* Exported from MasterCook *
   
                           Peppered Mushroom Gravy
   
  Recipe By     :
  Serving Size  : 4     Preparation Time :0:00
  Categories    : Condiment                       LowCal (Less than 300 cals)
                  LowerCarbs                      LowFat (Less than 10%)
                  Vegan
   
    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    2                     green onions -- to 3
    1                cup  vegetable broth, low sodium
    2                     garlic cloves -- minced
    2               cups  white mushrooms -- sliced
    1                cup  nondairy milk -- fat-free
    1 1/2      teaspoons  Dijon mustard
    1         Tablespoon  nutritional yeast
    2        Tablespoons  chickpea flour
   
  Mince white and light green parts of the green onions and set aside
  temporarily. Slice dark green parts into 2-inch pieces, then slice in half
  longways and set aside. 
   
  Line a skillet with a thin layer of broth. Add garlic and minced onion and
  saute over high heat, until the garlic starts to turn golden and most of
  the liquid has cooked off. Add remaining broth, bring to a boil, and add
  mushrooms. Once boiling, reduce heat to low and add leftover green onion
  pieces. Continue to saute, stirring regularly, until mushrooms get soft
  and release their juices.
   
  Meanwhile, whisk nondairy milk with Dijon, nutritional yeast, and chickpea
  flour until well combined.
   
  Pour into skillet when mushrooms are ready and stir to combine. Crank heat
  to high and bring to near boil, then reduce to low immediately. Continue
  to cook and stir until it thickens into a gravy. Add black pepper and salt
  to taste. (I like it rather peppery).
   
   
  Makes 1 cup; 4 one-quarter cup servings
   
  AuthorNote: This Southern-inspired gravy is crazy universal and
  crazy-crazy good! Serve it on greens, grains, chickpeas, or mashed
  potatoes or thin it out a little with extra nondairy milk to create a
  creamy pasta sauce.
   
  Source:
    "Happy Herbivore Abroad by Lindsay Nixon, 2012"
  S(Formatted by Chupa Babi):
    "March 2013"
  Yield:
    "1 cup"
                                      - - - - - - - - - - - - - - - - - - - 
   
  Per Serving (excluding unknown items): 70 Calories; trace Fat (6.4%
  calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
  Cholesterol; 62mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
  Vegetable; 0 Fat; 1/2 Other Carbohydrates.
   
   
  Nutr. Assoc. : 0 0 0 4204 58582 0 0 0
  
  [Non-text portions of this message have been removed]
  
  
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