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Vegetarian Gravy

 

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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 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

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