1/3 c. raw cashew nuts
1 c. hot cooked brown rice or cooked garbanzos
2 T. dried onions
1 T. Chicken-style Seasoning
1 T. Bragg Liquid Aminos
1/2 t. garlic powder
3 T. cornstarch (or arrowroot powder)
3 1/2 c.s water
1 4 oz. can mushrooms
Rinse cashews well. Place all ingredients except mushrooms in a blender with 2 cups of the water. Blend for at least one minute until smooth, adding remaining water at the end. Place in a saucepan with mushrooms and bring to a boil, stirring constantly. Add more water if needed to make the desired consistency. Serve with potatoes, roasts, or patties. Makes 5 cups.
Per 1/2-cup serving: calories: 58; protein: 8 percent RDA; fat: 35 percent RDA/2.2 grams; carbohydrate: 57 percent RDA; sodium: 347 milligrams.
Charles Mills is the editor of Vibrant Life.