Vegetarian Gravy

1/2c vegetable oil
1/3c chopped onion
5 cloves garlic, minced
1/2c all-purpose flour (may substitute cornstarch)
4t nutritional yeast
4T light soy sauce
2c vegetable broth
1/2t dried sage
1/2t salt
1/4t ground black pepper

Heat oil in med. saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 min. Stir in flour, yeast, and soy sacue to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring constantly, 8-10 min, or until thickened.

from allrecipes.com

Inner peace Brown Rice and Cashews

4 T olive oil (not extra virgin), divided use
1/4 c scallions or onions, thinly sliced
1 clove garlic, finely chopped
1 c brown rice
2 c vegetable stock
3/4 c roasted cashews, unsalted or salted, coarsely chopped
1/2 lb mushrooms, sliced
6 c spinach leaves (9 oz) (note: chopped frozen spinach, defrosted, works well; measurement is approximate - use more if desired.)
3/4 t soy sauce
ground black pepper

1. Prepare/measure scallions, garlic, rice, and stock before starting.

2. Heat 2 T oil in medium pot over med. high heat. Add scallions and garlic and cook for 3 min. Add rice and cook, stirring for 2 min. more. Add stock, bring to a boil, cover and simmer 40 min. Remove from heat and let sit for 10 min. more.

3. While rice mixture cooks, prepare/measure cashews, mushrooms, spinach.

4. Heat remaining 2 T oil in medium skillet over med. high heat. Add cashews and mushrooms and cook, tossing until mushrooms are softened and cashews are golden, about 5 min. Add spinach and soy sauce and cook until wilted, 3-4 minutes. Season with pepper. Stir the vegetables into the cooked rice and serve.