Miso Gravy

Today I woke up and was at a loss for breakfast. I had no tofu for a scramble, and no cold soy for cereal. But what I did have, was a black bean burger left from the other day. And I had potatoes. So rather than treat the black bean patty as a burger, I decided to think of it as a sausage. Which would require gravy.

I ended up with my best batch of miso gravy yet! I only tried my hand at making gravy twice before, and it always turned up too thick. But not this time! Not too thick, and full of flavor, it closely resembles the gravy I grew up with at Sunday dinner, made by my english Grandmother. I always preferred the thin, strongly spiced gravy she made to the thick, milky variety my mother would make. But rather than using roast drippings, this one uses miso paste! Now I can have gravy at my holiday dinners, as I never really bothered to make my own before. But with a recipe like this, i'll make sure to include it in my holidays from now on.

(My patty broke in the pan, as I couldn't find my spatula to flip it. So I got little mini 'sausage' pattys)

Miso Gravy
(around two servings)

1 tbsp miso paste (i used red)
1 tbsp margarine
1 tbsp flour
2-3 tsp boullion base
1/4 cup of hot water (or veg. stock - if using omit the boullion base)
2 tsp mrs.dash
1/2 tsp dried basil
1 tsp paprika

In a small saucepan, melt the margarine and combine with miso paste. Add the flour and stir frequently until mixed together. Slowly add the water (or veg stock) and whisk into the miso mixture. Add the boullion and dissolve. Add the spices and whisk until everything is combined. Simmer for 3-5 mins, or longer if thicker gravy is desired.




I also made home fires with some baby potatoes and a bit of leftover sweet potato. If you haven't heard the secret to home fries yet, that's ok. I didn't know until maybe a year ago.

Home Fries
Heat some olive oil in a pan. (Medium heat) Chop your potatoes and add to the pan. Cover and let sit for about 5 mins (if using sweet potatoes, only 3 mins should do as they cook faster) DO NOT STIR. Just let them sit there or they will not be nice and crispy, and if they are not nice and crispy they will be nowhere near as good. Be patient, grasshopper. After they are nicely crisped and browned on one side, give them a stir and throw in some seasonings (i use mrs.dash and a bit of seasoning salt) and cover and cook a few more mins. Repeat until potatoes are crispy and tender.