These quick and easy to do recipes are great all year long - use them now and long after Thanksgiving.
Simple Sage Gravy
2-3 Tablespoons oil
1/3 C. Whole Wheat Pastry Flour
2 C. water or stock
1-2 Tablespoons Shoyu (soy sauce) (plus 1 teaspoon sea salt instead of on of the Tablespoons Shoyu)
1 – 2 teaspoons sage
Simply heat the oil over med. to low heat and add the flour creating a thick paste. Add water or stock by small increments stirring constantly. You may use a wire whisk if that makes it easier for you to avoid lumps. Stir in the remaining ingredients. Keep stirring until desired consistency is reached. Stir in fresh minced parsley if desired towards end.
Another version is to simply dilute 1/2 Cup sunflower butter with water, stir over medium heat adding the shoyu and sage.
1 C. Millet sorted and washed
1 small cauliflower
3 C. Water
Pinch of Sea Salt
Boil the water and add the millet and cauliflower and the salt. Put lid on and turn down heat to a simmer. Cook for 20 min. If you have a potato masher use that other wise a fork will do. Mash the millet and cauliflower together. You may wish to add chopped onion from the beginning or add sautéed onion during the mashing. It’s great by itself or top with gravy.