Ingredients Jump to Instructions ↓

  1. I too modify the McDougall recipes sometimes. Last night I made mashed

  2. potatoes, carrots, and turnips (steamed and then mashed with a little

  3. cooking water and some rice milk) and "Chick 'n' Wheat" "cutlets" (Knox

  4. Mountain brand--delicious!) and for a gravy I took the sauce from the

  5. Garbanzo Shepherd's Pie (which is delicious, by the way). I've used that

  6. sauce many times. It's like a white sauce, fatfree! This time I used an

  7. 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):

  8. White gravy

  9. 2 cups soy or rice milk

  10. 1 tbsp. soy sauce

  11. 1/2 tbs. Parsley Patch seasoning

  12. 1/4 tsp. garlic powder

  13. 2 Tbsp. cornstarch

  14. Heat 1 1/2 cups soy or rice milk, add soy sauce and seasonings. Mix the

  15. cornstarch with the remaining milk and add to the pot, stirring constantly.

  16. It should thicken quickly. Cook on low heat about few minutes, stirring. It

  17. holds well if the rest of dinner isn't quite ready.

  18. The McDougall recipe puts the cornstarch in 1/4 cup water, but for a gravy

  19. you don't need the extra liquid.


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