Monday, December 22, 2014

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!