Gail's Sustainable Prostate Menu
Gail Etzler serves on the board of directors for the Prostate Awareness Foundation,
and has been founder and executive director Ken Malik’s partner for nearly
twenty years- almost from the beginning of his prostate cancer journey. A breast cancer survivor herself, Gail has
experimented over time and has learned how to cook tasty and nutritious
prostate and breast cancer friendly vegan dishes. Some recipes contain seafood,
a great source of Omega 3 fatty acids.
All of her recipes are free of dairy products and low in fat.
It’s always challenging during the
holiday season to eat as a vegan. This recipe was acquired after a glorious
Thanksgiving vegan feast with a friend a number of years ago. I like it better
than any meat gravy I’ve had. I think you’ll agree.
Mushroom Gravy (Vegan)
Ingredients:
3 cups vegetable stock
2 tbsp. flour
1 tbsp. olive oil
1 small onion minced
3 cloves garlic minced
2 cups crimini mushrooms
diced very small
1 tsp. thyme
1 tsp. salt
1 tsp. pepper
1/2 cup dry white wine
3 tbsp. soy sauce ( I
used Braggs Liquid Aminos – very low salt)
1/4 cup brewer’s yeast
(this is the key ingredient)
1/4 cup soy or almond
milk
Whisk together veg stock
and flour until dissolved - set aside.
Heat oil, onions, garlic
and sauté until onions are translucent but not burnt.
Add mushrooms, all
spices & wine - stir and simmer for 5 minutes.
Add soy sauce & veg
broth/flour then bring to a boil and then lower heat.
Simmer for 15 minutes.
Whisk in brewer’s yeast
until it dissolves, then whisk in soy or almond milk at the end.
It’s great for mashed potatoes and stuffing, and you can double
the recipe for leftovers. It’s so yummy, it will get devoured fast!