GOLDEN GRAVY

This is wonderful served over stuffing and mashed potatoes.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: Makes about 2 cups

¼ cup brown rice flour (I used wholemeal flour)

1½ cups vegetable broth/stock

½ cup water

2 tablespoons tahini

3 tablespoons tamari or soy sauce

Freshly ground pepper to taste

Combine all ingredients in a small saucepan. Continue to whisk until mixture boils and is

smooth and thick. Season with freshly ground black pepper.


I had this over garlic mashed potatoes and a walnut & chickpea loaf with steamed brussel sprouts on the side. Comfort food for winter!


this was from https://www.drmcdougall.com/wp/wp-content/uploads/Advanced_Study_Weekend_Recipes_2-14.pdf


I went to their amazing Advanced Study Weekend in Santa Rosa - inspiring speakers and fabulous food and this pdf is the recipes of what we had that weekend - all healthy, all vege, wonderful flavours & colours and the tables were groaning with this wonderful food.

White Bean & Kale Soup

4 cups vegetable stock
4 cloves garlic minced
1/2 medium onion chopped
4 cups chopped kale (I used 1 bunch of cavalo nero)
2 cans cannellini beans
1 can chopped tomatoes in juice
1/2 tsp oregano
1/4 tsp sage
1/4 tsp thyme
1/4 cup chopped parsley (I used some dry - didn't have fresh on hand)
black pepper to taste


Heat 2 tbs vege stock in a large pot & sauté the garlic & onion until soft. Add Kale 3 cups of vege stock, 1 can beans, tomatoes, herbs & stock. simmer 5 minutes


In a blender or food processor blend the remaining stock & 1 can beans until smooth


Stir into soup and simmer 30 minutes.


adapted from Joel Fuhrman's book "The end of Dieting: How to live for life"


I am continuing my winter mission to try as many different soup recipes as possible - this was yummy.