| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Mellow miso |
| 1/2 |
c |
Vegetable broth |
| 1/2 |
c |
Plain regular soymilk |
| 1/4 |
ts |
Dried thyme |
| 2 |
tb |
Canola oil |
| 1 |
lg |
Clove garlic; quartered lengthwise |
| 2 |
tb |
Minced onion |
| 2 |
tb |
All-purpose flour |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
In a measuring cup or small bowl, cream the miso with 1/4 cup of the broth.
Add the remaining broth, the soymilk, and the thyme. Set aside.
In a small saucepan, heat the oil over medium high heat. Saute the garlic
and onion until the onion is translucent, 2 to 3 minutes, stirring
constantly. Stir in the flour. Cook, stirring constantly, until the mixture
loses its grainy texture, has the consistency of creamy peanut butter, and
looks light beige. Reduce the heat if necessary, so the mixture does not
brown.
Whisk in the miso-soymilk mixture all at once. Cook the gravy, stirring
constantly, until it thickens, 2 to 3 minutes, taking care not to let it
boil. Continue to cook while stirring for 3 minutes longer to help the
flavors blend. Season with salt and pepper. Serve immediately or keep the
gravy warm until ready to use.
Yield: 1 1/4 cups
Recipe by: Cooking Live Show #CL8992
Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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