White Gravy

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.