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Cheesy Gravy

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1/2 c Nutritional yeast

1/3 c Flour

1/4 c Oil

1 1/2 c Water

1 tb Tamari

1/2 ts Garlic powder

1/4 ts Paprika

1/4 ts Basil

1/4 ts Oregano

In a medium pot, combine yeast & flour.
Place over low heat & stir till lightly toasted.
Add oil, stirring to make a thick batter.
Slowly add the water, stirring constantly until desired consistency is reached.
You could use as little as 1 c or as much as 2 c.
Add remaining ingredients & stir well.
Yields 2 cups. From: The Cookbook for People Who Love Animals.

Blueberry And Spice Sauce - recipe

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Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/4 cup water, hot
2 tablespoons lemon juice
2 cup blueberries
Directions:
blueberry.jpgRinse and clean blueberries.
If using frozen dry pack Blueberries, thaw them first.In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water and lemon juice.

Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil.
Add blueberries; cook and stir until mixture comes to a boil.

Serve warm over ice cream or cake or frozen pies.

MICROWAVE: In 1-quart glass measure, combine sugar, cornstarch, cinnamon and nutmeg.

Gradually add water and lemon juice.
Microwave on full power (high) 2 to 3 minutes or until mixture boils.

Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils.
Proceed as above.

Punjabi-Style Garam Masala

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2 1/2 tb Green cardamom pods

4 tb Cumin seeds

5 tb Coriander seeds

1/4 ts Ajowan seeds

3 Blades of mace; OR…

1/4 ts -Ground mace

2 tb Black peppercorns

1 1/2 tb Whole cloves

2 Cinnamon sticks, 3″ long

1 Bay leaf

1/4 ts Ground ginger

1 tb Ground nutmeg

A little of this warm, spicy blend goes a long way.
Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that’s popular as an accompaniment for almost any meat dish, as a condiment or in the sauce.
Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay leaf, and mix well with the other ground ingredients.
* Source: Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias

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