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Gravy: Miso Gravy

Source of Recipe

rebecca


Recipe Introduction

"Here's a gravy that's as savory and pleasing as my mother's creamy gravy made from pan drippings. The primary difference is that this one is cholesterol free and low in calories. And protein-rich miso is a potent healing food. It's an anticarcinogen and it reduces the effects of radiation, smoking, air pollution and other environmental toxins. This gravy is great over mashed potatoes, steamed cauliflower, a grain entr�e or biscuits."

List of Ingredients

1 tablespoon mellow white miso
1 cup unflavored soymilk
2 tablespoons unsalted butter
1 clove garlic, minced
1 small yellow onion, diced
1 teaspoon minced fresh thyme
3 tablespoons whole wheat or barley flour
Sea salt and freshly ground pepper to taste


Recipe

Place the miso and 2 tablespoons of the soymilk in a small bowl and pur�e with a spoon or fork. Set aside.

Melt the butter in a medium skillet over medium heat. Add the garlic and onion and saut� for 5 minutes or until the onion is lightly browned. Add the thyme and flour and saut�, stirring constantly, for 2 to 3 minutes until aromatic and the mixture is lightly colored and creamy rather than grainy. Reduce the heat if necessary to prevent browning.

Whisk in the remaining soymilk all at once, stirring constantly until the mixture thickens, 2 to 3 minutes. Stir in the miso pur�e and cook an additional 2 minutes. Adjust the seasoning with salt and pepper. Serve immediately or keep the gravy warm until ready to use.

makes about 1 1/2 cups