(for those gluten free folks - please try any flour of your choosing, these recipes are pretty forgiving. Wheat will get the product like you remember but that doesn't mean don't experiment...)
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.
Baking Powder Biscuits
2 cups unbleached white flour (or 1 1/2 C. White and 1/2 C. pastry flour)
4 teaspoons non-aluminum Baking Powder
1/2 tsp. sea salt
6 tablespoons oil (safflower, olive or other)
2/3 cup plain soy milk (about)
Pre-heat oven to 450°
Mix the dry ingredients together in a large mixing bowl.
Stir in the oil with a fork. The dough will be like pebbles.
Add the soymilk to make a soft dough.
Turn out the dough onto a floured surface and knead gently for 30 seconds. Roll out to 1/2 inch to 3/4 inch thickness.
Cut into rounds of desired size and place on greased baking pan
Or cookie sheet with parchment paper on top.
Bake 12-15 minutes.