which is best gravy?

[Bobbie]

Has anyone experimented to see which is the best raw gravy?
I've made a few (one from Shazzie, one from Raw Family, one from Kate Wood) and they were all not very nice - no offense!
Is there a good one?

Thanks :p

[Revvell]

A good one would be the one you like the best. Many love the ones you've mentioned and wouldn't understand why you don't like them. Soooo, keep trying them until you find the one YOU like. Can you tweak the ones you have?

Revvell

[greenfeline]

I like Alissa's gravy the best. I think I put less nama shoyu though. I like that it doesnt have nuts, just mushrooms. For me the nuts don't make good gravies.

[Bobbie]

Thanks for your replies!
I don't use miso or nama shoyu which is perhaps why mine never turn out nice.
Oh well.

[Lay-Lay]

I like Alissa's gravy the best. I think I put less nama shoyu though. I like that it doesnt have nuts, just mushrooms. For me the nuts don't make good gravies.


Yeah I wasn't into nut gravy either.

[Bobbie]

I've lost all my recipe books, so I've been searching on the internet, and they all contain nuts or miso or soya sauce :(
I'm going to experiment with mushrooms.

[Bobbie]

I made Raw Priestesses gravy and it was exquisite, really delicious!! I was blown away.

But it didn't taste like traditional gravy so I'll be making a different one for christmas. Does anyone have an opinion on which of these is best -

Cream of Mushroom Soup or Gravy

by Nomi Shannon, author of "The Raw Gourmet"
www.rawgourmet.com

Delicious as either a soup or a gravy. Can be gently heated (make sure it
doesn't get warmer than 118 degrees Fahrenheit, which is warm, not hot to
the touch) and served over nut or vegetable loaves. Because of its
richness, 1/2 cup is a sufficient portion.

This is a great holiday recipe and it also makes a memorable soup that is
rich enough so that a half cup provides a single serving. As a rich and thick
gravy it has a heavenly mushroom flavor. Use it on loafs, pates or burgers,
or drizzle it over stuffed mushrooms.

For best results, choose the best mushrooms you can find- crimini work
very well and porcini and ****ake mushrooms have proven health benefits.
If you like, warm the soup or gravy over low heat or a double boiler until
it is warm (not hot) to the touch.

In a blender, combine the water and almond butter, and blend. Add the
quartered mushrooms, Nama Shoyu, and salt. Blend until smooth. Pour into
individual bowls and top with the chopped mushrooms.

1/4 cup almond butter or tahini
1 1/2 cups quartered mushrooms
1 to 2 T Chopped onions
1 tsp Nama Shoyu (unpasteurized soy sauce)
1 pinch sea salt
1/2 cup water
4 tsp minced mushrooms

In a blender, combine the almond butter, quartered mushrooms, onions,
parsley, Bragg's, salt and water. Blend until smooth. Pour into a serving
bowl. Top with the chopped mushrooms. Yields 1 cup.

Gravy
By Valya and Sergie Boutenko
Page 7 of "Eating without Heating"
www.rawfamily.com

This is a wonderful substitute for gravy during the holiday seasons.

2 Cups Pecans, soaked
2 Cups Water
1/2 Cup dehydrated onion
1 Tablespoon poultry seasoning
2 Tablespoons extra virgin olive oil
Salt to taste

Blend the ingredients thoroughly to a gravy consistency.

or the one from the recent free ebook.

[Carmella]

Hey Bobbie,
I've tried RP's gravy and really enjoyed it too. My fave so far though is the one from the raw Thanksgiving ebook. I find it out not as intense as the mushroom only gravies.

[Bobbie]

Hi
Thanks!
I'll make that one then. I didn't want to use so many mushrooms in the gravy when they could be used for other things (pesto-stuffed, marinated, meatloaf) but I will if you say it's the best.

[Davylp25]

I made Alissas gravy mushroom recipe. I loved it.. But I had a hard time making it, because before it was fully blended, it would alway get stuck on the side of the fp, so next time I will use the Vitamix..

I liked the taste though... 10 hours later after scraping the sides. LOl

[Carmella]

Hi
Thanks!
I'll make that one then. I didn't want to use so many mushrooms in the gravy when they could be used for other things (pesto-stuffed, marinated, meatloaf) but I will if you say it's the best.

Hope you enjoy it! I'll be making it too along with a "celebration loaf" (was gonna make Alissa's meatloaf too but changed my mind at the last min.) We'll also be having pesto mushies... :D

I know you've been putting a lot of energy into preparing for the Holidays. Hope your raw feast turns out beautifully!

Happy Holidays!

Off to some uncooking on my own...