Thursday, September 20, 2007
New potatoes are available in our community, as the harvest is in full-swing. Potato trucks are on the highways, delivering to potato sheds that are rapidly filling up with this staple and hearty root. Baby reds, Yukon Gold's, and the ever popular russets are readily available and so delicious "new" and "fresh". With them, I like to serve my favorite gravy --- made from cashews and without wheat or free fats, this is a vegan, gluten-free, and heart-healthy recipe I think you'll enjoy. It's a family favorite at our house!
2 1/2 cups hot water
1/2 cup raw cashews, sorted and cleaned
1/2 tsp. salt
2 tsp. onion granules*
1 - 2 Tbsp. cornstarch
1 Tbsp. soy sauce
1 Tbsp. chicken-style seasoning**
1/4 cup parsley flakes
Place all ingredients except parsley in blender and whiz until smooth. Add parsley flakes and mix until just blended. Pour mixture into saucepan and heat until mixture starts to bubble. Stir constantly with wire whisk and continue heating for 2 - 3 minutes (until mixture thickens). Remove from heat and serve.
Both the cashews and the cornstarch act as thickeners in this recipe. To create a nutty flavor, roast cashews in oven before using.
*Sometimes I add garlic powder as well.
**Chicken-style seasonings can be purchased at most health food stores. Bill's Best Chicknish' or McKay's Chicken Style Seasoning are two brands that are excellent. Both are available in vegan versions.