White gravy

Date:    Mon, 27 Mar 95 08:52:30 PST
 From:    elinorl@mcn.org (Elinor Lindheimer)
 
 I too modify the McDougall recipes sometimes. Last night I made mashed
 potatoes, carrots, and turnips (steamed and then mashed with a little
 cooking water and some rice milk) and "Chick 'n' Wheat" "cutlets" (Knox
 Mountain brand--delicious!) and for a gravy I took the sauce from the
 Garbanzo Shepherd's Pie (which is delicious, by the way).  I've used that
 sauce many times. It's like a white sauce, fatfree!  This time I used an
 herb blend instead of Parsley Patch and about 1/2 tsp.garlic granules, and
 added two heaping teaspoons of nutritional yeast. Here's the recipe for
 those who don't have the book (modified cooking method, too):
 
 White gravy
 
 2 cups soy or rice milk
 1 tbsp. soy sauce
 1/2 tbs. Parsley Patch seasoning
 1/4 tsp. garlic powder
 2 Tbsp. cornstarch
 
 Heat 1 1/2 cups soy or rice milk, add soy sauce and seasonings. Mix the
 cornstarch with the remaining milk and add to the pot, stirring constantly.
 It should thicken quickly. Cook on low heat about few minutes, stirring. It
 holds well if the rest of dinner isn't quite ready.
 
 The McDougall recipe puts the cornstarch in 1/4 cup water, but for a gravy
 you don't need the extra liquid.