Eating Adventist: Country-Style Gravy

I grew up in a non-Adventist meat-eating home, but the truth is that the meat we ate was mostly hamburger-- my mom cooked her famous* "goulashes" which meant you threw a pound of hamburger into the electric frying pan with a variety of other stuff (cooked macaroni and tomatoes, musrooms, onions, whatever was around)and let it cook until it was done. (*famous in our home where we were usually so hungry we would eat anything).

My grandmothers were more apt to prepare more traditional meat meals, with mashed potatoes and gravy.

I was soooo thrilled to find that most Adventist potlucks included these tasty vegetarian patties with a "gravy" on top. I like the various patties more than I ever liked meat. I love the gravy. Here is a 'typical' recipe:

Vegetarian Gravy, Country-Style
Add to the cannister of a VitaMix blender:

2 C. warm WATER

1/2 C. cooked QUINOA**

2 T. extra virgin OLIVE OIL

1/4 tsp. CELTIC SEA SALT

3 T. TAMARI SAUCE

1/2 tsp. GARLIC POWDER

Start the VitaMix at low, VARIABLE speed and increase to HIGH Variable speed until creamy (about 10 seconds). Pour into a wok or saucepan and stir until a thick, fragrant gravy forms. Remove from heat. Ladel over vegetarian patties, roasts, vegetables, etc.

**We used cooked quinoa, but you can also use well-rinsed cashew pieces OR rolled oats OR whole wheat flour