Kripalu Recipe: Vegan Gravy and Buddha Sauce for Late-Winter Meals
Here at Kripalu, we serve a selection of tasty, healthy staples that keep everyone nourished through the winter. Many of these are available at our Buddha Bar, which provides macrobiotic and vegan options daily, including organic grains, steamed vegetables, and legumes. Here are two favorite sauces that we use to season these staple dishes. Enjoy!
Makes approximately 2½ cups of gravy.
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme
½ teaspoon dry basil (or substitute sage, rosemary, and/or marjoram)
2 cups water (you can also use vegetable stock or organic chicken stock)
3 tablespoons brown rice flour
3 tablespoons Bragg’s Liquid Aminos
Heat the oil in a sauté pan to a medium temperature. Add the diced onions, and stir continuously until they begin to brown and caramelize. Add the herbs and sauté for one more minute. Add the water or stock and the Bragg’s, and bring to a low boil.
Meanwhile, combine the flour with just enough cold water to create a thick batter. Slowly add the batter to the stock and onions, whisking as you combine. The consistency will be thin at first, but will slowly thicken. When the desired consistency is reached, remove from heat and enjoy. Store any leftovers in the refrigerator. You may need to add a little water or stock when you reheat the gravy. Be sure to check the flavor before serving and add more herbs or Bragg’s if needed.
Makes approximately 4 cups
½ medium-sized head of cauliflower
½ cup sesame tahini
1½ tablespoons umeboshi vinegar
1½ tablespoons lemon juice
2 scallions, chopped small
1¼ cups broth, or use the water left over from steaming the cauliflower
Break cauliflower into large pieces and steam in a steamer basket until soft, about six minutes. In a blender or food processor, combine all ingredients and blend until smooth. Extra sauce can be stored for up to five days in the refrigerator. Reheat on low, adding water if needed.