Vegetarian stuffing and gravy
by Hare Krsna dasi
Posted December 16, 2002

Vegetarian Stuffing:

Make your favorite whole wheat bread as usual -- except add savory herbs -- especially ground sage, rosemary leaves, and oregano. Additional possibilities: basil, dill, savory.

Slice bread, break into cubes. I then toast this on a clean broiler pan in my oven. If you don't have acces to a broiler pan which has never been used for meat, you may prefer instead to toast slices of bread and break them into pieces after they are toasted.

Peel and saute in large heavy pot (cast iron is good) in 1/2 cup of butter and 1/2 t cumin seeds: 1 large eggplant

Dice and add to saute: 3 sticks celery

Add your toasted bread crumbs. Add water if necessary. Mix.

At this point you may remove from stove and put in a large baking dish or oven-proof mixing bowl covered with foil. Bake for 45 min. at 350 degrees (F).

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Vegetarian gravy

Heat 2 tablespoons of corn oil in a frying pan (cast iron is best).

Add 1/4 teaspoon cumin, 1/8 teaspoon cayenne.

(Have ready 1 1/2 cup water (water strained from boiling potatoes is best)

Add 1/3 cup whole wheat flour -- do not scorch! Stir quickly with spatula.

Add some of the water. Reduce heat to simmer.

Add soy sauce (unfermented type).

Sprinkle on additional flour (about 1 tablespoon).

Add 3 tablespoons of sesame tahini or peanut butter.

Add more water.

Keep alternating water and whole wheat flour, stirring constantly with a spatula, until gravy reaches a nice consistency. Remove from heat.

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Prepare a plate with vegetarian stuffing topped with vegetarian gravy, and potatoes, squash, cranberries, cream-cheese and olive stuffed celery -- and pumpkin or apple pie -- and offer to your Deities.

Take the Deities' prasadam to Grandma's house!

your servant,

Hare Krsna dasi