 20g Fat (89.4% calories

from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

7mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 4 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0