| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables, Sauces, Vegetarian |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Kidney bean; cooking juice or from pinto or adzuki beans |
| 2 |
tb |
Tamari soy sauce; up to 3 tb or dark miso |
| 1 |
tb |
Oil, natural |
| 1/3 |
c |
Whole wheat flour; or millet flour or quinoa flour |
| 1/4 |
ts |
Chili powder; up to 1/2 tsp or curry powder |
| 1/4 |
ts |
Sea salt |
| 1/4 |
ts |
Sea kelp |
|
|
Cayenne pepper;several dashs |
INSTRUCTIONS
Use previously frozen bean "juice" or cook 1/2-1 lb beans until very tender
and drain off and save 2 cups of the liquid. Use the 'muddiest' part of the
liquid for this recipe. Use the beans in another recipe or freeze them for
later use. Combine all the ingredients with cooled bean juice and stir over
medium-low heat until thickened. Use a wire whisk or blender to mix well.
Correct the seasonings to taste and serve this gravy over potatoes, rice,
whole grains, vegetables, mock meat loaf, burgers or other dishes. MAKES: 2
1/2 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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